Q and A with Kikkoman’s Debbie Carpenter


Well known for its naturally brewed soy sauce and teriyaki, Kikkoman is now producing Indian and Thai sauces that allow restaurants to easily create authentic curries and other Asian specialties. Debbie Carpenter, senior marketing manager, Foodservice & Industrial, at
Kikkoman Sales USA, Inc., talks about the new line of sauces.


Q. What trends are you following in developing products?


A. We’re paying more attention to emerging Asian regional cuisines and becoming more country specific. Indian and Southeast Asia are a focus now. In March, we rolled out a line of ready-to-use sauces, including Thai Red Curry, Thai Yellow Curry and Tikka Masala. We also just introduced ponzu—a soy sauce blended with citrus juices (lemon or lime) that is great with salad dressings and seafood.


Q. How do these sauces add value to the menu?


A. The flavor profiles are geared to the American palate, so the sauces can be cross-utilized in a number of applications. They can be used “as is” or serve as a base that a chef can customize through the addition of other ingredients. You only need a small amount to enhance a dish.


Q. What should operators look for when purchasing Asian sauces?


A. Our soy sauce comes in sizes to fit every need and application—from a tabletop dispenser to a 4-gallon bag-in-box and economy-sized bucket. Choose the one that best fits your operation. The half-gallon containers come six to a case and are easy to handle and a good value. Our new ready-to-use Asian sauces come in 4-lb. 5-oz. plastic bottles. Products packed in glass have a 3-year shelf life and those in plastic can be stored for 1½ years.


Q. Are you planning any other product introductions?


A. Our new Katsu is coming out shortly. This apple-based sauce is primarily used with Japanese-style breaded pork tenderloin (tonkatsu), but we see it having multiple uses on the menu. It can enhance other meats and poultry as well as sandwiches.

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources