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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources