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

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources