Olive oil makes its way into traditional Japanese cuisine

게시됨 2021년 6월 8일

Tridge 요약

In 2020, Japan's olive oil consumption hit a milestone, with imports exceeding 10% from the previous year and doubling since 2011 to 70,000 tons. This premium oil has become a staple in the Japanese market, accounting for over 40% of the total edible oil market value. Consumers in Japan have developed a strong preference for olive oil, viewing it as a superfood, and participation in courses offered by the Olive Oil Tasters Association of Japan (OSAJ) has surged. Spain and Italy are the primary suppliers of the imported oil. The consumption is supported by its compatibility with both Western and traditional Japanese dishes, such as sushi and tempura, and its shared aroma components with these foods.

면책 조항: 위의 요약은 정보 제공 목적으로 Tridge 자체 학습 AI 모델에 의해 생성되었습니다.

원본 콘텐츠

The year 2020 was crucial for olive oil consumption in Japan. The volume of imports increased again more than 10% compared to the previous year and, finally, reached 70,000 tons, approximately double that in 2011. And, since 2012, the Japanese market has undergone a great evolution that has been pronounced again during the pandemic. Olive oil is already number one in terms of value and sales in the edible oil market in Japan. Of the 1,000 million euros that moves the market for the total consumption of edible oils in this country, olive oil occupies more than 400 million euros, which represents 40% of the market share, something really surprising. In this sense, we must ask ourselves: Why do the Japanese consume so much olive oil and in what way? Here are some keys to understanding the Japanese market. There is a high interest from consumers about olive oil. Many Japanese consider this product a kind of superfood and, in fact, it is the biggest motivation to start using it in the ...

출처: Mercacei