And the next taberu rayu will be . . .

February 19th, 2011 by Felicity Hughes

Ebara Food's Gudakusan yakiniku sauce

Following on from the huge success of spicy sauce taberu rayu last year, food manufacturer’s are racing to produce the next sauce sensation. The media are also keen to get a hold of the next big thing and quite a bit of attention has been devoted to Ebara Foods’ Ougon no Aji Gudakusan Korean barbeque sauce, due to hit the shelves on Feb. 21.

Online magazine J-Cast ran a piece on the sauce with a headline speculating whether the sauce had the potential to become the next taberu rayu. Predictably, much of the copy was regurgitating the hype from Ebara’s press release, without providing any convincing reasons why the sauce might become a hit. The sauce, which contains onion, white sesame seeds and garlic, is merely a thicker version of the existing Ogun No Aji sauce already on the market, and doesn’t appear to have the unusual appeal of taberu rayu.

Yamasa's ponzu jelly sauce

Our money is on jelly ponzu (ジュレぽん酢) coming out on top. Manufacturers claim that this gloopy jelly version of the citrus sauce is highly versatile and can be used to good effect on almost any dish. While traditional ponzu sauce is used as a salad dressing or eaten with fried foods such as tempura or chicken, jelly ponzu can be spread on virtually anything you fancy. We liked the sound of tofu with a jelly topping or seared tuna steaks and ponzu jelly.

Two new ponzu jelly products are launching this month. On Feb. 15. Yamasa Shoyu released their Kombu Ponzu Jelly (昆布ぽん酢ジュレ) and on Feb. 21 House Foods are bringing out Jelly Ponzu Topping (のっけてジュレぽん酢). Yamasa Shoyu’s PR representative Hiroyuki Ooshika explained in a recent article in Tokyo Walker where the jelly trend comes from: “Recently we’ve observed that many restaurants are using condiments in the form of jellies. We wanted to create a product which you could freely use at home.”

The Tokyo Walker editorial team did a trial run of the Kombu Ponzu Topping, testing it out on convenience store food to see if it really was as versatile as the maker’s claimed. The results were positive: The sauce went great with karage but even better with the more unusual food pairing of oden.

Tags: ,

One Response

  1. Let’s not forget “taberu shichimi”, which was getting a lot of attention late last year and early in the new year. It’s basically “raw” shichimi; the same basic ingredients as the stuff you sprinkle onto your soba, but in their whole state, cooked down into a thick, complex paste. Haven’t tried it yet but it looks delicious. “SmaStation” last night also mentioned “taberu sauce”–a gloppy, lumpy version of the venerable sauce that goes on tonkatsu and in yakisoba. Another flash in the pan, so to speak???

RSS

Recent Posts

  • Pulsations 1.13.14

    The first batch of Pulsations in 2014 features a twist on chopstick design, a spectacular holiday illumination in Osaka and more.

  • Feelin’ lucky? The highs and lows of ‘fukubukuro’

    Whether you count fukubukuro “lucky bags” as a thank-you to shoppers, a scheme to unload less popular merchandise at the end of the year or just a way to kick off the New Year’s sales, buying a mystery pile of stuff worth [hopefully far] more than the price tag is a tempting offer to many. [...]

  • Pulsations (12.6.13)

    This collection of Pulsations brings holiday cheer in bento form, a must-see project for font-lovers, a solo stop-motion animation effort and more!

  • Joysound’s top 10 karaoke songs of 2013

    Joysound karaoke announced their top songs of 2013! However, just because they’re popular does not mean they came out this year . . .

  • Tokyo Eggs Benedict Bingo

    Eggs Benedict with awesome bacon, with a near lack of eggs, with raw tuna! Wait, raw tuna?! We sample a handful of Tokyo’s Hollandaise sauces.

  • Pulsations (11.19.13)

    Fashion, art and snacktime collide in this collection of Pulsations! Plus: Doraemon makes his 3D film debut!

  • J-blip: Tsutaya launches one-stop ‘lifestyle’ bookshop

    Bookseller Tsutaya moves into the lifestyle business and gives consumer more ways to use T-points.

  • Autumn crop of pumpkin, purple potato and pear products

    The change of season prompts a change of snack flavorings – great for those with a pumpkin craving.

  • Tokyo Designers Week 2013

    This year’s Tokyo Designers Week gets its creative juices flowing with more markets, music and a festival vibe.

  • Flip a skirt a month in 2014

    Kaori Kato’s Skirt Flipping Calendar enters its second year, while sticky notes debut.

Read more:
Say cheers to these limited edition beers

News season, new beers, new marketing campaigns. Always a good reason to say "Kanpai."

Close