Demand for dry pasta is increasing. Domestic supply in 2023 fell below the previous year, but domestic production in 2024 has exceeded the previous year since the beginning of the year. Imports, which decreased last year, have continued to grow at double digit rates since early spring. The rice shortage during the summer also contributed to the increase in demand. Domestic supply from January to September was 228,000 tons (up 6.8% from the previous year). The annual supply volume is approaching the 300,000 ton mark. According to the Japan Pasta Association, domestic pasta supply in 2011 was 286,000 tons. In 2020, when there was a special boom due to the coronavirus pandemic, the figure reached 327,600 tons. Although 2020 was a year in which imports increased by more than 20%, domestic pasta has remained strong to this day. Comparing 2016 and 2011, domestic pasta production increased by 4.8%. In 2012, domestic production continued to exceed the previous year, with production from January to September up 4.6% from the previous year. Since the COVID-19 outbreak, the rate of pasta consumption at home has increased. Domestically produced pasta is gaining popularity due to its high quality and characteristics that are unique to domestically produced food and are suited to the Japanese lifestyle. Quick-boiling pasta in particular is a great product for people who want quick and easy cooking. The company has been praised for its combination of deliciousness and quick cooking, and has continued to grow at a steady pace. The next phase for quick-cooking pasta will be its expansion into Asia, Europe and the United States. Nisshin Flour Wellna is focusing on expanding its quick-boiling pasta overseas. The group is capable of producing quick-cooking spaghetti at three locations: Japan, Türkiye, and the United States. In Asia, the company has begun selling household products targeting Vietnam, and preliminary research has revealed that there is a need for quick boiling features among locals. The company is also continuing its work by introducing products including quick-cooking at Sial Paris, Europe’s largest comprehensive food exhibition. Noodles with a chewy texture are creating a new sensation in the pasta market, which is considered a mature category. Nippun’s “Oh My Premium Chewy and Delicious Spaghetti” breaks the conventional notion that “pasta should be al dente.” The “chewy” texture is also trending in other categories such as premixes. A survey of young people revealed that many people prefer “pasta that has a chewy texture and is easy to bite into.” The percentage of stores that had adopted the system, which was 50% at the time of its release, increased to 70% by autumn.
Udon and soba are better than pasta, they’re cheap, fast and tasty Shimadayamaru-chan has noodles that you don’t need to boil, just pop in the microwave in the bag Frozen noodles are even cheaper, don’t smell like preservatives and are tasty, but they turn white if you don’t eat them quickly Yaoko only has frozen pasta noodles.
You guys who laughed at the right-wing netizen who dreamed of buying 10 kilos of rice while boiling pasta have now “fallen” to the same “stage” as him.
The spaghetti itself is tasty, but the pre-packaged pasta sauce smells like medicine and tastes bad. I tried it with soy sauce, but it was still bad. (´・ω・`)
>>45 Stir-fry in a frying pan with cabbage and salted squid. The original recipe called for anchovies, but you probably don’t have any lying around, do you? Have anchovies at home?
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