Banjo Foods spices up international cuisine with wasabi
Banjo has been enhancing dishes and enriching Japanese foods with its sauces and dressings since 1952
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Nothing complements the hint of sweetness of fresh sushi quite like the robust flavour of wasabi mixed with soy sauce. Traditionally used for its bactericidal properties to keep sushi from spoiling, wasabi is a staple of Japanese cuisine. This pungent spice made Banjo Foods a regular fixture in kitchen cupboards and dining tables. Since 1952, Banjo has been enhancing dishes and helping enrich Japanese cuisine with its wide range of sauces and dressings.
Banjo initially sold its wasabi powder to sushi chefs. From producing wasabi powder, Banjo slowly expanded its product line to help chefs, and even home cooks, diversify their menus. Banjo’s mouthwatering sauces and dressings include wasabi, ginger kabayaki barbecue sauce, ponzu dressing and many more. Banjo grows its wasabi in Shizuoka prefecture, which is considered the birthplace of wasabi.
“Delicious, quick cooking, very tasty and no fail – these are our product concepts. Our products combine traditional Japanese knowledge with modern skills and technologies to create sauces that complement not only seafood, but also meats and vegetables,” says CEO Ichiro Yoneyama.
Complementing its field research in restaurants sampling different dishes, Banjo works with chefs to discover new local applications for its products. Banjo also consults with culinary experts in using its products for other cuisines.
Banjo distributes its sauces and dressings through B2B and B2C channels across the United States, China and other countries. The company seeks to further expand its sales network, eyeing distributors with expertise in cold chain and knowledge about Japanese cuisine in France, Italy and Germany.
“There are many wasabi manufacturers worldwide, but the Japanese truly know the taste of wasabi. Banjo provides authentic wasabi that is not only spicy but also tasty, flavourful and aromatic. We want to bring Banjo’s authentic wasabi to the world,” Yoneyama says.