Product Development Centered on Health Benefits, Single-Serving Formats and Product Renewal

「人気焼肉店「焼肉トラジ」監修の「焼肉トラジ白菜キムチ」を2026年11月1日より全国で発売いたします。」

「In the pickled vegetable product category, the Company launched “Kireteru Nuka Cucumber,” lightly pickled cucumber with a rice-bran flavor; “Addictively Spicy Sesame Cucumber,” featuring the spicy flavor of garlic and chili peppers accented by the savory aroma of roasted sesame; and “Gohan ga Susumu Umakara Cucumber” as a limited-time spring and summer product. In the prepared-food product category, it also revamped and launched “Okra and Molokhia Ohitashi.”」

「In product development, the company launched ３種のキムチ, an assortment of popular kimchi products including ご飯がススムキムチ, and にんにくかけ太郎 from 株式会社八幡屋, with an addictive flavour combining garlic and the crisp texture of lotus root. It also sold seasonal spring and summer products such as ご飯がススムうま辛胡瓜, made with sesame oil, fried garlic, and black pepper for an addictive flavour.」

「In product development, we launched “3-Kind Kimchi,” an assortment of popular kimchi products including “Gohan ga Susumu Kimchi,” “Liquid-Drain-Free Oshinko Chinese Cabbage,” a refreshing salad-style lightly pickled Chinese cabbage that requires no draining, and “Ryomeiya Hon Ibushi Takumi no Ippon,” developed by 株式会社フードレーベル and slowly smoked with apple chips to lock in its rich aroma and umami. We also launched seasonal products, including “Gohan ga Susumu Seikyo Turnip Senmai Kimchi,” developed by 株式会社ピックルスコーポレーション関西 based on senmai-zuke, as a limited-time, limited-area product.」

「In product development, the company launched ３種のキムチ, an assortment of popular kimchi products including ご飯がススムキムチ, and にんにくかけ太郎 from 株式会社八幡屋, with an addictive flavour combining garlic and the crisp texture of lotus root. It also sold seasonal spring and summer products such as ご飯がススムうま辛胡瓜, made with sesame oil, fried garlic, and black pepper for an addictive flavour.」

「As key initiatives for the fiscal year, 株式会社ピックルスコーポレーション launched 液切りいらず おしんこ白菜, a salad-style lightly pickled product that can be eaten immediately after opening, 冬の白菜とねぎの浅漬 made with soft, sweet Fukaya leeks, and 酪農学園大学監修 沼る浅漬, made with Chinese cabbage from Naganuma, Hokkaido, for which students at Rakuno Gakuen University devised the recipe and product name. 株式会社フードレーベル launched 両名屋 匠の一本 技ものキムチ, a speciality product coated by hand with yangnyeom one piece at a time. 株式会社ベジパル developed products centred on sweet potatoes, including dried sweet potatoes and sweet-potato chips.」

「In product development, 株式会社ピックルスコーポレーション launched new products including 液切りいらず おしんこ白菜, a salad-style lightly pickled product that can be eaten immediately after opening, and 桃屋のきざみにんにく使用　おつまみキャベツ, its first collaboration product with 株式会社桃屋. In addition, 株式会社ピックルスコーポレーション札幌 launched 酪農学園大学監修　沼る浅漬, a regional and seasonal product using Chinese cabbage from Naganuma, Hokkaido, for which students at Rakuno Gakuen University devised the recipe and product name.」

「In product development, 株式会社ピックルスコーポレーション launched new products including 液切りいらず おしんこ白菜, a salad-style lightly pickled product that can be eaten immediately after opening, and 帆立と鶏の旨味 ３種の浅漬, featuring lingering umami from scallop extract and chicken stock and an addictive flavour with grated ginger and garlic. 株式会社フードレーベル launched products including 両名屋 匠の一本 技ものキムチ, a speciality product coated by hand with yangnyeom one piece at a time. In addition, it developed collaboration products and renewed existing products.」

「As key initiatives for the fiscal year, the company developed 女子栄養大学監修　減塩かぶ胡瓜／減塩野菜ミックス to appeal to health-conscious consumers, renewed ご飯がススム辛口キムチ in the ご飯がススムキムチ series, and developed frozen products such as ご飯がススムキムチ鍋, food-service frozen prepared foods, and long-life prepared foods such as simmered hijiki and kinpira using modified-atmosphere packaging technology as products in new categories.」

「In product development, the company developed lightly pickled products such as みんなで満足 大入焙煎ごま白菜 and ほんのり旨塩、白菜入り５種野菜のナムル, as well as the regional Kansai product ご飯がススム聖護院かぶの千枚キムチ. It also renewed products such as やみつきになる！塩キャベツのたれ and いきなり！ステーキ　いきなり！ソース. In addition, it developed collaboration products and renewed existing products.」

「In product development, the company launched new products including the seasonal すずしろ日和おひさまレモン大根, which is easy to enjoy even during the summer when appetite tends to decline, and 女子栄養大学監修　減塩野菜ミックス, a collaboration product with Kagawa Nutrition University. It also renewed 牛角監修「やみつきになる！塩キャベツのたれ」 and いきなり！ステーキ　いきなり！ソース. In addition, it developed collaboration products and renewed existing products.」

「In product development, the company launched new products including チュモッパのり, which makes it easy to prepare bite-sized Korean rice balls, and ご飯がススムゆず白菜キムチ, a regional product featuring a refreshing aroma and acidity from yuzu oil flavouring and juice. It also renewed 牛角監修「やみつきになる！塩キャベツのたれ」 and いきなり！ステーキ　いきなり！ソース. In addition, it developed collaboration products and renewed existing products.」

「As key initiatives for the fiscal year, the company developed new products such as the food with function claims 旨辛キムチ and すずしろ日和ときめき梅しそ大根, renewed 牛角やみつきになる！塩オクラ, and promoted health benefits through たんぱく質が摂れる棒棒鶏サラダ. It also pursued initiatives toward a sustainable society, including proposing stand-up pouches using less plastic than cup packaging for its products.」

「In product development, the company launched new products including 旨辛キムチ, a food with function claims for which a function to reduce body fat in people with relatively high BMIs has been reported. It also renewed 牛角キムチ, a single-serving product, moved toward single-person consumption by changing the container, and extended the best-before period as a food-loss reduction measure. In addition, it developed collaboration products and renewed existing products.」