In the Kyushu hot-pot seasoning market, straight-type products continue to occupy significant shelf space, while individual-serving formats are also expanding. Kyushu manufacturers face higher barriers to nationwide expansion and investment in new equipment, making the securing of shelf space a challenge.
Straight-type products continue to occupy significant shelf space in the Kyushu hot-pot seasoning market. At the same time, individual-serving formats are expanding steadily, reflecting efforts to meet consumer demand to avoid the burden of carrying products home. Compared with nationwide manufacturers, Kyushu manufacturers cannot easily move ahead with mass production and rollout of individual-serving formats, and in some cases may need to invest in new equipment.
The Hot-Pot Seasoning Feature introduces developments at various companies, including the establishment of hot-pot soup products as standard offerings and new proposals. This winter's hot-pot campaign is said to have been driving the market since autumn through products receiving television exposure and limited-time new products, with product development drawing on regional characteristics advancing.
Against the backdrop of the first National Hot-Pot Election, Daisho is said to have maintained sales of hot-pot seasonings last season at a level above the previous year. Developments at nationwide companies, including improvements to kimchi hot-pot products and soup bases and the strengthening of individual-serving formats, are also featured as examples of product strategies drawing on regional characteristics.
In addition to Daisho, developments at Kyushu hot-pot soup companies including ニビシ醤油, チョーコー醤油, マルタイ, マルヱ醤油, 宮島醤油, 富士甚醤油, シマヤ, Ajinomoto, Kikkoman Foods, ヤマサ醤油 and ヒガシマル醤油 are introduced. The companies are working to expand their hot-pot soup lineups, refresh packaging, expand overseas and ensure a stable supply of seasonal products.