Japanese Detox: Offer your customers a veggie, alcohol-free menu!
Consumers are increasingly seeking lighter options, greater transparency, more plant-based choices and reduced alcohol consumption—especially after the festive season. Whether as part of Dry January, Veganuary, a more balanced diet or simply a desire for variety, customers are paying growing attention to alternative options on menus.
With our Japanese Detox theme, we support foodservice professionals with a curated selection of plant-based and non-alcoholic Japanese products that are easy to integrate, quick to prepare and perfectly suited to the realities of foodservice operations.
Enhance your range with on-trend non-alcoholic beverages
Offering high-quality alternatives allows you to meet new consumer expectations while adding value to your beverage menu.
The authentic taste of Japanese beer, without alcohol—perfectly aligned with the rise of non-alcoholic drinks and the Dry January movement. In December 2024, sales of non-alcoholic beers increased by +15%, reflecting changing consumption habits, particularly among young adults.
Refreshing beverages made from natural ingredients, featuring exotic flavors, with no added sugars. Designed with well-being and environmental responsibility in mind.
Coconut water (204675)
Guava juice (204676)
Aloe vera & pineapple juice (204677)
Passion fruit, pineapple & mango juice (204674)
Lychee juice (204673)
Veggie tapas: iconic Japanese recipes adapted for foodservice
Tapas are essential for snacking, set menus and sharing plates. Inspired by Japanese classics, these vegetarian recipes combine authenticity, ease of preparation and consistency.
Ajinomoto Vegetarian Gyoza
A leading reference in Japan, Ajinomoto develops authentic recipes specifically designed for foodservice professionals.
Easy to prepare and quick to serve, bun baos are also an excellent way to enrich your menu. Their format works equally well for snacking or sharing dishes.
Red bell pepper, pumpkin, carrot, broccoli and beetroot for a colorful and crispy assortment, perfect for a veggie-focused offer.
Miso soups: flexible solutions from ready-to-serve to homemade
Soups and tofu are pillars of Japanese cuisine. This selection caters to different needs, from quick service solutions to raw ingredients for a more artisanal approach.
Made from soybeans, tofu is a valued plant-based protein thanks to its versatility in the kitchen. Naturally low in fat and neutral in taste, it easily absorbs surrounding flavors.
Very firm texture, ideal for preparations requiring structure: pan-fried, grilled, fried or marinated. Holds its shape during cooking and provides a substantial texture on the plate.
Firm yet more supple texture, suitable for gentle cooking methods. Easily incorporated into hot dishes such as soups, woks or stews while remaining tender.
Ramen soup bases: the key to a balanced and consistent ramen
A good ramen starts with the quality of its broth. These ready-to-use bases ensure consistency, authenticity and time savings in the kitchen, while simplifying day-to-day preparation. With no added glutamates and suitable for vegetarian—and even vegan—menus, they perfectly meet current consumer expectations for more balanced dishes.
Inari zushi is a Japanese specialty made of vinegared rice wrapped in fried tofu. An ideal bite-sized option for offering an original vegetarian solution, either as a snack or in an assortment.
At the end of a meal, customers increasingly look for lighter, more balanced desserts. Mochi creams, made with coconut milk, offer a soft and exotic sweet touch, suitable for vegetarian and vegan diets.
Roasted kinako: a lesser-known Japanese ingredient with great potential
An iconic ingredient in Japanese pastry, roasted soybean flour kinako (202642)stands out for its naturally sweet flavor and lightly toasted, nutty notes. Rich in plant-based protein, it is ideal for enhancing desserts and beverages and can be easily incorporated into many recipes.
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