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Sashimi Retailers in Japan Cut Costs and Reduce Food Waste by Offering Ungarnished Packages

sashimi, Japan, food waste, cost reduction, garnish, radish strips, food trays, packaging, work efficiency, palate cleanser, presentation, food industry, sustainability, Tokyo, Hiroshima Prefecture, FP Corp, Izumi Co
In an effort to reduce costs and food waste, some sashimi retailers in Japan are eliminating the small strips of radish that traditionally accompany packages of raw fish sold in supermarkets. The strips, known as "tsuma," have long served as a palate cleanser and a mount for the sashimi, providing an attractive presentation.

However, the Shoji supermarket chain, which comprises 15 outlets in Hiroshima Prefecture, has begun offering packages of ungarnished sashimi at four of its outlets. By doing so, the company is able to cut costs, reduce food waste, and improve work efficiency. In addition, food trays have been developed that allow sashimi to be sold without the garnish, further encouraging the trend as costs continue to rise.

FP Corp. (FPCO), Japan's leading food tray manufacturer based in Fukuyama, Hiroshima Prefecture, has developed a "reduced garnish" tray product that has only about half as much garnish as usual. The company released a "TZ" tray product in 2020 that offers sashimi without a garnish, accounting for 16 percent of all trays of food the company offers for sashimi in terms of sales volume. The company representative states that sales have been slightly on the rise since the release of the new product.

 

Izumi Co., a company based in Hiroshima's Higashi Ward that operates more than 100 retailing outlets in the Chugoku, Shikoku, and Kyushu regions, has also begun using no-garnish and reduced-garnish food tray products in 2021. The representative stated that customer feedback showed some consumers did not eat the garnish, and introducing ungarnished packages would reduce food waste and cut costs.

 

Eliminating the garnish from sashimi packages has several advantages, including cost reduction and improved work efficiency. However, it is important to consider the potential impact on customer satisfaction and the tradition of the dish. While some consumers may not eat the garnish, others may view it as an essential element of the dish and eliminating it could lead to dissatisfaction. Additionally, the tradition of serving sashimi with a garnish has been passed down through generations and is an important part of Japanese culinary culture. Therefore, retailers must weigh the benefits of cost reduction against the potential impact on customer satisfaction and cultural heritage.


What do you think about the trend of sashimi retailers in Japan offering ungarnished packages to reduce food waste and cut costs, and do you think this trend is likely to spread to other parts of the world?


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