12 Months of LTO Inspiration

Sweet Potato Burrata plated with caramelized Korean sweet potatoes glazed in Kikkoman® Gluten-Free Tamari Soy Sauce, topped with pomegranate seeds and served alongside creamy burrata and toasted sourdough slices.

2026 PLANNING CALENDAR

TRUSTED QUALITY, PROFESSIONAL TASTES.

Boost sales and traffic with profitable LTOs and seasonal specials. Use our comprehensive calendar of menu ideas and recipes to easily plan and execute crowd-pleasing limited-time offers for every major holiday and season.

Explore the LTO calendar for Foodservice business insights and get in touch for ideation support!

January: National Meat Month
February: Lunar New Year
March: March Madness
April: National Filipino Food Month
May: National Barbecue Month
June: National Turkey Month
July: National Grilling Month & Back to School
August: National Sandwich Month & US Open
September: National Rice Month
October: National Pasta Month
November: National Sweet Potato Month
December: Winter Holiday Month

January

Let’s Celebrate for the National Meat Month!

JANUARY HIGHLIGHT: New Year menu items to drive your restaurant’s sales & traffic! Feature Kikkoman® Soy Sauce or Teriyaki Marinade & Sauce as the foundation for a deeply umami-rich glaze, a classic marinade, or a savory jus for roasted meats.

A gourmet dish featuring seared meat slices, toasted bread, carrots, purple vegetables, greens, and yellow sauce, arranged artfully on a round white plate.

January 1st

Furikake Arancini and Koji Soy Cured Beef Tenderloin

National Meat Month

A plate with two slices of meatloaf, mashed potatoes, mashed sweet potatoes, and green beans on a wooden tray, with a small bowl of rice and silverware on an orange napkin.

January 13th

Teriyaki Glazed Turkey Meatloaf with Mashed Sweet Potatoes and Steamed Green Beans

National Gluten-free Day

A bottle of Kikkoman Orange Sauce stands next to a chicken sandwich topped with greens and sauce on a blue plate, set on a light wooden surface with a yellow background.

January 22nd

Spicy Orange Chicken Sandwich with Asian Slaw

National Hot Sauce Day

February

Lunar New Year – Year of Horse

BRINGING GOOD FORTUNE: February offers three special, high-impact opportunities for profitability with the LTO items! Refresh your menu for the Big Game Sunday (Feb 8th) to drive major sales by featuring fried shrimp and calamari with Kikkoman Assorted Dipping Sauces. Next, we transition to Lunar New Year (Feb 17th), utilizing the authentic flavor of Kikkoman Oyster Flavored Sauce & Gluten-free Hoisin to deliver unique, celebratory LTOs that attract diners seeking global experiences. We conclude the month addressing the shift to meatless dining with Lent Day (Feb 18th), promoting high-value seafood and vegetable dishes using Kikkoman’s Panko Japanese Style Toasted Bread Crumbs and Gluten-Free Tamari to ensure flavor and appeal across all segments.

A plate of fried breaded shrimp and calamari garnished with sliced red chilies, with three dipping sauces in small blue bowls in the background.

February 8th

Kikkoman Dip Delights

Big Game Sunday

Roast chicken glazed with Kikkoman® Gluten-Free Hoisin Sauce and served with rich hoisin jus, created by Chef Calvin Eng of Bonnie’s, Brooklyn.

February 17th

Roast Chicken with Hoisin Jus

Lunar New Year

Four seared scallops sit on a bed of couscous mixed with diced vegetables and greens, garnished with a sprig of fresh dill in a shallow white bowl.

Feb 18th

Seared Jumbo Scallops with Green Apple–Citrus Mirin

Lent Day

March

March Madness: A Winning Menu Strategy

Capitalize on the March Madness rush and the transition to spring with Kikkoman. This high-traffic season is ideal for driving sales by enhancing game-day favorites. Use Kikkoman’s versatile ingredients like Less Sodium Soy Sauce and Teriyaki Glaze Honey & Pineapple to create distinctive flavors for wings, sliders, and bar snacks to prepare for St. Patrick Day on March 17th.

Kikkoman streamlines kitchen prep while adding the popular umami and global flavors customers seek, allowing you to easily refresh your menu and score big with exciting, memorable dishes this spring! If you don’t know what to do, get in touch with us to schedule an ideation or business consultation!

A flour tortilla topped with shredded cabbage, cilantro, and thick pieces of glazed pork belly, drizzled with a dark sauce, on a white plate.

March 31st

Soy Glazed Pork Belly Taco with Orange Slaw

Day of the Taco

A skewer of grilled meat is dipped into a bowl of thick peanut sauce, with more skewers on a plate in the background.

March 1st

Sunbutter Hoisin Sauce

National Peanut Butter Lover’s Day

March 17th

Sriracha Honey Turkey Burger with Asian Slaw

St. Patrick’s Day

April

Celebrating National Filipino Food Month

April offers a major opportunity for foodservice operators to boost sales by celebrating National Filipino Food Month. This holiday creates high demand for authentic, vibrant, and unique dishes that showcase the richness of Filipino cuisine.

By incorporating Kikkoman Gluten-Free Tamari in Chef Tiana’s recipe, you ensure deep, balanced umami and quality consistency across your Filipino-inspired dishes. Offer customers a taste of this globally trending cuisine, streamline preparation with reliable products, and capture the spring dining crowd looking for exciting, flavorful new experiences. Need help to refresh your restaurant or school menu? Get in touch and we will assign a chef expert for you!

April

Kinilaw

National Filipino Food Month

Two golden-brown empanadas filled with ground meat, topped with pickled radish and onions, served on a black plate with greens and edible flowers, next to a dipping sauce.

April 8th

Lamb Adobo Empanada

National Empanada Day

A ceramic bowl contains cooked chicken, cabbage, brown beech mushrooms, and chopped chives in a creamy broth, set on an orange placemat.

April 19th

Garlic Ginger Soymilk Miso Hotpot

National Garlic Day

May

May Menu Powerhouse: BBQ & Cinco de Mayo

May is a dual sales driver, featuring both National Barbecue Month and Cinco de Mayo, creating massive demand for grilled, globally flavored menus. Seize this opportunity by moving beyond traditional BBQ and leveraging different types of Kikkoman Teriyaki Glaze for inspired creations. Follow the lead of innovators like Chef Faron, who used Kikkoman to develop unique items like Blackberry-Tamarind Char Siu Pork Ribs, showcasing how the glaze adds deep umami, essential moisture, and a shiny finish to protein. Use the Teriyaki Glaze to create complex, fruit-infused BBQ sauces, marinades for carne asada, or a unique finishing touch for grilled seafood. Kikkoman streamlines preparation while ensuring your BBQ and Mexican-inspired dishes offer the craveable, high-quality flavor customers seek during this festive spring season.

A dessert topped with blackberries, pink edible flowers, green herbs, and sauce, served in a white bowl.

May

Blackberry Tamarind Char Siu Pork Ribs

National Barbecue Month

A bowl of rice topped with sauced fish, avocado, and herbs is shown beside sushi sauce, guacamole with chips, flatbreads, and a small dish of sauce on a table.

May 5th

Thai Chile Shrimp Tacos with Salsa Macha and Guacamole

Cinco De Mayo

A dark cocktail in a stemmed glass topped with thick foam, a caramelized sugar garnish, and a red-and-white striped paper straw.

May 6th

Blueberry Seltzer & Soymilk Foam with Blueberry Teriyaki Flavor Bubbles

National Beverage Day

June

National Turkey Month & K-12 Flavor Solutions

June celebrates National Turkey Month, offering K-12 foodservice operators a perfect opportunity to enhance their menu with lean, Gen Z & Gen Alpha student-approved protein. Capitalize on this by utilizing the Kikkoman and Butterball partnership to deliver flavorful, compliant meals. Highlighting recipes developed by experts like Chef Joe Urban, operators can easily integrate Kikkoman Low Sodium and Gluten-Free sauces to create new back-to-school dishes that meet strict nutritional guidelines without sacrificing taste. All K-12 recipes go well with the reformulated Pearl® Organic Smart Soymilk (no more than 10g of added sugar!) Use this collaboration to serve quality, innovative, and compliant Summer menu that truly satisfy.

A white dish with three sunny-side-up eggs in tomato sauce, grilled bread slices, and a large bottle of gluten-free sriracha hot chili sauce on a marble surface.

June 3rd

Eggs in Purgatory

National Egg Day

A slice of pizza on a white plate next to a bottle of Kikkoman teriyaki sauce; the rest of the pizza is on a wooden board.

June 27th

Pineapple Teriyaki Chicken Pizza

National Pineapple Day

Two halves of a breakfast burrito filled with eggs, cheese, and vegetables are on a white plate next to a small cup of red dipping sauce.

June

Sweet and Sour Turkey Breakfast Wrap

National Turkey Month

July

July: BBQ Glaze Power & Back-to-School Prep

July is peak grilling season, and foodservice operators can drive big sales by leveraging the versatile flavor of Kikkoman Teriyaki Glaze to master global BBQ styles. Go beyond American barbecue by utilizing the rich, shiny finish and complex umami of the Glaze for both Korean BBQ and Japanese BBQ, creating umami, on-trend menu items like glazed skewers, ribs, and wraps. Furthermore, July marks the beginning of back-to-school preparation; remind chefs that keeping Kikkoman Teriyaki Marinade & Sauce and Teriyaki Glaze stocked in your pantry is the ultimate time-saving solution for busy weeknights. Want to try Kikkoman BBQ Sauce Hack for this summer barbecue or put it on your school menu? Get in touch with us to schedule ideation with our chef community!

A tray of cooked and glazed chicken wings arranged on parchment paper.

July

KC Wild Wings Ft. BBQ Sauce Hacks

National Grilling Month

Plant-based Tteokbokki-style kimchi mac and cheese topped with crispy Kikkoman Panko and fried wonton crumbs, garnished with scallions.

July 14th

Tteokbokki Style Kimchi Mac & Cheese, Fried Wonton & Panko Crumbs

National Mac & Cheese Day

A small taco on a square white plate, topped with meat, chopped vegetables, cilantro, sauce, and a garnish of brown pearls.

July 18th

Confit Duck Carnitas Tacos

National Caviar Day

August

Sandwiches and Global Flavor Celebrations!

August provides three distinct sales opportunities with National Fajita Day, National Bao Day, and National Waffle Day—all within the window of late-summer fun and back-to-school planning. This is the perfect time to showcase Kikkoman’s versatility, demonstrating how a single product line can enhance flavors across Mexican, Asian, and breakfast/snack menus. Use

Kikkoman Sauces are the foundation for savory marinades and seasonings. Incorporate our sauces in your Stadium Menu Item and create innovative yet easy to prep menu for all the games! From the trendy Bao buns, burgers, chicken & waffle, utilize a Kikkoman Teriyaki Glaze or other Asian Sauces for a unique application, or even in a savory batter mix for all crispy items.

Leveraging these foodie holidays ensure your menu is exciting, culturally relevant, and streamlined for the busy fall transition, establishing Kikkoman as the essential flavor partner for profitable, high-quality, and versatile dishes. Connect with our Chef Community to get more recipe inspirations!

A sandwich with various fillings including vegetables and sauce is placed on a white plate inside a round bamboo steamer, set against a dark background.

August

Kogashi Pork Tenderloin Sandwich

National Sandwiches Month

A square white plate with a gourmet dish featuring sliced meat, pickled onions, greens, and sauce, next to a large bottle of Kikkoman Teriyaki sauce on a gray surface.

August

Spam Musubi Sando

National Sandwiches Month

Two steamed bao buns filled with glazed pork belly, fresh greens, and red peppers, served on a blue oval plate against a black background.

August 22nd

Sticky Orange Glazed Sous Vide Pork Belly Bao w/ Ginger Peanut Slaw

National Bao Day

September

Rice Innovations & Autumn Harvest Flavors

Celebrate National Rice Month with on-trend rice bowls topped with everything from chili to stir-fry, all elevated by the rich flavor and umami of Kikkoman® sauces. As the weather cools, it’s also the perfect time to start incorporating the warm, inviting flavors of fall into your menu.

Not sure how to incorporate Kikkoman’s sauces in your menu? Get in touch with us to schedule ideation and our chef community will provide suggestion on flavor, trends and identify menu gap for your business with the AI menu item tool supported by Datassential!

A skillet of baked pasta topped with melted cheese and herbs sits next to a large jug of Sriracha hot chili sauce on a white surface.

September

Rice Cakes Al Forno with ’Nduja, Tomato, and Sriracha

National Rice Month

September 16th

Sweet Potato Burrata

First Day Of Fall

A stack of pancakes topped with a pat of butter and syrup on a white plate, set on a table with a white and red checkered tablecloth.

September 26th

Soymilk Pancakes

National Pancake Day

October

Fall’s Favorites: Cozy Pasta & Pumpkin Dishes

October is National Pasta Month, and Kikkoman is celebrating with a culinary journey that begins on October 1st, National Soy Sauce Day. The celebration kicks off by highlighting the 2025 Chef Roll Contest winner, Chef Mark’s innovative Soy Squid Ink Dumplings with Clarified Mushroom Consommé. This recipe brilliantly uses Kikkoman Soy Sauce not only to season the delicate mushroom filling and consommé but also as a key ingredient in the dough, providing striking color and depth. Mid-month, we transition to sweet notes, celebrating Chef Denise Covert of BJ’s Restaurants, which features the savory-sweet profile of Kikkoman Gluten-Free Hoisin Sauce. Finally, we conclude the month’s festivities by celebrating National Pasta Day on October 17th with Chef Robbie’s inspired Wafu Italian dish, perfectly marrying Eastern and Western flavors. Get in touch with us to schedule ideation for your menu refresh project!

A plated gourmet dish with small portions of meat and vegetables, garnished with herbs and edible flowers, sits on a textured white plate against a marble background.

October 1st

Soy-Squid Ink Dumplings with Clarified Mushroom Consommé

National Soy Sauce Day

A bowl of ice cream topped with pretzels, sauce, and fruit, alongside a spoon, a small bowl of sauce, and a bottle of Kikkoman hoisin sauce.

October 14th

Hoisin Red Plum Ice Cream with Chili Pretzel Crunch & Caramel Sauce

National Dessert Day

A white oval plate with creamy pasta topped with sliced bacon, cabbage, and black pepper, set on a beige tablecloth.

October 17th

One-Pot Soymilk Pasta

National Pasta Day

November

Sweet Potatoes and Thanksgiving

It’s National Sweet Potato Month! Spotlight this versatile vegetable in both sweet and savory Limited-Time Offerings (LTOs), elevated with the creamy richness of Kikkoman® Soymilk Original and the balanced, savory depth of Kikkoman® Gluten-free Tamari.

If you are having struggles in your foodservice business or operation, connect with Kikkoman Foodservice Team and we will provide solutions for your business and menu refresh!

A biscuit sandwich filled with egg, bacon, and drizzled with brown sauce sits on a white plate against a blue background.

November 3rd

Tokyo Turkey Breakfast Biscuit

National Sandwich Day

Slow-braised Beef Bourguignon made with tender short ribs, red wine, vegetables, and Kikkoman® Gluten-Free Tamari Soy Sauce, served in a rich, savory sauce.

November 27th

Boeuf Bourguignon

Thanksgivings

Two plates of French toast with cream and syrup, served with mugs of coffee on a wooden table; red napkin and green plant in the background.

November 28th

Soymilk French Toast

National French Toast Day

December

Holidays

December is National Winter Holidays Month, making it the perfect time to feature indulgent LTOs and fun, shareable foods. Kikkoman offers versatile ingredients to elevate your menu, from the crisp texture of Kikkoman Panko and the rich flavor of Kikkoman Teriyaki Glaze to the umami depth of Kikkoman Oyster Sauce. For a unique dessert offering, highlight the Goguma Ice Cream recipe created by Chef Kevin Lee—Food Network Chopped champion and one of Oklahoma City’s most acclaimed chefs. This unexpected sweet treat uses a subtle splash of Kikkoman Oyster Sauce to balance the sweetness of the goguma (sweet potato) ice cream base.

Happy holidays, and here’s to new opportunities for prosperity and profitability in the year ahead! If you find our recipes inspiring and want to connect with our chef community, get in touch and we will schedule an ideation with your culinary team in 2027!

A plated dessert garnished with berries and edible flowers sits next to a large bottle of Kikkoman Less Sodium Soy Sauce on a gray surface.

December 9th

Soy Caramel 5-Spice Ube Buns

National Pastry Day

December 21st

Goguma Ice Cream

First Day Of Fall

A plated dish with a checkered fish terrine, orange sauce, black crumbs, edible flowers, green herbs, and golden spheres, arranged decoratively on a white plate.

December 31st

Catch Me If You Kanpachi

New Year Eve

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Panko Japanese Style Toasted Bread Crumbs

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Teriyaki Baste & Glaze with Honey & Pineapple

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Ponzu Citrus Seasoned Dressing & Sauce

Bright and tangy, original Kikkoman Ponzu Citrus Seasoned Dressing is…

A 2-quart plastic bottle of Kikkoman All-Purpose Tamari Soy Sauce with a red cap, labeled gluten-free.

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Kikkoman Gluten-Free Non-GMO No Preservatives Added Tamari Soy sauce has all…

12 Months of LTO Inspiration

2026 PLANNING CALENDAR

TRUSTED QUALITY, PROFESSIONAL TASTES.

Follow Kikkoman Professional

Let’s Celebrate for the National Meat Month!

Furikake Arancini and Koji Soy Cured Beef Tenderloin

Teriyaki Glazed Turkey Meatloaf with Mashed Sweet Potatoes and Steamed Green Beans

Spicy Orange Chicken Sandwich with Asian Slaw

Lunar New Year – Year of Horse

Kikkoman Dip Delights

Roast Chicken with Hoisin Jus

Seared Jumbo Scallops with Green Apple–Citrus Mirin

March Madness: A Winning Menu Strategy

Soy Glazed Pork Belly Taco with Orange Slaw

Sunbutter Hoisin Sauce

Sriracha Honey Turkey Burger with Asian Slaw

Celebrating National Filipino Food Month

Kinilaw

Lamb Adobo Empanada

Garlic Ginger Soymilk Miso Hotpot

May Menu Powerhouse: BBQ & Cinco de Mayo

Blackberry Tamarind Char Siu Pork Ribs

Thai Chile Shrimp Tacos with Salsa Macha and Guacamole

Blueberry Seltzer & Soymilk Foam with Blueberry Teriyaki Flavor Bubbles

National Turkey Month & K-12 Flavor Solutions

Eggs in Purgatory

Pineapple Teriyaki Chicken Pizza

Sweet and Sour Turkey Breakfast Wrap

July: BBQ Glaze Power & Back-to-School Prep

KC Wild Wings Ft. BBQ Sauce Hacks

Tteokbokki Style Kimchi Mac & Cheese, Fried Wonton & Panko Crumbs

Confit Duck Carnitas Tacos

Sandwiches and Global Flavor Celebrations!

Kogashi Pork Tenderloin Sandwich

Spam Musubi Sando

Sticky Orange Glazed Sous Vide Pork Belly Bao w/ Ginger Peanut Slaw

Rice Innovations & Autumn Harvest Flavors

Rice Cakes Al Forno with ’Nduja, Tomato, and Sriracha

Sweet Potato Burrata

Soymilk Pancakes

Fall’s Favorites: Cozy Pasta & Pumpkin Dishes

Soy-Squid Ink Dumplings with Clarified Mushroom Consommé

Hoisin Red Plum Ice Cream with Chili Pretzel Crunch & Caramel Sauce

One-Pot Soymilk Pasta

Sweet Potatoes and Thanksgiving

Tokyo Turkey Breakfast Biscuit

Boeuf Bourguignon

Soymilk French Toast

Holidays

Soy Caramel 5-Spice Ube Buns

Goguma Ice Cream

Catch Me If You Kanpachi

Get the Kikkoman Foodservice e-Newsletter

FEATURED PRODUCTS

Panko Japanese Style Toasted Bread Crumbs

Teriyaki Baste & Glaze with Honey & Pineapple

Ponzu Citrus Seasoned Dressing & Sauce

Gluten-Free Non-GMO No Preservatives Added Tamari Soy Sauce

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