{"id":2723,"date":"2024-01-17T16:39:38","date_gmt":"2024-01-17T16:39:38","guid":{"rendered":"https:\/\/kikkomanusa.com\/foodservice\/?page_id=2723"},"modified":"2025-07-10T17:28:18","modified_gmt":"2025-07-10T17:28:18","slug":"whats-hot-in-2024","status":"publish","type":"page","link":"https:\/\/kikkomanusa.com\/foodservice\/whats-hot-in-2024\/","title":{"rendered":"TRENDS TO WATCH IN 2024"},"content":{"rendered":"
\n
\n
\n
\n
\n

TRENDS TO WATCH IN 2024<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n
<\/div>\n\n\n\n
\n
\n

Front-line forecasts from some of our favorite chefs <\/h2>\n\n\n\n

Recently, we asked eight members of the Kikkoman Kitchen Cabinet, our inner circle of leading-edge chefs and operators, to tell us what foodservice trends and ingredients they\u2019re most excited about in 2024. The takeaway: Asian flavors will continue to inspire creativity across a broad spectrum of cuisines and menu offerings.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

<\/div>\n\n\n\n
\n
\n
\n
\n \"Chef\n <\/div>\n\n
\n
\n

Chef Erik Bruner-Yang: \u201cAsian-fusion pastry\u201d <\/h2>\n

Chef Erik Bruner-Yang<\/em>
\nChef\/Owner, Maketto, Washington DC<\/em><\/p>\n

Trend:<\/strong> I think bakeries are going to make a big comeback this year, and I am excited to see the continued explosion of Asian-fusion pastry programs. I love the merging of Asian flavors into traditional French pastries, and I think that 2024 is the year that this trend will really break through.<\/p>\n

Ingredient:<\/strong> I have been playing around using Kikkoman\u00ae Soy Sauce for more nuanced things especially in caramels and in other pastry applications. It has been so automatic for me to use it in savory Asian food applications but to think about it more thoughtfully in a pastry context has been a lot of fun!<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

\n
\n
\n
\n \"Chef\n <\/div>\n\n
\n
\n

Chef Robbie Felice: \u201cWafu Italian is here to stay\u201d<\/h2>\n

Chef Robbie Felice\u00a0\u00a0<\/em>
\nChef\/Owner, pastaRAMEN, Montclair, NJ\u00a0<\/em>
\nViaggio, Wayne, NJ.\u00a0<\/em>
\nOsteria Crescendo, Westwood, NJ.\u00a0<\/em><\/p>\n

Trend:<\/span><\/b> Last year, my answer was \u201cWafu Italian\u201d\u2014the marriage of Japanese and Italian cuisine\u2014and this year, I\u2019m doubling down on that answer, because the trend just keeps growing! I\u2019m excited to be at the center of it with pastaRAMEN, and I\u2019m even more excited that so many other chefs are experimenting with some kind of Japanese-Italian combination on their menus.<\/span>\u00a0<\/span><\/p>\n

Ingredient:<\/span><\/b> Right now, I\u2019m beyond obsessed with Kikkoman\u00ae Ponzu Citrus Seasoned Dressing & Sauce. It\u2019s like a perfect, more flavorful replacement for vinegar, and these days, it\u2019s my go-to grab when seasoning and cooking.\u00a0<\/span>\u00a0<\/span><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

\n
\n
\n
\n \"Chef\n <\/div>\n\n
\n
\n

Chef Christine H\u00e0: \u201cNew Asian flavor frontiers\u201d <\/h2>\n

Chef Christine H\u00e0 <\/em>
\nChef\/Owner, The Blind Goat, Houston, TX <\/em>
\nChef\/Owner, Stuffed Belly, Houston, TX <\/em><\/p>\n

Trend:<\/span><\/b> The trend I\u2019m looking forward to in 2024 is the rise in popularity of lesser-known Asian cuisines. In the US, Vietnamese, Thai, Chinese, Japanese, and Korean foods are relatively abundant, but I\u2019m starting to notice an uptick in Filipino, Burmese, Laotian, and Cambodian cuisines. This gives a Vietnamese-American chef like me a wider net to cast in terms of creativity.<\/span>\u00a0<\/span><\/p>\n

Ingredient:<\/span><\/b> I\u2019m excited to experiment with ingredients I discovered during a recent trip to Vietnam, like forest peppercorns\u2014and also to find new ways to use Kikkoman\u00ae Soy Sauce.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

\n
\n
\n
\n \"Chef\n <\/div>\n\n
\n
\n

Chef Andrew Hunter: \u201cJapan-adjacency\u201d <\/h2>\n

Chef Andrew Hunter <\/em>
\nCorporate Chef, Kikkoman Sales, USA <\/em><\/p>\n

Trend:<\/span><\/b> I\u2019m most excited about the trend of Japan-adjacency\u2014Japanese preparations and ingredients gaining popularity in cuisines around the world. Japanese chefs slice perfect sashimi, then polish it with fermented miso and traditionally brewed soy sauce for umami-rich complexity with only three ingredients. Chefs from different heritages and cuisines are influenced by this simple and artful approach and are applying their own techniques and ingredients to integrate the sensibility and flavors of Japan in a way that appeals to local tastes. That\u2019s Japan-adjacency!\u00a0\u00a0<\/span>\u00a0<\/span><\/p>\n

Ingredient:<\/span><\/b> I\u2019m excited by ingredients so pure and impactful that only a drizzle or sprinkle is needed to finish a dish. Kikkoman has a range of these \u201cfinishing ingredients\u201d including Kikkoman\u00ae Toasted Sesame Oil, Lime Ponzu, and Sushi Sauce. When you drizzle a charcoal grilled steak with Toasted Sesame Oil and a sprinkle of sea salt, the heat of the steak enhances the aroma of the sesame oil, which in turn creates an incredible flavor. The same is true when Kikkoman\u00ae Lime Ponzu is drizzled over fried fish tacos to balance the richness of the batter with the bright citrus notes in the ponzu. And of course, the ultimate finishing ingredient is Kikkoman\u00ae Sushi Sauce. It\u2019s complex enough to enhance everything from unagi nigiri to a traditional maki roll like tuna, salmon, or California Roll\u2014and even a juicy mango.\u00a0 <\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

\n
\n
\n
\n \"Chef\n <\/div>\n\n
\n
\n

Chef Raymond Li: \u201cFermentation innovation\u201d <\/h2>\n

Chef Raymond Li <\/em>
\nChef, Li\u2019s Dim Sum, Miami, FL <\/em><\/p>\n

Trend:<\/span><\/b> The rise of fermented products and ingredients has continued as chefs realize that these products will definitely give a kick to any dish, savory or sweet. I believe fermentation, lacto-fermentation, and traditional preservation methods like pickling and curing will continue to grow in 2024, and I think we will see increased use of fermented ingredients in desserts to reach another level of sweetness with a touch of umami and to help enhance complex flavor profiles.\u00a0<\/span>\u00a0<\/span><\/p>\n

Ingredient:<\/span><\/b> I\u2019m always excited to use amino pastes and other fermented products that we create in-house and equally excited about using Kikkoman\u00ae Tamari Soy Sauce in my recipes to keep them Gluten Free! I don\u2019t ever want dietary restrictions to keep any guest from experiencing the essence of my cuisine, so I use Kikkoman Tamari to get those unique and appetizing flavors that I\u2019m looking for without gluten\u2014 and without compromise.\u202f<\/span><\/p>\n

\u00a0<\/span><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

\n
\n
\n
\n \"Chef\n <\/div>\n\n
\n
\n

Chef Roberto Perez: \u201cMexican flavors with seafood\u201d <\/h2>\n

Chef Roberto Perez <\/em>
\nChef, Del Mar Ostioneria, Los Angeles, CA <\/em><\/p>\n

Trend:<\/span><\/b> This year, I’m eagerly anticipating the rise of Mexican-fusion seafood trends in Los Angeles\u2014a tantalizing blend of flavors with a mix of traditional Mexican cuisine.\u00a0\u00a0<\/span>\u00a0<\/span><\/p>\n

Ingredient:<\/span><\/b> At Del Mar Ostioneria, we’re thrilled to embark on a culinary adventure, crafting exciting new recipes with the perfect harmony of Kikkoman sauces and the bold kick of Chiltepin Pepper! We\u2019re ready to savor the fusion of flavors like never before.<\/span><\/p>\n

 <\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

\n
\n
\n
\n \"Chef\n <\/div>\n\n
\n
\n

Chef Yuu Shimano: \u201cTradition and human connection\u201d<\/h2>\n

Chef Yuu Shimano<\/em>
\nChef\/Owner<\/span>,<\/span> Restaurant YUU, Brooklyn<\/span>, NY<\/span><\/span>\u00a0<\/span><\/em><\/p>\n

Trend:<\/span><\/b> I\u2019ve noticed a trend of returning to more traditional styles of cooking and placing greater respect on chefs with classical techniques and training. There is also a growing respect for farmers, growers, and culinary traditions from around the world. The hospitality industry emphasizes the significance of genuine human interaction. Now, with the boom in AI and technology, the connection between chefs and customers is becoming more of a central focus than ever.<\/span>\u00a0<\/span><\/p>\n

Ingredient:<\/span><\/b> Two exciting ingredients that I often use in my cooking now are yuzu vinegar and Kikkoman\u00ae Soy Sauce. Seeing many chefs incorporate soy sauce into various international dishes impresses me as a Japanese chef. Even though my cooking is based on traditional French cuisine, I like to use soy sauce and soy koji to express my Japanese identity. It has become an important part of my culinary creations because my mission is to convey the message of Japanese identity through traditional French cuisine.\u00a0<\/span>\u00a0<\/span><\/p>\n

 <\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

\n
\n
\n
\n \"Chef\n <\/div>\n\n
\n
\n

Chef Lon Symensma \u201cVegetables as the star\u201d <\/h2>\n

Chef Lon Symensma <\/em>
\nChef\/Owner, ChoLon, Denver, CO <\/em><\/p>\n

Trend:<\/span><\/b> I’m particularly excited about the culinary trend of shifting vegetables to be the star of the show. We’re witnessing a growing awareness of the importance of environmental sustainability. By placing vegetables in the spotlight and making them the focal point of dishes, we not only elevate the dining experience, but also contribute to a more eco-conscious and ethical approach to dining out. At ChoLon, we’re fully embracing this trend by creating vegetable-forward dishes that showcase the natural beauty of locally sourced, seasonal produce while encouraging a more balanced and conscious way of eating. It’s an exciting time for the culinary scene, and I can’t wait to see how this trend unfolds throughout the year!\u00a0<\/span>\u00a0<\/span><\/p>\n

Ingredient:<\/span><\/b> One of my favorite dishes is <\/span><\/span>Bak <\/span>Kut<\/span> Teh<\/span><\/span>, which translates to \u201cpork bone tea.<\/span>\u201d<\/span> It’s<\/span> a<\/span> Malaysian\/Singaporean dish <\/span>that’s<\/span> deeply rooted in flavor and tradition. As the pork ribs are simmered in a<\/span> broth of <\/span>Kikkoman\u00ae\ufe0f S<\/span>o<\/span>y<\/span> S<\/span>auce, <\/span>herbs & spices, the umami-rich depth it adds to the broth is unparalleled. <\/span><\/span><\/span><\/p>\n

 <\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n

\n
\n
\n
\n <\/div>\n\n

Kikkoman Asian Made Easy e-Newsletter<\/h2>\n
\n
\n

Discover meals specially designed with foodservice in mind. See how Kikkoman create new dining experiences. Sign up now for our Foodservice e-newsletter!<\/p>\n Sign Up<\/a>\n <\/div>\n <\/div>\n\n <\/div>\n<\/section>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

8 visionary chefs share the trends and ingredients they\u2019re most excited about in the year ahead. <\/p>\n","protected":false},"author":22,"featured_media":2736,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"page-type":[83],"class_list":["post-2723","page","type-page","status-publish","has-post-thumbnail","hentry","page-type-blog-page"],"acf":{"blog_page_link_text":""},"yoast_head":"\nTRENDS TO WATCH IN 2024 - Kikkoman Food Services<\/title>\n<meta name=\"description\" content=\"Explore what\u2019s hot in foodservice for 2024 with Kikkoman\u2019s latest trends report. Uncover trending flavors, innovative menu ideas, and key insights to keep your offerings fresh and appealing this year.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kikkomanusa.com\/foodservice\/whats-hot-in-2024\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kikkoman Food Services\" \/>\n<meta property=\"og:url\" content=\"https:\/\/kikkomanusa.com\/foodservice\/whats-hot-in-2024\/\" \/>\n<meta property=\"og:site_name\" content=\"Kikkoman Food Services\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/kikkomanskitchen\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-10T17:28:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2024\/01\/ARTICLE-HEADER-whats-hot-2024-1024x331.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"331\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/whats-hot-in-2024\\\/\",\"url\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/whats-hot-in-2024\\\/\",\"name\":\"TRENDS TO WATCH IN 2024 - Kikkoman Food Services\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/whats-hot-in-2024\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/whats-hot-in-2024\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2024\\\/01\\\/ARTICLE-HEADER-whats-hot-2024.jpg\",\"datePublished\":\"2024-01-17T16:39:38+00:00\",\"dateModified\":\"2025-07-10T17:28:18+00:00\",\"description\":\"Explore what\u2019s hot in foodservice for 2024 with Kikkoman\u2019s latest trends report. Uncover trending flavors, innovative menu ideas, and key insights to keep your offerings fresh and appealing this year.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/whats-hot-in-2024\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/whats-hot-in-2024\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/whats-hot-in-2024\\\/#primaryimage\",\"url\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2024\\\/01\\\/ARTICLE-HEADER-whats-hot-2024.jpg\",\"contentUrl\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2024\\\/01\\\/ARTICLE-HEADER-whats-hot-2024.jpg\",\"width\":8000,\"height\":2583},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/whats-hot-in-2024\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"TRENDS TO WATCH IN 2024\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/#website\",\"url\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/\",\"name\":\"Kikkoman Food Services\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/#organization\",\"name\":\"Kikkoman USA\",\"url\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2021\\\/12\\\/Kikkoman-Logo.png\",\"contentUrl\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/wp-content\\\/uploads\\\/sites\\\/2\\\/2021\\\/12\\\/Kikkoman-Logo.png\",\"width\":516,\"height\":132,\"caption\":\"Kikkoman USA\"},\"image\":{\"@id\":\"https:\\\/\\\/kikkomanusa.com\\\/foodservice\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/kikkomanskitchen\",\"https:\\\/\\\/x.com\\\/kikkomankitchen\",\"https:\\\/\\\/www.instagram.com\\\/kikkomanusa\\\/\",\"https:\\\/\\\/www.pinterest.com\\\/kikkomanusa\\\/_created\\\/\"]}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"TRENDS TO WATCH IN 2024 - Kikkoman Food Services","description":"Explore what\u2019s hot in foodservice for 2024 with Kikkoman\u2019s latest trends report. Uncover trending flavors, innovative menu ideas, and key insights to keep your offerings fresh and appealing this year.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/kikkomanusa.com\/foodservice\/whats-hot-in-2024\/","og_locale":"en_US","og_type":"article","og_title":"Kikkoman Food Services","og_url":"https:\/\/kikkomanusa.com\/foodservice\/whats-hot-in-2024\/","og_site_name":"Kikkoman Food Services","article_publisher":"https:\/\/www.facebook.com\/kikkomanskitchen","article_modified_time":"2025-07-10T17:28:18+00:00","og_image":[{"width":1024,"height":331,"url":"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2024\/01\/ARTICLE-HEADER-whats-hot-2024-1024x331.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/kikkomanusa.com\/foodservice\/whats-hot-in-2024\/","url":"https:\/\/kikkomanusa.com\/foodservice\/whats-hot-in-2024\/","name":"TRENDS TO WATCH IN 2024 - Kikkoman Food Services","isPartOf":{"@id":"https:\/\/kikkomanusa.com\/foodservice\/#website"},"primaryImageOfPage":{"@id":"https:\/\/kikkomanusa.com\/foodservice\/whats-hot-in-2024\/#primaryimage"},"image":{"@id":"https:\/\/kikkomanusa.com\/foodservice\/whats-hot-in-2024\/#primaryimage"},"thumbnailUrl":"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2024\/01\/ARTICLE-HEADER-whats-hot-2024.jpg","datePublished":"2024-01-17T16:39:38+00:00","dateModified":"2025-07-10T17:28:18+00:00","description":"Explore what\u2019s hot in foodservice for 2024 with Kikkoman\u2019s latest trends report. Uncover trending flavors, innovative menu ideas, and key insights to keep your offerings fresh and appealing this year.","breadcrumb":{"@id":"https:\/\/kikkomanusa.com\/foodservice\/whats-hot-in-2024\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/kikkomanusa.com\/foodservice\/whats-hot-in-2024\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/kikkomanusa.com\/foodservice\/whats-hot-in-2024\/#primaryimage","url":"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2024\/01\/ARTICLE-HEADER-whats-hot-2024.jpg","contentUrl":"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2024\/01\/ARTICLE-HEADER-whats-hot-2024.jpg","width":8000,"height":2583},{"@type":"BreadcrumbList","@id":"https:\/\/kikkomanusa.com\/foodservice\/whats-hot-in-2024\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/kikkomanusa.com\/foodservice\/"},{"@type":"ListItem","position":2,"name":"TRENDS TO WATCH IN 2024"}]},{"@type":"WebSite","@id":"https:\/\/kikkomanusa.com\/foodservice\/#website","url":"https:\/\/kikkomanusa.com\/foodservice\/","name":"Kikkoman Food Services","description":"","publisher":{"@id":"https:\/\/kikkomanusa.com\/foodservice\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/kikkomanusa.com\/foodservice\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/kikkomanusa.com\/foodservice\/#organization","name":"Kikkoman USA","url":"https:\/\/kikkomanusa.com\/foodservice\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/kikkomanusa.com\/foodservice\/#\/schema\/logo\/image\/","url":"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2021\/12\/Kikkoman-Logo.png","contentUrl":"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2021\/12\/Kikkoman-Logo.png","width":516,"height":132,"caption":"Kikkoman USA"},"image":{"@id":"https:\/\/kikkomanusa.com\/foodservice\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/kikkomanskitchen","https:\/\/x.com\/kikkomankitchen","https:\/\/www.instagram.com\/kikkomanusa\/","https:\/\/www.pinterest.com\/kikkomanusa\/_created\/"]}]}},"featured_image_src":"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2024\/01\/ARTICLE-HEADER-whats-hot-2024-600x400.jpg","featured_image_src_square":"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2024\/01\/ARTICLE-HEADER-whats-hot-2024-600x600.jpg","_links":{"self":[{"href":"https:\/\/kikkomanusa.com\/foodservice\/wp-json\/wp\/v2\/pages\/2723","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kikkomanusa.com\/foodservice\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/kikkomanusa.com\/foodservice\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/kikkomanusa.com\/foodservice\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/kikkomanusa.com\/foodservice\/wp-json\/wp\/v2\/comments?post=2723"}],"version-history":[{"count":0,"href":"https:\/\/kikkomanusa.com\/foodservice\/wp-json\/wp\/v2\/pages\/2723\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kikkomanusa.com\/foodservice\/wp-json\/wp\/v2\/media\/2736"}],"wp:attachment":[{"href":"https:\/\/kikkomanusa.com\/foodservice\/wp-json\/wp\/v2\/media?parent=2723"}],"wp:term":[{"taxonomy":"page-type","embeddable":true,"href":"https:\/\/kikkomanusa.com\/foodservice\/wp-json\/wp\/v2\/page-type?post=2723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}