JINYA Ramen Bar is serving up big flavors this June with the debut of its new Ebi-Katsu Bun and Spicy Maze-Men.
Available system-wide from June 1 through until August 30, the new summer dishes were created by Vice President and Executive Corporate Chef Kazuya Takebe himself. The first of the new dishes is the Ebi-Katsu Bun, which consists of a soft steamed bun filled with a crispy shrimp cutlet, cucumber, iceberg lettuce, pickled cabbage, and JINYA’s original spread sauce. On the other hand, the new Spicy Maze-Men is a dry ramen featuring extra thick noodles dressed and mixed with Umami bonito sauce and egg yolk. This dish also features pork chashu, kimchi, seasoned egg, green onion, white onion, and a garnish of shredded bonito flakes and shredded nori. As CEO and Founder Tomo Takahashi says of the new dishes, "From the savory ebi-katsu bun to the spicy mixed noodles in our maze-men, our commitment to creating new dining experiences for our customers is always our top priority."
Shrimp-Stuffed Steamed Buns
JINYA Ramen Baris Serving Up the New Ebi-Katsu Bun This June
Trend Themes
1. Fusion Street Food - Combining traditional Japanese ingredients with Western street food presentations creates novel culinary experiences.
2. Seasonal Menus - Offering limited-time seasonal dishes promotes a sense of urgency and exclusivity amongst customers.
3. Umami-centric Dishes - Utilizing rich Umami flavors in menu items such as the Spicy Maze-Men appeals to evolving taste preferences.
Industry Implications
1. Restaurant and Dining - Innovating menu concepts like Shrimp-Stuffed Steamed Buns attracts food enthusiasts and increases restaurant footfall.
2. Food and Beverage - Creating unique blends of textures and flavors, such as crispy shrimp cutlets in soft buns, can revolutionize ready-to-eat food products.
3. Hospitality - Introducing seasonal and exclusive dishes enhances guest experiences and drives repeat visits in the hospitality sector.
