Burger King Japan's Ugly Burgers are Served on Cheesy Buns
Laura McQuarrie — June 7, 2021 — Lifestyle
References: soranews24 & designtaxi
Burger King Japan's Ugly Burgers are back with new creations served on cheesy buns that are said to taste better than they look. There's the new Shrimp Spicy and Teriyaki Ugly Beef burgers, which aren't meant to compete with the classic Whopper in terms of appearance.
The rustic cheese buns promise to be full of flavor thanks to a blend of Gouda, Egmont, mozzarella and cheddar that's said to perfectly balance acidity, sweetness and richness.
At a time when many menu items are intentionally created to be as aesthetically pleasing as possible so that they have a high chance of being shared on social media, Burger King Japan is taking the opposite approach and inviting people to discover meals that may be better enjoyed to the fullest with closed eyes.
The rustic cheese buns promise to be full of flavor thanks to a blend of Gouda, Egmont, mozzarella and cheddar that's said to perfectly balance acidity, sweetness and richness.
At a time when many menu items are intentionally created to be as aesthetically pleasing as possible so that they have a high chance of being shared on social media, Burger King Japan is taking the opposite approach and inviting people to discover meals that may be better enjoyed to the fullest with closed eyes.
Trend Themes
1. Aesthetically Unappealing Food - A trend towards creating food items that are intentionally unappetizing but still flavorful and enjoyable.
2. Cheese Blends - A trend towards blending different types of cheeses to create unique flavor profiles in food items.
3. Tactile Eating Experience - A trend towards creating meals that are meant to be enjoyed with closed eyes or without focusing on appearance, in order to enhance the other senses and overall experience.
Industry Implications
1. Fast Food - Opportunities to create intentionally unappetizing but flavorful menu items that stand out in a market saturated with aesthetically pleasing options.
2. Cheese Production - Opportunities to develop unique cheese blends that can be incorporated into food items to enhance their flavor profiles and appeal to adventurous eaters.
3. Sensory Dining - Opportunities to design dining experiences that prioritize sensory enhancement over appearance, such as creating blindfolded dining events or developing meals that are meant to be enjoyed with closed eyes.
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