Hokka Hokka Tei estimates it is utilizing 20 tons of center-cut US pork loin each month.
Bento boxes remain a central part of everyday life in Japan. These single‑portion meals are valued for their balance, portability, and convenience. Students, professionals, and travelers rely on them, and the market continues to expand as demand for ready‑to‑eat options grows.
Rising inflation and stronger demand for affordable convenience have created new opportunities. The US Meat Export Federation (USMEF) is working with Japanese suppliers to introduce US pork into nationwide bento offerings. This effort aims to strengthen the presence of American pork in Japan’s ready‑to‑eat food sector.
Hokka Hokka Tei, the third-largest bento box company in Japan, has begun using US center‑cut pork loin in three menu items. USMEF supports the transition with point‑of‑sale materials and menu promotions. According to USMEF Foodservice Manager Masatoshi Takanashi, this change opens the door for broader adoption of US pork in the sector.
Hokka Hokka Tei currently uses about 20 tons of center-cut US pork loin each month.
“We will monitor Hokka Hokka Tei’s sales performance and propose additional menu items and other cuts,” said Mr Takanashi.
“This switch will serve as a success story to strengthen our proposals to other ready-to-eat food suppliers.”
The National Pork Board provides promotional support for the initiative.
Subscribe now to the technical pig magazine
AUTHORS
Bifet Gracia Farm & Nedap – Automated feeding in swine nurseries
The importance of Water on pig farms
Fernando Laguna Arán
Microbiota & Intestinal Barrier Integrity – Keys to Piglet Health
Alberto Morillo Alujas
Impact of Reducing Antibiotic use, the Dutch experience
Ron Bergevoet
The keys to successful Lactation in hyperprolific sows
Mercedes Sebastián Lafuente
Addressing the challenge of Management in Transition
Víctor Fernández Segundo
Dealing with the rise of Swine Dysentery
Roberto M. C. Guedes
Actinobacillus pleuropneumoniae – What are we dealing with?
Marcelo Gottschalk
The new era of Animal Welfare in Pig Production – Are we ready?
Antonio Velarde
Gut health in piglets – What can we do to measure and improve it?
Alberto Morillo Alujas
Interview with Cristina Massot – Animal Health in Europe after April 2021
Cristina Massot
Differential diagnosis of respiratory processes in pigs
Desirée Martín Jurado Gema Chacón Pérez
