2022 "Dish of the Year"

2022.12.20

I had the opportunity to participate in the 2022 "Dish of the Year Ⓡ" press conference, where Gurunavi Research Institute, Inc., which conducts various surveys and research with food as its main theme and widely disseminates its findings and recommendations, announced the food that reflects and symbolizes the current state of affairs in Japan.

■What is "Dish of the Year"?
In order to record, protect, and pass on Japan's excellent food culture as a shared heritage, each year we select a symbolic dish that reflects the state of the times and is named "Dish of the Year." Through the announcement of the "Dish of the Year," Gurunavi Research Institute hopes to not only spread Japan's excellent food culture both domestically and internationally, but also contribute to its further development. Gurunavi aims to contribute to the development of food culture, based on its purpose of "Connecting people through food. Satisfying people."

■2022 "Dish of the Year" Frozen Gourmet

Reason for selection
- The COVID-19 pandemic has accelerated the introduction of flash freezers into restaurants, leading to the creation of frozen gourmet foods that exactly replicate restaurant menu items.
- As restaurants have developed more original frozen products, the variety has increased, and the ways in which they can be purchased, such as in stores or from vending machines, have diversified, gaining support from consumers.
- It is highly adaptable to social changes in terms of preservation and reducing food waste, and is expected to become an even more indispensable part of Japanese food culture in the future.

■Talk Session
Yoshiko Miura, Public Relations Manager, Consumer Lifestyle Consultant, Japan Frozen Food Association

"The History of Frozen Foods in Japan"
Food freezing in Japan began 102 years ago when fish was frozen in Morimachi, Hokkaido. The restaurant industry grew with the introduction of school lunches, the Tokyo Olympics, and the Osaka Expo, and the widespread use of home appliances led to the development of frozen foods. I believe that more and more people are using frozen foods amid the COVID-19 pandemic.

"About the popular authentic frozen gourmet foods of 2022"
Miura: I think the reason it's so popular is that anyone can eat what they want, when they want, and wherever they want. I think the great thing about freezing is that it keeps the same restaurant-quality flavor as if it were freshly made.

Restaurant Sola Owner and Chef Hiroki Yoshitake

"About Restaurant Sola, which uses freezing technology"
We offer frozen New Year's dishes. At first, I had a negative impression of it, but when the state of emergency declaration prevented us from operating, I looked into freezing equipment to preserve ingredients and learned about the high level of freezing technology. I began making prototypes, thinking that this would allow us to deliver the dishes.

"About the difficulties encountered in the process of introducing freezing technology"
We received a lot of feedback from people who wanted to eat fresh food and wondered why it had to be frozen. We tried and tested many different things to make it more surprising than eating it at a restaurant, and as a result, we received a lot of surprises and positive feedback from many people. In the future, we would like to deliver products that lock in the flavor using freezing technology to as many people as possible.　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　

■ Interview
Moeno Ichikawa, Gurunavi Research Institute, Inc.

I think the "frozen gourmet" chosen as "Dish of the Year" symbolizes the fact that with the repeal of the Declaration of Conduct, restaurant-quality food can now be enjoyed at home anytime. Advances in flash freezing technology have increased the opportunities for its use, which may have also contributed to its popularity.
Since the COVID-19 pandemic began, abstract genres have continued to dominate, such as "takeout gourmet" in 2020 and "alcoholic beverages" in 2021, so we hope that next year will see the emergence of new menus and ingredients.
Although it may be difficult to go out due to the COVID-19 pandemic, I hope that all university students will gain a variety of experiences, such as traveling to different countries and eating foods that can only be found there.

■ Impressions from participating in the press conference

While watching TV programs, I knew that technological advances were leading to an increase in "frozen gourmet food." However, I learned that many consumers and chefs have a negative image of frozen food, fearing that the taste will deteriorate, and I felt that it is a difficult situation for restaurants struggling to continue their business. Through this interview, I realized that eating is something that cannot be avoided, so I would like to express my gratitude to everyone involved with food and preserve the memories of food.

Chuo Gakuin University 4th year student Hayato Tane

Participating in this online interview made me realize the connection between food and society. Authentic frozen gourmet food that can be enjoyed at home has gained popularity in an environment where going out is restricted, and it was fascinating to see how trends and popularity are connected to society. One of the attractions of "Dish of the Year" is that it can be enjoyed from a variety of perspectives, not just as a gourmet food that was talked about that year. Furthermore, through the talk session between the two speakers, I felt the "new possibilities of frozen foods." My hopes for the spread of freezing technology, which can lock in delicious flavors, have risen even more.

Aio Miura, third year student at Bukkyo University