In spite of a 2,000-year-old tradition, sake is declining in popularity in Japan. Consumers there are opting for wine, beer and cocktails -- Western drinks -- at home, at bars and at restaurants, causing a 10 percent drop in sake's alcohol market share in the last year alone and an almost 50 percent drop in total sales in the last decade. The home sales are particularly flagging, something attributed to the increasing popularity of Western cuisines and the desire of cooks to match them with appropriate drinks. This trend works in reverse in countries where Japanese cuisine is still seen as hip and trendy, like in the US.
To renew interest, brewers are turning more and more toward premium sakes and cutting-edge ad campaigns, not unlike the ones commonly seen for beer or luxury spirits, to attract younger drinkers to their products. They don't want the trendsetters of the nation to see sake as "what grandma and grandpa drink" or as "what your boss forces you to drink in a smoky pub in a sticky glass." In pursuit of hipness, they are also touting the drink as being low in calories and a good stress reliever.
Although cranberries have long been a favorite part of the holiday meal, it seems like craisins have finally come into their own. The sweet, dried cranberries are popular year round, although 80% of sales are still around Thanksgiving and Christmas. Craisins, made by Ocean Spray, are probably the single biggest brand of dried cranberries and account for most of the sales. Their sales have doubled in just the past two years, prompting Ocean Spray to plan the opening of a new factory for processing them. The berries are first dried and, unlike some other brands of dried cranberries, they have the juice removed and it is later injected back into them, creating a slightly sweeter final product that helped the catch on with fans of sweeter raisins and other dried fruits. Craisins go well in salads, baked good and with main dishes, in sauces or on their own, and company executives say that the sales are split evenly between retail consumers and manufacturers of cereals, baked goods and other products. They also attribute their continued popularity to the fact that consumers are constantly seeking out snacks that are at least as portable, but healthier than some of their less good-for-you favorites.
Today's Miami Herald features a story about what may soon be the peak of the mojito's popularity. The muddled mix of lime, mint, rum, sugar and soda was recently added to the menus at TGI Friday's and it'll soon show up in the new Miami Vice, the Herald reports. A huge marketing push from Bacardi is partially to thank. Sadly, another sign of the mojito's rise to stardom is the increase in pre-made mojito mixes. It seems to me that these sort of defeat the purpose of the drink, as the on-the-spot blending of its fresh ingredients are really what makes it so refreshing. Those of you already passing up mojitos for caipirinhas can give yourselves a pat on the back though, as the Herald reports that the similar Brazilian cocktail will be the next big thing. Somewhere, at a TGI Friday's, someone is probably ordering a mo-gee-to right now...
Alongside their article about
Trader Joe's opening in New York, last week's New York Times ran a list of the top ten most
popular items at Trader Joe's by volume sold.
Charles Shaw Wines
Mandarin Orange Chicken
Nuts About Antioxidants Trek Mix
Lite Shredded 3 Cheese Blend
Extra Virgin
Olive Oil
Trader Darwin's High Potency Chewable Multiple Vitamin & Mineral Formula Dietary
Supplements
Strangely, I only buy two out of the top ten items - Extra Virgin Olive Oil and Dark Chocolate Covered Espresso Beans. My
top trail mix pick would be the one that has all the peanut brittle in it, not the antioxidant mix. If I'm getting
cheese, I'll go for the imported Feta or Parmigiano Reggiano, not pre-crumbled Gorgonzola. With only 10 out of the three
thousand items, I supposed that I shouldn’t be surprised that I only regularly purchase two of these items. Which
of these are your favorites?
Meatloaf is the ultimate comfort food. It is hearty, flavorful and can be subject to nearly infinite variations.
Some meatloaves are all beef, while some are made with turkey or even faux meat, which preserves the spirit of the
dish, if not the meat. Meatloaves have been around as long as ground meat and are larger versions of
meatballs. Due to their size, they can easily be served as a main course and the leftovers sliced for
sandwiches. Flavorings and some "filler," in the form of vegetables, egg, breadcrumbs or rice, are added to
help the loaf maintain its shape. The practice of "stretching the meat" with filler was popular and widely
practiced during the lean war years of the early 20th century.
After a decline in popularity, due in part to many years of inclusion in frost-bitten, over-processed,
microwaveable meals, meatloaf is working its way back onto the plates and into the hearts of diners everywhere. It is
on upscale restaurant menus, where it is recognized as classic American fare, as well as being a staple at diners and
neighborhood restaurants across the country.
Food Technology Magazine published their report in trends in the food
industry this month, which includes statistics indicating that the popularity of take-out and premade foods is on the
rise and that people perceive foods found in the refrigerated section of the supermarket as being healthier than
frozen foods. Health concerns are growing, but still only 32% of meals are made "from scratch" at home and
fewer than 20% of all meals are eaten at home - takeaway or homemade - are eaten at the table, with the whole family.
The
article (available as a PDF) is packed with fascinating statistics, but one of the lists is a clear indicator that
no matter what adults are saying and doing in the quest for a healthier diet, the most important age group is being
ignored: children.
The Accidental
Hedonist has just announced that the voting is now open for the 2005 Food Blog Awards. The polls
will be open from January 5th through January 18th, with the winners to be announced sometime shortly thereafter.
The list of finalists was compiled from large lists of nominees by a panel of judges, who selected their favorites.
The favorites were compared and narrowed down even further in a second round of judging until there were five finalists
in each category. Each blog that made it to the finals is excellent, though many of the nominated blogs are
at least equally good, so review all the nominees if you have a
chance.
In spite of a 2,000-year-old tradition, sake is declining in popularity in Japan. Consumers there are opting for wine, beer and cocktails -- Western drinks -- at home, at bars and at restaurants, causing a 10 percent drop in sake's alcohol market share in the last year alone and an almost 50 percent drop in total sales in the last decade. The home sales are particularly flagging, something attributed to the increasing popularity of Western cuisines and the desire of cooks to match them with appropriate drinks. This trend works in reverse in countries where Japanese cuisine is still seen as hip and trendy, like in the US.
Although cranberries have long been a favorite part of the holiday meal, it seems like craisins have finally come into their own. The sweet, dried cranberries are popular year round, although 
Today's Miami Herald features a story about what may soon be the peak of the mojito's popularity. The 
Alongside 
Food Technology Magazine
The Accidental
Hedonist
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
