High protein ice cream from Japan

The Azuki Bar, with its low calorie, low sugar content, high-quality carbohydrates, and 3.3g of protein, has gained immense popularity among fitness enthusiasts.

Ice cream from Japan is becoming increasingly popular in Asia. 

According to the trade statistics from the Ministry of Finance, the export volume of ice cream in the year 23 increased by 20% compared to the previous year, reaching 11,137 tons, with a corresponding 23% increase in the value to 7.9 billion yen. The export volume has grown approximately sixfold over the past decade.

One of the contributing factors to the rapid increase in exports is the development of a well-established frozen logistics network in Asia. The enhanced infrastructure in frozen logistics across Asia has played a significant role in facilitating the growth of ice cream exports.

One popular product from Imuraya is the “Azuki Bar.” Introduced in 1973, this frozen confection has become a symbol of Japanese summer. The idea for this product originated from the company’s first president, who exclaimed, “We have red beans at our place!” This sparked the development of Azuki Bar. At the time, Imuraya faced challenges competing with major dairy manufacturers in the vanilla ice cream market. To distinguish themselves, they brought forth a unique idea, giving rise to a new product.

The Azuki Bar’s distinctiveness lies in its frozen red bean flavor, capturing the essence of the traditional Japanese sweet “zenzai.” Imuraya’s innovative approach and commitment to creating a product with approximately 100 evenly distributed red beans per bar contributed to its success. Over the years, this confection has become a hallmark of Imuraya’s offerings, celebrated for its taste and association with the nostalgic charm of Japanese summers.

Related Articles

Soy milk butter from Fuji oil company.

Soy milk butter from Fuji oil company.

Introducing Soy Milk Cream Butter: Fuji Oil's Innovative Plant-Based Delight from GOODNOON Brand. Featuring a deep richness from soybeans combined with an overwhelming melt-in-your-mouth quality and a light aftertaste, this product has received positive feedback in...

Next to Mochi? Kuzukiri Sweet innovation

Next to Mochi? Kuzukiri Sweet innovation

The chewy texture of Japanese sweets MOCHI is gaining attention overseas, and the texture of kuzukiri is likely to become a new innovative product in the market. A new sensation in ice cream made with kudzu starch and eaten "semi-thawed" is generating buzz. This...

Muji Upcycle new snack items

Muji Upcycle new snack items

Japanese major retailers are advancing product development using upcycled materials. Although the concept of upcycling has existed for a long time, with the rise in environmental awareness, retailers are actively developing products using discarded materials to appeal...