Corn Commentary

Riding a Cornbread Wave in Japan

The Japanese are getting into soul food these days.

According to the U.S. Grains Council, cornbread has become a hot new food trend in Japan among professional and home bakers. In an attempt to ride the wave of cornbread’s popularity in the country, the Council’s Corn Food Promotion Program has initiated a Web site dedicated to informing Japanese customers about the food. The idea is to introduce new corn foods which allow Japanese corn millers to remain in the food industry despite a shrinking market. Decreasing corn grit consumption in the beer and snack industries have contributed to this market change.

The newly launched Web site www.cornbread.jp, which is all in Japanese except for the word “cornbread”, uses historical stories, movies and books to advertise the product. The Web site will also include cornbread recipes targeting a Japanese audience. For example, the site’s recipes use conventional milk or plain yogurt as a substitute for buttermilk, an essential ingredient for baking southern-style cornbread but a product not available in Japan. The site is expected to grow as more information, recipes and links are added.