「プチプチ」柑橘類…流行間違いなし！？最新グルメの祭典　日本一のご当地冷凍食品も【Jの追跡】【スーパーJチャンネル】(2026年3月22日)

We infiltrated this year's "Festival of the Latest Gourmet Foods," which is sure to be a hit, featuring ingredients you've never seen before, little-known local delicacies, and the latest innovative food products. ■Nagasaki's New Specialty, Chapolitan, Aiming for Nationwide Expansion What do you think "Chapolitan," a variation of Nagasaki's famous "Champon," is? The answer is that instead of boiling the "Champon" noodles, they are stir-fried, and the ingredients include Nagasaki kamaboko (fish cake). Ketchup sauce is added to this. Stir-frying it like you would make "Neapolitan" results in Nagasaki's new specialty, Chapolitan, being ready in just 3 minutes. Actually, it's a flavor that has been enjoyed in Nagasaki households for a long time, but this time, it's aiming for nationwide expansion. Announcer Momo Tahara "It's delicious. The Champon noodles go really well with the ketchup." Adding Chapolitan to an omelet makes it "Omu-Chapolitan." From sandwiches to "Chapolitan Bread," the possibilities for variations are endless, going beyond just Champon. This is Japan's largest gourmet trade fair, a festival of food where over 2,000 companies from Japan and abroad gather, showcasing little-known local delicacies and the latest innovative products that can be easily purchased at supermarkets and online stores nationwide. Food Buyer: "The largest in Japan. Products from all over the country gather here." "I'm here looking for signs of the next hit." A new product from a kelp broth manufacturer with over 100 years of history: kelp broth-infused scallions, a superb accompaniment to rice. Food Buyer: "This goes well with rice." A raw dressing made with plenty of Amaou strawberries, the king of strawberries, which have been selected as Japan's best. Using onions and other ingredients, it's a fruity, new-style salad with a balance of sweetness and acidity. These are all available for mail order, and there's a plethora of the latest gourmet items that are likely to become popular this year. ■Also known as "Lime Caviar" First, we discovered a rare local ingredient. It's an eggplant, but for some reason it's white: "Shiro-Toro Nasu" (White Melt Eggplant). The secret to its white color is that it doesn't contain the purple pigment anthocyanin. In Kagoshima, it has been loved for a long time, and its characteristic is that it becomes incredibly tender and melts in your mouth when grilled. Announcer Tahara: "From Ehime, the citrus kingdom... what is this? Look! Is it a fruit?" "Finger lime. Fruit? Vegetable?" This is called a finger lime because of its finger-like size, but in its country of origin, Australia, it's also known as lime caviar. Why? Announcer Tahara: "I'm surprised. It's so tiny and cute!" When sliced, the granular flesh spills out like caviar. It certainly looks like caviar, but... Tahara (announcer): "It pops!" "Kajibo" representative: "This popping texture is called the burst effect, and it's one of those ingredients that lets you enjoy the changing flavors of the food in your mouth." Tahara (announcer): "I can't believe such an ingredient exists. It's definitely going to be a hit." The pulp of finger limes comes in a variety of colors, making them perfect for carpaccio and other dishes. A male head chef at a famous hotel commented: "It's a very interesting new ingredient. Definitely for sweets and desserts. Also, it's very good with grilled saury." Furthermore, there's also the enjoyment of adding it to sparkling water… Tahara (announcer): "Wow, it's beautiful! I want to drink this on a hot summer day." ■ "Edible spoons" too The venue was filled with numerous cutting-edge food ideas aiming for big hits… What surprised Tahara (announcer) was… Announcer Tahara: "This is a bit of a dream come true. It's sweet! Is it custard cream?" "Bread Story" staff member: "You can drink it." Announcer Tahara: "It's new, innovative!" It's a bread with a straw stuck in it, aptly named "Drinkable Cream Bread." The custard cream inside uses skim milk, making it rich yet smooth enough to drink through a straw. Actually, this cream bread is a frozen food, but it can be enjoyed in three different ways depending on the thawing time... First, after thawing for 1 hour. Announcer Tahara: "It's vanilla ice cream!" After 2 hours... Food buyer: "Sherbet!" And after 3 hours... "It's cream bread!" "The straw is new, eye-catching, and cute. I think people would buy it for a home party." Following the "drinkable" aspect... Announcer Tahara: "It says 'edible spoon'! I don't feel like I can eat it at all." Perfect for ice cream and more. The ingredients include domestically produced vegetables and wheat flour, and thanks to a special baking method, it's said that the noodles won't melt even in hot soup for 20-30 minutes. It's also eco-friendly and popular with children who dislike vegetables. ■ Why Canned Ramen Doesn't Get Soggy From a noodle factory in Ota Ward, Tokyo, comes a groundbreaking canne...