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America continues to grow its curiosity and appreciation for Japanese food, from easy-to-prepare comfort foods to exquisite haute cuisine. Growth in popularity of Japanese food among Americans is evidenced by a surge in Japanese restaurants over the past decade and increase in food imports. Recognized as a healthier fare with a taste that is clean yet savory, Japanese cuisine is growing to be a mainstay in America.

Once limited to sushi and teriyaki chicken, more Americans are getting acquainted with the variety that exists in Japanese food. Kaiseki ryori (Japanese haute cuisine) is gaining international notoriety as more top chefs discover the intricacies of its delicate preparation, presentation and delivery—characteristics comparable to the finest French cuisine. While in America the phrase “comfort food” conjures notions of fatty or sugary dishes, many Japanese comfort foods are healthy. Foods like natto (fermented soybeans), while previously regarded as “exotic,” are becoming more frequently consumed by Americans—so much so that some Japanese food companies have expanded their operations to the US.

Last year, Japan’s largest miso (fermented soy bean paste) manufacturer, Marukome, opened a facility in Irvine, California after recognizing the popularity of its versatile product, commonly used in soups and for flavoring. Marukome’s new three-acre factory will be responsible for producing miso products for domestic consumption to meet its growing demands. The opening of Marukome USA underscores the growth of Japanese food in the American diet.

In addition to miso, several other Japanese food items have grown in exports to the U.S.

Exports to U.S. Sales Figures for 1996 and 2006:

(Source: Japan Ministry of Finance Trade Summary)

The growth in these food exports to the U.S. has been fueled by the increasing the number of Japanese restaurants in the U.S. In 2005, Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF) estimated there to be approximately 9,000 Japanese restaurants operating in the U.S., a two and a half fold increase over the previous decade comprised of an annual increase of 8.5%. Along with the tremendous growth in the number of Japanese restaurants, grocery stores, including Wal-Mart, are offering convenient ready-made Japanese foods as well as ingredients for cooking at home.

Another contributor to the success of Japanese foods in America is the trend toward healthier eating. While most American health foods try to cut corners on fat, sugar, and calories at the expense of flavor, Japanese foods traditionally have all of those qualities while packed full of nutrients. As more Americans subscribe to healthier diets, more Japanese dishes will find their way onto America’s menus.

Popularity and demand for Japanese cuisine will continue to develop, bringing a wider range of recipes to restaurants in America. As America’s palate for Japanese food continues to mature, there will be a growing demand for more exposure to this exquisite cuisine.