A New Habit of Eating Blueberries as 'Cooking'! Launching 3 'Blueberry Menu' Items at 4 Corporate Cafeterias in Tokyo - Collaboration between USHBC and Shidax Contract Food Service

Shidax Contract Food Service Co., Ltd. (Headquarters: Shinagawa-ku, Tokyo; President: Yusuke Tsutsumi; hereinafter 'SCF'), which provides meal services for companies and schools nationwide, is collaborating with the 'US Highbush Blueberry Council' to launch three original menu items that propose new dining scenes for blueberries. These will be available at corporate cafeterias and workplace dining facilities in Tokyo starting in June 2026.

This initiative aims to reach new demographics who do not typically purchase blueberries by developing and offering recipes that utilize blueberries as 'everyday cooking,' moving away from their common perception as a dessert ingredient. By providing office workers with 'new experiences of taste and nutrition' in the daily space of a company cafeteria, the project aims to stimulate the imagination for incorporating blueberries into daily meals, thereby expanding usage scenarios and promoting continuous consumption growth.

Menu Items - Pork Loin Sauté with Blueberry Gravy Sauce: A special gravy sauce that enhances the umami of the meat, utilizing the natural sweetness and richness of blueberries. It has a deep flavor similar to a red wine sauce. - Blueberry Tartar Chicken Nanban: A vibrant tartar sauce where the rich flavors of egg and mayonnaise match the refreshing acidity of blueberries. It features a striking appearance and a refreshing texture. - Tandoori Chicken with Purple Cabbage and Blueberry Pickles: Spicy tandoori chicken topped with purple cabbage pickles infused with the fruity flavor of blueberries. You can enjoy the exquisite marriage of acidity and spices.

Implementation Overview - Participating Locations: Amehare Shokudo and other major corporate cafeterias in Tokyo (4 facilities in total). - Period: June 3 (Wed) to June 29 (Mon), 2026 (3 days per facility).

Background Blueberries are rich in dietary fiber, Vitamin C, Vitamin K, and manganese. Since they can be easily consumed year-round by freezing, they are an ingredient that combines both 'time performance' and 'health.' However, current domestic consumption is centered on desserts, jams, and yogurt toppings, leaving limited usage in daily meal scenes. Therefore, by offering them as dishes in corporate cafeterias—which are on the daily path of business people—to those who do not usually purchase or consume blueberries, the project aims to convey the high versatility of blueberries as a seasoning for acidity and sweetness, fostering a concrete image for incorporating them into home dining.