KiyoKiyo has replaced the chicken chili sauce side dish in its popular Yokohama Fried Rice Bento with small shrimp chili sauce [1].
The change marks a significant shift for the long-standing bento maker, reflecting how global economic pressures are forcing established food brands to alter core recipes to avoid price hikes.
The company began providing the new menu on June 1, 2026 [2]. This is the first time the side dish for this specific bento has been changed in 20 years [1]. The products are sold across Japan in supermarkets and convenience stores.
According to the company, the decision was driven by the rising cost of chicken, caused by an increase in global demand and higher feed expenses [1], [3]. The company sought to maintain the product's quality and price point despite these market pressures.
Yu Koshino of the Public Relations and Sales Promotion Department said, "We are changing the chicken chili sauce to small shrimp chili sauce" [1].
Koshino said the decision was a necessary measure to reduce costs. "The prices of chicken and eggs continue to rise, and this is an unavoidable decision for cost reduction," Koshino said [3].
While the change was implemented at the start of the month, the company officially announced the update on June 30, 2026 [1], [2].
“This is the first time the side dish for this specific bento has been changed in 20 years.”
The decision by KiyoKiyo, a brand known for its consistency and tradition in Yokohama, signals a critical tipping point for the Japanese food industry. When a company alters a recipe unchanged for two decades, it suggests that inflationary pressures on raw materials—specifically poultry and eggs—have exceeded the capacity of businesses to absorb costs through operational efficiency alone. This move serves as a bellwether for other legacy food producers who may soon prioritize ingredient substitution over price increases to retain customer loyalty.
