Sweet potato noodles are vermicelli made from sweet potato starch. Although not commonly known in Japan, they have long been loved in many parts of China, including Hunan and Sichuan provinces. They are an essential ingredient in spicy dishes like malatang, hot and sour soup, and hot pot.

The second most talked-about noodle at FABEX was “oat noodles.” These are also not widely available in Japan, but in China, a major restaurant chain specializing in oat noodles has over 400 locations nationwide, making the product well-known among locals.

Made from oats, these noodles are high in dietary fiber and have a low glycemic index—perfect for those watching their diet. At the exhibition, we showcased a dried noodle made from a blend of oats and black wheat, offering a light, clean taste with a texture similar to soba.

Oatmeal has recently gained popularity in Japan as a health food, but surprisingly, Chinese-produced oatmeal is rarely available in the Japanese market. The variety widely distributed in China is called “bare oat,” which contains more dietary fiber and protein than other oat types.

According to the food development team, “In China, oatmeal is often eaten as porridge, so it may be well-suited to Japanese food culture, which is also accustomed to rice-like preparation of oatmeal.”

At our booth, we showcased Chinese-produced oatmeal and oat flour products.

When Japanese people think of “denbu,” the pink, sweet fish flakes often used on chirashi sushi for Hinamatsuri (Girls’ Day) may come to mind. That version is typically made from white fish such as sea bream. In contrast, chicken breast denbu is widely popular in places like Fujian province and Taiwan. It features a sweet-salty flavor based on soy sauce and sugar, and is used in a wide variety of dishes—from savory snacks and breads to desserts.

Made exclusively from chicken breast, this ingredient is high in protein and offers a healthy nutritional profile—another key point of appeal.