── What kind of adaptation is necessary for authentic Chinese ingredients to be embraced by Japanese consumers?

I’m originally from Fujian Province. After working as a head chef at a local hotel, I moved to Japan in 2006. I trained for three years at a Chinese restaurant in Chiba, and since 2009, I’ve run my own restaurants here. In 2013, I established my company and now operate several authentic Chinese restaurants such as “Ran’en,” mainly in Tokyo. While each location has its own concept, we generally serve localized and creative Chinese cuisine tailored for the Japanese palate.
It’s often said that Japanese people value the natural flavor of ingredients. That’s why I believe the key to integrating Chinese ingredients into Japanese cuisine is the concept of “subtraction.” This means reducing the spiciness or omitting strong seasonings often used in traditional Chinese cooking, and instead creating a milder, more delicate flavor profile.
One of Ran’en’s most popular dishes is “Mouthwatering Chicken,” a Sichuan-style dish featuring steamed chicken topped with spicy sauce. It’s a beloved item in China—so delicious it makes your mouth water. However, the authentic Sichuan flavor can be too intense for Japanese diners, so we carefully adjust the level of spiciness to suit local tastes while preserving the essence and appeal of the dish.

── Could you tell us more about the “oats” that HighChem is now offering as a Chinese ingredient?

Oats, also known as “yanmai” in Chinese, are commonly consumed in northern regions of China where the climate is colder. Rather than being used at home, oats are often used in restaurants as ingredients in dim sum and Chinese-style confections.
Moreover, a major restaurant chain specializing in oat noodles operates around 400 locations across China, making oat-based noodles a familiar and popular choice for many Chinese people.

── And what about sweet potato noodles?

Sweet potato cultivation is widespread in provinces like Sichuan and Fujian, and sweet potato noodles—made from the starch of the crop—are a beloved regional food. In Sichuan, a famous local specialty called “Suanlafen” (hot and sour noodles) features sweet potato noodles. They are also essential ingredients in spicy dishes such as hot pot and malatang, where they are typically boiled in broths or soups.
Another common use is placing the noodles beneath crab in a bamboo steamer. As the crab steams, its rich umami seeps into the noodles, creating an exquisite dish that’s bursting with flavor.

── In your view, what is the true appeal of Chinese ingredients?

To begin with, China is vast, and its climate and terrain vary greatly from region to region. As a result, Chinese cuisine has evolved into a richly diverse array of culinary traditions—sometimes drastically different even between neighboring areas.
​That’s why Chinese ingredients often carry the legacy of generations. They’ve been developed through local wisdom and innovation, refined to be both delicious and nourishing for the people who live in those regions.
As a result, many Chinese ingredients are natural, healthful, and highly nutritious. They are also often affordable due to their local sourcing. In China, there is a deeply rooted culture of cherishing regional ingredients that reflect the land they come from—and that, I believe, is the true charm of Chinese ingredients.