Bringing Authentic Washoku Worldwide

By Daniel de Bomford and Arthur Menkes

Japanese cuisine is winning hearts across the globe, with more than 200,000 restaurants now serving washoku abroad and exports topping JPY 1.5 trillion. At the forefront of this wave is TableMark, a pioneer in frozen foods that fuses centuries-old culinary craftsmanship with cutting-edge innovation. Through offerings like convenient yet restaurant-quality udon and okonomiyaki, the company has built its reputation on bringing authentic Japanese flavors to kitchens everywhere.

“Our mass-produced products follow the traditions of Japanese craftsmanship, refined over decades,” says President Yosuke Matsuda. “Our goal is to reproduce that authenticity while also mass-producing these items at scale.”

TableMark’s purpose of “Bringing Joy to Meals and Fun to the Table” captures its desire to deliver happiness through surprise and innovation. Today, that philosophy extends beyond Japan. Instead of simply exporting products, the company develops offerings tailored to local tastes, ensuring its mission resonates with families and communities worldwide.

Gotsu-umai Okonomiyaki

TableMark has built its reputation on making authentic Japanese meals simple and accessible.  In 1962, the company first answered Japan’s labor shortages with quick-cooking frozen fried shrimp that eased the burden on schools and workplaces. By 1974, it introduced what would become its signature: Sanuki Udon.

Fast forward to 2024, and that same product holds a Guinness World Record as the world’s best-selling frozen noodle. Traditional udon takes time and effort to prepare, but TableMark's udon delivers a unique firmness that gives a pleasant bite in just three minutes. “Preserving the traditional methods behind these dishes is central to our mission, but we also want to make them easy and convenient for everyone to enjoy,” says Matsuda.

Udon itself is far from one-size-fits-all. With variations in length, width and softness, it reflects a wide range of tastes. TableMark’s R&D keeps pace with those shifting preferences, fine-tuning its noodles while applying the same expertise to ramen and other staples. As Matsuda explains, “Our job is to meet all of these different requirements and continue to innovate within the category.”

Innovation has also fueled TableMark’s expanding lineup, from classic favorites like okonomiyaki to new lifestyle offerings such as its plant-based Beyond Free brand. Designed for consumers with allergies, dietary restrictions or personal preferences, Beyond Free reflects the company’s commitment to inclusivity. “Beyond Free allows us to reach those customers and broaden the inclusivity of our product lineup,” says Matsuda.

Sanuki Udon

Looking ahead, TableMark sees international expansion as the natural next step. The United States remains its largest overseas market, but the company is actively exploring opportunities across Asia and beyond. Through future collaborations with a diverse range of partners, TableMark is ambitiously working to adapt its recipes to local tastes while staying true to its Japanese roots. For Matsuda, the goal is clear: to make washoku not just a niche cuisine but an everyday option worldwide.

By marrying Japan’s culinary traditions with modern convenience, TableMark makes dishes once limited to specialty restaurants available in kitchens worldwide. From three-minute udon to plant-based meals, the company turns authentic flavors into everyday experiences, ensuring more people can savor the taste of Japan—simply, quickly, and joyfully.

As Matsuda explains, “Ultimately, our goal isn’t merely to introduce our products to international audiences but to offer an experience that conveys true flavor, delight and fun.”

To hear more from President Yosuke Matsuda of Tablemark, check out this interview with him.