Tsuno Food Industrial to Exhibit at the 29th FABEX 2026!
Tsuno Food Industrial will exhibit at 'FABEX 2026' from April 15-17, 2026, showcasing its commercial rice bran oil 'Rice Oil' as a solution to cooking challenges in the foodservice industry.
📋 Article Processing Timeline
- 📰 Published: April 9, 2026 at 19:00
- 🔍 Collected: April 9, 2026 at 10:31
- 🤖 AI Analyzed: April 20, 2026 at 10:13 (263h 42m after Collected)
Tsuno Food Industrial Co., Ltd. (Headquarters: Ito-gun, Wakayama; President: Fumi Tsuno; https://www.tsuno.co.jp/), known for the slogan 'Rice oil means Tsuno Food,' will exhibit at the '29th FABEX 2026,' held at Tokyo Big Sight from Wednesday, April 15 to Friday, April 17, 2026. At the booth, the company will focus on operational challenges in the foodservice and home-meal replacement industries, such as the 'early deterioration of frying oil,' 'difficulty in highlighting the natural flavors of ingredients,' and 'lingering oil odors in the store.' They will propose various products, primarily centered around their commercial rice bran oil, 'Rice Oil.'
■ Rice bran oil: An option for on-site challenges in foodservice and home-meal replacement
In the foodservice and home-meal replacement industries, which continue to face labor shortages and soaring prices, streamlining cooking operations and reviewing ingredient costs are urgent tasks. Among these, reviewing the cooking oil used every day is one of the key points for solving problems in the kitchen. By leveraging the features of rice bran oil—such as 'long-lasting deliciousness,' 'mild flavor,' and 'plentiful nutrients derived from rice bran'—Tsuno Food Industrial supports the resolution of on-site challenges and the realization of a more comfortable, high-quality cooking environment through its proposals.
■ About FABEX
FABEX is one of Japan's largest commercial-use exhibitions specializing in the deli, bento, home-meal replacement, and foodservice industries, organized by the Japan Food Journal.
Date and Time: Wednesday, April 15 to Friday, April 17, 2026, 10:00–17:00 (all three days)
Venue: Tokyo Big Sight, 3-11-1 Ariake, Koto-ku, Tokyo 135-0063
Booth Number: F-C39 (East Hall 2)
Exhibited Items: Commercial 'Rice Oil,' 'P&B Oil,' etc.
Tasting: French fries cooked in commercial 'Rice Oil'
At our booth, we will offer a tasting of french fries cooked in our commercial 'Rice Oil.' Please experience the light texture, mild flavor, and long-lasting deliciousness that only rice bran oil can provide. We have prepared proposals that will be useful for daily cooking operations and product development not only for the foodservice, home-meal replacement, deli, and bento industries, but also for everyone in the Japanese/Western confectionery and bakery industries.
■ The benefits of rice bran oil answering the concerns of the cooking workplace
1. Long-lasting deliciousness
Rice bran oil is characterized by a mild flavor that enhances the taste of ingredients, with very little distinct habit or odor. It is easy to use for a wide range of cooking methods such as frying, stir-frying, and dressing, and because it stays delicious even when cold, it is also suitable for bento boxes. Since it doesn't interfere with the taste of the food, it is also chosen by high-end Japanese restaurants and traditional eateries.
2. Does not degrade easily, finishes crispy
Rice bran oil is rich in antioxidant components, meaning it resists oxidation and lasts longer. It foams less and easily maintains a smooth, liquid state, which means it drains well from the food, resulting in crispy and light tempura and fried foods.
Another appealing point is that it leaves less sticky residue, making cleaning up after cooking much easier.
■ Rice bran oil: An option for on-site challenges in foodservice and home-meal replacement
In the foodservice and home-meal replacement industries, which continue to face labor shortages and soaring prices, streamlining cooking operations and reviewing ingredient costs are urgent tasks. Among these, reviewing the cooking oil used every day is one of the key points for solving problems in the kitchen. By leveraging the features of rice bran oil—such as 'long-lasting deliciousness,' 'mild flavor,' and 'plentiful nutrients derived from rice bran'—Tsuno Food Industrial supports the resolution of on-site challenges and the realization of a more comfortable, high-quality cooking environment through its proposals.
■ About FABEX
FABEX is one of Japan's largest commercial-use exhibitions specializing in the deli, bento, home-meal replacement, and foodservice industries, organized by the Japan Food Journal.
Date and Time: Wednesday, April 15 to Friday, April 17, 2026, 10:00–17:00 (all three days)
Venue: Tokyo Big Sight, 3-11-1 Ariake, Koto-ku, Tokyo 135-0063
Booth Number: F-C39 (East Hall 2)
Exhibited Items: Commercial 'Rice Oil,' 'P&B Oil,' etc.
Tasting: French fries cooked in commercial 'Rice Oil'
At our booth, we will offer a tasting of french fries cooked in our commercial 'Rice Oil.' Please experience the light texture, mild flavor, and long-lasting deliciousness that only rice bran oil can provide. We have prepared proposals that will be useful for daily cooking operations and product development not only for the foodservice, home-meal replacement, deli, and bento industries, but also for everyone in the Japanese/Western confectionery and bakery industries.
■ The benefits of rice bran oil answering the concerns of the cooking workplace
1. Long-lasting deliciousness
Rice bran oil is characterized by a mild flavor that enhances the taste of ingredients, with very little distinct habit or odor. It is easy to use for a wide range of cooking methods such as frying, stir-frying, and dressing, and because it stays delicious even when cold, it is also suitable for bento boxes. Since it doesn't interfere with the taste of the food, it is also chosen by high-end Japanese restaurants and traditional eateries.
2. Does not degrade easily, finishes crispy
Rice bran oil is rich in antioxidant components, meaning it resists oxidation and lasts longer. It foams less and easily maintains a smooth, liquid state, which means it drains well from the food, resulting in crispy and light tempura and fried foods.
Another appealing point is that it leaves less sticky residue, making cleaning up after cooking much easier.