Versatility, Protein Benefits of U.S. Pork Loin Featured at Running Event in Japan

Participation at fitness events grows awareness of American pork loin's potential as a versatile protein choice for active lifestyles.

Japanese-style cooked chicken breast that is lightly seasoned and ready to eat has become a go-to protein choice for young active crowds in Japan. Marketed as "salad chicken," this product category has surpassed traditional protein bars in popularity.

USMEF has been promoting American pork loin as a versatile and tasty alternative to "salad chicken" and protein bars at fitness-oriented events and in social media. USMEF's use of the term "salad pork" during such promotions helps consumers associate American pork loin with light, portable meals and snacks that are nutritious and easy to assemble.

Last summer, "American salad pork" was introduced through a YouTube movie, which helped increase the number of followers on USMEF Japan's official YouTube account from 5,000 in May 2025 to more than 100,000 by August. USMEF also promoted American salad pork at the Sunrise to Sunset Walk in 2025, a popular walking event in Tokyo.

This spring, USMEF promoted American salad pork at a women-only running event in Tokyo that attracted 6,700 participants. During the Shibuya-Omotesando Women's Run 2027, USMEF utilized an American pork truck to distribute 4,000 samples.

"Fitness events are great opportunities to promote American pork as a nutritious protein option for health-conscious people with active lifestyles," says USMEF Japan Marketing Director Tom Kasatani. "Japanese consumers tend to think of loin as a tonkatsu ingredient, but we are promoting American pork's versatility and that it is also ideal for the protein needs of active consumers. Unlike highly processed protein supplements, pork delivers naturally occurring, high-quality protein together with complementary nutrients."

USMEF is also collaborating with a registered dietitian to develop three American pork dishes as nutritious menu options in office cafeterias to capitalize on growing consumer demand for more nutritious lunch choices.

Event participation was made possible through the support of USDA, the National Pork Board, and South Dakota Soybean Research & Promotion Council.