How to Adopt the Flavors of Japan

How to Adopt the Flavors of Japan

Guests are increasingly adventurous with the help of social media, which is educating and luring guests to establishments that are offering delightful new flavors. These flavors comfort, intrigue, and perhaps confuse a little–all at the same time.

Adopting the flavors of Japan, even when used in non-traditional ways, is a way to offer guests an authentic flavor that satisfies and doesn’t have to add much to existing food costs.

Here’s some ways you can incorporate these flavors into your menu

Umami is Still In

Umami flavors are still exploding, and they are going to continue to surge as guests’ demand for certain food changes.

The increase in diets that exclude animal protein provide enough reason to be ahead of the curve and understand the flavors that guests will be demanding. Flexitarians are looking for a plant-heavy diet, while veganism grows to 6% of U.S. consumers, according to Report Buyer.

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8 Ways to Get Customers to Eat Their Vegetables

8 Ways to Get Customers to Eat Their Vegetables

By Jim Berman, Foodable Industry Expert

Baby Boomers insist on a healthier slant. Gen X-ers feel more connected to their food. And Millennials just want whatever they want. As such, chefs are digging into vegetables with gusto and reckless abandon. Perceived as healthy with playful takes on flavor and an interesting medium of which the kitchen can explore, vegetables are really starting to matter. Beet carpaccio was once an anomaly. All-vegetable menus were reserved for the eclectic, granola eating, hemp wearing hippy crew that proliferated after California spa cuisine washed across the country emanating from Alice Waters and the likes of the nouvelle movement. Avocado toast was panned as an overpriced, New York joke. Vegetable is again hip. Very hip. Not just hipster, either. Cauliflower steaks are virtually one step away from Lone Star’s menu. Gramercy Tavern is touting vegetable creations that rival appeal much like the seared scallops do in the proliferating gastro pub or even in the local sports’ bar. Vegetables are appealing on all levels, carry lower food cost, and can often showcase culinary craftsmanship. So how does the jump happen to get them from the oft-relegated sidelines to the center of the plate? Beef is always expensive. Seafood? The same. Dirt crops are grounded in a modicum of price stability, especially when figuring seasonality. Produce is that unique commodity that is best consumed when prices are lower. There is a reason why strawberries are so expensive in, say, January

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