Fusion cuisine. Born from the knives of Wolfgang Puck and Roy Yamaguchi, fusion cuisine morphed from an 80’s culinary innovation to a menu standard to “con-fusion” as ingredients were forced to play nice together even when they shouldn’t. By the mid-90’s, consumers appeared weary of fusion and their heads quickly turned to experimenting with exotic…
If you haven’t noticed, fermentation is everywhere. It’s on the tables of our favorite brewpubs in Mason jars jammed with house made pickles and veggies, and it is in the crocks of consumers making their own kimchi or sauerkraut. And it is a favorite Japanese soup – miso soup. Miso is a fermented wonder that…
Umami – it’s been around for ages yet it still continues to be talked about. We thought it would be fun to provide a mid-year roundup on what’s happening in the industry—since it is our passion and all. So we did a little digging and came up with some articles of interest that we thought…
Well, folks, as promised, we present our annual preview of the trends we expect to tantalize taste buds and motivate consumers to experiment with bold flavors. So how about 2015? What are the top trends we expect to have us obsessing and craving? More importantly, what will we will creating? Umami – Of course. But…
We decided to shake things up a little bit this year and do something a little different. Because we like things a little spicier and aren’t afraid of a little reflection, we thought we’d take a look BACKWARDS and see what’s happened to a few of the trends we highlighted last year. It’s our own…
Nikken ingredients are made from extracts, concentrated substances that are created by extracting part of a raw material. First, Nikken uses a combination of traditional Japanese methods and advanced technologies (specifically, hot water extractions or fermentation) to obtain natural extracts, resulting in ingredients that range from delicate to intense. Next, the extracts are concentrated into…
