Every year new food-related appear on the marketplace. Many become popular while others disappear into oblivion. Here’s my list of the top 10.
1. Tteokbokki
The first stop on our Asian food trends is Korea and its most popular street food: tteokbokki. What appears at first glance as Italian rigatoni are cylindrical white rice dumplings. Tteok (which stands for rice dumpling in Korean) is preferably served in a spicy sauce and combined with fish, cooked eggs, and of course, the typical Korean kimchi. The soft, lightly kneaded texture of tteok might be a bit unusual, but it’s not for nothing that they are enjoying growing popularity beyond Korea’s borders. Whether in London or Berlin, in the trendy neighborhoods of many major European cities, the range of Korean restaurants is growing. Of course, they also have tteokbokki on the menu.
2. Mochi (ice cream)
In Asia, rice and rice flour find use in salty and savory foods but also sweet dishes. So even for mochi and rice cakes. Mochi originates from Japan but is widespread throughout Asia and has now come to us too. Traditionally these little white balls are stuffed with a red bean paste, peanut butter, coconut, and sesame cream. Great success in the summer: mochi ice cream. In this case, the batter is a little thinner, and the filling is creamy and icy. Mochi ice cream is now also available in our supermarkets or, with a bit of skill, you can make it yourself following your inspiration. Here you can find directions.
3. From adaptogens to personalized nutrition
Adaptogens such as Ashwagandha root and Cordyceps mushrooms have a long tradition of use. The plant’s nutrients help the body, making it healthier and more resilient. At the same time, many start-ups are focusing on innovative technologies in the field of nutrition. Away from general nutritional recommendations and directed towards nutritional advice based on DNA or personal gut microbiome.
4. At the drinks counter
Not only are foods becoming more and more functional, but soft drinks also contain new unique ingredients. Among these, we find infused beer, fiber water (whose origin is still Asian), protein water, or coffbucha, that is to say, a protein mix between coffee and kombucha. Mixed coffee drinks for an afternoon energy recharge are generally on the rise, such as the combination of tonic water and cold-brewed coffee. Non-alcoholic cocktails are also absolutely trendy, with superfoods as a healthier alternative to alcoholic cocktails.
5. High tech farming
Vertical farming has already innovatively arrived in some supermarkets. Salads and herbs are grown directly in greenhouses in the supermarket. Soon it will also happen for berries and mushrooms. An interesting approach is the cultivation of underwater crops on the seabed (aquatic farming) and the so-called floating farms. The new farming methods should be environmentally friendly, conserve resources, and at the same time, ensure the food supply for the world’s population.
6. Ghost kitchen
Restaurants without guests: the future could look like this, even after Covid-19. The ghost kitchen trend or the dark kitchen comes from the United States, where food is cooked but not served. The home delivery service brings you food from digital restaurant chains. The goal is to improve the quality of the food delivered, focusing on the dishes’ preparation and packaging to continue to cook during transport. The result is to receive a meal at home as if it had just come out of a restaurant kitchen.
7. Support your locals
Regional and seasonal – this is sustainable nutrition. At the time of Covid-19, regionalism has an entirely different meaning. The pandemic has serious economic consequences, especially for small and medium-sized enterprises. The call is, therefore, “support your locals.” Whether it’s your favorite Italian restaurant around the corner, the farm in the neighboring town, or the local fruit and vegetable shop, supporting local will strengthen the regional economy.
8. Okonomiyaki
Let’s go back to Japan and to one of its traditional dishes: okonomiyaki. It means something like “fry whatever you want,” which is why there are many different recipes for this crepe and pizza mix. Broth, eggs, cabbage, and flour make up the base, fried on a hot plate and stuffed with vegetables, pasta, meat, fish, or seafood. Topped with a special okonomiyaki sauce, mayonnaise, chopped seaweed, and spring onions. Wonderfully rich and varied, Japanese pizza is becoming more and more popular in Italy and Europe.
9. Sushi bake
Sushi bake is the current trend in the Philippines. The newest variant of sushi is not fried but baked in the oven as a kind of casserole. The base is sushi rice, baked in the oven with a layer of cream cheese, furikake (a mixture of sesame and seaweed), and, if you like, fish, surimi, or tofu. With a dressing of chili sauce, mayonnaise, and sesame seeds, the sushi casserole is served in portions of seaweed leaves. This sushi without complicated rolls and raw fish is sure to find some followers here too. How about a vegan baked sushi recipe?
10. Chocolate hummus
And finally, something sweet: chocolate chickpea cream or also called chocolate hummus. We can well imagine it as a dessert with banana, as a cream to spread on bread, or as a condiment. Chickpeas are very popular due to the high content of vegetable proteins, fibers, and minerals, baked in the oven, in the form of falafel or curry. These legumes are also suitable for gluten-free desserts.
