World of flavor
The Hawaiian fish dish poke is gaining mainland fame, said Andrew Hunter, the food service and industrial chef for Kikkoman USA in Los Angeles. He presented a Puerto Rican take on poke with red snapper, papaya, mango, cucumbers and a topping of sesame, seaweed and toasted coconut. New Kikkoman Preservative Free Poke Sauce combines soy sauce, sriracha hot chili sauce, sesame oil and premium spices to add a savory and spicy kick to fish, vegetables and grilled meat.
Japanese street food inspired the latest collection from Bell Flavors and Fragrances, Northbrook, Ill., which at the show sampled a Japanese coconut mochi cake, pickled lotus root and a modern take on tonkatsu, a traditional dish of breaded and deep-fried pork, featuring flavors of green sriracha and sansho, similar to Szechuan peppercorn.
Elizabeth Lindemer, corporate executive chef of Fuchs North America, Owings Mills, Md., said she sees demand for African flavors across a broad range of applications, from snack seasonings to sauces to marinades and rubs.
