According to international restaurant consultancy group Baum + Whiteman in New York, some of the hottest buzzwords and trends that will come out of 2012 include ingredients and foods not usually seen on menus outside of their countries of origin.
The 28 culinary buzzwords are:
- Fresh sardines
- Ultra-long dry aging of meat
- Uni (sea urchin)
- Yuzu (a citrus fruit)
- Tamarind (a tart fruit from the tamarind tree, used as a spice and souring agent)
- Ox tail
- Duck
- Hand-made ricotta and burrata (fresh Italian cheese made with mozzarella and cream)
- Kalbi, bibimbap, and bulgogi (all traditional Korean dishes)
- Bone marrow
- Hibiscus
- Arepa (Flat, round, unleavened patty made with cornmeal or flour)
- Coconut oil
- Goat meat
- Shiso (Japanese leaves often eaten with sashimi, a sliced raw fish, or cut into thin strips in salads and other fish dishes as a flavorful herb)
- Lamb ribs and belly
- Bao (steamed Chinese bun with a variety of different fillings)
- Nduja (spicy spreadable sausage from Italy)
- Micro-distilleries
- Green papaya
- Nordic cooking
- Upscale restaurants in food courts
- Better salad bars
- Exotic bitters
- Crazier taco fillings
- Seaweed in non-Asian dishes
- Bacalao (dried salted cod)
- Huacatay (a cousin of the marigold sometimes referred to as Peruvian black mint which is used in Peruvian sauces)
I notice tamarind, goat meat, lamb, and bao started gaining some buzz this year while I don’t hear much of the others. What do you think?
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