Flavor Trends, Strategies and Solutions for Menu Development

 

 

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For menu developers looking to add a high-impact plus one, yuzu just might ring that bell. At Hapa Pizza, an Asian-inspired Neapolitan pizza concept Portland, Ore., guests can choose a pie, from standards like the Margherita to the Bánh Mì Pizza (lemongrass barbecue, mozzarella, pickled veggies, cilantro, cucumber sauce and Sriracha aïoli), and ask for a side of housemade ranch with a hint of yuzu. Over in Boston, the late-night menu at Momi Nonmi pairs edamame croquettes with yuzu ketchup, providing a bright foil to the savory starter.

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Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.

About The Author

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Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. [email protected]