Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
January 13, 2021

If one menu item could capture the spirit of forward-thinking innovation born out of the necessity of circumstance, this Togarashi Chicken Snacker is it. Inspired by fun Japanese flavor profiles and responding to the evolving foodservice landscape, James Beard-winning chef Michael Mina opened Tokyo Hot Chicken, a takeout- and delivery-only hot chicken concept based in San Francisco.

Of course, spins on Nashville hot are a clear pathway today, but Mina ups the game with the carrier, making sure the bread is equally on trend. His Togarashi Parker Rolls are soft and sweet, offering balance to the spicy fried chicken and providing craveable comfort.

The protein delivers a similar signature experience, combining the trendy Nashville specialty with karaage, that classic Japanese-style fried chicken and a togarashi spice. Bold, global flavors are showcased thanks to accompaniments like kimchi slaw and spicy Kewpie mayo.

Perhaps most prescient of all is Mina’s choice to innovate in the sandwich space, leveraging the portability factor and capitalizing on the promise of creative menu opportunities in 2021 and beyond.

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