Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
November 1, 2019

Zucchini and squash “noodles” propelled spiralized vegetables into the limelight, and chefs have been showing what they can do in that realm ever since. One recent iteration caught our attention, at newly opened Būmu, an izakaya-style restaurant in New York.

Executive Chef Joaquin Baca menus Taro Root Nest with beer vinegar, ikura and crème fraîche. “This dish is inspired by classic fish and chips,” he says. He spiralizes the taro root and deep fries it at a low temperature until super crispy.

It sits atop crème fraîche and gets a splash of housemade beer vinegar and a garnish of ikura (red caviar). “The beer vinegar plays into the fish and chips vibe,” says Baca.

“We make the beer vinegar by putting beer in a big vented jar, introducing a mother, and letting it do its thing for a month. In a pinch, you could boil down beer to a syrup and add it to a quality malt vinegar for the same effect.”

This Taro Root Nest features spiralized taro root, deep fried at a low temperature until super crispy

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