Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
September 10, 2019

Tracking trends in global markets helps operators in the U.S. look to flavors that will likely impact the trend cycle here. True Aussie Beef & Lamb has staff positioned in major markets around the globe, giving them an inside track on emerging flavor trends in places most chefs here don’t get to see firsthand.

This flavor postcard revisits Japan, a hotbed of inspiration for American menus. Of course, ramen is one of the biggest exports. True Aussie highlights the evolving opportunity within the now-familiar format.

Lamb Ramen

Tomoharu Shono holds the moniker of “ramen creator” in Japan, and has a small empire of Mensho ramen shops across Japan, as well as a new outpost in San Francisco. He’s known for his riffs on this cultural icon, taking it in delicious and surprising directions. His Shoyu Lamb and Maiitake Mushroom Ramen is a great example, starring char siu lamb, mushrooms and green vegetables.

Why We Love It

Ramen is certainly making deeper inroads on American menus, with many enthusiasts looking for what’s next. This format offers operators a great way to maximize a high-value protein like lamb and take advantage of under-utilized cuts.

What’s the Opportunity?

Innovating around ramen helps operators keep pace with the expectation of guests who seek out flavor adventure in a craveable, comforting format. Showcasing delicious Aussie lamb as the protein in ramen amps up the umami while still providing that familiar broth-based dish.

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