Obviously I think that chefs and home cooks will become more interested in Japanese knives. The more that people use them they realize that a lighter, sharper knife is a great idea especially when it stays sharp longer. Also people will start looking for super high performance cooking gear, even if it’s not dishwasher safe. Think hand hammered copper pots.
Bincho-tan charcoal is the future. |
Super pure BinchÅ-tan char coal from Japan will create a major buzz this summer.
Right now everybody is braising with red wine, garlic, bacon and bold rich flavours, smokers are being used to maximum effort and fatty charcuterie is de rigour. I think that food will lighten up and clean up flavour wise. Think Japanese food based on raw or gentle cooked fish with very few ingredients based on miso, soba noodles, dashi and yuzu. Also Spanish food will continue it’s rise with simply grilled fish, olive oil, nuts and fresh herbs.
Sustainable fishing. Yum yum. |
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