At Menu Matters, we don’t just keep track of what’s trending on U.S. menus – we cover the world. Between our work on global projects, a roster of innovative international restaurants that we’re constantly tracking, and our own travels, we’re constantly keeping our fingers on the pulse of global foods and flavors. That international outlook can not only uncover new options, but it can also inspire new and unique uses for well-known on-trend flavors.
So what’s trending around the world? Here are five flavors to inspire your own menu:
- Black Garlic: While black garlic has trended in fits and starts in the U.S., chefs in many other markets are clearly inspired by the rich flavor of this aged garlic. On global menus it shows up over and over again in aiolis paired with meats and proteins, creating a dipping sauce that is at once creamy, tangy, and rich with umami notes – it pairs equally well with the beef and the fries for a steak frites.
- Korean Everything: Flavors, ingredients, and dishes from across Asia are easily the most globally inspirational right now – today you can find Chinese xiaolongbao in the U.K. and Japanese ramen in Mexico. But Korean flavors and dishes may be the most inspirational currently – kimchi, hyper-crispy Korean fried chicken, beef bulgogi, Korean BBQ, the list goes on. Gochujang, in particular, has become a go-to global favorite. While in Australia learning about lamb this month, Chef Sang uk Kang of Korea wowed us with a perfectly-cooked gochujang-glazed lamb backstrap grilled over charcoal.
- Harissa: Even countries with cuisines that are traditionally heat-averse are embracing spicy peppers and sauces, which has propelled the growth of harissa, the smoky, spicy chili pasta from North Africa. It’s now a go-to meat marinade for many chefs, infusing proteins with a spicy kick that lingers after grilling or roasting.
- Yuzu Kosho: While the citrus flavor of yuzu is showing up in many drinks and desserts in the U.S., global chefs are embracing the salty-sour flavor of yuzu kosho, a fermented condiment made from yuzu zest, chiles and salt. That flavor profile works particularly well with very rich cuts of meat that have plenty of juicy fat (hello, Wagyu), adding both the salt that any cut of meat needs and the citrus flavor that adds a contrasting note to that richness.
- Za’atar: If there was a Global Flavor Hall of Fame, za’atar would surely be a recent inductee. This Levantine herb blend has it all – herbal notes (thyme, oregano), citrus flavor (sumac), crunch (sesame seeds), and salt, of course, enhancing the flavor of a protein like lamb or goat in a dry rub, marinade, flatbread, or sauce without overpowering it. In Australia, Maha, a modern Middle Eastern concept in Melbourne (say that five times fast), served house-baked za’atar flatbreads alongside whipped hummus with mushrooms and honey and a decadent slow-roasted lamb shoulder with sweet-and-sour harissa (another on-trend flavor!) and crunchy coriander seeds.
While many of these flavors may be familiar to you, their popularity around the world is inspiring both chefs and consumers alike. Take a look at them with fresh eyes and consider how you can harness that same global excitement on your own menu.