Trends to Watch in 2023 <\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n\nRamen Shrimp Scampi at Chef Robbie Felice\u2019s pastaRAMEN<\/h2>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n\n\nThe flavors and foods that are inspiring <\/h2>\n\n\n\nsome of our favorite chefs<\/h2>\n\n\n\n
Looking ahead to 2023, there are still plenty of challenges to consider. But as we move past the pandemic, operators are also talking about opportunities\u2014especially around menu innovation. And consumers are hungry for it, too. Datassential reports that 76% of consumers say they\u2019re excited for new food and beverage trends in 2023.<\/p>\n\n\n\n
In that spirit, we asked a few members of the Kikkoman Kitchen Cabinet, our inner circle of leading-edge chefs and operators, to tell us what foodservice trends they\u2019re most excited about for the coming year. Here\u2019s what we heard.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n\n \n \n <\/div>\n\n \n \n Chef Robbie Felice: \u201cWafu Italian is What\u2019s Next\u201d <\/h2>\n
Two words: Wafu Italian. I have honestly watched this trend over the past year grow and grow! Wafu Italian is here to stay and I’m just happy to be right in the center of it with pastaRAMEN.\u00a0<\/span>\u00a0<\/span><\/p>\n\u00a0<\/span>So what is it? In Japanese, <\/span>Wafu<\/span><\/i> means \u201cJapanese-style.\u201d So, Wafu Italian is the marriage of Japanese and Italian Cuisine. I always tell people, if you\u2019re tasting a good Wafu Italian dish you shouldn\u2019t be able to pinpoint if the dish is Italian or Japanese. It\u2019s truly the best of both. It really doesn\u2019t matter if you are using more Italian or Japanese ingredients or techniques\u2014it\u2019s about hitting that perfect balance that leaves diners guessing what cuisine this is. Some of my own favorite creations: <\/span>Ramen Bolognese<\/span><\/a>, <\/span>Crocchette di Ramen<\/span><\/a>, <\/span>Soy Sauce Injected Burrata Fettunta<\/span><\/a>. Wafu Italian is what\u2019s next.<\/span>\u00a0<\/span><\/p>\nChef Robbie Felice <\/span><\/span>\u00a0<\/span><\/p>\nChef\/Owner,<\/span> <\/span>pastaRAMEN<\/span><\/span><\/a>, LA and Montclair<\/span><\/span>\u00a0<\/span><\/p>\n\n <\/div>\n <\/div>\n \n \n ![\"Bottle\"](\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2023\/01\/Felice_1200x1200_R3_0000_Felice.jpg\")
\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n \n \n <\/div>\n\n \n \n Chef Erik Bruner-Yang: \u201cA New Era of Asian-American Cooking\u201d<\/h2>\n
I am excited for 2023. I think that we are really starting to see an acceptance of what the new era of Asian<\/span>–<\/span>American cooking can be in the <\/span>US<\/span>. <\/span>F<\/span>or the last decade<\/span>,<\/span> Asian<\/span> cooking has all been about how <\/span>\u201c<\/span>authentic<\/span> to<\/span> the<\/span> source<\/span>\u201d<\/span> restaurant<\/span>s<\/span> could <\/span>b<\/span>e. <\/span>But now, <\/span>customers are <\/span>increasingly <\/span>willing to finally explore more interpretive <\/span>Asian<\/span> cooking beyond the fine dining space. <\/span>A<\/span> big shout out to all my colleagues who have been doing this work for years <\/span>and are<\/span> finally getting recognized!<\/span><\/span>\u00a0<\/span><\/p>\nChef <\/span>Erik Bruner-Yang<\/span><\/span>\u00a0<\/span><\/p>\nChef\/Owner, <\/span><\/span>Maketto<\/span><\/span><\/a>, Washington DC<\/span><\/span>\u00a0<\/span><\/p>\n\n <\/div>\n <\/div>\n \n
Ramen Shrimp Scampi at Chef Robbie Felice\u2019s pastaRAMEN<\/h2>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n\n\nThe flavors and foods that are inspiring <\/h2>\n\n\n\nsome of our favorite chefs<\/h2>\n\n\n\n
Looking ahead to 2023, there are still plenty of challenges to consider. But as we move past the pandemic, operators are also talking about opportunities\u2014especially around menu innovation. And consumers are hungry for it, too. Datassential reports that 76% of consumers say they\u2019re excited for new food and beverage trends in 2023.<\/p>\n\n\n\n
In that spirit, we asked a few members of the Kikkoman Kitchen Cabinet, our inner circle of leading-edge chefs and operators, to tell us what foodservice trends they\u2019re most excited about for the coming year. Here\u2019s what we heard.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n\n \n \n <\/div>\n\n \n \n Chef Robbie Felice: \u201cWafu Italian is What\u2019s Next\u201d <\/h2>\n
Two words: Wafu Italian. I have honestly watched this trend over the past year grow and grow! Wafu Italian is here to stay and I’m just happy to be right in the center of it with pastaRAMEN.\u00a0<\/span>\u00a0<\/span><\/p>\n\u00a0<\/span>So what is it? In Japanese, <\/span>Wafu<\/span><\/i> means \u201cJapanese-style.\u201d So, Wafu Italian is the marriage of Japanese and Italian Cuisine. I always tell people, if you\u2019re tasting a good Wafu Italian dish you shouldn\u2019t be able to pinpoint if the dish is Italian or Japanese. It\u2019s truly the best of both. It really doesn\u2019t matter if you are using more Italian or Japanese ingredients or techniques\u2014it\u2019s about hitting that perfect balance that leaves diners guessing what cuisine this is. Some of my own favorite creations: <\/span>Ramen Bolognese<\/span><\/a>, <\/span>Crocchette di Ramen<\/span><\/a>, <\/span>Soy Sauce Injected Burrata Fettunta<\/span><\/a>. Wafu Italian is what\u2019s next.<\/span>\u00a0<\/span><\/p>\nChef Robbie Felice <\/span><\/span>\u00a0<\/span><\/p>\nChef\/Owner,<\/span> <\/span>pastaRAMEN<\/span><\/span><\/a>, LA and Montclair<\/span><\/span>\u00a0<\/span><\/p>\n\n <\/div>\n <\/div>\n \n \n \n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n \n \n <\/div>\n\n \n \n Chef Erik Bruner-Yang: \u201cA New Era of Asian-American Cooking\u201d<\/h2>\n
I am excited for 2023. I think that we are really starting to see an acceptance of what the new era of Asian<\/span>–<\/span>American cooking can be in the <\/span>US<\/span>. <\/span>F<\/span>or the last decade<\/span>,<\/span> Asian<\/span> cooking has all been about how <\/span>\u201c<\/span>authentic<\/span> to<\/span> the<\/span> source<\/span>\u201d<\/span> restaurant<\/span>s<\/span> could <\/span>b<\/span>e. <\/span>But now, <\/span>customers are <\/span>increasingly <\/span>willing to finally explore more interpretive <\/span>Asian<\/span> cooking beyond the fine dining space. <\/span>A<\/span> big shout out to all my colleagues who have been doing this work for years <\/span>and are<\/span> finally getting recognized!<\/span><\/span>\u00a0<\/span><\/p>\nChef <\/span>Erik Bruner-Yang<\/span><\/span>\u00a0<\/span><\/p>\nChef\/Owner, <\/span><\/span>Maketto<\/span><\/span><\/a>, Washington DC<\/span><\/span>\u00a0<\/span><\/p>\n\n <\/div>\n <\/div>\n \n
<\/div>\n\n\n\n
The flavors and foods that are inspiring <\/h2>\n\n\n\nsome of our favorite chefs<\/h2>\n\n\n\n
Looking ahead to 2023, there are still plenty of challenges to consider. But as we move past the pandemic, operators are also talking about opportunities\u2014especially around menu innovation. And consumers are hungry for it, too. Datassential reports that 76% of consumers say they\u2019re excited for new food and beverage trends in 2023.<\/p>\n\n\n\n
In that spirit, we asked a few members of the Kikkoman Kitchen Cabinet, our inner circle of leading-edge chefs and operators, to tell us what foodservice trends they\u2019re most excited about for the coming year. Here\u2019s what we heard.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n
Chef Robbie Felice: \u201cWafu Italian is What\u2019s Next\u201d <\/h2>\n
Two words: Wafu Italian. I have honestly watched this trend over the past year grow and grow! Wafu Italian is here to stay and I’m just happy to be right in the center of it with pastaRAMEN.\u00a0<\/span>\u00a0<\/span><\/p>\n \u00a0<\/span>So what is it? In Japanese, <\/span>Wafu<\/span><\/i> means \u201cJapanese-style.\u201d So, Wafu Italian is the marriage of Japanese and Italian Cuisine. I always tell people, if you\u2019re tasting a good Wafu Italian dish you shouldn\u2019t be able to pinpoint if the dish is Italian or Japanese. It\u2019s truly the best of both. It really doesn\u2019t matter if you are using more Italian or Japanese ingredients or techniques\u2014it\u2019s about hitting that perfect balance that leaves diners guessing what cuisine this is. Some of my own favorite creations: <\/span>Ramen Bolognese<\/span><\/a>, <\/span>Crocchette di Ramen<\/span><\/a>, <\/span>Soy Sauce Injected Burrata Fettunta<\/span><\/a>. Wafu Italian is what\u2019s next.<\/span>\u00a0<\/span><\/p>\n Chef Robbie Felice <\/span><\/span>\u00a0<\/span><\/p>\n Chef\/Owner,<\/span> <\/span>pastaRAMEN<\/span><\/span><\/a>, LA and Montclair<\/span><\/span>\u00a0<\/span><\/p>\n\n <\/div>\n <\/div>\n \n I am excited for 2023. I think that we are really starting to see an acceptance of what the new era of Asian<\/span>–<\/span>American cooking can be in the <\/span>US<\/span>. <\/span>F<\/span>or the last decade<\/span>,<\/span> Asian<\/span> cooking has all been about how <\/span>\u201c<\/span>authentic<\/span> to<\/span> the<\/span> source<\/span>\u201d<\/span> restaurant<\/span>s<\/span> could <\/span>b<\/span>e. <\/span>But now, <\/span>customers are <\/span>increasingly <\/span>willing to finally explore more interpretive <\/span>Asian<\/span> cooking beyond the fine dining space. <\/span>A<\/span> big shout out to all my colleagues who have been doing this work for years <\/span>and are<\/span> finally getting recognized!<\/span><\/span>\u00a0<\/span><\/p>\n Chef <\/span>Erik Bruner-Yang<\/span><\/span>\u00a0<\/span><\/p>\n Chef\/Owner, <\/span><\/span>Maketto<\/span><\/span><\/a>, Washington DC<\/span><\/span>\u00a0<\/span><\/p>\n\n <\/div>\n <\/div>\n \n \n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\nChef Erik Bruner-Yang: \u201cA New Era of Asian-American Cooking\u201d<\/h2>\n
![\"Bottle\"](\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2023\/01\/cheftrends2_0001_Bruner-Yang1-2.gif\")
\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n![\"Bottle\"](\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2023\/01\/cheftrends2_0002_Sosa23.gif\")
\n <\/div>\n <\/div>\n <\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"