{"id":3712,"date":"2025-01-14T16:04:23","date_gmt":"2025-01-14T16:04:23","guid":{"rendered":"https:\/\/kikkomanusa.com\/foodservice\/?page_id=3712"},"modified":"2025-07-10T17:26:54","modified_gmt":"2025-07-10T17:26:54","slug":"foodservice-trends-forecast-2025","status":"publish","type":"page","link":"https:\/\/kikkomanusa.com\/foodservice\/foodservice-trends-forecast-2025\/","title":{"rendered":"FOODSERVICE TRENDS FORECAST, 2025"},"content":{"rendered":"
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FOODSERVICE TRENDS FORECAST, 2025<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n
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Picks and predictions from some of our favorite chefs<\/em><\/h2>\n\n\n\n

At the end of every year, we ask members of the Kikkoman Kitchen Cabinet<\/a>, our inner circle of leading-edge chefs and operators, to weigh in on the foodservice trends and ingredients they\u2019re expecting to go big in the year ahead. In 2025, they\u2019re excited to see how Asian\u2014and especially Japanese\u2014foods, flavors and ingredients are sparking menu creativity on menus from fast food to fine dining. From pandan, ube, calamansi, and salted egg yolk to Japanese favorites like takoyaki and kakigori, these are 25 trends to watch for in 2025.<\/p>
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\"Erik-Bruner-Yang\"<\/figure>\n<\/div>\n\n\n
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Chef Erik Bruner-Yang<\/h2>\n

Chef\/Owner, Maketto and Providencia, Washington DC<\/em><\/p>\n <\/div>\n <\/div>\n <\/div>\n \n

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Trends and Ingredients to Watch<\/strong><\/h3>\n

The modern Asian food scene is about to embrace pandan<\/strong> and salted egg yolk<\/strong> in a big way! I\u2019m also excited about high-quality block ice<\/strong>\u2014using it to make dashi, as a garnish, and in cocktails and desserts. It\u2019s such an underappreciated ingredient that deserves more attention.<\/p>\n<\/div>\n <\/div> \n

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Next Big Trend from Japan<\/strong><\/h3>\n

I\u2019m all about Kakigori<\/strong> (Japanese-style shaved ice). At my new concept, Providencia\u2014a cocktail bar blending Taiwanese and El Salvadoran cultures\u2014we love experimenting with different shaved ice flavors. Our current favorite is shaved ice seasoned with yuzu, coconut, strawberry, and guava, topped with a meringue shell, inspired by a Baked Alaska.<\/p>\n<\/div>\n <\/div> \n

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Current Kikkoman Obsession<\/strong><\/h3>\n

This past year, I\u2019ve been absolutely obsessed with ponzu, and Kikkoman\u00ae Lime Ponzu Seasoned Dressing & Sauce <\/strong>is on a whole different level! It brings a vibrant, tangy flavor that makes any recipe pop. I\u2019ve also fallen in love all over again with Kikkoman\u00ae Soy Sauce<\/strong>. Adding just a touch to some of my Italian recipes makes an incredible difference\u2014the umami boost is almost perplexing in the best way. That unexpected twist is exactly what I aim for when creating Wafu Italian dishes.<\/p>\n<\/div>\n <\/div> \n <\/div>\n <\/div>\n<\/section>\n