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Each year, industry experts predict the hot flavors of the following year. With the first predictions for 2009, international research firm Mintel forecasts that manufacturers and restaurateurs will reach for the following exotic fruits and flavors to tempt jaded palates (astute eyes will notice that some of these have been on annual lists for several…
Continue reading “TRENDS: Hot Flavors For 2009”
The winner: a sushi made of seven different treatments of rice. Last year’s winner, Golden Shooting Star, was also a vegetarian sushi. Award-winning chefs from Japan, Russia, Scandinavia, the U.K. and the U.S. competed on October 6th at Sushi Awards 2008 for the Sushi Of The Year Award, a unique creation developed for the event.…
Continue reading “GOURMET NEWS: EAT-JAPAN Sushi Awards”
An easy way to eat your greens. The crystal noodles are underneath the veggies. Shown above: Vegetables & Eggs variety. With Long Kow’s Crystal Noodle Soup, and all you need to do is provide the boiling water and the spoon (chopsticks or a fork are helpful to manage the noodles) to enjoy a bowl…
Continue reading “PRODUCT REVIEW: Long Kow’s Crystal Noodle Soup”
An appetizer of queso fresco cheese with hot mango salsa from Eat Wisconsin Cheese. Here’s the recipe. Half of the top 10 fastest-growing cheeses at retail are Hispanic-style cheeses. There are more than a dozen types of Hispanic cheeses available in the U.S. We took a giant nibble and ate them all. While some…
Continue reading “PRODUCT REVIEW: Mexican & Hispanic Cheeses”
Now, your surf clam can surf over to you via conveyor belt. Is America about to experience conveyor-belt sushi in a big way? Known as kaiten-sushi, a branch of the largest chain, Sakae Sushi, has made the leap to America (“leap” is an appropriate analogy, since the company logo is a frog on a…
Continue reading “NEWS: Conveyor Belt Sushi Chain Comes To U.S.”
