Asian Flavors Are Moving towards Ingredient-specific vs. Cuisine-specific

By Jake Klein Many Asian ingredients offer the average American the ability to try something “exotic”, while keeping a foot in the world of the familiar. For the last twenty years America has had a growing love affair with Asian ingredients, and techniques. Throughout this time both the chefs, and the customers have been experimenting with all different flavors, textures, and techniques. Our tastes are now becoming more sophisticated. With this comes restraint. Going forward I think we will see far less “fusion”, and many more dishes that are cuisine, or ingredient specific. Many Asian ingredients offer the average American the ability to try something “exotic”, while keeping a foot in the world of the familiar. Among the diversity of people in America the Latin community is one of the fastest growing. This is one area where I feel Asian ingredients, especially fruit, has been given a true head start. Looking back through history you can’t ignore the crossing of ingredients through the spice trade. For example, we often think of pineapple as being Asian. Pineapples are originally from South America. Being familiar with the flavor, and texture of an ingredient gives consumers a great reference when looking to other cuisines that use ingredients they are familiar with in different applications. Umami – the Japanese consider it the essence of taste. It is actually a combination of salts, and amino acids found in many Asian ingredients like soy products i.e. miso and soy sauce, as well as mushrooms, carrots etc. Throughout Asia you find commonalities in the use of certain types of grains, vegetables, and noodles. For me the use of ginger, garlic, and shallots is what connects Asian countries through their cuisines. Much like an artist uses red, yellow, and blue to create many colors for their canvas, Asian chef’s use ginger garlic, and shallots as a base to create a whole spectrum of flavors. The trend towards Asian restaurants of all styles I believe is due directly to the growing diversity of the American public, and their willingness to expand their horizons. Americans from all walks of life are living ever increasing hectic lives. With time, and money becoming harder and harder to come by food that is healthy, fast, and a good value is at a premium. Asian cuisines, in general, provide an answer to all of them. Viewpoints of Chef Klein About the Menu Question from ARN: What are the new stars do you see on the menus of Asian restaurants? Jake Klein (JK): The grills of South East Asia. They speak to all Americans, and their love of BBQ. Q: What would be out? JK: Fusion. I predict the next fusion movement will be less cuisine driven and more ingredient driven. Q: What will remain to become a tradition? JK: Classic Chinese food. Q: Why? JK: Chinese cuisine is Asia’s equivalent to classic French. It has also, with a few exceptions, been able to remain true to the flavors and techniques of its homeland. About Asian Fusion Q: How can you successfully weave Asian ingredients with other Asian Cuisines? JK: When intermingling the flavors of different countries I’ve always had success paying close attention to the role different ingredients play in the dishes of a specific country, expanding my focus from the being sure to stay within the region. Q: What are the most popular fusion ingredients being used today? JK: Yuzu, a type of Japanese citrus. Q: How can you combine the basic Asian ingredients with European flavor profiles (French, Italian, etc.)? What are the most popular fusions and why? JK: When looking to infuse the flavors of Asia with Europe I look to history. Often you will find the influence of occupiers from the past. A perfect example of this would be Viet Nam’s bun mi. Served on a French baguette this Vietnamese sub sandwich incorporates pork pate, cilantro, and pickled vegetables to present the finest “fusion” has to offer. Q: On what part of the menu are most fusion introductions found? JK: Appetizers seem to be where chef’s tend do be a little more adventurous. Q: What are the “rules” for combining the ingredients and flavors of different cultures? JK: Stay within ingredient specific regions. Q: How do you avoid “fusion confusion?” JK: Restraint. Asian Ingredients Most Noted for Healthy Benefits Freshness, as with all great cuisines, is of paramount importance in Asian cuisines. Second to freshness, portion sizes are also quite different. In most Asian dishes proteins are an ingredient in the dish not necessarily the focus. The thought of food and specific health benefits is a relatively new focus in America. We are millennia behind Asia in this respect. Many of the ingredients we use have great health benefits. Ginger,as common as it is, has great anticeptic qualities. Shiitakemushrooms are a great source of protein and have the ability to lower blood pressure, and cholesterol. Umeboshiplums are a highly alkaline fruit. As our diets become more rich, and due to this our blood becomes more acidic umeboshi helps to clean our blood and the high content of citeic acid helps fight fatigue.