Items Tagged with 'Asian flavors'

Development Chef Andrew Hunter tells Prepared Foods about translating on-trend tastes and textures into finished products.

Chinese and Japanese cuisines now rank in the top five global favorites across all age groups, while Korean and Mexican flavors are also increasing in demand

The lineup comes in four unique, yet approachable varieties inspired by iconic Japanese, Thai, Chinese, and Korean dishes.

"I'm so excited for Laoban's new Bao Buns to hit freezers nationwide," says Co-Founder Chef Tim Ma. "We've spent the last year working on the recipes to make sure we're bringing the restaurant experience straight to your home kitchen. The final recipe gives me visceral memories of eating Bao buns as a child with my family, and I hope it evokes that same feeling for everyone who eats them."

To define some core trends in Asian and Asian -inspired sauces and ingredients, Prepared Foods turned to regular contributor and research chef Robert Danhi.

In the context of Asian cuisines, extracts and essences are typically used sparingly due to their high potency. This allows for significant flavor enhancement using minimal quantities. Primary examples include soy sauce and fish sauce (nuoc mam or nam pla). 

The cousin of the dumpling, bao buns are a Chinese specialty comprising fluffy dough filled with savory or sweet stuffing.

The acquisition, which consists of a combination of DDC’s cash and stock paid out over four years, is expected to accelerate new product innovation for Omsom, with R&D anticipated to take half the time from idea to aisle. 

Both sauces come in a squeezable format, making them easy to use for dipping, drizzling, or drenching. The consistency of the sauces is thicker than normal, more like a traditional BBQ sauce, which enhances their versatility and application.

In addition to its original slow-simmered bone broth, the Nona Lim lineup now includes soups, fresh noodles, stir-fry kits and the latest Instant Noodle Bowls and Heat & Serve Meat Entrees.