Put away the bacon, because culinary experts claim that 2017 is the year of the vegetable. From seaweed to cauliflower, healthier ingredients are heavily featured in today’s top entrees. That’s not to say that 2017 will all be health food however – sprinkles are a big deal this year. Whether you favor Japanese cuisine or brightly-colored pastries, you can expect to see the following culinary trends take over
menus in 2017.
The James Beard Foundation predicts an upsurge in tataki dishes for 2017. An increasingly prevalent Japanese culinary term, tataki technically refers to a way of preparing fish, beef, and even venison. In some restaurants, tataki is briefly seared, marinated in vinegar, and seasoned with ginger. Otherwise, it is served uncooked and mixed with garlic, ginger, and other garnishes. Its versatility will expand in 2017, with a variety of restaurants eager to put their own spin on the Japanese specialty.
Often referred to as the “new kale,” seaweed began its takeover in 2016 — and it shows no signs of slowing down. Seaweed is popular, in part, because of its undeniable health benefits. Packed with fiber, iodine, and antioxidants, seaweed helps people satisfy salt cravings that might otherwise cause them to turn to chips and other unhealthy snacks. Commonly incorporated into sushi, this hit ingredient can also be found in a variety of soups, salads, and even stir-fry.
Kale’s departure from the trendiest restaurants has prompted the adoption of a variety of more versatile vegetables, including cauliflower. Often used as a healthy substitute for meat-based dishes such as burgers and buffalo wings, cauliflower can also be used to create a very healthy and surprisingly delicious pizza crust. Like seaweed, cauliflower was already a big deal in 2016 – but it’s expected to appear in an even greater range of dishes in 2017.
Long associated with college dorms, ramen has recently transitioned from coed cuisine to upscale ingredient. Turns out, ramen can be surprisingly delicious when prepared with something other than a packet of sodium-heavy powder. In recent months, it’s made its way into a variety of stir-fry recipes. The once maligned noodle is especially delicious when served with scallions. Its credence as an upscale food was backed up in late 2015 when the Japanese restaurant Tsuta became the world’s first ramen establishment to earn a Michelin star. More recently, fellow ramen restaurant Nakiryu earned a star of its own.
If you thought sprinkles were solely for little kids, you thought wrong. These colorful embellishments are currently taking over ice cream parlors and bakeries all around the world. A variety of desserts are about to explode with color, as are cocktails and even seemingly dull foods such as oatmeal. Enthusiasts believe that sprinkles can instantly make otherwise boring foods more exciting, although critics complain that they add nothing to the taste, and instead, pack on empty calories. They’re Pinterest and Instagram-friendly, however, so expect sprinkles to take over your social
media feeds in 2017.