World of flavor
The Hawaiian fish dish poke is gaining mainland fame, said Andrew Hunter, the food service and industrial chef for Kikkoman USA in Los Angeles. He presented a Puerto Rican take on poke with red snapper, papaya, mango, cucumbers and a topping of sesame, seaweed and toasted coconut. New Kikkoman Preservative Free Poke Sauce combines soy sauce, sriracha hot chili sauce, sesame oil and premium spices to add a savory and spicy kick to fish, vegetables and grilled meat.
Japanese street food inspired the latest collection from Bell Flavors and Fragrances, Northbrook, Ill., which at the show sampled a Japanese coconut mochi cake, pickled lotus root and a modern take on tonkatsu, a traditional dish of breaded and deep-fried pork, featuring flavors of green sriracha and sansho, similar to Szechuan peppercorn.