Hot Pot and Izakaya: 2018’s Food Trends Will Make Your Mouth Water

by Meghan McKenna

Every calendar year has a corresponding food craze. You know the one: whether it was 2013’s cronuts or 2017’s charcoal ice-cream, you stood on the sidewalk for hours waiting to score an enviable Insta pic. 

So what trendy food item will we be lining up and down the block for in 2018? For the answer to that very important question, we turn to McCormick’s Flavour Forecast. The annual McCormick Flavour Forecast identifies top trends and ingredients, predicting everything from the coconut craze to the turmeric takeover in past years. Looking into McCormick’s crystal ball of flavours, here’s what we have to look forward to in 2018:

Photography courtesy of McCormick

Drink to Your Wellness

Being good to your body hasn’t always tasted good. But now it can: breakfast boosts, snacking soups and end-of-day boozy sips feature big flavours and uplifting ingredients like cucumber, dandelion greens, ginger, turmeric and cayenne pepper. The goal with these beverages is to awaken, energize, rebalance and, of course, have a little fun.

  • The Morning Jumpstart: Swap your coffee for a wake-up call that’s packed with tart green apples, refreshing cucumbers, tangy-sweet clementines and a bold kick of cayenne.
  • The Afternoon Soup: Power through your day with a drinkable soup. Oyster mushrooms, avocado, thyme and sage provide satisfying flavour for the ultimate pick-me-up.
  • The Evening Elixir: Rebalance and refresh after a busy day. For the ultimate replenishing cocktail, muddle fresh pineapple with ginger, turmeric and dandelion greens, then top with a splash of sparkling water and a dash of gin.
Photography courtesy of McCormick

Japanese Izakaya Eats

FYI: sushi isn’t the only bite-sized food Japan has to offer (and it might not even be the best). Izakayas–Japanese gastropubs–serve up casual tasting plates served with after-work drinks. It’s kind of like a Spanish tapas bar meets an Irish pub, but with Japanese food.

  • Miso Sake Yakitori Glaze: It’s all about the glaze. This tangy, sweet and savoury sauce adds excitement to grilled chicken and seafood skewers. Brush on to instantly impress dinner guests with a distinctive char and bright, glossy look.
  • The Essential Furikake Seasoning: In Japan, furikake is sprinkled on everything from rice and noodles to veggies and seafood. This coarse mixture of seaweed, sesame, dried seafood, sugar and salt offers umami deliciousness and a subtle, sweet flavour.
  • Onigiri– Stuffed Rice Balls: Rice balls filled with flavourful goodness are served in almost every izakaya in Japan. Stuff them with ginger & plum vinegar-infused chicken for a sweet and zesty snack.
Photography courtesy of McCormick

Globetrot with Hot Pot

What’s the easiest way to avoid the holiday entertaining stress? Throw a hot pot party, and leave the cooking to your guests. Gather friends around a steamy pot of deeply flavoured broth, and offer meat, seafood and veggies for dunking and dipping. This could very well be the biggest craze in DIY eating since the Korean BBQ.

  • Puebla Hot Pot: Steeping ancho chili, smoked paprika and spices in chicken stock gives this Central Mexican-inspired hot pot a smoky, savoury taste. Use it to cook chicken or pork, and finish with corn, avocado crema and fresh garnishes for a festive feast.
  • West Indies Hot Pot: This hot pot features an amazing spiced coconut milk broth. Bay leaves, thyme, turmeric and allspice add intense flavour to the broth, which quickly cooks the seafood. Top it off with a chili papaya pica sauce and plantain chips for a Caribbean vacation right in your kitchen.
Photography courtesy of McCormick

 A Bite of East Africa

East African cuisine is a treasure trove of flavour. The signature seasonings, BBQ marinades and sauces of Tanzania and Ethiopia are being explored across the globe. The best part? Eating with your hands.

  • Berbere Spice Blend: Ethiopia’s most popular seasoning contains an array of spices like paprika, allspice, coriander, cardamom, ginger, cinnamon and red pepper. Its hot, sweet and citrusy flavour lends richness to whatever it touches, whether rubbed on meats, stirred into soups and stews, or sprinkled onto lentils and veggies.
  • Tanzanian BBQ: These meat skewers, called mishkaki, are similar to shish kebabs. The traditional marinade blends lemon, tomatoes and green papaya to tenderize the meat, while curry, garlic, red pepper and ginger add bold flavour.
Photography courtesy of McCormick

Handheld Flavour Fusion

There’s nothing better for a girl on the go than a wrapped up gyro or take-out taco. Carts, trucks and food halls are merging high-flavour fillings with unique crepes, buns and breads for loaded street fare you eat with your hands.

  • Sizzling Egg Crepes: Called jianbing in China and dan bing in Taiwan, these thin pancakes are griddled, filled and rolled up like a burrito. Stuff these Asian wraps with regional American tastes like smoky pork, crisp slaw and tangy sauce for a Southern twist.
  • Gyros Meet Arepas: Arepas are the taco-sandwich hybrid you must try. Split and fill these crispy corn cakes with sliced meat, veggies and spicy tzatziki sauce–it’s a blissful union of the best tastes and textures South America and Greece have to offer.
  • Dessert Bao Buns: In China, these soft, steamed buns are typically served up savoury. But, with a simple dough and classic pie fillings, you can create the ultimate handheld dessert–like a British banoffee pie bao with bananas, cream, cinnamon and toffee.

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