As culinary cross-cultural, irreverently creative menus grace the tables of more restaurants, here’s how to navigate your way through some of the less familiar ingredients trending now.
Yes, it is the f word, fermented and aged (up to 60 days) garlic. If beef and fish can be matured and even carrots dry-aged, surely the humble garlic bulb deserves this mature makeover? It requires strictly regulated temperature and humidity to achieve its sticky, sweet consistency.
With a softer, molasses-like flavour, it is a more delicate option than the raw bulb and infinitely versatile. It can be made at home but because the aroma is likely to permeate the kitchen and beyond, it is only recommended with caution!
A Ghanaian chilli oil that is spicy, smokey and deeply umami (appealing to your fifth sense that craves spicy, savoury tastes). It is made using a combination of onion, garlic, chilli, ginger, spices and dried prawns cooked in oil and blended to an unctuous, punchy sauce. Traditionally it accompanies Ghanaian meat stews. A sign of how greater awareness of West Indian ingredients is so current, shito is being used in a rebellious spirit in marinades and soups.
Just when you've got your taste buds around yuzu, the fragrant Japanese citrus, it gets complicated. Yuzu kosho is green and has fresh, refined citrusy chilli spice rather than the kind that makes your mouth fiery which I find worrisome. Frankly, it is addictive and chefs can’t get enough of its umami fermented hit.
Originally from Kyushu, the southern part of Japan. Kosho means black or white pepper in Japanese, but is used to express 'chili' in the Kyushu region. Red yuzu kosho paste is more fragrant and has a slightly richer yuzu flavour.
Sounds rather fancy though it is essentially dried breadcrumbs. Often, the crisp crumbs are given a bespoke finish with added chicken or duck fat, sometimes herbs are added.
Just when you've got your taste buds around yuzu, the fragrant Japanese citrus, it gets complicated. Yuzu kosho is green and has fresh, refined citrusy chilli spice rather than the kind that makes your mouth fiery which I find worrisome. Frankly, it is addictive and chefs can’t get enough of its umami fermented hit.
Originally from Kyushu, the southern part of Japan, Kosho means black or white pepper in Japanese, but is used to express 'chilli' in the Kyushu region. Red yuzu kosho paste is more fragrant and has a slightly richer yuzu flavour.
Said to have been invented back in the 14th century, agnoletti seem to have usurped more familiar ravioli and tortellini and are easier to make. The roughly 3cm parcels of pasta are made by piping dots of filling and folding and pinching the pasta to seal. Miniature versions are known as agnolotti del plin, which means "pinched". They are often filled with a meat confit. Game agnoletti are superb, though traditionally they are a vegetarian treat filled with potato, parmesan and truffle.
A bitter yet tasty leafy green also known in the Puglia region of Italy as cime di rapa and in the US as broccoli rabe. Part of the mustard family, its bitter flavour is complemented by nutty notes. Its jagged leaves and stalks are highly nutritious too. They are exceptionally flavourful, finished with garlic and olive oil and often cooked with anchovies.
Shichimi togarashi is a Japanese spice blend consisting of red chilli flakes, sichuan peppercorns, black and white sesame seeds, poppy seeds, ground ginger, dried orange peel mixed with nori seaweed and sesame seeds. Shichi is Japanese for "seven" and togarashi means “peppers,” hence the name “seven spice” referring to the number of spices (plus nori) typically used in this blend that dates back to 17th century Japan.
It is used traditionally with udon noodles, vegetables, steamed rice, added to yakitori, soups, tempuras and salad dressings. For some unexpected heat, shichimi togarashi can be sprinkled on popcorn or even chips.
Toum is a bright, bold and creamy Middle Eastern garlic sauce made of garlic, lemon juice, a pinch of salt emulsified with sunflower oil and iced water. It is used to add an extra garlic-rich punch to everything from kebabs and shawarma to grilled chicken, fish, vegetables and falafel. It is totally addictive and easy to make at home with patience. Soak the garlic in iced water for half an hour beforehand for a less powerful finish.
