Katsu and oregano: the flavour combination of the future?

Last year, McCormick’s Flavor Forecast predicted some wild flavour combinations: grapefruit with red pepper, and blueberry with cardamom and corn masa were just two of the “emerging culinary trends” the company identified.

While you’re probably yet to see these flavour combinations in your local supermarket, McCormick does have a good track record when it comes to anticipating the next big flavour. The 2003 Flavor Forecast featured chipotle, a flavour virtually unknown in the broad consumer marketplace. Since then, however, US menu items mentioning chipotle flavour have increased by 214%.

So before you scoff at the out-there flavour combinations featured in this year’s Flavor Forecast, just remember that in a few years’ time, you may need to eat your words - most likely covered in Japanese Katsu sauce.

Katsu is one flavour that features in the ‘Global My Way’ trend, which describes how people are using formerly ‘ethnic’ ingredients beyond their traditional uses, incorporating these flavours into everyday eating.

“Don’t be surprised if in the next few years Japanese Katsu, a tangy cross between BBQ and steak sauce, and cajeta, a Mexican caramel, gain the broad appeal that once-regional tastes like Asian hot chilli sauce have achieved,” said McCormick Executive Chef Kevan Vetter.

Unusual flavour combinations that McCormick predicts will take off include: decadent bitter chocolate, sweet basil and passionfruit; cider, sage and molasses; and farro grain, blackberry and clove.

McCormick offers recipes featuring these flavour combinations on its www.flavorforecast.com website. The combinations translate into even more unusual dishes: cocoa rubbed ribs with passionfruit BBQ sauce, fried chicken and waffles with molasses-cider syrup and Swiss chard salad with blackberry-clove vinaigrette.

“Around the world, we’re seeing a fascinating collision of tradition and innovation,” Vetter said. “Authentic, real ingredients are still at the core - though now they’re being enjoyed in unique, updated ways that reflect a much more personalised approach to cooking and eating.”

Regardless of McCormick’s track record, we predict that it could be a few years until the Greek-style cold noodle salad with a katsu and oregano vinaigrette takes off.