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FOOD

9 trendy foods you'll want to try before 2020

24/7 Wall Street
In the world of food, there ’ s always something new on the horizon – and on supermarket shelves, restaurant menus and dinner tables. 24/7 Tempo has assembled a list of foods and drinks that are becoming better known or more widely available in American markets. Not everybody will like everything on this list, of course, but there ’ ll be something for everybody here. The world is full of flavors; try some that you might not already know. 1. Kelp jerky: Seaweed snacks have been a thing for five years or so, but a company called Akua has released a new line of particularly satisfying, almost meaty " jerky " made from kelp and shiitake mushrooms. Three flavors are currently available, including a sesame and nori sea salt version that evokes the ocean and a smoky rosemary and maple barbecue variation.
In the world of food, there’s always something new on the horizon – and on supermarket shelves, restaurant menus and dinner tables. 24/7 Tempo has assembled a list of foods and drinks that are becoming better known or more widely available in American markets. Not everybody will like everything on this list, of course, but there’ll be something for everybody here. The world is full of flavors; try some that you might not already know.

1. Kelp jerky:Seaweed snacks have been a thing for five years or so, but a company called Akua has released a new line of particularly satisfying, almost meaty "jerky" made from kelp and shiitake mushrooms. Three flavors are currently available, including a sesame and nori sea salt version that evokes the ocean and a smoky rosemary and maple barbecue variation.
AKUA
2. Shiitake crisps: Flavorful shiitake mushrooms, the most popular variety in Japan, are packed with umami, the savory " fifth taste " that gives rich, earthy character to some foods. Add flavorings like honey butter or barbecue spices to crunchy dried shiitakes and they become pretty much irresistible.
2. Shiitake crisps: Flavorful shiitake mushrooms, the most popular variety in Japan, are packed with umami, the savory "fifth taste" that gives rich, earthy character to some foods. Add flavorings like honey butter or barbecue spices to crunchy dried shiitakes and they become pretty much irresistible.
Chengyuzheng / Getty Images
3. Soy sauce and mayonnaise potato chips: The Japanese love mayo, and of course soy sauce has been a part of their traditional diet for more than a century. Some clever snack-food company had the bright idea of combining these elements as a flavoring for crisp, light potato chips, and it works like a charm.
3. Soy sauce and mayonnaise potato chips: The Japanese love mayo, and of course soy sauce has been a part of their traditional diet for more than a century. Some clever snack-food company had the bright idea of combining these elements as a flavoring for crisp, light potato chips, and it works like a charm.
Calbee
4. Broccoli pizza crust: Cauliflower pizza crust is old news these days, but now cauliflower ' s cousin broccoli is getting into the act. Does broccoli pizza crust taste okay? Sure, with enough good things on top. Is it as good as a traditional crust? Maybe not, but it ' s much better for you.
4. Broccoli pizza crust:Cauliflower pizza crust is old news these days, but now cauliflower's cousin broccoli is getting into the act. Does broccoli pizza crust taste okay? Sure, with enough good things on top. Is it as good as a traditional crust? Maybe not, but it's much better for you.
LarisaBlinova / Getty Images
5. Togarashi: Like berbere, this Japanese condiment contains chiles and ginger, but it adds seaweed, orange peel, sesame seeds and other ingredients. It ' s considered an all-purpose seasoning and is often found on Japanese tables next to, or instead of, salt and pepper. You can sprinkle it on almost anything, including both Asian noodle dishes and Italian pasta.
5. Togarashi:Like berbere, this Japanese condiment contains chiles and ginger, but it adds seaweed, orange peel, sesame seeds and other ingredients. It's considered an all-purpose seasoning and is often found on Japanese tables next to, or instead of, salt and pepper. You can sprinkle it on almost anything, including both Asian noodle dishes and Italian pasta.
Baspentrubas / Getty Images
6. Spiced ghee: Ghee is Indian clarified butter, great for cooking with because it doesn ' t burn like regular butter does. A number of companies produce spiced ghee, sometimes in non-Indian flavors like herbes de Provence, but those that reflect the Indian flavor palate, like the one involving mustard, cumin and turmeric, seem particularly appropriate.
6. Spiced ghee: Ghee is Indian clarified butter, great for cooking with because it doesn't burn like regular butter does. A number of companies produce spiced ghee, sometimes in non-Indian flavors like herbes de Provence, but those that reflect the Indian flavor palate, like the one involving mustard, cumin and turmeric, seem particularly appropriate.
Knape / Getty Images
7. Tahini ice cream: You ' ll probably have to make this yourself (commercial options are few and far between), but it ' s worth it. Tahini, or sesame paste, yields a rich, dense ice cream with a subtly nutty flavor. It can be made with egg yolks and cream like other ice cream, or with coconut milk and cream for a vegan variation. Some recipes (which are all over the Internet) don ' t even require churning.
7. Tahini ice cream: You'll probably have to make this yourself (commercial options are few and far between), but it's worth it. Tahini, or sesame paste, yields a rich, dense ice cream with a subtly nutty flavor. It can be made with egg yolks and cream like other ice cream, or with coconut milk and cream for a vegan variation. Some recipes (which are all over the Internet) don't even require churning.
SMarina / Getty Images
8. Coconut yogurt: People choose coconut yogurt – that ' s yogurt made from coconut milk, not cow ' s milk yogurt with coconut flavor – because they have dairy allergies and/or are vegan and/or expect it to have health benefits beyond those of the ordinary kind. There ' s another reason to try it, though: It actually tastes pretty good, especially if it ' s one of the brands made with sweetened coconut water.
8. Coconut yogurt: People choose coconut yogurt – that's yogurt made from coconut milk, not cow's milk yogurt with coconut flavor – because they have dairy allergies and/or are vegan and/or expect it to have health benefits beyond those of the ordinary kind. There's another reason to try it, though: It actually tastes pretty good, especially if it's one of the brands made with sweetened coconut water.
ThitareeSarmkasat / Getty Images
9. Hard kombucha: Kombucha is fermented tea from China, and hard (meaning alcoholic) seltzer is sparkling water with about the same alcohol content as light beer. Both have been big trends in recent years, so it ' s natural that somebody thought to basically merge the two. The ABV of these drinks typically ranges from 3% to 8%, and they tend to be flavored with various fruits, herbs and spices (blueberry basil, blood orange mint, etc.). They have more body and generally more punch than hard seltzer and make a good substitute for your usual IPA or cider.
9. Hard kombucha:Kombucha is fermented tea from China, and hard (meaning alcoholic) seltzer is sparkling water with about the same alcohol content as light beer. Both have been big trends in recent years, so it's natural that somebody thought to basically merge the two. The ABV of these drinks typically ranges from 3% to 8%, and they tend to be flavored with various fruits, herbs and spices (blueberry basil, blood orange mint, etc.). They have more body and generally more punch than hard seltzer and make a good substitute for your usual IPA or cider.
June Shine
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