Serving presentation inspiration can be found in Asia, where proteins, rice and vegetables are often wrapped in bamboo or banana-leaf packets before going on the grill. A similar format for retail or non-commercial foodservice has the advantage of consistent portioning and seasoning, ease of preparation (just toss them on the grill, flat-top or into the microwave), as well as the “wow” factor of a burst of aroma when the packet is opened.
Wraps are a natural for Asian grilling—they’re ideal for grab-and-go and a great way to layer in more flavor while keeping ingredients moist and fresh-tasting and portion sizes under control. The Far East has its own version of Western-style flatbreads like tortillas and lavash, and many baking formulas can be converted to an Asian flavor profile with a simple brushing of sesame oil or a scatter of scallions. Non-bread wraps like lumpia wrappers (similar to those used for spring rolls), rice paper wrappers and dumpling skins can also spark inspiration for innovative presentations.
Teriyaki is ubiquitous on grocery shelves, and consumers are comfortable with the idea of “brush on” Asian flavor. The time is ripe for developing less-familiar grilling sauces and condiments based on region-specific Asian cuisines. It’s no longer sufficient to stick with generic categories like “curry” when Thailand alone boasts a rich repertoire of curry sauces and pastes, each with its own unique blend of spices and aromatics. Condiments, ranging from mellow Japanese tare sauces for brushing onto yakitori to ssamjang, the chile-spiked bean paste that Koreans slather on bulgogi, provide additional ways to customize food by layering on regionally distinctive flavors.
Pre-seasoned products for backyard barbecuing offer more opportunities for product developers to incorporate Asian flavors. Consumers are looking for something beyond Cajun, lemon-herb or jerk seasoning rubs, and are increasingly aware of not only the broader spheres of Asian cooking but also the regional variations. Food product developers shouldn’t be afraid to “peel off the first layer” to uncover unique, local dishes when seeking Asian inspiration. Numerous fresh ideas in flavor, format and technique can create a continent of new products.
Sean Craig, senior executive chef, Gilroy Foods & Flavors, Cranbury, NJ, is a member of the Research Chefs Association. To consult with Craig on using vegetables, seasoning blends and savory flavor profiles to develop Asian-inspired products, contact him at sean.craig@conagrafoods.com.