Gastronomy is like fashion: if you want to know what is going on in other people’s kitchen, you need to follow the trends. I mostly study English language pages to investigate for the new trends of gastronomy.
Now I would like to sum it up for you what I have read about the 2015 gastronomy trends.
First rule: forget umami! In other words: in the Japanese kitchen, besides sweet, salty, sour and bitter, there is a fifth taste that is umami.
Besides this, you should calculate that you are going to leave the dinners and restaurants like lemon would pucker your mouth. Because in 2015, sour is in fashion.
As of the previous gastronomic trends, umami was an emphatic factor, by now the sour taste is taking over its place. Chefs have discovered for themselves fermented vegetables.
I would like to note here that fermentation is a method of souring from our grandparents without adding any vinegar. They used to put the vegetables that they wanted to make soured into fermenting barrels. They added bay leaf and cumin to it, and the vegetable started after a while to sour itself with these spices (as the autumn will come, I shall bring you great fermented veggies).
So sour cabbage is a gastro-trendy dish of 2015, let us celebrate this and prepare a lot of sour cabbage healthy dishes. As sour cabbage has the highest amount of natural probiotics.
We can conclude that according to the gastronomic trends of this year, we can become trendy in our kitchen if we serve more and more fermented and a great variety of vegetables. Let us ferment pea, carrots, red and white cabbage, broccoli or cauliflower.