Flavor Hunter

Building Flavor Bridges

Even some of the most disparate cuisines have similarities, and when Andrew Hunter, Kikkoman Foodservice and Industrial Corporate Chef, considers blending culinary influences, he looks for common ground.

The chef has five tips on building flavor bridges between Asian and Latin cuisines.

1. Go Green: Many Latin and Asian cuisines have a shared use of cilantro, which opens the door to using other herbs, like parsley, oregano and dill, to create cross-cultural sauces. For instance, the classic Argentinian chimichurri sauce can be altered slightly by adding cilantro and even lemongrass. A splash of Kikkoman Soy Sauce can enhance its savory flavors and Kikkoman Kotteri Mirin® adds a subtle sweetness and viscosity.


2. Seek Heat: Hot peppers, like jalapenos and shishitos, are another common denominator in Latin and Asian cuisines, and Hunter suggests taking a Japanese approach to using citrus and small amounts of pepper to flavor raw fish. “Citrus plays well with the heat of chilies. Kikkoman Ponzu Citrus Seasoned Dressing & Sauce is a great example as it brings out both the natural flavors of chilies and the heat, a perfect pairing for sashimi or crudos,” says Hunter.


3. Mix with Mayo: “Mayonnaise may seem like an unusual ingredient for bridging different flavors, but chefs love mayo. Mayos or aiolis can be easily enhanced with rice wine vinegar and just a splash of Kikkoman Soy Sauce. This vinegar-forward sauce works as well on an okonomiyaki (savory Japanese pancake) as on a Mexican torta.


4. Be Bright: Citrus brightens so many Latin and Asian dishes, and often the power of citrus comes from layering the juice and the zest of a citrus fruits, Kikkoman Ponzu Citrus Seasoned Dressing & Sauce captures that layering effect and can enhance a citrusy sauce—like a Cuban mojo or fajita sauce.


5. End with Eggs: Latin flans are often flavored by ingredients like orange or mint while Japanese, Korean and Chinese flans often skew savory. Hunter suggests bridging these styles with Kikkoman Tamari Soy Sauce or the sweetness of Kotteri Mirin, either as a finishing splash or in a sweet-savory sauce.