A long time staple of the sushi menus has been Toro. As of recent times many restaurants have been incorporating this product into their own menus. The belly of the tuna fish has been added as a filling to several common dishes including tacos. When prepared properly this product has also been recently showing up in different types of sauces for the consumer. This healthy choice is starting a new trend of the way some sauces and other dishes are being created.

Key Takeaways:

• Raw sushi is considered comfort food for the people of Hawaii.
• Sometimes raw tuna can be made into sashimi and sometimes tuna rolls.
• Nowadays, raw fish are so popular that it is paired with wine tasting as well.

“Rich, fatty tuna belly, or toro, is considered the ultimate sushi ingredient, and has long been a staple on sushi restaurant menus.”

Read more: http://www.nrn.com/whats-hot/fish-belly-makes-leap-sushi

As buyer enthusiasm for a plate of mixed greens has developed as of late, eateries are patching up or including new offerings with more extraordinary flavors, differentiating surfaces and imaginative fixing mixes to make servings of mixed greens that fulfill and offer. To make profundity of flavor in its 14 signature servings of mixed greens and the wide exhibit of things for its custom plates of mixed greens, Saladworks utilizes more occasional fixings and includes more extreme and complex flavors. Among the ebb and flow offerings are the Latino Veggie lover Quinoa, a generous serving of mixed greens of blended greens with a hot magic vinaigrette prepared with dried mango for sweetness and new cooked corn and crunchy vegetables; and the Slashed Plate of mixed greens, the bistro’s most mainstream, made with watermelon radish, pumpkin seeds, moderate simmered turkey bosom, matured white cheddar and a vinaigrette with crisp herbs.

Key Takeaways:

• The expectation of today’s consumer of salad are exponentially higher as people are looking for different tastes.
• It is not just the taste of the salad that consumers are looking for, but also the color and how the salad is presented.
• Nowadays, consumers are looking at different seasonal tastes that reflect the season with taste and looks.

“The expectation of today’s consumer of a salad is so different.”

Read more: http://www.nrn.com/food-trends/salad-gets-center-plate-upgrade