By Lizzy Freier, Senior Director, Menu Research & Insights, Technomic
In our latest edition of Trend Watch with Technomic, we spotlight three of the top menu trends across Canada, highlighting some of the restaurants that are successfully adding them to their menus. This edition features corn in desserts, aji verde, and onsen tamago.
Corn in desserts
Corn is becoming a versatile ingredient in desserts, celebrated for its natural sweetness and unique texture. Chefs are incorporating corn in innovative ways to create desserts that balance earthy, creamy, and sweet flavours, as well as both indulgent and healthier options.
Menu examples:
- L’Abattoir in Vancouver served sweet corn bavarois made with caramel corn ice cream and creme anglaise
- Folke Restaurant in Vancouver menued a dessert featuring mapled cream corn, toasted corn cake, blueberry purée, and corn custard mousse
Aji verde
Aji verde, a vibrant Peruvian green sauce, is gaining popularity due to its bold flavour and versatility on menus. Typically made with cilantro, jalapenos, and mayonnaise, it adds a zesty and colourful kick to dishes.
Menu examples:
- Sara in Toronto offers a Charcoal Bass with charred broccolini, sikil, p’aak, aji verde, and pepitas.
- Slaymaker & Nichols in Charlottetown, Prince Edward Island, features a Chicken Aji Verde featuring piri piri chicken with aji verde sauce, tomatoes, and vegetables
Onsen tamago
Onsen tamago, a silky, custard-like Japanese-style egg, is becoming a sought-after addition on menus, enhancing dishes with its luxurious texture and subtle flavour. Often paired with bold ingredients like umami-rich seasonings, it provides a refined touch that complements both traditional and contemporary culinary creations.
Menu examples:
- Chokwoklat in Toronto menued a Bacon & Egg Danish made with custard-like “onsen tamago”
- Minami in Toronto offers Beef Sukiyaki Pot Roast, spotlighting braised beef shank, sweet soy, roasted potatoes, brussels sprouts, onsen tamago, and aonori powder
Trend Watch is based on menu trends noted by Technomic.
Technomic is a Chicago-based foodservice research and consulting firm, providing clients with the facts, insights and consulting support they need to enhance their business strategies, decisions and results. The company’s services include publications and digital products as well as proprietary studies and ongoing research on all aspects of the food industry, including menu trends.
