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Volume 5 | Issue 03

March 12, 2019

Funky and Fermented

Funky and Fermented


Fermentation may be one of the oldest food preservation techniques known to man, but its application on today’s menus hits on all the latest flavor trends. Contrast is the name of the game, and fermented ingredients deliver the sour, umami, tangy and funky notes that make menu items memorable and balanced. Kimchi, pickle brines, preserved fruits and infused vinegars also tell a story, lending lend house-made touches to a dish and increasing value in the eyes of the patron. And with current consumer interest surrounding gut health and the human microbiome (especially among millennials), fermented foods offer the intriguing possibility of wellness benefits, too.

Assortment of Pickled Vegetables in Jars 
Bitter, sour flavor callouts and fermented ingredients are showing strong growth on restaurant menus
This fusion of Southwestern and Vietnamese flavors will add excitement to your sandwich offerings. Watch our Southwestern Bánh mì Chicken Sandwich recipe demo today! 

From miso to kimchi, fermented ingredients lend a bold touch to items across your menu. Custom Culinary® products help you incorporate these exciting flavors with ease.


Miso Salmon Bowl

Miso Salmon Bowl
This umami-rich entrée features a bowl of soba noodles, vegetables and salmon topped with shiro miso gravy made with Custom Culinary® PanRoast® Peppered Biscuit Gravy Mix.
View Recipe

Tonkotsu-Style Ramen Bowl
A bowl of Custom Culinary® Tonkotsu Ramen Pork Broth filled with vegetables, noodles, chashu pork and a mirin egg truly warms up your menu offerings.
View Recipe

Vietnamese Pho Glazed Grilled Beef Skewers
Bring the complex flavors of pho to a tasty appetizer by glazing flank steak with a Custom Culinary® Beef Pho Broth reduction.
View Recipe

Asian Breakfast Porridge
For global breakfast inspiration, consider this savory porridge made with Custom Culinary® Thai Style Vegetable Broth, rice, ground pork, Thai chilies, fish sauce and lime.
View Recipe


Dill Pickled Avocado Fries

Dill-Pickled Avocado Fries
Rich, buttery avocado wedges pickled in Custom Culinary® Garlic and Dill Brine, beer-battered and fried to a golden brown perfection.

Hot Dog Bánh Mì
A split, char-grilled hot dog served on a crispy hoagie roll with Custom Culinary® Kimchi Seasoning slaw, scallion curls, jalapeños and togarashi-spiked chicharrón crisps.

Black Garlic Snapper
Wok-fried whole red snapper doused in Custom Culinary® Balsamic Vinegar and Black Garlic Sauce and topped with fresh chilies, Szechuan peppercorns, cilantro and crispy black garlic chips.

Katsu Sando
Two slices of pain de mie stuffed with seared ribeye steak and a generous amount of Custom Culinary® Miso, Mustard and Caramelized Onion Chutney, pressed and toasted to serve.

Maitake Mushroom Wings
Maitake mushroom pieces fried and tossed in Custom Culinary® Fermented Korean Pepper Sauce, served with pickled daikon, scallions and toasted sesame seeds.


Provide a cool counterpart to the punch of fermented ingredients with sauces, broths and other products from Custom Culinary®.


  • Kimchi Seasoning
  • Balsamic Vinegar and Black Garlic Sauce
  • Fermented Korean Pepper Sauce
  • Garlic and Dill Brine
  • Miso, Mustard and Caramelized Onion Chutney
*Products are customized; please contact your Custom Culinary® representative for more information.

Chef Mike Speranza

Chef Talk

Chef Mike Speranza shares his thoughts on housemade pickles, fermented spirits and a love of fermented white bean paste—a unique discovery from his World Association of Chefs' Societies trip to South Korea.

Custom Culinary Flavor IQ
FlavorIQ® enables our customers' growth and success by approaching the creation of customized solutions with a bold mix of expertise, aspiration and curiosity. We develop unique products, menu concepts and "gold standard" flavor delivery systems, meeting the requirements of our customers today and anticipating their emerging needs, too. The opportunities we identify for operators and food manufacturers on a global scale are rooted in a deep understanding of the culinary arts, sensory science, consumer insights and food science. Our ultimate goal? Innovation without limits.

Custom Culinary Be True to the Foods 2020 All Rights Reserverd


“8 menu trends that prove the power of pickling,” Flavor & The Menu, March-April 2018.
Cathy Siegner, “A bubbling market for fermented ingredients shows no sign of popping,” Food Dive, February 8, 2018.
Jonathan Deutsch, “How Restaurants Can Introduce Fermented Foods Safely,” Restaurant Business, July 26, 2018.

Katy Askew, “'There is a mega-trend around fermentation': The rising star of fermented foods,” Food Navigator, May 8, 2018.
Lorri Mealey, “Fermentation-Themed Food Trends on Restaurant Menus,” The Balance Small Business, January 4, 2019.