Umami-driven food
The most striking development is the shift from salt to umami as a flavor enhancer in food. Ingredients like tomatoes and oysters already contain umami. Additions like Parmesan cheese and miso can enhance the umami flavor.
A spicy palate is a second trend. A spicy mouthfeel can come from the use of white, black, or pink pepper, mustard, ginger, or chili peppers. Each of these ingredients brings a unique flavor. Both macha tea and French champagne pair beautifully with umami-driven dishes and with spicy dishes.