The Asian Occasion

Weisberg, Karen
November 2005
FoodService Director;11/15/2005, Vol. 18 Issue 11, p32
Trade Publication
This article focuses on the increased popularity of Asian food in the U.S. Over the years, the general public have become increasingly accepting of soy products, edamame, bok choy, lemon grass, sushi and other Asian cuisine. Slowly but surely, expanded Asian spices and herbs are coming to local markets and loading docks, ready to be incorporated into stir-fries, rice bowls and center of the plate entrees, adding heightened authenticity and flavor appeal to the menu. INSET: Dallas Masters Asian.


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