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Asian Chinese Japanese Korean Dessert

The next frontier in Asian (Chinese, Japanese, Korean) cuisine? Desserts?

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The next frontier in Asian (Chinese, Japanese, Korean) cuisine? Desserts?

ipsedixit | Jul 1, 2010 09:07 PM

Generally speaking, I think that Chinese, Japanese and Korean cuisines all have made significant, if not permanent, inroads on the American palate, if not in its psyche.

Chinese? It's pretty obvious. Just look at things like Panda Express, dim sum, etc.

Japanese? Sushi, teriyaki, soba and udon noodles ...

Korean? Three letters: b b an q

But what about desserts?

Why haven't Asian inspired desserts taken hold like their more savory, main-entree counterparts?

When will sweet red beans get traction on American dessert menus in the same way that things like egg rolls or fried rice have on the app/entree side? Or what about things like mochi? Or shaved ice? Almond tofu anyone?

Yes, somethings like green tea ice cream are popular, boba drinks maybe as well, but generally speaking Asian type desserts are still sort of an oddity.

Is it because Americans (and I use that term loosely) prefer much stronger, sweeter desserts?

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