Britain has hundreds of years people started breakfast with toast, poached eggs and sausage. Now they began to like Asian-style breakfast. Slurry fed chili crab, nori and various spices. The new-style breakfast is now a trend.
According to culinary experts predicted crab porridge, processed fish and nori breakfast will be the trend of this year in the UK. The reason is, because of the diverse cultures of China and Asian countries are happy to make porridge way and began to glance past as an alternative.
As reported by the dailymail breakfast menu will be served more serious such as a dinner menu. Breakfast will be the ‘main meal of the day’. Culinary expert said if the preparations are spicy chili will be a favorite addition to the breakfast menu, so that food rich in flavor.
The results of the study were obtained through the Consultancy Your Future panel discussions. The discussion was attended by culinary experts provide opinions, experiences, and analysis. Famous chef Guy Wolley, food expert Lesley Chapman, and a food stylist participated in the discussions.
Chef Wolley said if in the UK, breakfast menu has not changed since decades ago; the food tends to taste bland. Now, the trend began to shift and sea grass, chili and fish that will be a popular breakfast.
According to him, foods such as porridge for breakfast and chili crabs may not have thought to be a breakfast menu. But the skyrocketing popularity of Japanese food, especially sushi, raw fish makes the rice wrapped in seaweed and even increased demand.
In the two decades to come, a menu with fish ingredients like sardines and fish nuggets will be a regular breakfast menu. Emigration and immigration will also affect the culinary in the UK, ranging from Poland, China, Middle East, to Scandinavia. Foods that are hot, spicy and savory will rage. Crab porridge with warm seaweed considered very suitable to the cold temperatures in Europe.
Increased awareness of healthy living is also made of seaweed as a super food, and dairy will be the favorite. The world more open and high rates of migration to the variety of culinary influences.