{"id":6322,"date":"2026-04-27T08:21:00","date_gmt":"2026-04-27T08:21:00","guid":{"rendered":"https:\/\/inrikesmagasin.se\/?p=6322"},"modified":"2026-05-12T21:39:37","modified_gmt":"2026-05-12T21:39:37","slug":"ravintolasta-kotiin-keittioon","status":"publish","type":"post","link":"https:\/\/inrikesmagasin.se\/fi\/fran-restaurangen-hem-till-koket\/","title":{"rendered":"RAVINTOLASTA KOTIIN KEITTI\u00d6\u00d6N"},"content":{"rendered":"

Ravintoloiden rohkeat maut ja globaalit vaikutteet l\u00f6yt\u00e4v\u00e4t yh\u00e4 useammin tiens\u00e4 omiin keitti\u00f6ihimme. Uudesta Pauligin julkaisemasta trendiraportista ilmenee, ett\u00e4 74 prosenttia ravintola-asiakkaista etsii aktiivisesti uusia makuel\u00e4myksi\u00e4 sy\u00f6dess\u00e4\u00e4n ulkona, ja monet haluavat vied\u00e4 inspiraation arkeen.<\/p>\n\n\n\n

\"\"
Hoisin-kastikkeen valmistus viiden mausteen sekoituksella, valkosipulilla, luumuilla seesami\u00f6ljyss\u00e4, riisiviinietikalla, soijakastikkeella, tummalla fariinisokerilla ja fermentoidulla soijapaputahnalla. Ylh\u00e4\u00e4lt\u00e4 p\u00e4in.<\/figcaption><\/figure>\n\n\n\n

Raportti perustuu kokkien, ravintoloiden ja kuluttajien n\u00e4kemyksiin useissa maissa, ja se osoittaa, kuinka ravintolamaailma toimii er\u00e4\u00e4nlaisena kulinaarisena laboratoriola. T\u00e4\u00e4ll\u00e4 testataan ideoita, jotka p\u00e4\u00e4tyv\u00e4t my\u00f6hemmin illallisp\u00f6ytiimme, aivan kuten kun br\u00e4ndi Santa Maria kerran teki tacoperjantaista pohjoismaisen ruokaperinteen. <\/p>\n\n\n\n

\u2013 Ravintolamaailma on aina ollut paikka, jossa trendit syntyv\u00e4t, testataan ja viimeistell\u00e4\u00e4n ennen kuin ne saavuttavat kotikeitti\u00f6iden p\u00f6yd\u00e4t. Raportilla haluamme n\u00e4ytt\u00e4\u00e4, mist\u00e4 mauista ja ruokael\u00e4myksist\u00e4 ihmiset nauttivat huomenna, sanoo Karin \u00d6jersj\u00f6 Pauligilta. N\u00e4m\u00e4 kolme trendi\u00e4 ovat juuri nyt kuumia ja n\u00e4ytt\u00e4v\u00e4t, miten maailman keitti\u00f6t jatkavat inspiroimista ja miten huomisen illalliset muotoutuvat sek\u00e4 uteliaisuuden ett\u00e4 rohkeampien makujen my\u00f6t\u00e4:<\/p>\n\n\n\n

Rohkeita ja kuumia makuja<\/strong>
Makupaletti muuttuu yh\u00e4 ilmeikk\u00e4\u00e4mm\u00e4ksi. Tulisuutta, happamuutta, savuisuutta ja umamia sis\u00e4lt\u00e4v\u00e4t ruoat valtaavat alaa, kun niin kokit kuin ruokailijatkin etsiv\u00e4t intensiivisempi\u00e4 makuel\u00e4myksi\u00e4. T\u00e4m\u00e4 merkitsee selke\u00e4\u00e4 siirtymist\u00e4 varovaisista mauista kohti monipuolisempia ja voimakkaampia ruokia. <\/p>\n\n\n\n

ALUEELLISET KEITTI\u00d6T <\/strong>
Kiinnostus ruokakulttuureja ja niiden alkuper\u00e4\u00e4 kohtaan kasvaa. Filippiinil\u00e4ist\u00e4, perulaista, taiwanilaista ja korealaisia keitti\u00f6it\u00e4 n\u00e4kyy entist\u00e4 useammin ruokalistoilla. Samaan aikaan asiakkaat haluavat tiet\u00e4\u00e4 enemm\u00e4n raaka-aineista, perinteisist\u00e4 tekniikoista ja ruoan takana olevista ihmisist\u00e4 \u2013 mik\u00e4 tekee tarinoinnista t\u00e4rke\u00e4n osan ateriael\u00e4myksi\u00e4.<\/p>\n\n\n\n

MAUSTEET JA YRTIT <\/strong>
Yh\u00e4 useammat kokit nostavat mausteet ja yrtit keitti\u00f6n p\u00e4\u00e4osanesitt\u00e4jiksi. Alkuper\u00e4, laatu ja harvinaiset lajikkeet, eksklusiivisista pippureista paikallisesti viljeltyihin yrtteihin, tuovat ruokiin syvyytt\u00e4 ja luonnetta.<\/p>\n\n\n\n

\"\"
Tulinen dumpling chili\u00f6ljyll\u00e4 ja korianterilla<\/figcaption><\/figure>\n\n\n\n

OM PAULIG <\/strong>
Paulig on kansainv\u00e4linen elintarvikeyritys, joka tarjoaa muun muassa texmex-tuotteita, snackseja, kahvia, world food -tuotteita ja mausteita. Yhti\u00f6n tavaramerkkivalikoimaan kuuluvat muun muassa Santa Maria, Paulig, Conimex, Risenta, Poco Loco ja Zanuy.\u00a0<\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

Restaurangernas dj\u00e4rva smaker och globala influenserle tar sig allt oftare hem till v\u00e5ra egna k\u00f6k . I en ny trendrapport fr\u00e5n Paulig framg\u00e5r att 74 procent av restaurangg\u00e4sterna aktivt s\u00f6ker nya smak upplevelser n\u00e4r de \u00e4ter ute, och m\u00e5nga vill ta inspirationen vidare till vardagsmaten. Rapporten bygger p\u00e5 insikter fr\u00e5n kockar, restauranger och konsumenter i […]<\/p>\n","protected":false},"author":7,"featured_media":6323,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6],"tags":[958,953,952,42,949,448,955,956,948,58,905,954,959,957,904,951,950,960],"class_list":["post-6322","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mat-dryck","tag-dukning","tag-hemmakock","tag-hemmakok","tag-inrikes","tag-kok","tag-koket","tag-koksinspiration","tag-koksredskap","tag-livsstil","tag-mat","tag-mat-och-dryck","tag-matlagning","tag-matupplevelse","tag-ravaror","tag-restaurang","tag-restaurang-hemma","tag-restaurangtrender","tag-trend"],"acf":[],"yoast_head":"\nFR\u00c5N RESTAURANGEN HEM TILL K\u00d6KET – INRIKES<\/title>\n<meta name=\"description\" content=\"FR\u00c5N RESTAURANGEN HEM TILL K\u00d6KET \u2013 L\u00e4s mer 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