{"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":"fra-restauranthjemmet-til-kjokkenet","status":"publish","type":"post","link":"https:\/\/inrikesmagasin.se\/nb\/fran-restaurangen-hem-till-koket\/","title":{"rendered":"FRA RESTAURANTEN HJEM TIL KJ\u00d8KKENET"},"content":{"rendered":"<p class=\"wp-block-paragraph\">De dristige smakene og globale p\u00e5virkningene fra restauranter finner i \u00f8kende grad veien inn i v\u00e5re egne kj\u00f8kken. En ny trendrapport fra Paulig viser at 74 prosent av restaurantgjestene aktivt s\u00f8ker nye smaksopplevelser n\u00e5r de spiser ute, og mange \u00f8nsker \u00e5 ta med seg inspirasjonen til hverdagsm\u00e5ltider.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/inrikesmagasin.se\/wp-content\/uploads\/2026\/05\/trend3-1024x683.jpg\" alt=\"\" class=\"wp-image-6324\"\/><figcaption class=\"wp-element-caption\">Lage hoisinsaus med en femkrydderblanding, hvitl\u00f8k, svisker i sesamolje, riseddik, soyasaus, m\u00f8rkebrunt sukker og fermentert soyab\u00f8nnepasta. Sett ovenfra.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Rapporten henter innsikt fra kokker, restauranter og forbrukere i flere land, og viser hvordan restaurantverdenen fungerer som et kulinarisk laboratorium, der de tester ideer som til slutt havner p\u00e5 middagsbordene v\u00e5re, akkurat som Santa Maria-merket en gang gjorde Taco Friday til en nordisk mattradisjon. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00abRestaurantverdenen har alltid v\u00e6rt stedet der trender f\u00f8des, testes og foredles f\u00f8r de n\u00e5r kj\u00f8kkenbordet. Med rapporten \u00f8nsker vi \u00e5 vise hvilke smaker og spiseopplevelser folk vil like i morgen\u00bb, sier Karin \u00d6jersj\u00f6 hos Paulig. Disse tre trendene er hete akkurat n\u00e5 og viser hvordan verdens kj\u00f8kken fortsetter \u00e5 inspirere, og hvordan morgendagens middager formes av b\u00e5de nysgjerrighet og dristigere smaker:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>KRAFTIG OG STERK SMAKER<\/strong> <br>Smakspaletten blir stadig mer uttrykksfull. Retter med varme, syrlighet, r\u00f8yk og umami tar opp mer plass ettersom b\u00e5de kokker og spisegjester s\u00f8ker mer intense smaksopplevelser. Dette markerer et tydelig skifte bort fra delikate smaker mot mer komplekse og kraftfulle retter. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>REGIONAL MAT <\/strong><br>Interessen for matkultur og opprinnelse er \u00f8kende. Mat fra blant annet Filippinene, Peru, Taiwan og Korea dukker stadig oftere opp p\u00e5 menyene. Samtidig \u00f8nsker gjestene \u00e5 vite mer om ingrediensene, tradisjonelle teknikker og menneskene bak maten \u2013 noe som gj\u00f8r historiefortelling til en viktig del av matopplevelsen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>KRYDDER OG URTER <\/strong><br>Flere og flere kokker fremhever krydder og urter som hovedakt\u00f8rene p\u00e5 kj\u00f8kkenet. Opprinnelse, kvalitet og sjeldne varianter, fra eksklusive paprikasorter til lokalt dyrkede urter, gir rettene dybde og karakter.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/inrikesmagasin.se\/wp-content\/uploads\/2026\/05\/trend1-683x1024.jpg\" alt=\"\" class=\"wp-image-6326\"\/><figcaption class=\"wp-element-caption\">Sterke dumplings med chiliolje og koriander<\/figcaption><\/figure>\n\n\n\n<p class=\"has-black-color has-cyan-bluish-gray-background-color has-text-color has-background has-link-color wp-elements-f4d2d2a139bf82a4edae61fe5a6a68ea wp-block-paragraph\"><strong>OM PAULIG <\/strong><br>Paulig er et internasjonalt matvareselskap som tilbyr Tex Mex, snacks, kaffe, World Foods og krydder. Selskapets merkevareportef\u00f8lje inkluderer Santa Maria, Paulig, Conimex, Risenta, Poco Loco og Zanuy.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/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":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>FR\u00c5N RESTAURANGEN HEM TILL K\u00d6KET &#8211; 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