Fusion - Global Cuisine Meets Innovation - BLEND – STYLES, RECIPES, AND FLAVOR BRIDGES

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Fusion - Global Cuisine Meets Innovation - BLEND – STYLES, RECIPES, AND FLAVOR BRIDGES

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Claire maps the fusion landscape from Asian fusion's subcategories including Japanese-Peruvian Nikkei tiradito, Chinese-Mexican combinations, and Thai-French elegance, to Latin fusion spanning Japanese-Brazilian and Vietnamese-Cajun crawfish boils, to Indian fusion meeting Mexican with naan tacos and tandoori carnitas. Understand the science of successful fusion through flavor bridges like ginger appearing across cultures, technique transfer applying French mother sauces to Asian flavors, and the umami connection where fish sauce, soy sauce, miso, and Parmesan all provide similar savory depth. Master iconic fusion recipes with detailed instructions: Roy Choi's Korean BBQ tacos with gochujang marinade ratios and assembly balance, Nobu's miso black cod with three-day marinade method, ramen burger with crispy noodle buns, Thai basil pesto pasta adding fish sauce for depth, Indian pizza using curry sauce and naan, banh mi burger combining five-spice pork with pickled vegetables, and matcha tiramisu where green tea replaces espresso naturally.
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