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Concept Comparison

post #1 of 10
Thread Starter 

I have 2 ideas for different concepts, i am trying to make a new menu and i currently have two ideas that i came up for this menu

first concept is Japanese fusion with Levant cuisine , the 2nd one would be Japanese cuisine with Middle-eastern cuisine. 


Can i please have your opinion on them and which one would you recommend me to go with?

post #2 of 10

I don't know what Levant cuisine is.  Is there a method to combining these cuisines or is it just mashing them together? Can you explain how and in what ways they work together? Why did you pick these cuisines specifically? 

post #3 of 10

@chefwriter Good points and my questions exactly.  Fusion cuisine is at its best when the differing cuisines have a number of flavor profiles, and ingredients, that are the same or similar.  Fusion cuisine often goes wrong when someone tries to force 2 foods, from differing cuisines, together even though the flavors don't really meld.  Some cuisines just have an affinity for each other and it is simple to fuse them.  Others, on the other hand, take a very deft hand-someone extremely well versed in both cuisines to find those points of similarity and play upon them to make their fusion creation sing.  To me (and this is only my opinion) the foods of the Middle East and the foods of Japan just don't seem to have a lot in common when it comes to their flavor profiles.  Admittedly, I am not deeply versed in either cuisine and have only dabbled in the foods of those regions so I could be off base, but they just don't seem like a really great fusion.  Secondly, you have to ask yourself if there is a market for such a fusion of cuisines.  If you can't get people in the door, it doesn't matter if you can pull it off successfully.

post #4 of 10


     Your explanation is why I cringe whenever I hear a new place has opened locally featuring "fusion cuisine".  Too often done without deep understanding of the cuisines being fused.

     On a related note, given the popularity of fusion cuisine these days, I find it ironic that too often an ethnic cuisine will be presented by itself as authentic with no fusion but when pressed, the owner will state that they modified it because they weren't sure of the public's acceptance of what would be truly authentic. This happens most notably with Americanized Chinese food but I've encountered it in other ethnic restaurants as well. So despite multiple meals at said restaurant, I think I have a knowledge of the cuisine only to discover otherwise. In effect, the cuisine as presented has already been fused to some degree simply to insure broad acceptance and is not actually authentic. 

    So when I hear fusion, I have to wonder how much the owner or chef actually understands the individual cuisines involved as well as being uncertain as to how authentically prepared and presented they are in any form. 

   All of which over the years has led me to believe the statement that you can't really understand a cuisine without traveling to the country of origin and doing some research. 

post #5 of 10

I don't see either cuisine meshing with Japanese cuisine very well, but that could be my own limited perceptions. I would love to see some ideas or dishes that you are conceptualizing if you wouldn't mind sharing.


You might consider Korean cuisine, in which case I would probably lean to Korean-Middle Eastern. Different countries cuisines developed over time usually defined by the regions agricultural capabilities and climate.

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #6 of 10
Thread Starter 

I don't the see reason for similarity because i believe the concept would be called then something that is new or fresh if it hadn't any closeness to each other and if the 2 cuisines were close rather it's just too much resemblance of 2 similar cuisines together and that's isn't an original idea. i have seen few fusion cuisines that hardly have similarity like Aronia de Takazawa a fusion of japanese and french cuisine. and i am still deciding i wanted to know what cheftalk would think of this on the other hand  i haven't planned anything yet. this is only a newly made idea.

the issue is i have no clue what i need to consider when it comes to fusion cuisine. i am complete novice in this area.

would i please get help on this like if you have any tips/rules one has to follow one doing fusion cuisine i would be really interested.


if i made a ideas of dishes i will post them, i only wanted to hear feedbacks of the 2 ideas but now i am more interested in what you guys believe to be a proper fusion cuisine concept, please enlighten me as i am still inexperienced


Thank you very much

post #7 of 10

You'll have to do some studying.

     One chef who has been very successful at fusion in the US is Marcus Samuelsson. Born in Ethiopa, raised in Sweden, was an apprentice cook in Switzerland and Austria. He is famous for successful mixing of  ingredients and influences from all of those countries in his cooking. 

     In Takazawa's work, his dishes are playful variations on what appear to be traditional dishes or named traditionally but presented in a different way. He may use french techniques to prepare traditional Japanese ingredients or Japanese techniques to present traditional meals from France and other countries. He is clearly very well trained, meticulous and thoughtful about what he is doing. 

      Both of these chefs have clearly researched and learned the essential natures of the cuisines they work with. The way they combine foods is not by accident. 

     Learning what is important, traditional and essential about the cuisines you want to combine is essential in understanding how to combine them. Just picking two cuisines out of thin air because no one has done them before is no different then throwing two ingredients in a bowl and hoping people like the result.

You may have a good basic idea and there may be a way to combine the cuisines you mentioned. But in order to do that successfully, you need to understand much more about each cuisine first. 

     By analogy, you would not walk in to a hardware store and begin combining the liquids from the paint department with the liquids from the cleaning supplies. Or mixing glues and adhesives with grease and oils. First you have to read and understand what each product is and what it is used for. What are the chemicals involved and in what ways they can be mixed and what might happen if you mix the wrong chemicals. In a hardware store, mixing the wrong ingredients can maim or kill you. 

    Fusion cuisine is no different. Mixing ingredients from different cuisines may not maim or kill you but unless you do it intelligently, it will probably just be a disgusting mess. 

post #8 of 10
We do "Fusion Cuisine" at my place every Tuesday after "Meatless Monday" and before "Prince Spaghetti Day". It's actually just the regular menu, but we play really bad jazz-fusion from the mid-late '70 for background music. Usually men come in wearing leisure suits, and the women have really big hair. We have no candles on any table so as not to chance the whole place going up in flames. Good luck with your new fusion ideas.

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.


"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

post #9 of 10
Thread Starter 

i have a theory now which i am thinking of basing the concept on it

so i will make a list of ingrediants that are commonly used in japan and another list for the ones in levant cuisine, i will try to pair flavours from both cuisines that can go along together and once i have a list of flavor profiles that do then i will make the recipes based on that. 

What do you guys think of this ?

Please give me your reply, and thank you very much

post #10 of 10

Simply making a list of ingredients won't be enough. How much do you know about each cuisine? Have you cooked anything from either cuisine? 

If all you do is make a list of ingredients and combine what you think will work, you aren't doing anything more difficult than shopping. 

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