From Japanese ‘swicy’ to Mexican smoke: How to cook like a flavour tourist at home

There was a time when “eating your greens” felt like a duty – something endured rather than enjoyed. Now, they’ve become the passport. In 2026, “flavour tourism” is less about boarding a plane and more about what’s happening in your frying pan: Korean heat, Japanese umami, Mexican smoke – all within reach, all on a Tuesday night.

What’s clever here is not just the globe-trotting ambition, but the vehicle. Cavolo nero and kale – sturdy, slightly bitter, unmistakably British staples – are recast as something far more versatile. They crisp up like seaweed in a hot oven, soak up spice like a sponge, and cut through richness with that dark, earthy edge. In other words, they behave exactly as the best travel companions should: adaptable, low-maintenance, and surprisingly good in almost any setting.

So you get teriyaki pork meatballs with shards of crisped cavolo nero, adding crunch where you didn’t know you needed it. A smoky chicken tinga, where greens slip seamlessly into the sauce rather than sitting dutifully on the side. A punchy, gochujang-laced kimchi that proves kale can do far more than a virtuous salad. Even a Japanese-style “swicy” curry – that sweet-heat balance currently doing the rounds – feels weeknight-friendly rather than cheffy.

It’s the kind of cooking that makes a strong case for staying in – not out of restraint, but because the world, it turns out, fits quite comfortably in your kitchen.

Japanese-style teriyaki pork meatballs with crispy cavolo nero salad

Give a classic a Japanese twist with these teriyaki pork meatballs, packed with savoury-sweet flavour and deep umami richness. Serve with a crispy cavolo nero salad and wholegrain basmati rice.

The Independent