Dear reader, I challenge you to try these 10 foods in 2015. Chances are you've already eaten at least a few on the list.
Black garlic
Last May, a British farmer chanced upon a 4,000-year-old Korean recipe and method for curing black garlic online. He now uses the ancient preservation technique to transform his garlic from regular bulbs into sweet sticky black garlic and is supplying some of the country's top restaurants. Find it at Asian grocery stores or order online. Great on everything from smearing on crusty bread to mixing in your macaroni and cheese or mashed potatoes.
Daikon
These giant radishes grow prolifically in Alaska's climate, so we better start learning how to love them. The good news is they are delicious; they are equally as tasty oven-roasted as they are cut into strips and eaten raw as a crunchy garnish in tacos, salads and slaws.
Achar
If you are a pickle fan, you need to get yourself some achar, stat. It's a staple condiment in Indian, Pakistani and Nepalese cuisine. Think of the most flavorful combination you've ever had. Now double that. Behold: achar. It's commonly made with green mango, lemon, red chilies, garlic, olive oil and spices. You can use it to add new dimensions of flavor to any dish, or just pile it on warm naan and enjoy. Order a side at Yak & Yeti and Namaste Shangri La.
Oxtail pho
Who knew the tail of a cow could be described as melt-in-your-mouth delicious? Add this to your go-to list for dinner on cold winter nights. The marrow in the oxtail bones is the secret ingredient, creating a rich, deep and luxurious broth. Pho (pronounced "fuh," as in, "this soup is pho-king good!"), a Vietnamese soup, is a perfect match for oxtail. It's served with vermicelli rice noodles and fresh herbs. In Anchorage, order a bowl at Phonatic, Pho Lena and Pho Vietnam.
Spam musubi
For better or worse, Hawaiians (and Alaskans!) love their Spam. So here's the equation: grilled Spam + block of white rice + nori (seaweed) wrapper = Hawaiian Spam sushi. Try it at the one and only Hula Hands Restaurant. I've also seen an advertisement outside the Chevron station. Sketchy.
Sea asparagus
Also known as beach asparagus or sea beans, this is one of my newest favorite foods. Foraged along Southeast Alaska's beaches, it's a salty and satisfyingly crunchy wild plant. Eat it raw in sushi, sauté it or pickle it for the winter.
Yak meat
Tried yak yet? Now you can. Alaska yak ranches are real and open for business. I have to admit, I've been craving some ever since seeing this recipe for Yakquitos.
Sundubu jjigae
I hail from South Korea and am proud to report that we have found a way to make tofu taste good. This hot and spicy soup made with extra-soft tofu and served while still bubbling vigorously will cure any blues. "Seoul food, anyone?" Head to Tofu House in Anchorage.
Mochi ice cream
Could this be the best ice cream invention since the ice cream sandwich? Mochi, a Japanese dessert, is a sticky sweet rice ball or cake eaten traditionally for the Japanese New Year. Leave it to North America to come up with the idea of filling it with ice cream then marketing it to Hawaii. But also genius, right? You'll find it commercially made and sold at New Sagaya's in flavors like lychee, green tea and chocolate coconut.
Squash blossoms
By this time of year, I have almost forgotten about how sick I was of zucchini in August. Hence the ode to summer. Make room in your life this year for these irresistible golden blossoms; you won't regret it. They're delicious lightly battered and fried or in a quesadilla folded between layers of fresh Mexican cheese. That's flower power for you.
Shannon Kuhn lives in Anchorage, where she writes about food and culture. Want to pass along your food tip for 2015? Write her at play@alaskadispatch.com.