Finkulasa lists 3 food trends

1/ Finkulasa said on X on Sept. 2 that three food trends stood out “today”: Reispapier-Käse-Nudeln, Green Goddess Salad and Schichtsushi. The post, cited in a social-media briefing, framed them as examples of what was circulating in food feeds and recipe posts. (x.com) 2/ The clearest split in that list is between one long-running viral format and two more novelty-driven builds. Green Goddess Salad is already widely described by recipe publishers as a viral TikTok-style salad built around chopped greens and a creamy herb dressing. (elizabethrider.com) 3/ Reispapier-Käse-Nudeln reads as a hybrid dish. The German wording translates literally to rice-paper cheese noodles, and Finkulasa’s description, according to the provided context, cast it as a fusion noodle made from rice paper and cheese with uses ranging from salad to street-food style serving. (x.com) 4/ That matters because rice paper has become a recurring social-media ingredient precisely because it can be repurposed. Creators use it as a wrapper, crisp it into chips, or cut and sauce it for noodle-like textures; adding cheese pushes the dish toward a richer, snackable, high-contrast format suited to short-form video. This is an inference from the dish description and broader recipe patterns, not a direct quote from Finkulasa. (x.com) 5/ Green Goddess Salad is the most established item in the trio. Current recipe pages still describe it as “viral,” usually centered on finely chopped cabbage or lettuce, cucumber and a blended green dressing that can double as a dip. That portability helps explain why it keeps resurfacing in trend roundups: it is easy to film, easy to customize and easy to eat with chips, bread or protein. (elizabethrider.com) 6/ Schichtsushi, literally layered sushi, fits another familiar social pattern: taking a labor-intensive dish and rebuilding it as a casserole, bake or sliceable tray. The appeal is visual order and easier group serving. In practical terms, it turns sushi ingredients into something that can be assembled in layers rather than rolled piece by piece. That is an inference from the name and common recipe logic behind layered versions of familiar foods. (x.com) 7/ Put together, the three picks point to a specific kind of food trend. They are not restaurant techniques moving into home kitchens first; they are home- and creator-friendly formats optimized for texture, color and assembly shots. One is salad-as-dip, one is sushi-as-layered-pan, and one is noodle-like fusion built from pantry shortcuts. (x.com) 8/ The next useful check is in Finkulasa’s replies and linked examples. The supplied context says recipe examples and creator references were posted in the comments, which is where the sourcing for the specific versions of Reispapier-Käse-Nudeln and Schichtsushi would be pinned down. (x.com)