Smoking everything is one of 2015’s hottest food trends, according to various professionals in the food industry.

Look for smoked proteins, vegetables and even cocktails, adding spice and imparting a depth of flavor that only smoking can.

There are a variety of pre-smoked products available in grocery stores, or smoking can be done at home. Infuse vegetables and meats with smoky flavor via liquid smoke, spices such as smoked paprika or with a ready-made smoke box in a gas or charcoal grill.

Here are recipes to bring the trend to your table.

SMOKED SALMON OCHAZUKE

» 8 cups green tea
» 3 sheets dried kombu
» 2 dried shiitake mushrooms
» 2 teaspoons low-sodium soy sauce
» Sea salt, to taste
» 4 cups cooked black or brown rice
» 6 ounces smoked salmon, flaked
» Toasted nori (seaweed), to taste
» 4 tablespoons ikura (salted salmon roe)

In medium pot over medium-high, combine tea, kombu and mushrooms. Bring to simmer (do not boil) and cook 10 minutes. Discard kombu. Add soy sauce and salt; boil 2 minutes. Turn off heat and let steep 20 minutes. Discard mushrooms.

Divide rice among 4 bowls and top with salmon. Reheat broth; pour over rice. Top with nori and ikura. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 330 calories, 6 g fat, 1.5 g saturated fat, 60 mg cholesterol, 500 mg sodium, 57 g carbohydrate, 5 g fiber, 1 g sugar, 18 g protein.

LINGUINE WITH SMOKED TOMATO AND MOZZARELLA

» 2 pounds asparagus, trimmed
» 4 tablespoons olive oil
» 4 garlic cloves, minced
» 2-1/2 cups canned fire-roasted tomatoes, drained (available at supermarkets), or home-smoked tomatoes
» Salt and pepper
» 1 pound linguine, cooked al dente (reserve 1 cup cooking liquid)
» 6 ounces thinly sliced pro­sciutto, cut into strips
» 6 ounces (about 1 cup) smoked mozzarella, diced
» 10 large basil leaves, thinly sliced

Bring large pot of water to boil. Blanch asparagus, 2 to 3 minutes, then place immediately in ice bath. When asparagus is cooled, cut into 1-inch segments; set aside.

In large skillet over medium, heat oil. Add minced garlic and saute until fragrant, about 20 seconds. Add asparagus and tomatoes; season with salt and pepper. Toss gently and add pasta. Add some reserved cooking liquid to thin mixture and moisten pasta to desired consistency.

Add prosciutto, mozzarella and basil; toss to combine. Turn off heat and let residual heat gently melt the cheese, about 1 to 2 minutes. Serves 8.

Approximate nutritional information, per serving (not including salt to taste): 400 calories, 13 g fat, 4 g saturated fat, 30 mg cholesterol, 900 mg sodium, 50 g carbohydrate, 4 g fiber, 6 g sugar, 21 g protein.

More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.