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Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Ramen is a Japanese noodle dish. It includes Chinese-style wheat noodles served in a broth. Common flavors are soy sauce and miso, with typical toppings including sliced pork, nori, menma, and scallions. Ramen has its roots in Chinese noodle dishes and is a part of Japanese Chinese cuisine. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu ramen of Kyushu and the miso ramen of Hokkaido.
Soba are Japanese noodles made primarily from buckwheat flour, with a small amount of wheat flour mixed in. It has an ashen brown color, and a slightly grainy texture. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. They are used in a wide variety of dishes.
Masaharu Morimoto is a Japanese chef, best known as an Iron Chef on the Japanese TV cooking show Iron Chef and its spinoff Iron Chef America. He is also known for his unique style of presenting food.
An izakaya is a type of informal Japanese bar that serves alcoholic drinks and snacks. Izakaya are casual places for after-work drinking, similar to a pub, a Spanish tapas bar, or an American saloon or tavern.
Japanese curry is commonly served in three main forms: curry over rice, curry udon, and curry bread. It is one of the most popular dishes in Japan. The very common "curry rice" is most often referred to simply as "curry".
Masayoshi "Masa" Takayama is a Japanese chef and restaurateur. He is the owner of Masa, a three-Michelin-starred Japanese and sushi restaurant in Manhattan, New York City. He is also owner of Bar Masa, with two locations: one adjacent to his New York City restaurant, and one in the Aria Resort & Casino on the Las Vegas Strip in Paradise, Nevada.
David Bouley was an American and French chef. He was a sole owner and chef of restaurants in Tribeca, New York City, best known for his flagship restaurant, Bouley.
Matsugen is the name of several Japanese restaurants owned by the Matsushita brothers located in Tokyo, Hawaii, and New York City. The New York Matsugen is co-owned by the Matsushita brothers and Jean-Georges, and received three stars from the New York Times.
Momofuku is a culinary brand established by chef David Chang in 2004 with the opening of Momofuku Noodle Bar. It includes restaurants in New York City, Toronto (defunct), Las Vegas, and Los Angeles, a bakery established by pastry chef Christina Tosi, a bar (Nikai), and a quarterly magazine.
James Daniel Bowien is a Korean-born American chef and restaurateur. He is the founder and owner of Mission Chinese Food in New York City and Brooklyn and co-founder of Mission Chinese Food in San Francisco, California. Bowien is a James Beard Award winner, and the main subject of season six of the food and travel show The Mind of a Chef.
A ramen shop is a restaurant that specializes in ramen dishes, the wheat-flour Japanese noodles in broth. In Japan, ramen shops are very common and popular, and are sometimes referred to as ramen-ya(ラーメン屋) or ramen-ten(ラーメン店). Some ramen shops operate in short-order style, while others provide patrons with sit-down service. Over 10,000 ramen shops exist in Japan. In recent times, ramen shops have burgeoned in some cities in the United States, such as Chicago, Los Angeles, and New York City.
Flying Fish Company is a sustainable seafood company which operates a fish market, restaurant, and food cart in Portland, Oregon.
"Curry Row," or "Little India," and sometimes called Curry Lane, is an area of East Sixth Street, from First Avenue to Second Avenue, in the East Village of Lower Manhattan, with approximately 20 South Asian restaurants.
Mutsuko Soma is a James Beard Award finalist and Japanese chef and owner of Kamonegi and its sister bar, Hannyatou. She specializes in handmade soba noodles and is the only chef on the West Coast to roll soba by hand.
Tanuki was a Japanese restaurant and bar in Portland, Oregon, United States. The business operated from 2008 to 2019.
References
- ↑ "The Gohan Society". Archived from the original on 2010-05-02. Retrieved 2010-10-27.
- ↑ "Bon Yagi: News & Coverage on Grub Street". nymag.com. Archived from the original on 2011-02-19.
- ↑ "Sake Bar Decibel - East Village - Find. Eat. Drink".
- ↑ "Alta Editions - the Online Cookbook Club for Curious Cooks".
- ↑ Asimov, Eric (4 March 1998). "$25 and Under; 20 Lashes with These Wet Noodles? Yes, Please!". The New York Times.
- ↑ "Martha's 10th Street Restaurant Tour". Archived from the original on 2010-08-05. Retrieved 2010-10-27.
- ↑ "Japanese Curry Coming to East Village". 11 October 2007.