Mark your calendar for this event on March 6th (Tuesday) – from 3:30pm to 5:30pm. FREE.
Join us to discover true gourmet “ramen”. This delicious noodle dishes has already become the next “star” of Japanese cuisine after the sushi boom. In New York City you may have already enjoyed ramen at popular spots such as Ippudo, Minca and Totto Ramen. But in Japan there are more than 37,000 ramen restaurants. The flavor and composition of the stock, and the types of noodles differ from one establishment to another, but no one can say which is best. It is all a matter of each diner’s opinion. Chef Hiroko will explain this diversity and the history of ramen, and will show you how to prepare the key elements of excellent ramen: the best ramen stock, chashu pork (simmered and flavored pork belly) and miso and shoyu (soy sauce) seasonings for the stock. You will enjoy a tasting of both shoyu and miso ramen.
After the ramen tasting, Chef Hiroko will introduces group of food manufacturers who have come to the US from Ibaraki Prefecture in Japan to showcase their unique products. Each company specializes in the production of a classic Japanese food. These include soy sauce, miso, dried sweet potato, coffee, beer and sake. Chef Hiroko will introduce each manufacturer and his product. Following the introductions, at convenient tables you can enjoy a taste each of these unique products. Among the products is a delicious local Ibaraki beer, already available in America, to enjoy while sampling all of the others. This will be a great finish to this exciting event.
The products introduced at this event:
Tsukemono Shoyu by Kurosawa Shoyu
Special Shoyu by Kurosawa Shoyu
Koshiki miso by Uchiyama Miso Company
Nokke miso by Uchiyama Miso Company
Dried Izumi variety sweet potato by Shonuma Katsuichi Shoten
Dried Tamayutaka variety sweet potato by Shonuma Katsuichi Shoten
Coffee by Saza Coffee
Sake by Kikuho Shuzo
Hitachino Nest Beer by Kiuchi Jozo