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New York restaurants must now freeze fish before serving it raw


New York City will now face a new rule when it comes to serving raw fish. The New York Times reports, regardless of how fresh the fish is, restaurants must freeze it for an extended period of time in order to prevent bacteria and parasites.

FoodBeast (by Peter Pham):

While most places are already doing this as a precaution, the process is now law. Outbreaks of salmonella have caused major concerns in the past few years. The new rule will put those fears to ease among consumers who enjoy eating raw fish.

Starting in August, fish must be kept frozen anywhere from 15 hours to an entire week depending on the restaurants’ freezer temperature. Certain seafoods like shellfish and farm-raised fish, however, are exempt from the freezing laws.


Ten great ramen dishes from NY restaurants to check out


Tasting Table: (Noodling Around- Ten great bowls of ramen we’re craving right now)

Best ramen in New York City

Slurp’s up! We roamed the city’s ramen-yas and tasted our way through dozens and dozens of bowls of toothsome noodles and tender pork bellies in slick, savory broths to narrow it down to ten favorites. And yes, it was really tough. In no particular order, here they are:

① Stamina ramen, Ganso ($14) 
Harris Salat’s downtown Brooklyn ramen-ya makes a lovely broth with chicken bones, then makes it even lovelier with a float of house-made chile oil. It comes with wood ear mushrooms, seasonal greens, garlic chives and scallions.

② Roasted garlic mazemen, Ivan Ramen Slurp Shop ($13)
The intensity of Ivan Orkin’s Gotham West Market mazemen–the thin, frizzy noodles are dressed in a little broth plus mashed roasted garlic, chicken and pork fat–is almost (almost!) too much to bear.

③ Spicy tonkotsu ramen, Jin Ramen ($13)  
Shuichi Kotani’s springy noodles might steal the show if it weren’t for the wonderfully creamy pork-bone broth, spiked with an umami-rich chile-garlic paste, and wobbly chashu.

④ Spicy basic ramen, Minca ($12)
Sure, a lot of great ramen shops have opened since we first fell for Minca, but this tiny LES spot still has its charms, among them the deeply garlicky broth, excellent pork belly with tender fat and totally unfussy counter service.

⑤ Korean ramyunHanjan ($16)
Inspired by instant, but infinitely better, Hooni Kim’s late-night special involves a rich broth made with fish, chicken and pork bones and stained with chiles, plus excellent noodles coming in from New Jersey.

⑥ Akamaru Modern ramen, Ippudo ($15)
Count on this Japanese chain for some of the most reliably delicious bowls (and longest lines) in the city. The Akamaru’s incredibly creamy, fatty tonkotsu broth has a secret: a scoop of deep red miso that slowly melts away.

⑦ Original ramen, Takashi ($16)
Takashi Inoue is a serious beef-offal enthusiast, so it’s no surprise that his excellent broth is made from beef bones–simmered for 24 hours with aromatics, sticky with collagen–and topped with fried small intestines and beef belly.

⑧ Tondaku green curry ramen, Bassanova Ramen ($15)
In ramen, as in love and war, everything is fair game. Even this sweet-savory, deeply satisfying bowl featuring halved okra and fried garlic, a pork broth thickened with coconut milk and bright with green curry paste.

⑨ Chicken paitan ramen, Totto Ramen ($9.75)
This little counter in Hell’s Kitchen still makes one of the best (and cheapest!) bowls in town: a rich chicken broth, excellent house-made noodles and great toppings including chashu that’s torched before your eyes.

⑩ Vegetarian ramen, Chuko ($13)  
Seasonal vegetables in a deep bowl of kombu-dashi broth seasoned with miso and garlic-scallion oil, plus a pile of lovely noodles, make this veggie ramen nearly as rich and just as satisfying as its meaty brethren.

Check out this link:

Ten great ramen dishes from NY restaurants to check out



Tokyo-based steak chain set to debut in New York


RocketNews 24:


When one thinks of exported Japanese food, one tends to imagine sushi, miso, and other dishes that have become so ingrained in the English lexicon that they no longer warrant italics.

One thing you almost definitely don’t consider when thinking about Japanese food is steak. Why would you? Steak is the territory of Western food, often associated specifically with American diners; Which is what makes the New York debut of Ikinari Steak – a Ginza-area chain – so much more surprising.

The chain’s original location in Ginza, which stands at just 65 meters squared – barely large enough to raise a fork to your mouth without hitting someone in the jaw – apparently sees about 500 customers per day. That’s a huge number considering the insane competition in Tokyo at large and, more specifically, in Ginza, which is well known for quality diners, cafes and restaurants.




Because Ikinari Steak (the name meaning, appropriately, “Sudden Steak”) has no tables and is standing room only, it boasts an extremely quick customer turnaround, with the average visit lasting 30 minutes or less, so the line outside – and there is always a line – tends to evaporate more quickly than expected.

Japanese media speculates that part of the restaurant’s viability can be attributed to the commercial success of the Ore No series of Italian, French and Japanese food parlors run by famous chefs in cramped quarters. That chain of restaurants has passed savings on to customers by maintaining super high quality food offerings while cutting out traditional restaurant expenses like tables and chairs, forcing hungry-yet-willing customers to stand while they eat.

Ikinari Steak follows suit, giving customers a hell of a deal with huge steak portions that amount to around 5 yen (US$.05) per gram. Time will tell, of course, if Ikinari Steak’s New York outing is fortune or folly; Because, obesity numbers prove, Americans (this writer among them) will eat just about anything once, but we are surprisingly picky about red meat.

Source: Yahoo! Japan


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Tokyo-based steak chain set to debut in New York