Welcome to DU!
The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards.
Join the community:
Create a free account
Support DU (and get rid of ads!):
Become a Star Member
Latest Breaking News
General Discussion
The DU Lounge
All Forums
Issue Forums
Culture Forums
Alliance Forums
Region Forums
Support Forums
Help & Search
The ramen burger that ate New York
The ramen burger that ate New York
BY STEVE TRAUTLEIN
AUG 22, 2013
It’s too early to tell if Aug. 3, 2013, will go down as a landmark date in culinary history, but for the hundreds of people who lined up that morning at a food fair in Brooklyn, New York, the excitement was palpable. The crowds had braved steady rain for a chance to try the ramen burger, an East-meets-West concoction whose arrival was accompanied by breathless coverage in both old media and new. Although the buzz has yet to reach the level that greets a new opening from the likes of Danny Meyer or David Chang, the debut of the ramen burger was widely hailed as the foodie event of the summer.
All of this is as unlikely as it seems. Few cultures are as associated with a single food as America is with hamburgers, a dish that for more than a century has been much loved and little changed. The ramen burger offers a reinterpretation of the classic as Asian-inflected soul food, with noodles in place of the buns, a soy-based sauce instead of ketchup, and arugula and scallions standing in for lettuce, tomatoes and onions.
Keizo Shimamoto, the chef who dreamed up the dish...
BY STEVE TRAUTLEIN
AUG 22, 2013
It’s too early to tell if Aug. 3, 2013, will go down as a landmark date in culinary history, but for the hundreds of people who lined up that morning at a food fair in Brooklyn, New York, the excitement was palpable. The crowds had braved steady rain for a chance to try the ramen burger, an East-meets-West concoction whose arrival was accompanied by breathless coverage in both old media and new. Although the buzz has yet to reach the level that greets a new opening from the likes of Danny Meyer or David Chang, the debut of the ramen burger was widely hailed as the foodie event of the summer.
All of this is as unlikely as it seems. Few cultures are as associated with a single food as America is with hamburgers, a dish that for more than a century has been much loved and little changed. The ramen burger offers a reinterpretation of the classic as Asian-inflected soul food, with noodles in place of the buns, a soy-based sauce instead of ketchup, and arugula and scallions standing in for lettuce, tomatoes and onions.
Keizo Shimamoto, the chef who dreamed up the dish...
http://www.japantimes.co.jp/life/2013/08/22/food/the-ramen-burger-that-ate-new-york/#at_pco=tcb-1.0&at_ord=0
And on a more practical note, if you like Japanese food, this newly launched English translation of a top Japanese cooking site might interest you.
Translating Japan’s top cooking site
BY MAKIKO ITOH
AUG 22, 2013
The Internet isn’t all kitten videos and saucy stuff, you know. In Japan, food and cooking makes up a large part of the Net — and recipe-sharing site Cookpad is its biggest juggernaut. With 20 million users — including an astonishing 80 to 90 percent of all Japanese women in their 20s and 30s — and more than 1.5 million registered recipes, it’s the go-to source for Japanese home cooks.
Earlier this month it launched an English-language website (en.cookpad.com), a pared-down version with around 1,600 recipes initially translated from the mother site; this number is promised to grow to at least 30,000. I’ve been involved in working on several of the translations myself.
While the site’s primary objective, according to project and product manager Jun Kaneko, is to share Japanese recipes with the world, I think the people who will get the most out of the site are English-speakers living in Japan who want to cook at home using local ingredients and methods. Almost all the recipes on Cookpad are contributed by regular people, not cooking professionals.
The recipes are selected for translation by Cookpad based on their popularity on the Japanese site, giving you a glimpse into the surprisingly wide variety of cuisine types and cooking methods that are popular in the Japanese home kitchens of today.
Once we get a recipe to translate...
BY MAKIKO ITOH
AUG 22, 2013
The Internet isn’t all kitten videos and saucy stuff, you know. In Japan, food and cooking makes up a large part of the Net — and recipe-sharing site Cookpad is its biggest juggernaut. With 20 million users — including an astonishing 80 to 90 percent of all Japanese women in their 20s and 30s — and more than 1.5 million registered recipes, it’s the go-to source for Japanese home cooks.
Earlier this month it launched an English-language website (en.cookpad.com), a pared-down version with around 1,600 recipes initially translated from the mother site; this number is promised to grow to at least 30,000. I’ve been involved in working on several of the translations myself.
While the site’s primary objective, according to project and product manager Jun Kaneko, is to share Japanese recipes with the world, I think the people who will get the most out of the site are English-speakers living in Japan who want to cook at home using local ingredients and methods. Almost all the recipes on Cookpad are contributed by regular people, not cooking professionals.
The recipes are selected for translation by Cookpad based on their popularity on the Japanese site, giving you a glimpse into the surprisingly wide variety of cuisine types and cooking methods that are popular in the Japanese home kitchens of today.
Once we get a recipe to translate...
http://www.japantimes.co.jp/life/2013/08/22/food/translating-japans-top-cooking-site/#at_pco=tcb-1.0&at_ord=1
1 replies
= new reply since forum marked as read
= new reply since forum marked as read
I wonder if it's been approved by the International Association of Cardiologists? 