'japanese food' on Serious Eats

Eat This Now: Tonkotsu Ramen from Strings Ramen in Chinatown

I was excited to see the opening of Strings Ramen in Chinatown just a few doors down from The Phoenix Room. I got even more excited when I saw the menu only has four bowls of ramen on it, because I'd rather see a place with a few items it does well rather than a billion things it does a mediocre job with (I'm looking at you, Cheesecake Factory). More

Lunch in the Loop: Ramen and Skewers at Ajida

While the onslaught of new ramen restaurants seems to have died down a bit lately, Ajida opened up quietly on Wells just over a month ago. I'm used to ramen stands being a little beat up and homey looking, but that's probably just the Asian romantic in me. Mostly because I am, in fact, Asian. More

Don't Mind the Ghosts of 1960s Chicago at Ginza

In this day of ramenphilia and ramen expertise, I can't say this is the greatest bowl to be had in Chicago. Others have more artisanal depth in their stock or lusher ingredients, like Santouka's pork jowl. But it's a perfectly fine old school bowl that tasted like its makers knew what they were doing. More

Easy One-Pot Miso Soup

Traditional miso soup uses second dashi—an intense soup stock made from the leftover sea kelp and shaved bonito from first dashi. This quick version of miso soup achieves a full flavored soup base without the need to make two separate batches of stock. More

The Best Ramen in New York City

It's hard to argue with a huge bowl of steaming hot, salty, meaty broth with a pile of bouncy noodles to slurp and tender, slow-cooked pork belly. But there's a difference between ramen-I'd-eat-for-a-quick-and-filling-meal (any), and ramen-so-good-it's-worth-a-national-obsession (rare). These days, there are Manhattan neighborhoods that are almost as dense with ramen-ya as a Tokyo train station. Our goal: to cull the good from the great. More

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