Takashi's Noodles
Arts & Culture ( 7 )
Takahashi Yagihashi has been a chef and restaurateur in the American Midwest for two decades. In 2000, he was named one of America’s Ten Best New Chefs by the prestigious Food & Wine magazine, and in addition to his namesake restaurant in Chicago, he’s been collaborating with Macy’s department store on a nationwide chain of noodle shops.
This book is packed with recipes for common noodles like ramen, soba, udon and somen, as well as pasta and other Asian varieties. There are also popular appetizers often found at izakaya, like gyoza, yakitori, braised pork belly (which can also be used in ramen dishes) and shumai.
Yagihashi has covered all the noodle bases, including a thorough collection of ramen dishes: chilled, tantan-men, miso and even tsukemen (noodles served separate from the broth). There are cold somen dipping sauces like shiso-ume, yuzu and tomato, plus dishes like curry udon and hearty duck Namban soba that will keep you warm throughout the winter. The pasta recipes include that Japanese standby, spaghetti with spicy mentaiko; another, based on onsen tamago (soft-boiled egg), is Yagihashi’s twist on classic carbonara.
Metropolis magazine
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7 Comments
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goddog
Does not sound like anything special, but I guess it is good for americans.
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goddog
These are all very basic dishes. So, if he is one of the best ten American chefs, then America is not the place to go eat.
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LoveUSA
I really like reading book reviews but I think JT focuses too much on the food books reviews, in the last 10 reviews we have 3 reviews of books about food, nabes, noodles etc. It is like watching Japanese TV - food shows and hardly anything else. Maybe somebody who lives outside Japan will find this book interesting but for people in Japan such noodle book is not very handy, I think it is almost irrelevant, just opinion, do not be angry with me, JT. Where are the book reviews about the current novels in Japan?
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IvanCoughalot
LoveUSA: hear, hear.
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LoveUSA
Harumi, food for family and friends, Manga cooking, The art of Japanese food carving etc and etc, JT book reviewers must like food very much.
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j1i
yumi yumi, i wana invite all japan today members and visitors (=^_^=) can i
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Kwaabish
Went to Yagihashi's Noodles in Macy's and will say that the Ramen's soup is pretty decent (for Chicago. LA Noodle shops are much, much better) but its preparer and servers need to be educated a little more in the art of making ramen. They don't strain the noodles strong enough and also, they make the critical mistake of preparing the ramen first when ordering the combo set which results in the Ramen being finished first and the noodles getting drowned in the soupd while waiting for the gyoza to be finished. So much for al dente....
Hell, you'd have the ramen shop owers screaming at you here in Japan if you just let the ramen sit ruining the quality of the noodles.
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