Sake and Shochu Talk
MOTOism

MOTOism: Ghetto Gourmet: Ramen della Carbonara

Ramen culture has finally reached America. In New York, when it rains, it rains cats and dogs. There are so many new places opening up and I already lost count. Tonkotsu, shoyu, miso, there is so much variety. Plus, American-owned ramen places serve innovative dishes...

Japanify

Great UM Noodletown: Karasumi Pasta

Karasumi (or bottarga) is salted and dried mullet roe. It comes in two sacks and are hard, like a candy bar. Its deep, oceany, salty flavor is reminiscent of caviar. But the texture is not like caviar, because it's a dense mass of eggs dried...

ReCPY

ReCPY: Kabocha Gnocchi

I've tried making gnocchi in the past, but the whole thing dissolved while boiling, so it was a complete failure. Since then, I haven't even thought about making it again. A few weeks ago, I pondered what I would make for a small gathering. I...

Tea Time at Veniero (NYC)

Veniero is an East Village institution- una pasticceria (pastry shop) that makes the best cheesecake in the city. I say this with certainty. I'm reading that it's been in the same...