Daisuke Utagawa is really passionate about ramen noodles. Sitting in the cheerful, pop-art-styled Bantam King, slated to open this Friday, Utagawa discusses the traditional method for cooking and ...
It’s labeled simply “the stinky stuff” in the kitchen of Daikaya. The fermented rice husk paste pickles cucumbers and daikon to create a traditional Japanese specialty called nukazuke on the ...
If you’ve been anticipating the arrival of Daikaya’s cold hiyashi ramen, you’ll have to wait a little longer. One of the key ingredients has been held up by the Food and Drug Administration en route ...
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