Each spring, the city’s cherry blossom trees perfume the air with their lightly sweet aroma, a reminder of the long and respectful friendship between DC and Japan. In the 100 years since Tokyo gifted those trees, Washingtonians have found other ways to explore Japanese culture locally, perhaps most satisfyingly at omakase counters. At renowned restaurants such as Sushi Taro and Makoto, guests vie for seats at these counters, where they can get up-close views of chefs’ exacting preparation techniques.Read More
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1958 was a pivotal year for ramen. The arduous task of hand-pulling wheat noodles, boiling down bones to make a savory broth, and carefully assembling a broad range of ingredients—including eggs, pork belly, and fish cakes—just got easier. Momofuku Ando, a Taiwanese-Japanese businessman, unlocked the winning recipe for pre-cooked instant noodles in a chicken-flavored broth. Taking just minutes to cook—and sold at a nominal cost—it would go on to become the favored food group of college students the world over. But, ramen purists: take heart. There are several ramen shops in D.C. that remain true to the art form, putting in the long hours of work so customers can reap the salty, savory reward—instantly, of course.Read More