BINGELY BOOKS

101 THINGS TO DO WITH RAMEN NOODLES

Gibbs Smith

Toni Patrick

There is nothing like a bowl of ramen and since it is so versatile, we always want to try a new version! If you've ever purchased ramen noodle packets or have them in your pantry, have you ever thought about how you can breathe new life into it, we have some ideas. This month, 101 Things to Do With Ramen Noodles is the perfect cookbook to have on hand when cravings hit.

You'll find out how they can be made into Creamy Chicken Noodle Soup, Summer Garden Soup, Zucchini Salad, Ham and Cheese Ramen Omelets, Ramen Nachos, and Ramen Burgers.

PINEAPPLE STREET

Pamela Dorman Books

Jenny Jackson

As we get closer to the summer, we need one of those escapist reads that takes us away on a bit of a saga. We get introduced to the Stockton family a well-connected old-money family. We meet Darley the eldest daughter who traded her comforts, followed her heart, and exchanged her inheritance for motherhood. We also meet Sasha who is a middle-class New England girl who marries into the Brooklyn Heights family. Obviously, she is an outsider. Then, there's Georgiana who is the baby of the family and has fallen madly in love with someone that she can't have. Now, she decides what kind of a person does she want to be ultimately.

Pineapple Street is an indulgent read that connects us to the one-percenters and shares the lives of these characters as they navigate their lives and learn what it is in life that they really want to be involved in.

LEARNING KOREAN: RECIPES FOR HOME COOKING

Amistad

Peter Serpico

Another cuisine that's a long-time favorite is Korean! We love the spices, sauces, and more. In Learning Korean: Recipes for Home Cooking, we focus on the key elements of this cuisine: kimchi and white rice, and how it unlocks flavors as well as vegetable-centric cooking which allows for healthy eating. This cookbook presents new flavors, techniques, and ways to enjoy this food by Chef Peter Serpico.

This cookbook shares his favorite dishes that he has made over the years as well as those that he grew up eating. With over 100 recipes, and his thoughts on philosophically eating, and his connection to food, it's an immersive experience.

We're looking forward to making Spicy Pork Rib Stew, classic noodle and rice cake dishes as well as Korea-fied roast chicken and a sweet-and-spicy grilled cauliflower. In addition, to beautiful images, you will learn various techniques, you'll learn about condiments to elevate your desired dish, desserts, drinks and tricks and tips to create your healthy meals each week.

Read the APR ISSUE #88 of Athleisure Mag and see Bingely Books in mag.

ATHLEISURE LIST | TSUTA DUMBO

We're heading to DUMBO for ramen at Tsuta! In Japan, ramen has always been known to be a comfort food. Attaining a Michelin star proved that a comfort dish like ramen can be elevated with depth and finesse. 10 years ago, Yuki Onishi opened this restaurant in Japan with a vision to create original and innovative ramen for everyone to enjoy. The DUMBO location is the only one in the US and opened in November 2022.

This location offers the 2 signature truffle ramens from the original Michelin-starred Tsuta in Tokyo. Each is based on Onishi's recipes and philosophy of using only fresh, high-quality ingredients like an artisanal shoyu (Japanese soy sauce), premium bamboo shoots, locally raised Asian breed chicken, Kuributa and Iberico pork and no MSG or preservatives. The Original Truffle Shoyu Soba (soy sauce broth) is made with custom-brewed shoyu from Wakayama Prefecture and Tsuta's dashi, and finished with Kurobuta pork chashu and black truffle paste. This is one of their signature bowls and best sellers that showcases the depth and complexity of flavors that go into their signature ramen.

The Original Truffle Shio Soba (light salt broth) has a dashi base of Okinawan sea salt, Mongolian rock salt, and subtle while truffle oil, and toppings like red onion, green olive sauce, spearmint, along with elevated versions of the more typical white leek, bamboo shoots and Kurobuta chashu or Iberico chashu.

We also suggest The Spicy Mala Tonkotsu which is 1 of 2 pork broth ramens, which are cooked over 8 hours, resulting in a rich creamy broth. This one is Sichuan-inspired and features house-made mala oil (Sichuan peppercorns, cinnamon, star anise, dried chili flakes) for a spicy kick.

The Miso Vegetarian Soba is unique to NY and is made with 2 vegetarian broths - includes various veggies and and a mushroom broth. It also has a blend of red and white miso.

Tsuta's signature broth (dashi) is made of 3 stocks: chicken, fish and clam, each cooked separately then briefly simmered together before serving to bring out the depth of flavors.

We suggest, pairing this with a Brooklyn Kura Blue Door Junami Ginjo and the Chibi Zumo "Little Sumo" Sumo" Junmai Genshu. Their Amabuki Cup Sake series is delicious.

TSUTA DUMBO

22 Old Fulton St

Brooklyn, NY 11201

IG @tsutaus

PHOTO CREDITS | Michael Tulipan

Read the JAN ISSUE #85 of Athleisure Mag and see ATHLEISURE LIST | Tsuta Dumbo in mag.

ATHLEISURE LIST | RAMEN MISOYA

When the first Ramen Misoya opened in the East Village in 2011, it was the first restaurant in New York City to serve exclusively Miso Ramen – no shoyu, shio or tonkotsu styles of ramen.

They wanted to bring Ramen Misoya to the West side as well. To serve authentic bowls of ramen you have to make ramen broth from scratch – no shortcuts so a large kitchen is needed. This location is spacious and has a large kitchen to accommodate their authentic approach to making ramen. It is located speakeasy-style underground in a landmark building with a small sign above the stairs. Once guests descend and enter the first set of doors, a bright orange door leads to the restaurant's main dining room just a few more steps down, the design is sleek and modern, with a light color palette, blond wood furniture and décor elements, and surprising 10-foot ceilings that make the space feel open and airy. The two dining rooms (seating 30 total) feature exposed brick and white walls, tiled floors and different types of seating - banquette, booth, table and counter seating perfect for solo diners. And there is a large window that allows diners to peek into the kitchen.

Kome, Shiro and Mame miso are the three miso types that we use at Ramen Misoya. Kome and Shiro miso are made of soybeans and rice, while Mame is 100% soybeans. Kome is a standard miso and most people are familiar with its salty taste. Shiro is produced in the Kyoto area and, compared to Kome, it is milder and a little sweeter. Mame is very unique for its rich texture and darker hue because of its pure soybean paste.

We suggest the Hokkaido-style Kome Miso Cha-Shu Ramen which is a rich tasting pork-chicken broth with slices of miso-marinated and braised pork (cha-shu), ground pork, bean sprouts, scallions, corn, menma (bamboo shoot), and miso egg.

Shiro Miso Spicy Ramen is made with white, less salty miso in a Kyoto style, with ground pork, bean sprouts, scallion, fried tofu, menma and miso egg.

Konayuki Ramen, a kome miso broth with parmesan cheese and butter - all of them come with the usual ramen toppings just like the classics. Vegetarian ramen broth made with mushroom and seaweed is also available, offering meatless options of all the classic ramens.

You can enjoy sake by Chiyomusubi Sake Brewery, which was founded in 1865 in the prefecture of Tottori in Japan’s Honshu. The labels feature distinctive illustrations by Shigeru Mizuki, the famous Japanese manga artist and creator of GeGeGe no Kitaro manga series. Each sake is made with different rice, creating different flavor profiles that pair well with their ramen.

RAMEN MISOYA

535 Hudson Street

NY, NY 10014

misoyanyc.com

IG @misoyanyc

PHOTOS COURTESY | RAMEN MISOYA

Read the APR ISSUE #77 of Athleisure Mag and see ATHLEISURE LIST | Ramen Misoya in mag.

ATHLEISURE LIST | JAPAN HOUSE LOS ANGELES

JAPAN HOUSE Los Angeles is a Japanese cultural destination in the heart of Hollywood reflecting the best of Japan through its spaces and diverse programs. An innovative project conceived by the Japanese Ministry of Foreign Affairs, JAPAN HOUSE currently consists of three locations around the world – London, Los Angeles, and Sao Paulo. It's aim is to showcase and share the intricacies of Japanese attractions, policies and culture with the international community. This is illustrated through art, design, gastronomy, innovation, technology and more.

Occupying two floors at the popular Hollywood & Highland entertainment complex, the destination brings exhibitions, unique events, and culinary programs including pop-up dining experiences. Admission to JAPAN HOUSE Los Angeles is complimentary.

Yuko Kaifu, President of JAPAN HOUSE Los Angeles shared more about this gallery as well as their upcoming exhibit, "The Art of the Ramen Bowl."

“The Art of the Ramen Bowl” Exhibit, celebrates the world’s most popular Japanese food, the complimentary exhibit – seen for the first time outside of Japan – is on display now through July 5, 2022. The exhibit spotlights imaginative porcelain ramen bowls (donburi) and spoons (renge) designed by 30 world-renowned artists who share a love for ramen. The exhibition includes a giant, Instagram-worthy ramen bowl by known Japanese plastic food sample manufacturer Iwasaki Mokei, and an introduction to the dish itself!

A common street food brought to Japan from China in the mid-1800s, ramen has evolved to become one of their most beloved dishes, and a complex culinary artform. This ubiquitous wheat noodle dish has a diversity of flavors, ingredients, and styles of ramen and ramen bowls available in Japan. The perfect bowl can vary by region, flavor profile, as well as the quality of the bowls - which enhances the experience.

These 30 world-renowned artists featured, share a love of ramen. Some of Japan’s most significant contemporary artists: Akira Minagawa, Hisashi Tenmyouya, Keiichi Tanaami, Tabaimo, Tadanori Yokoo, and Taku Satoh – contributed pieces to the exhibit, artfully presenting how the Japanese uniquely approach decoration, as well as how it serves as art.

Mino has served as the epicenter for Japanese ceramics for more than 500 years. Additionally, plastic food sample manufacturer Iwasaki Mokei, is one of the most well-known plastic food manufacturers in Japan. Iwasaki Mokei and Mino are vital aspects to the history and evolution of the art of ramen. It was vital to include them and introduce the community to their contributions to the noodle dish.

JAPAN HOUSE LOS ANGELES

6801 Hollywood Blvd

Los Angeles, CA 90028

japanhousela.com

IG @japanhousela

PHOTOS COURTESY | JAPAN HOUSE Los Angeles

Read the MAR ISSUE #75 of Athleisure Mag and see ATHLEISURE LIST | JAPAN HOUSE Los Angeles in mag.