By Steven A. Shaw

Such a lot Asian eating places are particularly eating places: one the place outsiders consume, and one the place insiders dine. So how will you develop into an insider and take complete benefit of Asian cuisines?

In this fundamental consultant, eating specialist Steven A. Shaw proves that you simply don't must be Asian to get pleasure from a VIP experience—you simply need to devour such as you are. via pleasing and richly instructed anecdotes and essays, Asian eating Rules takes you on a journey of Asian eating places in North the US, explaining the cultural and old heritage of every cuisine—Japanese, chinese language, Southeast Asian, Korean, and Indian—and delivering an in-depth survey of those usually daunting foodways. listed here are feedback for purchasing the main out of a restaurant stopover at, together with the place to devour, find out how to have interaction with the employees, be taken care of like a customary, learn how to devour open air the field, and order designated off-menu dishes irrespective of your point of convenience or knowledge.

Steven Shaw—intrepid reporter, impeccable tastemaker, and eater extraordinaire—is the fitting eating spouse to accompany you in your trip to discover the simplest Asian eating adventure, each time.

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Extra resources for Asian Dining Rules: Essential Strategies for Eating Out at Japanese, Chinese, Southeast Asian, Korean, and Indian Restaurants

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Inari-sushi, or stuffed sushi. Named after the Shinto god Inari, who was said to love fried tofu, Inari-sushi has no fish or any other garnish. It’s just a pouch of fried tofu filled with rice. I wouldn’t want to make an entire meal of inari-sushi, but its subtle flavors are enjoyable when it’s part of a larger progression of foods. Kids love it. Oshi-sushi, or pressed sushi. This isn’t very common in North America, but some restaurants offer it, and it’s 40 ASIAN DINING RULES worth seeking out for its unusual, beautiful appearance and denser-than-regular-sushi texture.

For example, at one restaurant in New York, a sushi platter consisting of ten pieces of nigiri sushi and one maki roll costs $21. 75. 75. A sushi platter will introduce you to some new types of JAPANESE 41 fish and will demonstrate a balanced approach to composing a sushi meal. The ultimate sushi experience, however, is omakase. When you tell a sushi chef at any of the better sushi restaurants, “Omakase,” you’re asking the chef to design a customized tasting menu for you. ” You agree on a price, usually a high price (omakase is not a way to save money), or if you’re brave you can leave the price open-ended, and the chef chooses the very best of what’s available at the restaurant and serves it piece by piece over the course of your meal.

The customer sees every cut, every move, every specimen of fish (this top-access design is also the most efficient from a refrigeration standpoint). At Ushiwaka Maru, there’s nowhere to hide. And there’s nothing to hide: Ushiwaka Maru serves some of the highest quality sushi available outside Japan. Needless to say, in order to operate in full view, Hideo and his two assistant sushi chefs must maintain a degree of cleanliness and organization that is exceptional even by the already high hygienic standards of traditional Japanese sushi bars.

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Asian Dining Rules: Essential Strategies for Eating Out at by Steven A. Shaw
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