Welcome to the 2011 Edition of 100 Dishes to Eat Now, Fork in the Road’s handy list of some of the dishes we’ve lately stumbled on that we’re fond of — old standbys and new finds alike. Over the ensuing weeks, we’ll be counting these down leading up to our Best of 2011 issue — and see how many make the cut.
Hiyashi Chuka is the essence of summer — a perfect julienne of meat and vegetables served cold over a nest of noodles.
It’s a seasonal special at Ramen Setagaya (you wouldn’t want to eat it in winter), served with a wad of hot yellow mustard on the side of the ceramic bowl (see it in the bottom right corner of the photo, which you can click on to examine more closely). Other ingredients include omelet, nori (dried laver), and cucumber.
Toss the components with your chopsticks before eating, and savor the crunch of each sesame seed, and the pungent flavor of the shredded ginger.
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This article from the Village Voice Archive was posted on July 4, 2011
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