The Comforting Fusion of Matzo Ball Ramen – Joe Baur

I hustled into Shalom Japan in Williamsburg, Brooklyn, on a stormy Friday night. It was dimly lit inside and had all the ambience of a casual Japanese ramen joint. Inside the bathroom, there was an enlarged photo of a Levy’s Jewish Rye ad from the ’60s, which read “You don’t have to be Jewish to love Levy’s real Jewish Rye” in large black letters, with a picture of a Japanese boy dressed in a white shirt and red tie holding his sandwich next to an open bag of Levy’s Jewish Rye.

There was only a handful of tables. I grabbed a seat at the bar with an open view of the kitchen to my right. A native New Yorker I had met in Berlin happened to be in town at the same time and joined me. I saw chefs Aaron Israel and Sawako Okochi busy at work and turned my attention to the menu, giving it a cursory glance. But we both already knew we were getting the matzo ball ramen soup. How could we not?

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