Japanese food culture is rooted in Hamburg, Lamian Noodles, a product of unique variation in the United States

Sometimes, when a foreign culture enters, it usually produces some very interesting chemical reactions. If you don't believe me, let me show you this magical Lamian Noodles burger!

Japanese food culture is now taking root in the United States in its unique way. Many popular American chefs bring back the "Japanese hospitality" they experienced in Japan to local high-end restaurants, as well as Japanese rice balls and Lamian Noodles that have been improved to suit American tastes, among which "Lamian Noodles Hamburg" is highly sought after.

Japanese media said that Japanese food has gradually become a part of American food culture, whether it is a high-end restaurant or a civilian restaurant. In the United States, there are even people who try to explain the charm of Japanese food scientifically.

Paul Qui (31 years old) in Austin, Texas, USA still remembers the scene three years ago. At that time, he visited a Japanese restaurant which was rated as three stars by Michelin Gourmet Guide. This is the sushi restaurant located in Ginza, Tokyo, "Jijiro Kikuya". Here, Paul carefully observed the Japanese hospitality and the exquisite cooking skills of Japanese chefs.

Paul has won the JAMES BEARD FOUNDATION AWARDS, which is known as the "Oscar in the food industry", and he is a very popular chef. Based on his experience in Jiro Jiro, he opened a high-end restaurant "Qui" in Austin in 213, which provides Japanese food. "Qui" chef's console is equipped with bars on both sides, which is very rare in local high-end restaurants.

Mrs. Okai, the chef from Kyoto, Japan, often chats casually with guests in the shop. The dishes in the store are very bold, such as sashimi baked with Japanese charcoal, and the chef will cook delicious food in front of the guests. A local meat distributor was pleasantly surprised to say that these innovative dishes and unique hospitality "changed the diet in Texas".

Although Japanese materials can be made in cooking school, many teachers have never really been to Japan to study. The TV program introducing the sushi restaurant "Jiro Jiro" is very popular in the United States, and the guidebook for the reservation will also be published, and a Japanese craze is sweeping across the United States. Not only big cities such as new york, but also some local restaurants are trying to catch up with the craze.

Japanese media also said that at present, some Japanese civilian foods are also emerging in the United States. A restaurant named "Onigily" in San Francisco is full of guests at lunchtime, many of whom are regular customers. Most of them come to the store to buy a rice ball for about $3, and the ingredients used are not common in Japan, such as spicy shrimp and bacon.

Hamburg, Lamian Noodles

The owner of this restaurant, Takashi Jinsong, a Japanese, used to be an expatriate of a system development company. When he first started selling rice balls with a mobile dining car, guests often reported that "this (rice ball) is not the same as sushi". So Jinsong developed ingredients that are more suitable for American tastes and gradually became a fixed menu. Two stores in the city can sell 1,2 to 1,7 rice balls every day. Jin Song said: "Because (rice balls) are healthier and easier to eat, they are welcomed by Americans."

The most popular food market in Brooklyn "Sma *** urg" held every weekend in new york is "Lamian Noodles Hamburg". There are round noodles in the middle of the hamburger In order to eat Hamburg in Lamian Noodles, you even have to queue for about 2 hours. Some Japanese people were inspired by the local food in Fukushima Prefecture to create this kind of Lamian Noodles burger, which set off a craze in the local area.

Japanese media pointed out that Japanese cuisine is constantly infiltrating into American food culture, from the advanced to the common people. Nathan Myhrvold, former CTO of Microsoft, is also a gourmet. He is trying to unlock the secrets of Japanese cuisine with a scientific eye.

Melward studied in the famous cooking school, and published a gourmet cookbook. The book records his cooking methods analyzed in detail by various sensors, and the photos inside are also full of sense of science and technology, such as the cross-section of a wok cooking Thai fried noodles and the cross-section of a soup pot cooking broccoli.

It is reported that the book attracted great attention as soon as it was published. Melward also plans to publish an Asian food book including Japanese food. He said: "I am very interested in unlocking the secrets of delicious food and soup."