ROUSES_JulyAug2019_Magazine

Dinners and Tastings Join us for a five-course Asian spirits dinner featuring Gekkeikan sake, Roku Gin and Toki Whiskey paired with creations by Rouses own Chef Sally and our professional sushi chefs. July 10 th at Rouses Market, 14635 Airline Hwy. in Gonzales and July 11 th at Rouses Market, 4500 Tchoupitoulas in New Orleans. For more information visit www.rouses.com/in-store/events.​ Ramen vs. Pho Ramen is a Japanese noodle soup dish served customarily in a rich, aromatic broth along with meat, vegetables and a soft-boiled egg. Sounds a lot like Vietnamese pho? Actually, no. Pho is served with rice noodles, while ramen’s noodles are wheat-based. The chief difference between the two, however, is the broth. Pho is made with a light chicken or beef broth, which can be seasoned tableside, and is usually served with bean sprouts, lime and cilantro. Thin slices of raw meats can be added to pho right at your table, and cooked in that tasty broth base. Meanwhile, ramen’s broth is categorized first by its heaviness: kotteri (rich) or assari (light), and then by its base: pork, chicken, beef or fresh fish. Ramen varieties are further differentiated by their seasonings, and by such possible ingredients as charred onions, garlic, ginger, fresh scallions and mushrooms. Both dishes are experiencing a renaissance right now, as chefs around the world take what were once staples for feeding workers inexpensively and fusing them with new ingredients and styles of cuisine. Mochi These squishy, Japanese-style, bite-sized ice cream balls are wrapped in sweet, spongy rice dough. Look for self-service mochi bars in most of our stores. Japanese Sake & Beer In Japan, what most of the world calls sake is known as nihonshu (in Japanese, the word sake refers to all alcoholic drinks). Here in the United States, sake is usually referred to as rice wine. But its production actually has more in common with beer. Both begin by fermenting grain — in the case of sake, rice that has been polished down to its starchy inner core. After a thorough washing and steaming, it is inoculated with a mold enzyme, Aspergillus oryzae (known in Japan as koji), to convert the starch to fermentable sugars. (Koji also creates the umami flavors in miso and soy sauce). Sake yeast and water are added bit by bit over a series of days, allowing the sugar to slowly ferment. The result is a brew called moromi that, when ready, is pressed and racked to make sake, and then bottled. Beer has been made in Japan since the 19th century. We stock some of the country’s most acclaimed and best-selling beers, including Kirin, Asahi and Sapporo, the oldest brand of beer in Japan. We also carry the Chinese beer Tsingtao, which is the second best-selling beer in the world. Selections vary by location.

Top: Japanese ramen Bottom: Vietnamese pho

We will also be sampling Kirin beer at select stores.

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