Ramen Rules New York February 8, 2011

Once relegated to low-priced instant food status, ramen has become a distinguished, sought after Japanese comfort food throughout America and especially in New York City, where dozens of prestigious ramen noodle restaurants serve a wide variety of flavors to a diverse audience. In 'Ramen Rules New York,' Shinyokohama Ramen Museum's Masahiro Nakano and Serious Eats' J. Kenji Lopez-Alt, explore how this Japanese staple has gained traction outside Japan and discuss the future for New York's noodle lovers. Moderated by Time Out New York's Food & Drink editor Jordana Rothman, the discussion will be followed by a tasting, supported by the Japanese Culinary Center, in which participants can taste the difference between soy and miso based soups and discover how noodle thickness influences flavor.