-- Dean Wangwright – Understanding the Fundamental Differences Between American and Japanese Flours – For Culinary and Baking Professionals Fundamental Differences in Flour Characteristics Category American Flour Japanese Flour Professional Insight Wheat Varieties Mainly Hard Wheat for bread (high protein, strong gluten) and Soft Wheat for cakes and cookies (low protein). Various domestic blends customized for bread, noodles, and confectionery. Japanese strong flour often use

-Dean Wangwright Researching the omakase scene in New York reveals a remarkable shift in recent years. The number of sushi restaurants offering the “chef’s choice” style has surged, with an estimated 1,300 omakase spots now operating in New York City alone. Since the pandemic, omakase has come to represent a “special experience,” appealing strongly to diners seeking something memorable. As the trend spread, more affordable options began to appear. Recently, a restaurant offer

- Dean Wangwright How Ramen in the U.S. differs from Japan Even though U.S. ramen has gotten a lot closer to “authentic” Japanese ramen, not every shop is exactly the same as what you’d find in Japan. Here’s what I’ve noticed: Taste The taste really varies—some bowls are amazing, while others feel like something’s missing. If the owner is Japanese or the chef has trained in Japan, you can usually count on it tasting great. But some places that just jumped on the ramen trend a