DOWNTOWN BROOKLYN — Summer ramen is Ganso's gift to soup lovers unwilling to slurp steaming noodles during the balmy New York summer.
Called hiyashi chuka in Japan, this ramen is served cold and garnished with light refreshing ingredients.
"Hiyashi chuka is the prefect summer dish," Ganso owner Harris Salat said. "It is cold and refreshing with a balanced tangy citrus and spicy broth."
Salat, who trained in the kitchens of Kyoto, added that hiyashi chuka roughly translates to "summer style of Chinese noodles" and is commonly made at home during Japan's extremely hot and humid summers.
And this season Bond Street's Ganso is bringing the home-style Japanese dish to Downtown Brooklyn.
"It is so hot out there I thought this dish would compliment our summer lineup," said Salat.
Salat's Hiyashi chuka, prepared by Ganso Chef Ryuji (Rio) Irie, is made with cold noodles served with a soy-yuzo vinaigrette broth and topped with chachu (braised pork shoulder and belly) cucumbers, tomatoes, a Japanese marinated hard boiled egg, mung bean sprouts and scallions.
Zagat blogger Megan Steintrager wrote the summer broth had her scraping the bottom of her bowl and coming back for more.
Ganso opened in September of last year and with nods from The New York Times, New York Magazine, Zagat.com and more, the fledgling ramen shop quickly amassed a loyal following.
The summer ramen is available only until Labor Day.
