Meal Drop #4:

Shalom Japan

Delivering Thursday, August 19

We challenged Chef Israel to create dishes that embodied a New York Japanese Summer for delivery on August 19.

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The Menu

Shalom Japan's menu offers its plant-based New York take on Japanese comfort food.

Mushroom Mazemen

Mazemen* is “no-broth” ramen, in this case, served with shiitake mushrooms, cucumber, shiso (herb), shishito (mild pepper), sesame seeds, and soy milk and smoked mushroom dashi sauce

Japanese Grilled Corn

Lightly grilled corn with togarashi*, Caesar tofu dressing (tofu, lemon, oil, soy sauce, rice wine vinegar), lime, cilantro

Edamame

Edamame coated with olive oil and togarashi* seasoning

* see additional menu notes (below) for ingredient details and allergy info

Mazemen

Mazemen means mixed noodle so add the sauce and mix it up

Togarashi

Togarashi is a blend of spices: togarashi (red Japanese chili pepper), nori, white and black sesame, hemp seeds, sansho, ground ginger

Allergens

This meal contains sesame seeds, soy, mushrooms, and gluten (ramen)

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Drop Details

Serving size: Serves 1

Delivery: Deliveries are between 5:30 - 7:30pm. You will receive a more accurate ETA the morning of the drop.

Kitchen: Shalom Japan operates a mixed kitchen. The menu is 100% plant-based & vegan.

Pick up: Pick up on both 8/19  is available (310 South Fourth St. Brooklyn, NY 11211)

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Restaurant Background

Chefs and owners Aaron Israel and Sawako Okochi share their unique culinary perspectives at Shalom Japan, a restaurant collaboration that highlights their individual cultures, diverse cooking backgrounds, and passions for food. The menu is a playful and seasonal approach to New American cuisine, highlighting the chefs’ connections to their respective Jewish and Japanese roots, and taking advantage of the great resources New York City has to offer.

"What makes the food at Shalom Japan unique is our food that is at once outside the box and also comforting. . . We recognize that diners have different views on what they can eat so we strive to create a balanced menu." - Chef Aaron Israel