Americans are Trading Forks for Chopsticks
Since sushi made its way to American markets in the 80s, restauranteurs have found countless ways to reinvent the Japanese favorite.
But as American consumers become entranced with Eastern flavors, there’s another Asian comfort food consumers are craving, and its preparation fares better in home kitchens than sushi-making: Noodles.
The Shelby Report, Tasting Table, Food Business News, Eater and more have noted the trend, and restauranteurs and home cooks alike have taken notice.
Soups like pho and ramen, and noodle dishes including udon, vermicelli, wonton, lo mein and more, are warming up American appetites.