"On a recent evening at Mayanoki, an eight-seat sushi bar in Alphabet City, the chef, Jeff Miller, introduced a course of his omakase as “Newburgh shrimp.” Newburgh shrimp is so called because of the provenance of the crustaceans themselves: Newburgh, New York, a small city in the Hudson Valley. Miller cures them in salt and sugar, torches them until they curl up, then fits each around a mound of rice seasoned with vinegar made from aged sake solids." - Hannah Goldfield
newyorker.com
