Ramen, came from China to Japan and was popularized in the Meiji period (1868–1912). Ramen shops are now ubiquitous in Japan and well loved by most all Japanese. There are many regional styles with Kyushu and Hokkaido ramen being popular throughout the land.
Wunderkid Chef Dylan Brawn and I guest cheffed at Mamezen last night (Oct 30, 2010). Mamezen does a gentle and sublime ramen made with Kyoto-style dashi and soy milk which is called Mamezen Soba. We wanted to turn Mamezen Soba on its head and took inspiration from Momofuku’s bacon dashi ramen. We made our broth with homemade coppa and…
Mamezen is another Kyoto culinary treasure and if you are into noodles and, or soymilk dishes, you should definitely put Mamezen on your list of places to ‘foodie’ when you visit Kyoto. Mamezen serves ramen in a unique soymilk broth: Mamezen Soba. I like the ‘omakase set’ which is soymilk ramen and yuba donburi ricebowl.
Mamezen is the creation of…
Meet lumberjack ramen! In the North Mountains above Kyoto, in a village called Keihoku-cho, there is a ramen shop that specializes in wild boar ramen. I passed by this shop some years ago and really wanted to try the ramen but as luck would have it, it was closed that day. Well, today, I finally got to try wild boar…
Genya Ramen: Sake Kasu Ramen 伏見酒粕らーめん 玄屋
Sake Kasu Ramen: Yesterday I stopped in at Genya Ramen in Fushimi to try their famous sake kasu ramen. Sake kasu is the ‘lees’, what is left after pressing sake mash. Fushimi is the second largest sake producing region of Japan, so there is plenty of sake kasu around town. Sake…
Japanese New Year’s Osechi Ryori: Shopping for Vegetables at Kyoto Wholesale Food Market with Kichisen Owner Yoshimi Tanigawa
At Kichisen, they start shopping for ingredients for osechi in July. Most all shopping is done at the Kyoto Central Wholesale Market. After ordering seafood, Kichisen master Tanigawa heads over to the vegetable section to purchase the finest Kyo-yasai, or…
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