Part of the joy of eating ramen is creating excuses to spend time with the people you love. Auntie Noods recently visited G-Men with her friends @harrismwong and @obenjaminfoster and we wanted to share some of the reasons why they love ramen!
“I had my eyes opened to the world of ramen when my close friends brought a world of salty goodness into mine only two years ago. Before, I only knew ramen as instant noodles, which are good in themselves but do not hold a candle in satisfaction to proper ramen. Whenever I get ramen, it is a meal with friends that everyone is excitedly looking forward to eating. It is never a meal where we settle for ramen. It is a conversation where the answer to the question of “where do you want to eat” is met with a gaudy “Raaaaaaaaaaaaamen!”. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
As a food, the aspect of ramen I enjoy the most its ability to play as a comfort food in dim weather and unlike other salty fatty comfort foods, it doesn’t sit heavily in your stomach. The rich broth and salty pork will hit the spot but won’t leave you with regret. Also, the service at most ramen restaurants is very good. I have never been let down by the service when going out for ramen. And for the price that you pay for tasty noods, soft chasu, rich broth, and your own toppings, is often quite affordable. I enjoy ramen so much because it is meal where I know I’m getting delicious food in exceptional company for a good deal with great service.”
First meal in Tokyo @ippudo_jp is the best way to start a trip with @mimi__mila Tonkotsu with char siu and a Shoyu with chicken, so hearty and the best thing to have in winter
Workshop on the Japanese Art of Fermentation
Knowledge to utilize koji 麹 ('qu' in Chinese) cultivated molds or fungi from boiled grains had been developed in Asian countries, while yiest (kobo酵母) or maltz (bakuga麦芽) grown from fruits or wheat in the West.
koji (Aspergillus oryzae) produces various enzyme, such as amylases, proteases, and it is very versatile, used for multiple purposes and consists of the basis of Japanese cuisine "washoku". There are three types of koji, kome 米 koji (rice koji), mugi 麦 koji (wheat koji) and mame 豆 koji (bean koji) .
Rice koji is used for brewing sake 酒, 'amaze' 甘酒(fermented rice poriage) and 'miso' 味噌(fermented soy paste, 'jiang 醤' in Chinese), wheat koji is mainly for making 'shoyu' 醤油 soy source and bean koji is for making 'natto' 納豆(soy nuggets). #koji#japanesefermentation#fermentedfood#shoyu#soysause#brewing#miso#fermentation#japanexperience
Home of Soy Sauce Island
100 minutes away from Himeji port, 3 hours from Kobe by ferry, Shodoshima is a nostalgic island, dotted with olive trees around seaside hills, and 1000 soy sauce barrels.
Sea salt production had been flourished industry in the 3rd century in this island, and with its suitable climate and environment, soy sauce production was started in Edo period in the 17th century.
There are approximately 2000 to 3000 soy sauce barrels throughhout Japan, of which 1000 are found in Shodoshima used for manufacturing soy sauce.
Pra quem passou mal ontem e não conseguiu comer nada durante o dia todo: massinha cozida e servida com um pouquinho de manteiga e shoyu. Levinho, esse macarrão vai matar a minha fome e digerir rapidinho... 😉
Não tem como não ficar com água na boca olhando para essa foto de carne tira gosto com brócolis e shoyu
3 colheres (sopa) de molho de soja (shoyu)
1 colher (sopa) de suco de limão
2 colheres (chá) de maisena
1 colher (chá) de cravo-da-índia em pó
1 colher (chá) de gengibre ralado
400g de alcatra em tiras grossas
1 e 1/2 xícara (chá) de brócolis
1 cebola picada
1 dente de alho amassado
1 pimentão vermelho em tiras
Modo de preparo:
Misture o molho de soja, o suco de limão, a maisena, o cravo e o gengibre, e faça uma marinada. Espalhe a mistura sobre a carne e leve à geladeira por 20 minutos. Depois, coloque a carne em outra travessa, arrumando as tiras, lado a lado, e reserve o caldo. Em uma tigela, à parte, misture o brócolis, a cebola, o alho e coloque sobre a carne. Leve-a ao micro-ondas para cozinhar, em potência alta, por 4 minutos. Retire a carne, mexa e volte ao forno por 4 minutos (aproximadamente). Quando a carne estiver cozida, junte o pimentão e despeje o caldo reservado. Cubra a travessa e leve-a ao micro-ondas por mais 3 minutos ou até que o molho engrosse. Sirva.
Grabbed lunch at The Ramen Butcher today. Ordered the Shoyu Ramen and Chilli garlic gyoza. The ramen i had with thick noodles, and fatty charsiu. The soup base was great, with strong ginger notes,perfect for the weather here in Vancouver. The gyoza’s spiciness was good, but a little too salty. Had to take some of the sauce off to finish my gyozas.
The first few photos were from last week. Had the tonkotsu black garlic ramen and okonomiyaki gyozas. Both were great.
Definitely come back again. And love those pig 🐷 ornaments!!