Creation Diary

“The Journey of Kimchi” a guest post by Y.H. Son

Eating authentic kim chi from my mother was one of those things I took it from granted as a youth, and when my mother passed away from cancer later part of my life, i’ve sincerely missed her home made Kim Chi.

Reflecting it now as a 40 year old man, I come to realize what i missed about kim chi was what I hated as a youth, which was time and effort to create a home made kim chi.

Now without mother’s cooking, or her vague knowledge of making kim chi in the past, it was like re-awaking memories of making home made kim chi process.

It was a sincere pleasure to make kim chi the last few weeks, and it does feel healthier making from scratch.

A good kim chi usually comes out refreshing, and it would have good crunch, but with proper fermentation it creates natural zest and tang with spice.

I would like to qexpress gratitude towards those who have already paid and made reservations for Ramen and Kim Chi.

This journey to make a competitive ramen was fun and delightful, and we hope to meet you all soon.

December’s Weekend Ramen: Kasane Miso

This past weekend’s project was for a kasane miso ramen.  But you may ask, what exactly is that?

“Kasane”, referring to a “double-layered” broth, was a combination of both chicken and pork bone stocks.  The idea was to add depth and additional layers of complexity.

In addition to the combined stocks,  the miso tare took an additional approach to complexity by adding in hints of sweetness and curry elements to the miso.

Finally, I took care with the toppings to pair the sauteed bean sprouts and fried shallots with the freshness of chopped green onions.

Finally, I took care with the toppings to pair the sauteed bean sprouts and fried shallots with the freshness of chopped green onions.

The best part of the bowl, for me, is the when all of the flavors have had time to meld (Bottoms Up!🍜).  It is at this point where I feel that I taste it’s true depth and complexity.

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Summer is in full swing! #SeafoodRamen #ShoyuSnob

The shrimp shells that I had used really amped up the stock’s flavor!  I have wanted to craft a seafood ramen for a while now.  I had gone on a brief hiatus after recently accepting a position completing projects for an engineering consulting firm.

I love seafood so wakame seemed to be a better complement for this ramen instead of the nori that I normally used; but this is just my opinion though…

Also, I made a refreshing drink of matcha green tea and ginger that I had sliced and steeped in the tea. I then mixed it with apple juice, and chilled the tea overnight. The apple juice was a healthy way to add a subtle sweetness to the tea.

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The breakdown:
Chicken & shrimp broth with a shoyu tare, and topped with homemade scallion oil, katsuobushi powder, butterfly shrimp, mussels, calamari, scallions, enoki mushrooms, wakame, ajitsuke tamago, and of course, ramen noodles!

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