Instant Noodles

Instant noodles, isntant ramen, pot noodle. Whatever you want to call them. As an aspiring ramen chef, I should hate them, right? Of course not! I don’t quite understand why people believe that chefs will always eat freshly prepared, best-of-the-best food. We may prefer it, but to cook a full meal everyday sometimes just isn’t…

Hey Sensei, soup first or noodles first?

Student: Hey Sensei, soup first or noodles first? Sensei: First, observe the whole bow. Student: Yes. Sensei: Appreciate its gesalt. Savour the aromas. Jewels of fat glistening on the surface. Bamboo shoots shining.Seaweed slowly sinking. Spring onions floating. Concentrate on the three pork slices… They play the key role but moderately hidden.   Sensei: First,…

Yakitori!

  Yakitori, or grilled chicken, is another of my favourite Japanese street or bar foods. You can find shops all over the country, and yakitori stalls at any event or festival. Yakitori is all different parts of the chicken grilled over charcoal, using specfic wood to give the right smoky flavours to the meat. Using…

Mushrooms! Mushrooms!

And now anyone on the internet in 2009 has an annoying song in their head. But anyway.   Mushrooms are amazing. There are well over 10,000 different varieties, all over the world, and humans have found a wide range of uses for them, from medicine, to cooking, to narcotics. Of course, I’m focussed on the…

Eggs

Photo Credit: John Lodder Eggs were a tricky one for me for a few reasons. To get that perfect soft-boiled egg takes practice, precision and control. It took me a long time to figure out how to get them right, and even now I sometimes get it wrong. But I’m nearly there. A fresh egg cooks…

Special Update!

There are lots of changes going on in my life to accommodate and prepare for the opening of Kintsugi Ramen in the Summer. There is, of course, lots of things still to do. Though my recipes are pretty close they’re not quite there. And you know what I need to perfect them? Research. And I…

Pork

Pork. I use a lot of porkat Kintsugi Ramen. My tonkotsu broth has pork bones, trotters, and soon (when I get a bigger pot) pig heads. All filled with delicious marrow, fat and collagen. I use pork belly as our staple meat topping, minced pork in our spicy tantanmen noodles. I like pork. But, did you…

Mushrooms and Drying

One of our bowls will be a mushroom based broth, healthy and (if you don’t choose to have chaashu pork) vegan.  A month or so ago, when I started looking into mushroom broths, I found that using throwing fresh mushrooms into a pot with some aromatics really, really didn’t taste like much. Back to the…

The World’s Most Expensive Ramen

Recently I have been watching Buzzfeed’s video serios “Worth It”, in which the presenters try three foods at three drastically different price points (salmon, steak, donuts, etc.) It got me thinking, what is the world’s most expensive ramen? It turned out to once have been from New York’s KAO restaurant, now closed. The dish costed…

The Story So Far…

If we’re going all the way, we’re going back quite a way, and as always, it starts with food. Eight years ago in 2009, I was eating at Roka in London. Roka is a Japanese grill restaurant (flame grill, not like habachi grills), with my family. We’re a pretty foody family, but this was probably […]

The Guiding Principles of Jiro Ramen

1. Live purely, truthfully, and beautifully. Go for walks, read books, and smile when saving money. On the weekends, fish and practice copying sutras. 2. For the world, for people, for society. 3. Love & peace & togetherness. 4. Sorry, but you’ve got to have the courage to speak your mind. 5. Disorder of flavor…

On Ramen Shops & Eating Habits

Ramen in Japan is different. I don’t mean in what’s in it, how it tastes or anything to do with the food. I mean that in Japan it is done differently. The Japanese view on ramen is different to how we in the West see it entirely, at least traditionally. Tokyo alone has over 10,000…