Ippudo Ramen, Tokyo

We held our second “Marvel x Ippudo” ramen pop-up in Tokyo a few weeks back at Ippudo’s Minami-Aoyama location…

Just because we were eating specially-created bowls of Captain America and Iron Man ramen at the event, that didn’t stop me from enjoying a bowl of their famous “shiromaru” pork-based ramen between services…

Featuring two different kinds of roast pork…

Ippudo lets you chose between four kinds of noodle preparations, I went with “kata” or hard noodles, on the recommendation of the chef…

Also got an order of their gyoza with red yuzukosko for dipping…

This location will unfortunately be closing next month as the building is being torn down, but there are plenty of other Ippudo locations all around Japan for you to enjoy their shiromaru or akamaru ramen!

http://www.ippudo.com/

塩煮干しそば ※限定 @麺処 ゆきち

2016/05/24(火)
【sweet dried sardine salt noodles】
ゆきちさんで塩煮干しの限定が始まりました。昨年にはきまぐれ煮干しを提供され、じんわりとした煮干しの効かせ方は素晴らしく、期間中に2杯食べたっけ。そんな煮干しの塩だってんだから行きますとも。
突然の思い立ちから、自転車で行ってみた。自分の駅から3駅であるものの、都内と違って一駅の区間が長いんです。片道、約40分かけて到着。良い運動になるし、電車代も節約されていいね!
店内はラーメン女子会さながらの若い女性グループが5名楽しそうに食べている。その脇で塩煮干しそばを注文。ほどなくしての…
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ちゃっくどぉ〜ん!!
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店主さん曰く今日は大人し目の煮干し具合とのことだが、しっかりと煮干しの感じられる。煮干しのバランスからか、仄かな酸味も煮干し由来の味と思われ、染み渡る美味さ。塩の優しさと煮干しの味わいが本当に美味しい。
麺はプリプリっとした食感の多加水麺で、丸くて太さは普通の麺。これがゆきちさんらしくて良い。煮干しには細パッツリというイメージだが、このスープはこの麺がピッタリはまっている。
鶏チャーシューはしっとりとしており、めちゃ美味い。
日によって煮干しのバランスを変えるそうなので、再訪必死です。ところが、近々冷やしもスタートするようで、どちらを選ぶか頭を悩ませそうだ。

#204杯目#ラーメン#らーめん#ラーメン倶楽部#ラーメンインスタグラマー#ramen#noodles#japanesefood#拉麺#つけMen野郎のラーメン日記#麺処ゆきち#優しい煮干し#北習志野ラーメン#ニボニボ#塩煮干し (麺処ゆきち)

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Ten Korean foods to try

1. Ramen: Ramen is a must try, if you love noodles this is for you. It is very fast to make and delicious. Korean ramen is very different from Japanese and Chinese ramen because the noodles are different and it tends to be spicier.  There are many brands however I recommend Shin Ramyun/Neoguri. I will have a recipe up soon. 

Source: http://rebloggy.com/post/gif-snsd-1000-taeyeon-sunny-cutest-baby/79965955752

Source: http://www.seriouseats.com/2009/06/snapshots-from-south-korea-school-food-seoul.html

2.  Galbi/Kalbi:

Marinated beef or pork short ribs. Galbi means rib. Made with soy sauce, garlic, and sugar. It can be eaten with different items, however I recommend Korean lettuce wraps. 

Source: http://www.trifood.com/galbi.asp
3. Kimbap/Gimbap:  Korean version of sushi, can be eaten in two ways. Usually it has Korean ham, shredded carrots, spinach, beef, egg, and Korean radish. You can also add more vegetables, tuna or whatever you prefer. Recipe is on one of my previous posts. 

4. Jajamyeon: Noodles with a thick sauce called chunjang (a salty black soybean paste when unheated), diced pork and vegetables, and sometimes seafood. Dish is originally from China. 

Source: https://www.pinterest.com/pin/308215168227131400/

Source: http://chefjulieyoon.com/2016/01/noodles-in-black-bean-sauce-jjajangmyeon-jajangmyeon/

5.  Tteokbokki:  Rice cake made with  fish cake, and sweet red chili sauce called gochujang

Source: http://aeriskitchen.com/2008/10/ddeok-bok-ki-%EB%96%A1%EB%B3%B6%EC%9D%B4/
6. Mandu:  Korean dumplings that can have beef, shrimp, pork with vegetables/much more. It is also used in soup. 

Source: http://onehallyu.com/topic/179758-hyorin-being-hyorin-again-pt2/

Source: http://www.eatingkorean.com/?p=303
7. Sundae/Soondae: Cow or pig’s intestines that are stuffed with various ingredients. Blood sasauge  cellophane noodles (dangmyeon), barley, and pork blood. 

Source: http://www.runawaysquirrels.com/2011/02/eighth-street-soondae/
8. Rabokki:  Made from tteokkbokki and ramen chili sauce or cream sauce. Can be eaten with eggs, vegetables/more. 

Source: https://spontaneoustomato.com/2013/06/06/rabokki/
9. Bibimbap:  warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang, a fermented soybean paste. A raw or fried egg and sliced meat (usually beef) are common

Source: http://meljoulwan.com/2014/04/03/paleo-bibimbap/
10. Kimchi: Napa cabbage, radish, scallion, or cucumber as a main ingredient. Can be very spicy/a traditional dish in Korea. 

Source: http://www.theguardian.com/lifeandstyle/2011/jan/23/kimchi-korea-rachel-cooke

Source: http://aminoapps.com/page/k-pop/7598994/d2-30-bias-eating

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