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Kitakyushu ramen is well-represented at Canal City Hakata’s Raumen Stadium 2. Stylistically, Kokura ramen shops might not be all that different from their famous neighbors to the southwest, but blow-for-blow, Murasaki is one noodler that can definitely hold its own against the Hakata elite! 

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No one knows how that box of Manshuya Ga Ichiban Kurume ramen ended up in rameniac’s stash, but when he cracked it open and sucked down a bowl, he got this phone call that he would die in seven days. Naw, just playing. But it sure feels that way, when tonkotsu is so rich it’s practically pure molten lard


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tasty things two

by rameniac | 11 May 2008



The Umaimono Gourmet Fair is back, and Mitsuwa is spreading the love coast to coast! This year's "tasty things" food fest will spotlight shinasoba (Chinese noodles) from Yokohama's Kujiraken and feature a return appearance by Chibaki-ya, which should most definitely wow with a rare take on "shark's fin ramen." Beef Tongue from Tsukasa in Sendai and takoyaki octopus balls from festival stalwart Kukuru round out the lineup. The fun starts this Thursday. Pretend you're in Japan by burning up a few $5/gallon tanks of gas! Here's your travel itinerary:

Chibaki-ya 5/15(Thu) - 5/18(Sun)
5/22(Thu) - 5/25(Sun)
Torrance
New Jersey
Kujiraken 5/15(Thu) - 5/18(Sun)
5/22(Thu) - 5/25(Sun)
Costa Mesa
San Jose
Tsukasa 5/15(Thu) - 5/18(Sun) Costa Mesa
Kukuru 5/15(Thu) - 5/18(Sun)
5/22(Thu) - 5/25(Sun)
Torrance, Costa Mesa
San Jose, New Jersey

click here for pictures from last year's event
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D.I.Y. noodling (A.K.A. getting yer pull on)

by rameniac | 15 May 2008

I get quite a bit of mail from people asking for ramen recipes. However, most of the ones I've come across are for the soup only, and you're supposed to add prepackaged noodles after the fact. This one, forwarded me by my buddy Neveaire, details how to make ramen noodles from scratch. Is it a good recipe? Does it suck? I wouldn't know, because my cooking skillset consists of ripping open foil packets and waiting three minutes. Barring having any authentic kansui to take the place of the eggs, the author seems to know what he or she is doing, so I say go for it. Ironically, the soup in this recipe is the afterthought. "Chicken stock and shoyu?" I'm also digging the arabiki sausages as toppings. I used to use Vienna sausages in college, but whatevs (~_^)b.
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