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Shinsengumi 2go, the no-nonsense faster food outpost of SoCal’s most popular purveyor of Hakata-style ramen, takes a left turn towards Tokyo with a limited-time trial run of tsukemen dipping noodles! Money can’t buy happiness, but for $3.33, you really can’t go wrong, can you?

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From the murky waters of Toyama City, Menya Iroha’s Kuroshoyu ramen is on the rise! This little package of nama noodling is an eclipse in a bowl, a black lagoon off… well, you get the point. Black shoyu ramen. Now I’ve seen everything but the Loch Ness Monster.


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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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