ramen and pickles

science, technology, and medicine served up with some tasty noodles

Sonoma Brinery Kosher Dills and Ozuké Citrus Kraut

So today, I’m going to review a couple of fermented pickles from some small production companies.  

Sonoma Brinery is located, surprisingly enough, in Sonoma County in Healdsburg.   Healdsburg is a lovely town with lots of vineyards and wineries around.  Their “Manhattan style” kosher dills are a nice, crunchy fermented dill.  I’m not sure it really tastes quite the same as the dill pickles from the kosher delis or pastramis places of Manhattan, although that might be a trick of my taste memory.  A lot of shops will sell full and half sours (more or less fermented), and I think the Sonoma Brinery pickles fall somewhat in-between.  They also seem to have a slight bit more of a peppery hotness to them then I associated with a Manhattan style kosher dill.  However, they are still really good and I would recommend them if this is the style of pickle you are looking for.  They have a nice crispness, a nice little hint of spiciness, with the fermented tang and a tiny bit of the effervescence on the tongue.  I’m looking forward to trying some of their other products.

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Ozuké is a brand from Boulder, Colorado.  Zuke is a Japanese word for pickle, and I really like the concept of what they are doing.  They are making traditional fermented foods in somewhat Asian style, with a sort of modern Western spin on them.  For example, the idea of fermented cabbage with some citrus and ginger flavor is very Japanese.  However, the more traditional version would be with napa cabbage flavored with yuzu.  Here they are using Western cabbage and lemon.    They produce a wide range of different interesting products which I have no tried yet.  They have a pickled cucumber with green tea.  They have a red cabbage kraut with orange calendula flowers with orange peel which sounds good and looks beautiful.    They have a kimchi made from kale and collard greens (so hipster compliant).  

At first I was a bit disappointed in this particular cabbage and lemon mixture, mainly because I was thinking of some of the really delicious napa/yuzu pickles that I have had in Japanese restaurants.  A lot of very Japanese sushi places around here will make there own home napa/yuzu pickles which are really exceptional.  Western cabbage and lemon is much less subtle and much more flavorful, at first a bit over-powering.  And the lemon after-taste is quite strong.  Also, the kraut seems quite acidic, even more so than regular cabbage kraut.  The flavors don’t blend together as well as I might have hoped, for example the lemon has such a strong note that it just sort of hits you early and then hangs out after the regular kraut flavor, which would be a mild acidity (fermented cabbage without the traditional Western flavorings like caraway and garlic is a bit bland and just acidic).   I would like to ramp down the lemon and maybe ramp up the ginger.  The cabbage had a nice chewiness to it.  However, this one is starting to grow on me with time as I get used to it.    It pair well with something like a grilled steak.   The lemon flavor wouldn’t probably go well with most sausages, but a salted steak or chicken breast might be a good match.  It would go well with a Japanese style grilled mackerel (saba shioyaki) and rice.  I was trying to imagine a good vegetarian pairing, and it might be something with fatty richness but not much acidity on its own.  Maybe olive oil marinated and grilled shitake mushrooms, something like that.



Yokohama Iekei Ramen, Union City, CA

Yokohama Iekei Ramen in Union City, CA was the very tasty destination today.  It’s located in a shopping plaza along Alvarado Blvd with an eclectic mix of other shops.  There is a Filipino pork restaurant, a Chinese Calamari restaurant, a South Asian grocery market, and a bunch of other interesting shops including physician’s office all in the same plaza.

The ramen restaurant itself was pleasant and low key.  Seating was a mix of benches along the sides, wooden chair and even padded metal folding chairs.  There were some Japanese decorations, including a picture of Yokohama train station.  It was a comfortable and friendly, yet very casual atmosphere; well ventilated.

Pictured is the shio ramen.   The ramen broth was delicious.  The “classic” shoyu broth version looked very similar overall, although slightly darker.  The shio broth had a nice light flavor, with clam and yuzu.  Overall quite good.  The shoyu broth was quite a bit smokier.  On the menu they also and a blackened garlic broth as well as several different spicy variants which seemed to be a specialty of the shop.  The add-ins were good; the chashu was delicious.  The veggies were all good.  The egg was nicely soft-boiled and then marinated.  The kikurage mushrooms had a nice flavor and texture.  We were given some options for noodle chewiness; I went with “regular”.  The noodles were definitely fresh tasting with a nice chewiness and flavor.  They were thicker than what I favor, but that is just personal preference, and overall they were quite good.

We ordered a side dish of pickled vegetables, which turned out to be a bowl of shibazuke.   Shibazuke is the bright purple mix of cucumber and eggplant flavored with shio leaves, ume vinegar and ginger.   It’s a very common pickle, but I was hoping for a bit more a mix perhaps of pickles.

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The appetizer and side dish menu was extensive.  We tried the miso butter corn, definitely a Hokkaido type dish.  It was good, if a bit sweet for my taste.  Might be a good addition to a miso broth ramen as a topping.  Lots of other delicious things on the menu would warrant and return visit.

A nice touch is that the beer (Sapporo) came in a frosted mug.  There was a nice assortment of ramen condiments on the table.   These included a nice grinder for sesame seeds and kosho white pepper & garlic powder mix.   Overall a nice touch.

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Overall, a nice place, worth a visit for some tasty ramen.

 


 

Adventures in Architecture, Book Reviews

On a recent trip to New England, I was struck with how beautiful some of the historic buildings there are, particularly compared to many of the “McMansions” I see around the West Coast.  So I started looking into architecture a bit.  I took a few flights recently, so had plenty of time to get some reading in, and I had access to some great bookstores and Amazon.

I started with, 101 Things I Learned in Architecture School.  This is a cute little book that can help get you thinking about architecture and design.  It’s probably more meant a sort of mini-coffee table book than anything else, but there is some nice stuff in there.  It was my entry point.

The next book was Francis  D. K. Ching‘s Architecture: Form, Space, and Order.

It’s an absolutely beautiful book.  It is a good way to get you thinking about space and arrangements of objects.  It’s a way to create a vocabulary for architecture.  The illustrations are great to look at, but overall it’s highly theoretical.  It would be best for an architecture student or someone in design professionally.   It’s highly illustrated, and it is maybe worth getting just to look at the draftsmanship.

The next book is different in that it is almost completely the opposite.  It’s Christopher Alexander‘s A Pattern Language.

It’s opposite in that this book is much more text heavy.  Most of the drawn illustrations are much more sketch-like, but most of the illustrations are photographs.  Frankly, the black and white photographs are not reproduced so well, as it was done using technology from the early 70’s.  However, the content is astoundingly good.  It’s also almost the opposite in terms of content, as it is not really about design principles from aesthetic or artistic principles so much as all focused on human interactions and how humans interact with their environment and space.  Frank Ching’s book does include some of that, and the Alexander book does have some artistic principles, but in either case the main focus is somewhat different.

The basic layout of A Pattern Language is around a series of vignettes about different design patterns for how humans interact with one another and objects, but most of the focus is on how humans interact with their spaces, particularly homes.  For someone interested in architecture, it might be worth skipping around a bit, and the beginning sections on urban planning are not as immediately relevant.  An example pattern would be the “Farmhouse Kitchen”, this is a large combined kitchen & dining & seating area.  The book will discuss such a design pattern, its use and incorporation into a structure and how it would relate to other design patterns.  There are also some refinements here, such as why this room should likely be placed on the southern side of a home.  Another example design pattern or concept this is discussed is having an eclectic mix of chairs in a seating area.  This goes against some interior design aesthetics, but Alexander and his authors describe is being more homey and welcoming as well as giving a range of options for different individuals and different moods.  This book of full of interesting thoughts on these sorts of things.

I was originally introduced to Alexander by a data scientist who now works at Google, who thought of the design pattern work having a lot of relevance in software and user interface design, so I think the general principles are broadly relevant even beyond architecture.

The next book get’s a little outside of general design principles, and is very New England specific, but it is a book that I enjoyed a lot.  Thomas Hubka’s Big House, Little House, Back House, Barn: The Connected Farm Buildings of New England  is half a scholarly treatise on this style of architecture and half just a panegyric in praise of this style of architecture.   One of the central points of the book is that the connected farm style used in New England farm houses was not really about providing a path to barn so the farmer could feed the cows without going outside in the winter, so much as providing a whole series of building for providing cottage industrial space creating diverse economic opportunities for the farm family in the era just prior to the industrial revolution.


Overall, it’s an enjoyable read if you are interested in the New England fame house style of architecture.  It gives a lot of history about the transformation of the style with things like the changing technology of the wood stove, and the use of the semi-enclose farm yard.

If you’re interested in American architecture in general there are two good options.  The first is the beautifully illustrated American House Styles: A Concise Guide.   It’s a very pretty book, and goes through the major house styles in a very quick and easy to understand way.

However, I wanted to go into much greater depth, and for that I found the more encyclopedic volume from Virginia McAlester, A Field Guide to American Houses to cover a lot more ground.

The illustrations in A Field Guide are in some ways not as lovely.  The black and white photographs aren’t great aesthetically, but they are helpful to have as examples, and the line drawing and draftsmanship introduce a lot of architectural theory to the uninitiated.

If you’re interested in going outside of the US for inspiration, I found a copy of the beautiful book What is Japanese Architecture in a used bookshop in Brookline, MA.

It has lovely line drawings, and I will definitely refer to it before I visit Japan again.  It is also a good source for general material on the Japanese aesthetic.

The next book is an interesting one in that it is not just about a particular design principle and featuring that style, but directly tries to critique design choices as being unaesthetic.   Marianne Cusato is an award winning US architect, who is known for producing relatively inexpensive simple homes which follow very classical design principles and are designed to fit in well with historic areas.  Ben Pentreath is a British architect and interior designer who not only designs but also operates a shop selling furnishings.  He has a few blogs which shows his design sense which mixes antiques and modern patterns.

Basically, the book is about all the little (and big) details which differentiate a “McMansion” from “Classical Design”.  There are tons of particular details here, that when you look at bring attention to things that you didn’t think about before.   For example, Cusato goes into columns for some length.  That may seem a bit excessive for most homes (as you may associate columns with things like Southern plantation style architecture), but after reading this, I’ve been looking around and seeing the large number of homes which have some columns in them, particularly around the entry or just built into the walls as decorative structural looking elements.  The book describes is all the details of columns which if misused make a building look funny or a bit off.  One of the major critiques is that columns, even in early American homes, were important structural (load bearing) elements and are intended to look that way when used now.  However, if things aren’t arranged properly, the structural elements don’t fit, and the buildings don’t look a nice.  There are then scores of other details about how the columns should be arranged, diameters, fluting, etc.  Stuff that I would never have thought of, but when displayed in the book side by side highlights the differences.  Most of the examples are cast as a “Things to Avoid” and then “Things to Use” type format, much like those old Goofus and Gallant comics which contrasted the foolish child on the left and the kindly and wise child on the right.  Obviously, the rules in this book don’t need to be slavishly followed, but it does help to see some of this stuff laid out so that you can keep it mind.  Before reading this book, I would have had no opinions at all about things like roof venting, but now I am starting to notice things which look nice and things which don’t. I imagine some people might resist some of the suggestions, as they may find some of the design choices criticized might be something they like, but overall I think this is a very useful book for the details about what makes something more or less aesthetic.  At the very least, it has me noticing a lot more fine detail now.

If you’re interested in the real nitty & gritty aspects of building design, then another Francis Ching book takes things to the next level.  Building Construction Illustrated gets down to the details of things like soil composition, all different ways to make different kinds of building joints, etc.  All the sorts of things you actually need to know.  Frankly, this book was way beyond me at this point.  If you are interested in being involved in building a house from scratch or being part of a major modeling effort, that this is probably a good book to learn about building methods.

So if you’re interested in architecture in general, these are all very good books.  If you want to do some reading to help you think about your own (future) home, I think A Pattern Language and Get Your House Right are maybe the most useful pair.  The first is very much about function and emotion and how people relate to homes and in many ways is quite broad.  The latter is full of very precise design details, things like the spacing of railings or the exact way the eaves meet the siding that might be helpful, so each book would complement the other.  The two books also come very different cultural perspectives.  The first is very much inspired by the hippie zeitgeist of the Pacific Northwest in the 60’s and 70’s (Alexander was a professor at Berkeley in the 60’s).   The latter book draws much more culturally from the fine homes of England, indeed the foreword is written by the Prince of Wales (architecture is one of his major interests).  So maybe together they can both appeal to the average PBS supporter.  A little bit of Downton Abbey on one side and some collectivist idealism on the other.

I hope you enjoy reading about architecture as much as I have.

This was was my first real foray into learning about architecture, so I’d be interested in any comments readers might have.  The comment button is at your disposal.



Bread from a Can

One of the major New England food traditions is baked beans.  Boston is known as Beantown, and a key part of small town life in Maine are “Bean Suppers”, often held in church basements or the like.  One of the common food items that goes with these baked beans is a steamed brown bread.  Traditionally it would have been made at home in an old coffee can or the like, but you can also buy it in a can pre made.  It may seem strange for some people to buy a can of bread, but the important thing to know is that it is quite delicious.   You slice it up and toast it, put some butter on it, and your mouth with thank you.   It has a rich molasses flavor and a nice softness.  Toasting it gives the exterior some crunchiness.

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We sliced up some brown bread, and toasted it on the grill with some natural casing hotdogs, some summer corn from a farm stand (wrapped in foil in the back) and some summer squash/zucchini coated with olive oil and pepper.    We heated the beans in a pan on the stove.

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Overall, a delicious meal inspired by a lot of traditional New England food components.

 



 

 

 

New England Pickles

One of the nice things about being in New England  in the summertime is the abundance of nice farm stands.  It was also nice to see that the supermarkets had some relatively local fresh pickles for sale.  So I’m showing one of each type here.  The Kosher dills are from Farm Ridge Foods in NY, and they were quite tasty and fresh with a good crunch.

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These are some bread and butter pickles that we picked up at a farm stand in New Hampshire.  They were nicely sweet, with pickled onion included.  They were great as an accompaniment to pretty much every kind of summer food, such as stuff from the grill.

IMG_0114Some tasty farm pickles for sure!  Hope you can get something similar at your local farm stand this summer.


 


 

San Francisco Ramen Festival

Back in July, there was a big ramen street festival in San Francisco.  It was in association with a Japantown J-Pop festival.   Lots of people told me about it in advance.  I was a bit skeptical, but I decided to go check it out.

 

Basically, the best way to review the experience is to use this video.  The frustration expressed pretty much sums up the whole festival:

It was insanely crowded, the lines were ridiculously long, and the ramen produced in such large volumes and a rapid fashion, served in little disposable plastic bowls that it didn’t even look that appealing.    It was even hard for people to eat, it was so crowded it was hard to have your elbows out to use the chopsticks.  One of the things I love about ramen is visiting a nice shop and having the experience of an “artisanal” fast food.  The ramen festival had all the charm of eating in an airport food court.

Overall, an unpleasant experience and a waste of an afternoon.  I don’t think I will plan on going to any events like this in the future.

 

 

Research Study on Health Impact of Instant Noodles

It doesn’t look good for women who love instant ramen.   New research by Frank Hu in the Journal of Nutrition:

Instant Noodle Intake and Dietary Patterns Are Associated with Distinct Cardiometabolic Risk Factors in Korea

Shin HJ, et al.

Abstract:

The consumption of instant noodles is relatively high in Asian populations. It is unclear whether a higher intake of instant noodles is associated with cardiometabolic risk independent of overall dietary patterns. We therefore investigated the association using the Korean National Health and Nutrition Examination Survey IV 2007-2009, a nationally representative cross-sectional survey of the Korean population with a clustered, multistage, stratified, and rolling sampling design. A total of 10,711 adults (54.5% women) 19-64 y of age were analyzed, with adjustment for sampling design complexity. Diet was assessed by using a 63-item food-frequency questionnaire. We identified 2 major dietary patterns with the use of principal components analysis: the “traditional dietary pattern” (TP), rich in rice, fish, vegetables, fruit, and potatoes, and the “meat and fast-food pattern” (MP), with less rice intake but rich in meat, soda, fried food, and fast food including instant noodles. The highest MP quintile was associated with increased prevalence of abdominal obesity (OR: 1.41; 95% CI: 1.05, 1.90), LDL cholesterol ≥130 mg/dL (1.3 g/L) (OR: 1.57, 95% CI 1.26, 1.95), decreased prevalence of low HDL cholesterol (OR: 0.65; 95% CI: 0.53, 0.80), and high triglycerides [≥150 mg/dL (1.5 g/L); OR: 0.73; 95% CI: 0.57, 0.93]. The highest quintile for the TP was associated with decreased prevalence of elevated blood pressure (OR: 0.73; 95% CI: 0.59, 0.90) and marginally lower trends for abdominal obesity (OR: 0.76; 95% CI: 0.58, 0.98; P-trend = 0.06), but neither of the dietary patterns was associated with prevalence of metabolic syndrome. The consumption of instant noodles ≥2 times/wk was associated with a higher prevalence of metabolic syndrome (OR: 1.68; 95% CI: 1.10, 2.55) in women but not in men (OR: 0.93; 95% CI: 0.58, 1.49; P-interaction = 0.04). The 2 major dietary patterns were associated with distinct cardiometabolic risk factors. The consumption of instant noodles was associated with increased prevalence of metabolic syndrome in women, independent of major dietary patterns.

 

Cup Ramen

 

 


 

Plan to save the African elephants

This is whole post is probably very naive and ill-informed, as it is about some things that I know nothing about, namely things like conservation, public relations, international policy, and making movies; however, maybe if there is some merit to it, maybe it will be of use to someone.

We keep hearing all about the devastating effects of the illegal ivory trade on the elephant populations of Africa.  Elephants are incredibly smart.  Not only do they have amazing memories, but also they communicate with one another.  They can even recognize different human languages.    They are wonderful, beautiful animals who live long lives if left to their own devices, but instead are being threatened with extinction in the wild.

Why is all the ivory poaching happening?  Everything I see or hear about it says that the poaching is all driven by demand from the expanding middle class in mainland China.   Ivory is a beautiful thing, and skilled artisans can make beautiful things from it, and there are a lot of Chinese people, many of whom are gaining increasing wealth and increasingly influential in the global economy.  The important thing though, is from what I can tell, the demand for ivory is largely aesthetic, in the sense that people think it looks nice.  It is something of a status symbol of wealth.  So that means demand is largely driven by social forces.  So instead of all this effort focused on Africa, trying to stop poaching with increasingly aggressive measures (making for dangerous situations with large, heavily armed poaching syndicates), work on the demand.   It’s not like drugs, where you have people addicted to a substance,; it’s just something people like having on their end-table because it is attractive and fashionable.  If there is one thing that the US is good at is influencing fashion and taste, especially through movies and shows.

I looked into it, and some conservation groups are putting adds in the Chinese market about ivory being bad.  However, what would be really influential is a big movie, with Chinese stars (and maybe a few animal loving Hollywood stars making cameos, like DiCaprio, being a “Rhodesian” again like in the movie about blood diamonds) showing elephants being super smart and lovable and saving the main character’s life (and maybe the life of his love interest too).   It could be about a Chinese ivory smuggler going to Botswana, and then after many harrowing experiences with evil ivory poachers and kindly elephants, becoming a reformed wild-life conservationist at the end.  Anyway, if it’s an Asian action movie, the plot doesn’t need to be too complex (I’m not being a hater, I love these movies, but Jin Yong level literary complexity typically does translate to the screen in anything less than a 30 episode series).  There was already a Thai movie, an action blockbuster, about a fighting hero going to rescue a baby white elephant in Australia.    So it’s not so outlandish.

 

 

 


 

 

 

Ramen Shop in Oakland, Redux

Today it was back to the Ramen Shop in Oakland for another visit.  For those visiting, it has a very nondescript exterior, so may be a bit hard to find if it is your first time.  The ambience inside is friendly, a bit on the darker side giving it a more lounge/bar feel, and the Saturday night crowd definitely made it feel like it was a bit of a “scene”.  There is a bar in the front, which serves some great cocktails, and has an interesting beer and sake list.  I didn’t get any drinks this time, but some people in my group got some interesting concoctions which they enjoyed tremendously.

Ramen Shop, 5812 College Ave, Oakland, CA

Ramen Shop, 5812 College Ave, Oakland, CA

The pickle plate was again spot on, with five different things to sample.  The black, Spanish radish was delicious.  I also really liked the cabbage, which was a bit spicy.

Ramen Shop, Pickle Plate

Ramen Shop, Pickle Plate

Ramen Shop Menu

Ramen Shop Menu

Shio Ramen

Shio Ramen

I got the shio ramen.  One of my complaints last time was that the broth tasted artificially thickened, perhaps with carrageenan.  I didn’t taste that way to me this time round.  The broth was quite good, nice flavor and consistency.  I liked the mizuna; I don’t remember having that as a green last time.   The noodles were good, I was probably being a bit too picky last time around.   This time there was a chicken meatball in the ramen.  I’m not sure I’m really into it.  I haven’t been able to get into meatballs in my pho either.  The only meatball soup I like is Italian wedding style.  I also like a good matzo ball soup, which is  almost vegetarian meatball.  Anyway, maybe I just need to get used to ramen with meatballs.  Although, they were tasty.  Again, the egg was fantastic, although you only get 1/2 of an egg.

I didn’t try the vegetarian ramen this time, but it looked quite good.  Overall, a tasty place, and I like their constantly evolving menu and interesting use of ingredients.  i had absurdly high expectations the first time I went, so it is nice to go this time and just be able to enjoy myself and have some good ramen.  It’s quite good.  Unfortunately, it’s quite far from where I live.

Ramen Shop, Noodle Machine

Ramen Shop, Noodle Machine

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Kansui Ramen, San Jose

Kansui Ramen is a pop-up lunchtime ramen shop which is embedded in the restaurant Hay Market in the Willow Glen part of San Jose.   Tuesday through Saturday, you can get lunchtime ramen there.  They seem to have a stable list of a few common types of ramen (shio, shoyu, tonkotsu, and spicy red miso), and then a rotating selection of specialty ramens.  From what I can tell by looking at previous iterations of the menu, one of these is always fully vegetarian ramen, and then often a tsukemen and then something unique for ramen.   They also make use of the regular bar at Hay Market, which being a hipster-esque American/Californian foodie place, has a good beer selection and looks to have a good wine list.

Kansui Menu

Kansui Menu

 

The ambiance is nice.  It has Chinese restaurant, shared table seating – sit where you want aspect, so you may end up shoulder to shoulder with a stranger.  There are lots of neat antiques around, and the standard beer in a faux mason jar sort of thing that you might expect.    There are some TV’s as well, which made it a nice play to watch some afternoon world cup.  The staff was very friendly and accommodating.

We got the shio ramen and the black boar ramen (with extra chashu in the latter).

Kansui Black Shoyu Boar Ramen

Kansui Black Shoyu Boar Ramen

Kansui Shio Ramen

Kansui Shio Ramen

The black shoyu boar ramen broth was inky black.  I assume its color comes from roasted garlic, like most black ramen, however, the color and consistency was quite good.  The broth was thick and rich, but it didn’t taste like it had been additionally thickened.   Overall, quite good.  The add ins were really exceptional.  The thin sliced mushrooms (more prominently visible in the shio ramen) were marinated in something, like yuzu based, and had a really exceptional flavor and texture.  The egg was soft-boiled to perfection and marinated in something (likely tea).    The toasted seaweed (nori) was good.  The ground boar meat was wonderfully savory and rich.  I asked for extra chashu, and was expecting the thin sliced semi-circles I had seen in the pictures on yelp, but instead got large rich chunks which were at the bottom of the noodle dish.  The chashu was decent.   The chashu cubes were big enough that it made for inelegant eating, and it was a bit like being at a Southern style BBQ restaurant.   The thinner cuts which are then browned a little bit tend to have a little bit better, firmer mouthfeel, while retaining their slow cooked tenderness, and that is what I was expecting.

The noodles were a little bit on the thicker size, and very wheaty in flavor and texture.   Everyone has noodle preferences, and these had so little kansui (potassium carbonate stuff that makes ramen noodles yellow and chewy), that they were basically like slightly thinner than usual udon.   As noted in many previous posts, I am very much a fan of thinner, yellower noodles with lots of kansui.   It was particularly strange to me, given the name of the restaurant, that the noodles didn’t seem to have much kansui actually in them.   Note, that this is very much a subjective thing, and other people have very different noodle preferences than I do.

The noodles in the shio ramen seemed to be the same.  The broth had a strong chicken flavor, with also a strong sesame taste.  It was good, if a bit richer than many shio broths I have had, bordering on what would be considered almost like a tonkotsu somewhere else.   Again, the marinated mushrooms were really top notch, and the egg was excellent.

Overall, Kansui is a recommend.  It may be hard for some people to get there for lunch during the week.  It’s nice that they seem to consistently have a fully vegetarian option on the menu.  I definitely hope to return at some point to see what new special ramens they have.  Looking at older menus, there are some really interesting and tasty looking combinations, including some with duck.

Faux Mason Jar and Okonomiyaki

Faux Mason Jar and Okonomiyaki 

 

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