ramen and pickles

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

Monthly Archives: May 2014

Pernicious Pickle Review

I thought today I would review some cucumber pickles from the Pernicious Pickling company in Costa Mesa, CA.



I am going to compare these pickles with Golchin’s Persian style pickles (the Golchin pickles are actually made in India).    A comparison of what the different pickles look like is below.

We are comparing the sweet bread & butter pickles and the spicy habanero hotties.    Consistency and mouthfeel-wise, the Pernicious pickles are very soft, almost too soft as they have only a little crunchiness.    The bread & butter are very sweet, and sugar is listed as an ingredient.  They have a nice rich flavor, and you can get some of the bits of onion with is included.  They mustard and cumin give it overall an enjoyable taste.  The spicy pickles are certainly spicy.  They also have a nice subtle sweetness, probably from the garlic and the fact that apple cider vinegar is used for pickling these.  The bread and butter had a little crunch, but the spicy pickles had essentially none.  They were spicy, but I was able to comfortably eat a few with plain crackers; however, everyone’s tolerance varies and my spicy tolerance is probably pretty high.  Overall a tasty couple of pickles, although I think in the future I’d like to try some of their other offerings to see if I can find something with some more crunchiness.



If you are interested in Persian pickles, there is a nice discussion and comparison of a few kinds:  http://mypersiankitchen.com/persian-pickled-cucumbers/

The golchin Persian cucumber pickles are quite good, nice bit of crunchy snap to them compared to the Pernicious, even though I can tell they have been pickled for a while.   They have some subtle sweetness that comes from the garlic I presume.    I’ve you’ve gotten pickles at a falafel joint, you’ve probably had essentially the same thing.

Finally, I will leave you with some pickle duct tape, in case you need to tape your pickle jars together or something.  So keep on “dilling with it” as the tape says.






Rapid Ramen Cooker Review

Are you tired of waiting around for your water to boil so you can make some ramen?  Valuable minutes of your life when you could be working on your PhD thesis or writing code for you new app wasted?

The techno-utopian futurists know that innovation is solution to frustration and have a solution:

Over at Serious Eats, the Ramen Rater has a great review of this little reusable ramen pan you can buy ($6.99 at Amazon) for cooking ramen.  It uses half the water, so half the flavor packet (reducing sodium).



Sushi Sam’s Edomata, quick note

Sam’s in San Mateo is one of my favorite sushi restaurants around.   However, what I didn’t know is that they had really delicious desserts.  A lot of sushi places aren’t particularly known for their desserts, maybe you can get a couple scoops of green tea ice cream or some fruit slices at best.  However, Sam’s Edomata has a great pastry chef, a niece of Sam, who puts together the great desserts, many which rotate, so definitely ask what current desserts they have.

The sushi is really good, and since it is spring, kohada is on the specials menu board.  Last week, they also had a really good bonito which they paired some great yuzu flavoring.


Pickles and beer


I haven’t been writing much about pickles lately, but if anyone has any particular suggestions of pickles to try, please let me know in the comments.

On a recent visit to The Refuge in Menlo Park, my dinner was basically dill pickles with a side order of half a pastrami sandwich.  In this case they were paired with a good IPA.



At a visit to the Mikkeler Bar in San Francisco, I paired their very spicy giardiniera with their Tenderloin Pilsner, which I thought was a good combination.   As a side note, their giardiniera was quite good, the celery chunks gave it a nice flavor, and it was deliciously oily and peppery (both black pepper and chili flakes).  There were slices of bell peppers and hot peppers pickled too, but if I were making it I think I might leave them out.  The texture wasn’t as good as the crunchy veggies (cauliflower and carrots).  Overall delicious.



So this raises a question though, what is a good beer pairing with pickles?  I’m sure it depends on the pickles, but suppose we can go with standard dill cucumber pickles or sauerkraut.  Usually I tend to go with a pilsner or lighter IPA.  I don’t want anything sweet, and I also don’t want one of the very sour beers which are now quite popular (sour on top of sour would not be good).

This page on the Wegmans website has a nice table of beer pairings, going over many types of beers.   It might make a nice printable info graphic.  However, they suggest a hefeweizen for pickles.  That sounds less than ideal to me.   There are some discussions of pairing craft beers with artisanal pickles, in this news article and on this craft beer site.   Since pickles and beer are both fermented foods, they can have a lot in common.   The craft beer site seems to go a bit overboard, but the news article seems more reasonable, and the Amer-Asian siblings making/selling pickles warms my heart.  There seems to be some reinforcement of an IPA, lager, or pilsner for pickles.

Does anyone have any thoughts?



Ahi Poké

Poke is the Hawaiian version of sashimi/ceviche.  The ancient Hawaiians ate flavored raw ahi tuna in the past, but the current version also draws heavily from the Japanese (sashimi) and Iberian roots of its immigrants as well as recently on Korean influences.  The accent aigu in the title is my own addition to clarify pronunciation, although I have sometimes seen it written that way on menus, particularly some places on the mainland that serve it.

Poke is basically chopped fish (usually ahi, yellowfin tuna), sesame oil, soy sauce, seaweed, raw onion, and a little chili pepper.  There are then infinite variations on that theme.  Current versions can include wasabi and kimchi, for some added flavor and variation.  There can be more or less shoyu (soy), different amounts/types of seaweed (limu is the standard), and even bits of roasted nuts (inamona), which you might not recognize as such because they have been pulped.  Octopus is probably the second most commonly used fish.   Maybe because a lot of the little shops that sell it in Hawai’i were run by Japanese families, the octopus is often written as “tako”, the Japanese name.  The Hawaiian name is “he’e”.

Where do you get poke?  Hawaiian/Polynesian themed restaurants on the mainland often serve it.  Some Japanese restaurants on the west coast serve it, as many Japanese families emigrated to California from Hawaii.  In Hawai’i, most resorts will have it on the appetizer menu, where they serve a fairly archetypal version of ahi poke.  However, if you want the ‘real’ stuff you need to go to a Hawaiian deli counter.  It’s served a bit like potato salad or something on the mainland (although they have plenty of potato salad in Hawaii too).  It’s everywhere, from Safeway to Costco.  However, I think some of the best places are the small, old school markets, usually which have a Japanese name to the store, as Japanese families often worked as shopkeepers during the plantation periods in Hawaiian history.

I’m going to run down a few of the good spots to get poke on Kaua’i.  I like to eat mine with some seaweed salad or cucumber salad (there are many Hawaiian variations on japanese sunomono).

Fish Express in Lihue is a great place.  It’s a fish shop, but it attracts a busy crowd for lunch, as they do grilled fish plate lunches (really quite delicious!).  Parking can be a bit difficult, and it’s busy, but the fish is excellent.  They serve a range of delicious poke types.



In Kapa’a, on the East Side, there is a nice little market, the Pono Market which has some great poke as well.  I forgot to take pictures, but it was good.

Down on the south of Kaua’i, in Waimea, there is the Ishihara Market, and old school grocery store with a big deli counter and wide range of poke, along with prepared salads and the like.  They had a few kinds of poke (only one ahi and the mussels made it in the picture, but we had a few kinds of tuna), and I liked the ahi kinds I tried quite a bit.  The mussel poke was not as appealing, but maybe because I was already full of delicious shave ice.


So overall, some of the places to get poke in Kaua’i.  It’s yummy.  The tuna has a nice fatty umami richness, but it is also fresh and light at the same time.   The seasonings add a range of flavors.

As a side note, there is some belief that perhaps Hawaiian/Polynesian Poke influenced the development of ceviche in Peru through the very early days of trade in the Pacific, which led (through Spanish colonial influence) to ceviche in Mexico.  Despite the ubiquity of ceviche on Mexican menus, it is a relatively recent development in food history there, and seems to definitely have been brought from South America (Peru/Ecuador).





Hamura Saimin



Saimin is a true Hawaiian original, a wonderful syncretism of flavors, which has roots in many different food cultures. I’m going to plagiarize the Wikipedia description of its origin:

Saimin is a compound of two Chinese words 細麵: 細 (xì/sai), meaning thin, and 麵 (miàn/min), meaning noodle. Saimin is recognized as a traditional state dish in Hawaii, taking into consideration the various historic and cultural significances of its creation. The dish is composed of elements taken from each of the original sugarcane and pineapple plantation laborer ethnicities of the early 20th century: Chinese, Filipino, Japanese, Korean, Hawaiian, Portuguese.  As plantation laborers returned from the fields communal meals were informally prepared. It is believed that in some occasions a Filipino family may have had extra green onions growing in their yard, the Portuguese some sausage, the Hawaiian a couple of extra eggs, and the Korean some cabbage left over from making kimchi. At this point they would all throw their ingredients into the pot and share. It may be through these communal meals that saimin was born.

I’m going to roughly classify it as a kind of ramen, because it is sort of similar.  Saimin is so emblematic of Hawaii, that it is even served in many McDonald’s on the islands (it’s actually not bad).

Hamura’s Saimin in downtown Lihue on Kaua’i is one of the first places I ever had saimin, and I haven’t been back for about 10 years, so it was nice to visit recently.  It seems like nothing has changed in that time.  It’s a great lunch spot.  It’s sort of the Kaua’i equivalent to a diner which has been around forever.  It recently was honored in 2006 as a James Beard Foundation Classic.   That article is definitely worth a read, as it summarizes the charm of the place. Here’s an excerpt:

When asked if he knew that Hamura’s Saimin Stand would receive this national recognition, Nick Barcial, a fourth-generation owner stirring batter and beating egg whites for Hamura’s famous lilikoi chiffon pie, shrugged and smiled. He had heard something about it, he said, and knew foundation representatives had called repeatedly. But everyone had been too busy to talk with them.  “Any type of award, we’re surprised,” said the 27-year-old Barcial, who makes 50 chiffon pies a day and still can’t keep up with demand. “We’re just a small operation; we don’t do anything too fancy. Even when the foundation offered a free round-trip ticket to New York — something it never gives honorees — Barcial said he wasn’t sure if anyone from the family would be able to go to the event, where a publicity blitz would likely follow a standing ovation from 1,600 top chefs. “We’re kind of busy and kind of short-staffed,” he said.

So on to the food.  They sell several different versions.  There is the basic broth and noodles, with the green onions, chopped kamaboko (pink and white Japanese fish cake) and chopped ham.  You can get char siu pork and wontons on it too.  It’s delicious, warm and filling.   They have tons of different sauces on the table (shoyu, hot mustard, hot oil, etc.).  I like mine with a dab of hot mustard dissolved in a little shoyu (soy sauce).    The other items such as the skewers are really delicious too.  The passion fruit (lilikoi) chiffon pie mentioned in the news article above is also quite good.



Definitely an institution and worth a visit.








Ramen Seas Update

It has been a while since I have visited Ramen Seas in Sunnyvale.

They have changed the menu a bit.   They have removed the shio and shoyu ramen and replaced it with some tonkotsu broth based ramen.   They also have an “everything” ramen, which means they put all the toppings on it, I guess including pork and seafood.  I didn’t get that, as it sounded too much like throwing in the kitchen sink, which often takes away from the experience.

Ramen Seas Menu


This time we got the #1 clam ramen (again) and the #3 tonkotsu ramen, although with some of their delicious yaki onigiri. The soup was very good.  Although the clam ramen lists a tonkotsu based broth, it was different from the broth for the straight tonkotsu ramen.  The clam soup broth was more delicate with more of a seafood flavor. The tonkotsu broth was extremely rich and creamy with great sweetness.  The noodles were a tiny bit thicker than is my absolute preference, but that is just my preference. The toppings were good. We had to pay extra for an egg in the clam ramen, which was more cooked than I like (it was not fully hard boiled, but the yolk was not soft), but marinated to a nice color.   The kikurage was particularly flavorful with a nice texture. The pork slices in the tonkotsu ramen had a great texture, although the broth itself was so rich that I thought it made the chashu seem a bit bland by comparison.  I would have liked them to stand out a bit more. The rest of the veggie toppings were good. The clams were nice.  Although, the clam ramen did also include some scallops, which I don’t know was intentional or just part of some general disorganization the evening I was there.

IMG_4060 IMG_4059


The yakionigiri were delicious.  We got the takana and umeboshi (pickled plum).  There was a little piece of each respective type pickle on the side of the plate, which we took to indicate the respective filling, however it was the reverse of what was inside the rice ball.  Again, part of what seemed like disorganization.  You can see in the picture that the rice ball with the little bit of red umeboshi next to the takuan pickle slices was actually the rice ball with the takana (pickled mustard greens) inside.  Note the katsuobushi shavings, which were moving prettily in the heat and steam from the hot rice balls.

Overall, the food was excellent.  The service was friendly.  However, it did seem a bit disorganized.  When we were seated at our table there was only one serving place (chopsticks and napkin), so I asked the waitress for another one.  She never brought it.  When we were served the yakinonigiri, I asked the waiter for chopsticks as well.  He also immediately seemed to forget and I sat for quite a while looking at my delicious hot rice balls, as he went about doing other tasks, taking orders, etc. until I could finally get his attention again and ask for some utensils.  Asking three times for utensils so you can eat your meal is a bit frustrating, and as mentioned in the food section.  It did seem a bit disorganized.

Another thing to note is that there is a strong seafood smell when you first enter.  It’s not entirely pleasant as you first walk inside.  Ramen places are often steamy, particularly little hole in the wall places in Japan.  During the cold winter, you walk into a place, steamy and hot and it can be actually pretty nice.  However, in this case in a restaurant in downtown Sunnyvale it’s not really pleasant.  A ramen place has huge pots of broth steaming away, and in this case they are using lots of fish bits, so the smell is understandable but something to be prepared for when you enter.

Very good soup…