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notes from the creator of ChefTaro.com
April 23, 2012
Take a look at this bowl of Ramen. Notice something you don't see every day on a bowl of Ramen noodles?
Yup, that's a raw egg!
This is the local Tonkotsu Shoyu Ramen of Tokushima, Japan (on Shikoku Island). And of course, there is a story behind this interesting tradition.
Tokushima apparently is home to one of the largest ham...
April 19, 2012
I recently visited a Ramen restaurant in Gardena (Mottainai) that specializes in Miso Ramens and ordered the Creamy Miso Ramen, completely not paying attention to the server's warning that the toppings on this particular Ramen were "unique." When the bowl of noodles came, I was in for a surprise.
(Mottainai's Creamy Miso...
April 11, 2012
According to a recent article in the Japan Times, the Health Ministry of Japan is currently considering a ban on the sales of raw beef liver as of June 2012. This new law was triggered by the unfortunate deaths of four people, who became ill after eating raw liver at a popular restaurant in Japan, last year.
Though measures must...
March 27, 2012
At a recent trip to one of the most popular Shabu Shabu restaurants in the Bay Area, I was compelled to try the "half-and-half" broth, which is half Traditional Konbu Dashi (kelp & water), and half Spicy Miso Broth.
(L) spicy miso broth, (R) traditional konbu broth
For you Shabu Shabu purists, I acknowledge that Shabu Shabu in Japan...
March 19, 2012
Shabu Shabu in LA is becoming huge. For those who are not familiar with this popular style of Japanese hot pot, you can get an overview here. But in a nutshell, it is the self-cooking of thinly sliced meats and various vegetables in a pot of boiling broth, using either Ponzu or Gomadare (sesame sauce) as a dipping sauce. It is...
