Eating your way through Japan – a photo gallery

by Jeremy Kressmann on

The phrase “Japanese food” has a fairly standard meaning in the United States, conjuring images of sushi, instant noodles, seafood and teriyaki chicken. But as I discovered during my recent trip to Japan, the cuisine is far more diverse, delicious and surprising than I could have ever imagined.

Over the course of his trip, this intrepid Gadling blogger left no culinary stone unturned and no meal uneaten. Not only did I taste some of the freshest sushi and most savory ramen, I also ate some of the tastiest French creme puffs and the most tender Italian spaghetti. Let’s also not forget the many slimy, tentacled, raw and downright horrific things I ate too, which I’ve included as well for your viewing pleasure.

A special thanks to Gadling blogger Matthew Firestone for serving as my Japanese translator and food guide for this post. Don’t let him in front of a menu after he’s had a few cocktails!

%Gallery-23537%

Big in Japan: Japan’s top ramen shop opens up NYC branch

by Matthew Firestone on

If you’re a fan of Japanese soul food, namely the heaven-sent goodness that is ramen, and you happen to live in the New York City area, boy do we have some good news for you!

There is no shortage of truly gourmet ramen in Tokyo, though few bowls can compete with Ippudo (?????), which is widely regarded as one of the country’s best noodles shops. Originating in the city of Hakata (????) on the island of Kyushu, Ippudo pays homage to its roots by serving up some of the best damn Hakata-style ramen on the planet.

Hakata ramen is distinguished by its rich and milky pork-bone broth, thin noodles and unique toppings such as pickled ginger, crushed sesame and pickled greens. However, Ippudo expands on this traditional recipe by adding fiery Tokyo-style red miso, savory black sesame oil and a wide range of toppings such as soft-boiled eggs and thick sheets of nori.

And now, if you happen to be a New Yorker in need of some serious ramen, all you need to do is head to the brand-new Ippudo NY, located at 65 4th Avenue in downtown Manhattan.
Although ramen has always been regarded as something of a blue-collar staple in Japan, Ippudo was one of first major commercial enterprises to vault this hearty dish to truly gourmet levels. The story of Ippudo is really the story of Shigemi Kawahara, who is widely regarded in Japan as the ‘King of Ramen.’ After launching his first ramen restaurant in 1985, Kawahara went on to open up a total of 34 shops throughout the country, and is currently aiming to bring his epicurean noodles to the international stage.

According to Kawahara: “The restaurant is the stage and the business is the art. We are not just making ramen, but creating and instilling a feeling of gratitude. My ambition is to have Japanese ramen take root around the world.”

Kawahara is credited with several ramen innovations, most notably the incredibly refined texture of his handmade noodles, which are made from several different types of blended flour. The ramen master also builds his soup stock from no less than three individually blended mixes, and is extremely proud of his roast pork, which is slow-cooked in a closely-guarded secret sauce. And finally, Kawahara is regarded as the first chef to use color designation (red and white) as a way of defining his signature miso-based ramen soups.

With a history dating back over 300 years, ramen noodles have undergone an incredible transformation from their humble origins as Chinese-inspired fast food. And, needless to say, true ramen is nothing like the Styrofoam-packaged Cup o’Noodles that are something of a staple amongst American college students. With that said, if you’re still unconvinced that ramen noodles can be as gourmet as a finely aged cheese or a hand-plucked wild mushroom, head to Ippudo NY and see what you’ve been missing.

Ippudo NY is located on 4th Ave between East 9th and 10th Streets, and is open daily for lunch and dinner. For more information, check out www.ippudo.com/ny.

Big in Japan: Zen and the art of ramen appreciation

by Matthew Firestone on

I love ramen…

For some, it’s the marbled fat and delicate color of farm-raised Kobe beef. For others, it’s the delicate flesh and buttery taste of wild salmon.

For me however, it’s got to be ramen, Nature’s most perfect food.

Although I’ve spent several years living in Tokyo, for some strange reason I never had the privilege of dining at Ippudo (?????), a world famous chain of ramen noodle shops.

Originating in the city of Hakata (????) on the island of Kyushu, Ippudo pays homage to its roots by serving up some of the best damn Hakata-style ramen on the planet.

Hakata ramen is distinguished by its rich and milky pork-bone broth, thin noodles and unique toppings such as pickled ginger, crushed sesame and pickled greens.

So how good is Ippudo you ask?

Put it this way – one doesn’t merely jump right into a bowl of Ippudo’s signature Hakata ramen.

On the contrary, it must first appreciated and respected before even a single slurp of soup and noodle can be savored.

So, without further adieu, I present to you today Zen and the art of ramen appreciation.

Upon arriving at the table, don’t lose face in front of the chef by diving into the bowl like an uncouth barbarian.

Instead, take a moment to appreciate the immaculate presentation, the intoxicating aroma and the beauty of the meal before you.

Ippudo ramen is best served up with a dollop of fiery red miso paste and a squirt of black sesame oil.

However, don’t let these culinary flourishes distract you from the heart and soul of the meal, namely the honorable pig that gave up its life for your dining pleasure.

Indeed, the fat from the humble pig comprises much of the bulk of the broth, while cuts of tenderloin float delicately on the surface like sakura petals on a still pond.

Next, use your chopsticks in a precise and exacting manner to explore the delicate coil of noodles that lie in waiting beneath the surface of the broth.

At Ippudo, these handmade noodles are thin yet resilient, and are expertly crafted to capture globules of rich fat and flavorful broth.

By this point, your mouth is salivating and your stomach is growling, so give a polite bow to the chef and say a small prayer for the pig.

Now that the appropriate amount of respect has been given, dive right into what will most likely be the most heavenly bowl of ramen you’ve ever tasted.

And of course, don’t forget to slurp your noodles – not only is it polite, but it also enhances the flavor!

Ippudo has several locations in Tokyo, though I tend to frequent the one on Meiji-dori in Hiroo-go-chome. If you happen to see a fellow gaijin noodle lover there, be sure to say hi.

** Special thanks to my fellow diner and all-around partner in crime, Will-san, who understands whole-heartedly that no two bowls of ramen are ever created equal **

Big in Japan: The search for the perfect bowl of ramen continues

by Matthew Firestone on

Today, Big in Japan brings you an update on one noodle lover’s countrywide search for Japan’s most perfect bowl of ramen.

I love ramen.

For some, it’s the rich color and briny pop of beluga caviar. For others, it’s the pink tint and soft flesh of fatty tuna belly.

For me, it’s got to be ramen, Nature’s most perfect food.

Since first coming to Japan several years ago, I have been engaged in a tireless quest to find the most perfect bowl of ramen. Like finely aged wine, matured cheese or sun-ripened fruit, good ramen must be appreciated, savored and at all times revered.

Last month, I wrote about the spicy ramen bowl at Two Guy’s Ramen, a neighborhood landmark here in the Nakameguro ward of Tokyo. Although I was quick to grant the title of ‘Most Perfect Bowl of Ramen,’ I may have found a worthy competitor.

For your visual consumption, I will now introduce you to the black sesame ramen bowl (kuroi-goma-ramen; ???????????????????) at Chiyomatsu (????), a small noodle shop just around the corner from Hachiko Plaza in the Shibuya district of Tokyo.

As a self-professed ramen aficionado, there are number of striking features about his particular bowl of ramen.

For starters, admire for a moment the rich ebony hue of the soup broth. Like the addition of squid ink to handmade Italian fettuccine, the black sesame paste is the soaring crescendo in this masterful culinary symphony.

When your spoon first breaks through the surface layer of pork fat, the black sesame paste begins to swirl through the broth like a seething black hole. This awakens the rich aroma of toasted sesame, which merges effortlessly with the heady aromas of miso and soup stock.

And the taste – oh lordy!

Like a heroin junky indulging in a back alley fix, the eyes dilate and the blood starts to flow the moment this sodium-fueled concoction races across your tongue. Health food it ain’t, but few calorie-packed meals comfort the mind and sooth the body quite like this feat of ramen engineering.

Of course, perfection is all in the details, which is why the black sesame ramen bowl at Chiyomatsu is nothing short of a masterpiece.

Like the wood trim on a fine automobile or the sparkling bracelet on a runway model, the latest subject of my affection is all about the accessories. From the addition of the finely shredded saffron and fresh sheets of pressed seaweed to the perfectly soft-boiled egg and cubed pork chuck, this particularly bowl of ramen is just as fashionable as it is delicious.

Chiyomatsu – I salute you. Although my quest for the most perfect bowl of ramen is far from over, the bar has been raised, and my hunger quenched (for the time being).

For more on Nature’s most perfect of foods, check out An Ode to Ramen, a four-part series on the history and culture of this heaven-sent dish.

Bon appetite!

Big in Japan: The Most Perfect Bowl of Ramen

by Matthew Firestone on

Today, ‘Big in Japan’ brings you an update on one noodle lover’s countrywide search for Japan’s most perfect bowl of ramen.

I love ramen.

For some, it’s the heady aroma and subtle flavor of wild mushrooms. For others, it’s the enticing sizzle and juicy goodness of a rack of lamb.

For me, it’s gotta be ramen – Nature’s most perfect food.

Since first coming to Japan several years ago, I have been engaged in a tireless quest to find the most perfect bowl of ramen. Like finely aged wine, matured cheese or sun-ripened fruit, good ramen must be appreciated, savored and at all times revered.

Of course, no two bowls of ramen are created equal. From the consistency and flavor of the broth to the texture and style of the noodles, clearly a bowl of ramen is greater than the sum of its parts. But fear not – though the road has been long, I may have finally found the perfect bowl of ramen.

Allow me to introduce you to the newfound subject of my affection, the spicy ramen bowl at Two Guy’s Ramen, a neighborhood landmark here in the Nakameguro ward of Tokyo.

To the untrained eye, the spicy ramen bowl at Two Guy’s Ramen looks like any other bowl of noodles you might come across here in Japan. With that said, let’s dissect the various elements that make this particular bowl of ramen such a superior snack.

For starters, let’s inspect the broth.

Note the rich hues resulting from the flawless blend of miso paste, soup stock and spicy sesame oil. Fix your eye on the perfectly chopped scallions floating effortlessly on the globules of rich, salty pork fat.

Next, check out the noodles.

Note the dense mass of curled egg noodles hiding beneath the toppings, waiting to be discovered by probing chopsticks. Fix your eyes on the perfect ratio of soup to noodles, which ensures balance and consistency in every slurp.

Finally, appreciate the chosen toppings.

Note the plumpness of the yellow kernels of corn, the translucent goodness of the bean sprouts and the zesty freshness of the spring onions. Admire the immaculate slice of slow-roasted pork, which hovers above the noodles with zen-like grace.

Although a picture speaks a thousand words, in this case I am at a loss to describe the medley of flavors that dart across your tongue with each slurp of this delectable dish. The richness of the miso mellows the burn of the spicy oil while the zest of the spring onions awakens the starches of the noodles.

With every bite, the stomach screams out for more while the head spins in a MSG-fueled orgy of delight…

Two Guy’s Ramen – I salute you. Although my quest for the most perfect bowl of ramen is far from over, the bar has been raised, and my hunger has been vanquished (at least for the time being).

For more on Nature’s most perfect of foods, check out An Ode to Ramen, a four-part series on the history and culture of this heaven-sent dish.

** This article is dedicated to Will-san, my long absent partner in crime. May our future hold within it more drunken afternoon trips to the Mecca that is Two Guy’s Ramen. **