Posted by Foodie Buddha
on December 03, 2011
My last meal in Los Angeles was a lunch at Matsuhisa in Beverly Hills. Before I headed north to the bay of San Francisco, I wanted to sneak into this widely regarded sushi bar, the first jewel in the crown of famed sushimonger Nobu Matsuhisa. Nobuyuki-san, perhaps the first celebrity sushi chef, has an empire that stretches several continents and a multitude of restaurants. But it was this little spot on the edge of Beverly Hills where he first rose to worldwide acclaim.
Nowadays, Nobu-san no longer ambles behind the bar at Matsuhisa, instead leaving these day-to-day activities to people like chef Yoshi, a congenial and talented man who hails from Hiroshima’s countryside. With a lofty reputation, I am sad to say that my single meal at Matsuhisa, while completely pleasant, did not quite qualify amongst the best I’ve indulged in of this Japanese art form.
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Posted by Foodie Buddha
on November 26, 2011
ramen recipe adapted from David Chang’s Momofuku cookbook
This is part 2 of my Momofuku ramen guide. This post focuses almost exclusively on the cooking process, the ingredients, and the time management aspect to making this ramen, an easy to execute but time intensive dish. While I strongly suggest you check out part 1 of the ramen guide for the grocery list and tips and tricks, this is where you’ll find the real how-to.
I’ve assembled this recipe in a way that will allow you to cook everything over a two-day period. I’ve also timed it from a perspective that encourages oven optimization. Keep that in mind, as items like the taré can actually be made a few days in advance (it lasts 3 to 4 in the fridge) or it can be made the day of so long as you start it about 3-hours before service time.
I have also included a time estimate with each component – which for me – starts as soon as you begin to use the ingredients for the first step. These time estimates are just a way of me telling you how long it took us to do everything, so resting time, clean up time, and time away from the food is included in that number. You can do this by yourself no doubt, but a second in command is a big help (as well as a lot more fun – Thanks Papa Buddha!). If you want to view all the videos (they’re really awesome AND totally amazing!), check out the YouTube playlist. Meanwhile, all of my slightly less bad pictures are on Flickr!
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Posted by Foodie Buddha
on November 26, 2011
This is the complete guide to the ramen recipe from David Chang’s Momofuku cookbook. I’ve split this into a two-part series whereby this part gives you a little background on ramen and some notes and advice on how to best execute Chang’s version. Also included is a composite grocery list so though you don’t have to read through everything and total it up. Part two, which you can read here, is the step-by-step list which focuses more on the execution of each individual item and the time management part of this two-day (at a minimum) cooking endeavor. I hope you enjoy!
A Little on David Chang + Ramen + Momofuku
Ramen is a Japanese noodle soup more important to that culture than chicken noodle soup is to America’s culture. David Chang, who owns the ballyhooed Momofuku restaurant in New York, is the single biggest reason why ramen has transcended the confines of college dormitories onto the menus of many restaurants who would otherwise pass on this time consuming Japanese staple.
When Chang, along with the help of Peter Meehan, released the Momofuku cookbook in late 2009, [GOOOOO BLUE!!!!!!] it quickly became the IT cookbook of that season. So widespread was Chang’s influence that soon thereafter an entire website dedicated to executing the vast array of recipes went live.
It’s impossible to articulate a simple yet all encompassing definition of ramen. But, for brevity’s sake, just know that traditional ramen (not that cup noodle stuff from the $.99 store) is soup that usually utilizes a soy or miso based broth and includes noodles, meat, and fixings that one might find in and around the islands of Japan.
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Posted by Foodie Buddha
on November 18, 2011
It’s a safe bet that next time you sit down to a sushi dinner, tuna consumption will be imminent. Soon you will have to navigate words and phrases like toro, chu-toro, o-toro, maguro, akami, and more. On top of that, if you happen to find yourself in an upscale sushi restaurant, words like shiromaguro, honmaguro, kuromaguro, and more might find their way into your discussion.
Truth be told, despite tuna’s prevalence in the world of sushi, it seems “toro” is one of the most perplexing and nuanced items to ever hit the geta. [The geta is in fact the small wooden tray that sushi is served on top of.] Though there are other fish that this happens with, tuna is one of the rare sushi items where your order is determined not only by the type of tuna you are consuming, but where on the fish that piece of meat actually comes from. Beyond that, there are serious discussions going on regarding the sustainability of various tuna species, so let’s break it all down and make things nice and simple for you.
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Posted by Foodie Buddha
on September 06, 2011
Look at it … drool over it … want it. Stare at that tempura batter soaking up the ponzu … crave it. That, my friends in food, is one hell of a dish. Courtesy of Tomohiro Naito at his eponymous restaurant Tomo, lusciously cut pieces of black cod have been tempura fried and left to swim in a garlic ponzu sauce. Grated daikon and sliced scallions round out this tongue puckering example of umami. In a Japanese restaurant where dollars need to be watched with meticulous solicitude, you’ll probably assume the $8.00 price tag exists in err. Hurry now before Tomo-san realizes this gaff; this may be the most under valued dish in the entire city.
Tomo Japanese Restaurant Address & Information
3256 Cobb Pkwy Atlanta, GA 30339 // 770.690.0555 // website
Posted by Foodie Buddha
on August 17, 2011
I’ve said it before: Taka-san runs an awesome blog! He’s funny, straight up honest, and also a master of dropping knowledge. Yesterday, he ran an educational post on tekka-don, natto and a few other healthy Japanese classics (that’s his picture above).
He provides us with a brief history of natto (a fermented Japanese soybean), a visceral explanation, and a detailed break down of all the vitamins, basic nutritional benefits, minerals, and so forth. I must admit though, I think a good bit of the content was copied straight from the label! I love Taka’s broken English and much of it was notably well-written. Thankfully, chief sushi educator that he is, Taka dropped a distinctly classic note at the very end:
Nagaimo, I call Japanese Viagra. This is naturall, no side effect. Yu can cut it dices or grate. I use this for our okonomiyaki.
The aforementioned typos are simply just the result of Taka’s writing. Dude’s English is way better than anything I can ever hope for with my Japanese. Most importantly, Taka’s food and personality make his eponymous restaurant a win-win.
[via S&P]
Posted by Foodie Buddha
on July 15, 2011
Another day, another mini-food tour that is my burden. At least I had good company!
Lunch
Along with GI Joe, I took a Susie Washing Machine to lunch for her birthday. She’s works near Cloverleaf so we hit up YJ for some of their awesome tonkotsu ramen. My guests were thoroughly satiated, but my more discerning sensibilities got the better of me. For the first time in a while (I’ve been there more than most), I was pretty bummed. The broth still provided a silky, pork infused introduction, and the noodles were spot on, but the rest seemed like a regression concept. Once laden with delicious roast pork, foodies have been groveling at the reduction down to two pieces per order. You used to be able to order extra (for a surcharge) … not any more. The only other visitor was some shredded cabbage (think inside of a spring roll), which was layered beneath the pork. Still a fine slurping, this example seemed more like a dumbing down than anything else. Maybe it’s time to look elsewhere for my ramen cravings.
Yakitori Jinbei Restaurant Address & Information
2421 Cobb Parkway, Smyrna, GA 30080 // 770.818.9215 // website // menu
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Posted by Foodie Buddha
on September 15, 2010
Patrons of all sorts debate the value of a meal at MF Buckhead, Atlanta’s most shi-shi sushi spot. Together with MF Sushi Bar and MF Omakase Room, Chris Kinjo’s restaurants are the easiest way to have sushi burn a hole in your pocket. Though indulgent excess is on the decline, and Atlanta’s high-end dining scene is so thin that even Quinones is a once a week affair, elegant expense still has its place in our city.
For the past year and change, Kinjo has been utilizing his hidden room at the Buckhead outpost to serve some of the best sushi this city has seen in many a year. Up a single flight of stairs, tucked away in a serenely styled room is a Japanese speakeasy that should be on everyone’s list for special occasions. Believe you me, the MF Omakase Room is as good as it gets.
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Posted by Foodie Buddha
on June 29, 2010
Intown Atlanta has no shortage of burger joints and pizzerias. Consequently, it seems that this reality costs us the opportunity to enjoy true ethnic food, as framed by our natural ethnocentrism, without having to haul booty up Buford Highway. Enter Wasabi Grill, a new Japanese/Korean smörgåsbord in the Home Park section of The Westside. While it may not be the most authentic endeavor, Wasabi Grill, like Miso Izakaya and Hankook Taqueria, is an attempt to give urban Atlanta an alternative to the Americanized sushi bars and assimilated Chinese restaurants that most of us think about when the words “Eastern cuisine” are used.
Having replaced Mosaic Halal Café, you’ll find Wasabi Grill on 14th street just across from Jimmy John’s. Open just about a week and change, I strolled by a week ago yesterday for a little “Linner.” While there isn’t anything about the place that makes me think we’re about to witness a renaissance, it did okay given the circumstances.
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Posted by Foodie Buddha
on May 06, 2010
Since my introduction to Yakitori Jinbei in late 2009 (thanks Spark Plug), the restaurant has worked itself into my regular rotation. I’ve introduced several people to the joint, told countless others, and return whenever I get a hankering for some ramen. (occasional acts of indiscretion at Haru Ichiban notwithstanding).
Having successfully convinced many a foodie that I am not actually cuckoo for cocoa puffs, the newly minted Ramen Brigade set out late last week for a little Hi, Hello, and some much needed sustenance. Having grabbed Spark Plug and @NoKungFu in route, we met up with Dea (website) and Weigy (website) for some good ole fashion yakitori. Needless to say, I had no business at the table with people who might as well bleed Asiatic cuisine. Still, I managed to sneak a seat, and the Ramen Brigade was up and running.
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