Archive for the ‘Japanese’ Category

Fermentation: Science Meets Food in the NYT!

So I happen to grab a copy of the NYT yesterday on campus knowing that Wednesdays are the best days because of the dining section.  Behold, this is what I saw:

Amazing photo from the New York Times

Someone who’s not so microbially inclined might look at it and say ‘Ew, what is that? Why are they showing bacteria in the Dining section??’  I, who happens to be taking a microbiology lab course right now, look at it and say ‘Wow what awesome bacteria! Fermenters?’ and would want to do some CHEST (color, height, edge, size, texture) descriptions of those babies and do some re-streaks to get some pure culture plates.  I brought the article in to lab today to show to Barb, the nicest lab instructor ever, and she loved it.  I mean really, how could you not?

As if it couldn’t get any better, the article is about Sandor Katz who is somewhat of a fermentation guru who is checking out fermented goods at David Chang’s Momofuku’s Noodle Bar!  *dies* I have yet to go to any of the Momofuku establishments but they are definitely on my bucket list!  The talk of the fermented goods makes me hungry: kimchi (dur) and pistachio miso.  The R&D kitchen sounds like a foodie scientist’s dream!

The article takes and interesting twist revealing that Mr. Katz is HIV positive.  He states it’s possible that harnessing the probiotic goodness of fermented foods could be contributing to reducing side effects of meds.

I just had to share the excitement that I felt when this interaction between food and science (that also happens to be very applicable to my life right now) was featured in the dining section!  Not sure about you, but it makes me want to go eat some kimchi…

Real Ramen!

My first bowl of real ramen! I didn’t think it would be in Hawai’i but life is full of surprises.

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Some co-workers took me here for lunch at McCully shopping center. The restaurant was not clearly labeled but I think it might have been called Kyoto Ramen? They had a pantan broth made of pork and chicken and had house made chashu which is marinated, tender pork slices garnishing the soup and noodles. A bowl was about $10 with and additional $1 if you wanted it spicy, which of course I had. The noodles were think and chewy but not too hard and they also were house made. It was definitely everything I had expected and more. A hearty bowl of rich soup with chashu and noodles… they were meant to be together. I’ve always been a broth drinker when it came to soups and never more so than this bowl of ramen. For most of my life ramen was that instant msg-ified meal that tasted awesome while eating it but makes you feel like crap afterward. Now with the real thing, ramen is satisfying before during and after.

Kyoto Ramen: ~ ~ ~ ~ ~ 5 super yummy noodles!