Day 7: Fukuoka Tonkotsu Ramen

Since the day his friend brough back a package of  not-so-instant Tonkotsu Ramen from his hometown of Kyushu, my fiancee's been raving about it; while the boxed version was amazing, the real thing was even better. Perfectly al dente noodles, thinly sliced pork, and soup deeply flavored with the oils from the meat filled my bowl at this tiny ramen spot that seemed to be frequented by mostly blue collar workers. Bonus: extra noodles were free of charge!

Day 4: Fisherman's Ramen at Okiemonmaru

Rumor has it that in any given seaside city, the best places to eat are where the fisherman have lunch. After visiting Okiemonmaru in Chigasaki, I can wholeheartedly vouch for that. The lack of odor despite the buckets of freshly caught fish outside the door suggested that the new arrivals would be gone before sundown.

The seafarers who just returned, however, were not responsible for the quick turnover. They sat at the long wooden tables slurping up ramen with such gusto that I knew I was in for something special. I was right. The shoyu ramen, which is ramen in a soy sauce based broth, was incredible. The pork was tender and juicy, the noodles were just right, and it was brought to the table piping hot (shamefully, many ramen restaurants in New York serve theirs lukewarm).  The most amazing part is that the broth had depth without being salty; this was the first time I'd eaten ramen that didn't make me want to down a gallon of water an hour later.

I've never been too keen on shoyu ramen, but thanks to Okiemonmaru it's on the top of my "must eat" list next time I visit Chigasaki. Who knew that you could find some of the best shoyu ramen south of Tokyo at a fish restaurant? Only in Japan! :-)

Ramen: more than just cup noodles

Authentic Tonkotsu Ramen in NYC

Just as pizza came to America from Italy, the ramen noodle came to Japan from China. Rather than destroying their import the way Americans did to pizza (ie, Dominos ), however, the Japanese perfected it. If you've ever seen the film Tampopo, (a must see for any foodie), you know that doing so is a daunting task for any chef. The texture of the noodles, the tenderness of the meat, the depth of the broth...each component is a crucial element to this delicate everyday dish. And given the ramen craze that has swept NYC over the past few years, it seems like Americans have begun to get just how meticulous it is to prepare. The two hour wait at Ippudo and Totto Ramen are evidence. In Japan, however, there are just as many ramen stalls as there are pizzerias here, and the average patron would balk at paying upwards of $10 per bowl.  Perhaps this has to do with the fact that their instant ramen from Japan, if prepared correctly, can be incredibly delicious; the packaged ramen found on American supermarket shelves just doesn't compare.  I was lucky enough to discover this when my boyfriend and I received a box of Hakata ramen Daruma from a friend who was visiting from Japan. 

Hakata Ramen Daruma

Hakata is a type of ramen which hails from north Kyushu and uses broth extracted from tonkotsu, or pork bone. It has a creamy consistency and deep pork flavor as a result of boiling pork bones, fat, and collagen over high heat for many hours. The box of Daruma ramen claims that combining the ingredients within will result in an authentic, slow cooked flavor.  If you follow the instructions carefully, as we did, you will indeed have yourself some amazing ramen.

According to my fiancee, who shares the same birthplace as this type of ramen, "It tastes like Japan!" 

Our finished Hakata ramen, with pork and seaweed

The number one secret, which should be followed every time when preparing any type of ramen (including Nissin top ramen), is to boil the noodles separately from broth. The main reason for this is because when you cook the noodles, the preservatives from the package escape into the water. It's best not to combine this water with the broth. Also, don't overcook; al dente is best.  When the noodles are done, remove from the water, let cool for a few minutes, and add to broth. Add scallion, egg, seaweed, and/or very thinly sliced pork as desired.  

Next time, we added egg (tamago), cabbage, and scallion!