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food.","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a-400x266.jpg","width":400,"height":266,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a-800x533.jpg","width":800,"height":533,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a-768x511.jpg","width":768,"height":511,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a-1440x959.jpg","width":1440,"height":959,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a-1920x1279.jpg","width":1920,"height":1279,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a-1180x786.jpg","width":1180,"height":786,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a-960x639.jpg","width":960,"height":639,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-50":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen_enl-eae86c27bcc10a07b69a60cf0100a60322c9318a.jpg","width":2000,"height":1332}},"fetchFailed":false,"isLoading":false},"bayareabites_107859":{"type":"attachments","id":"bayareabites_107859","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"107859","found":true},"title":"Itani_miso-1920","publishDate":1458603747,"status":"inherit","parent":0,"modified":1458603893,"caption":"Miso 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Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"},"trevorfelch":{"type":"authors","id":"11338","meta":{"index":"authors_1591205172","id":"11338","found":true},"name":"Trevor Felch","firstName":"Trevor","lastName":"Felch","slug":"trevorfelch","email":"trevor.felch@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!\u003c/p>","avatar":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Trevor Felch | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/trevorfelch"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_119400":{"type":"posts","id":"bayareabites_119400","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119400","score":null,"sort":[1501212286000]},"guestAuthors":[],"slug":"an-invitation-to-slurp-famous-japanese-ramen-empire-ippudo-to-open-in-berkeley-on-july-28","title":"An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28","publishDate":1501212286,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\u003c/em>\u003c/p>\n\u003cp>Signs all over the handsome new space, with a golden-hued, wood-centric dining room and a gleaming stainless-steel kitchen with steam rising in various sections, have “zuzutto” written on them: slurp noisily. Say the word out loud: zuzutto! It’s onomatopoeic, and while Americans have a hard time with the concept, slurping one’s ramen actually helps increase one’s enjoyment of it, dispersing the aromatics into the nether reaches of the palate and up into the retronasal canal.\u003c/p>\n\u003cfigure id=\"attachment_119426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg\" alt=\"The Ippudo dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Ippudo dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Let’s cut to the chase: It’s worth it.\u003c/strong> Vow to yourself in advance not to complain about the long lines you’ll inevitably encounter, because waiting for ramen this good is a small price to pay for such game-changing deliciousness. Call it a gift, even, an opportunity to anticipate pleasure. Ippudo, the Japanese ramen chain founded by ramen master Shigemi Kawahara in Fukuoka in 1985, has not been diluted by its expansion throughout Asia, then into New York, London, Australia, and now Berkeley (soon to be followed by San Francisco). That’s partly because the restaurant’s vision has remained consistent: Keep changing to remain unchanged. And because the noodles and the pork broth that form the heart of these steaming bowls are made every day on site.\u003c/p>\n\u003cfigure id=\"attachment_119409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg\" alt=\"Ippudo's akamaru modern ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's akamaru modern ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most stereotypical American view of homemade pasta might be the image of an Italian grandmother bearing all her weight on a wooden roller, working the dough that will become any number of possible pasta shapes. But homemade pasta in Ippudo’s ramen state of mind is higher-tech. A giant machine in the back room holds a roll of dough in one long, flat sheet, tidy as new roll of paper towels, just mixed by an adjacent large machine. With the flip of a switch, the dough rolls out and is cut, then calibrated by hand-measuring. Once the machine is properly set, the ramen maker scoops up each batch (enough for a big bowl), then gently folds it and lays it out to dry in a little nest-like bunch, serving by serving. Where Italian pasta-making is a flexible art, ramen making of this variety is a precision skill.\u003c/p>\n\u003cp>https://youtu.be/8ojuHdFFI80\u003c/p>\n\u003cfigure id=\"attachment_119422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles.jpg\" alt=\"Ippudo's fresh-made noodles\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's fresh-made noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As important as the noodles are to the ramen equation, even more important is the broth, and I would argue that Ippudo’s approach to broth is what gives it a leg up on any competition I’ve tried, including the wonderful Ramen Shop, which has a more local-seasonal approach and is admittedly more creative. Ippudo is going more for a carrying out of longstanding tradition than a reinvention of the wheel. Big buckets of pork bones are dropped into pots of boiling water nearly three feet tall and kept on simmer for more than 20 hours. The style of ramen you order depends on how much lard is added back in to the finished dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"119411,119410\"]\u003c/p>\n\u003cp>https://youtu.be/wRKIGOMaFO4\u003c/p>\n\u003cp>\u003cstrong>Ippudo’s three basic styles of broth are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>shiromaru: long-simmered tonkatsu (pork) broth with their signature dashi\u003c/li>\n\u003cli>akamaru modern: the above tonkatsu broth with secret “umami dama” miso paste to richen it\u003c/li>\n\u003cli>karaka spicy: tonkatsu broth with a blend of chiles and other secret spices\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_119491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg\" alt=\"Karaka Spicy Ramen at Ippudo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Karaka Spicy Ramen at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you choose your soup style, you then decide how firm you’d like your noodles. “Yawa” is soft and “kata” is al dente (to borrow an Italian term), and “badi” means very, so “bari yawa” is very soft and “bari gata” is very firm. All of these fine gradations, which are discernable on the palate, are the result of just a few-second shift in cooking time, the entire range of styles cooked for between 20 and 40 seconds.\u003c/p>\n\u003cfigure id=\"attachment_119435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg\" alt=\"The noodles are cooked in individual strainers to control portion size and firmness.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles are cooked in individual strainers to control portion size and firmness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ippudo’s staff has come to know their ramen ways as “intentional” (intentionality being a value) ameliorating any concerns I had about the large chain-ness of this business. If American businesses had more intentionality in their basic endeavors, then our chains would likely be of much higher quality, too. The approach is quite poetic, in my estimation.\u003c/p>\n\u003cfigure id=\"attachment_119472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-change.jpg\" alt=\"Ippudo's Principle: Keep changing to remain unchanged.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's Principle: Keep changing to remain unchanged. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-staff-team.jpg\" alt=\"Ippudo's server team\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's server team \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each bowl is then topped with a whole soft-boiled, seasoned egg, scallions and marinated wood ear mushrooms. Simple perfection.\u003c/p>\n\u003cfigure id=\"attachment_119476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/serve-egg-toppings.jpg\" alt=\"Ramen ready to be served\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ramen ready to be served \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And let’s not forget about the appetizers. We sampled the legendary pork buns, which were also profound in their simplicity: just pork belly, mayonnaise and a leaf of iceberg lettuce. The fried eggplant buns were just as good, and the fried chicken will, mark my word, become a Berkeley legend in no time. Crisp cucumber slices in sesame sauce punctuate the rich pork fat throughout the meal.\u003c/p>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"119438,119445,119441,119442,119437\"]\u003c/ul>\n\u003cp>Ippudo has a sake philosophy, too: rice + wheat = harmony, the opposite of our paleo-leaning trends in the U.S. Taste for yourself. Choose one of four sake styles: mild and gentle, fragrant and luxurious, clean and crisp, or classic and aged, and pair with the various ramen choices. As a standalone drink, I tend to prefer the aged sakes that are more toasty and wood-framed than sweet (like the Daishichi Kimoto Honjozo), but with the spicy broth I think the fruit- and floral-toned Nanbu Bijin Tokubetsu Junmai works best, as it offers the ballast of elegant sweetness, much in the way a Riesling pairs well with spicy Thai food.\u003c/p>\n\u003cfigure id=\"attachment_119407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sake.jpg\" alt=\"Sake at Ippudo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sake at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two parting pieces of information: Yes, the kitchen uses MSG. Go with it. And don’t over-order, as there are no to-go boxes.\u003c/p>\n\u003cp>\u003cstrong>See you in line at Ippudo!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_119414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-exterior.jpg\" alt=\"Ippudo exterior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ippudo-us.com/\">\u003cstrong>Ippudo\u003c/strong>\u003c/a>\u003cbr>\n2015 Shattuck Ave. [\u003ca href=\"https://goo.gl/DhsMrU\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 666-8807\u003cbr>\nHours: Mon-Thu, 11am-11pm; Fri-Sat, 11am-midnight; Sun, 11am-10pm\u003cbr>\nPrice Range: $-$$ ($14-$20 ramen)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IppudoUS\">@IppudoUS\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ippudo_us\">@ippudo_us\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ippudous/\">@ippudous\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\r\n","status":"publish","parent":0,"modified":1501604704,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1094},"headData":{"title":"An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28 | KQED","description":"Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28","datePublished":"2017-07-28T03:24:46.000Z","dateModified":"2017-08-01T16:25:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119400 https://ww2.kqed.org/bayareabites/?p=119400","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/27/an-invitation-to-slurp-famous-japanese-ramen-empire-ippudo-to-open-in-berkeley-on-july-28/","disqusTitle":"An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28","videoEmbed":"https://youtu.be/SgrmOLKPlcw","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/119400/an-invitation-to-slurp-famous-japanese-ramen-empire-ippudo-to-open-in-berkeley-on-july-28","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\u003c/em>\u003c/p>\n\u003cp>Signs all over the handsome new space, with a golden-hued, wood-centric dining room and a gleaming stainless-steel kitchen with steam rising in various sections, have “zuzutto” written on them: slurp noisily. Say the word out loud: zuzutto! It’s onomatopoeic, and while Americans have a hard time with the concept, slurping one’s ramen actually helps increase one’s enjoyment of it, dispersing the aromatics into the nether reaches of the palate and up into the retronasal canal.\u003c/p>\n\u003cfigure id=\"attachment_119426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg\" alt=\"The Ippudo dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Ippudo dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Let’s cut to the chase: It’s worth it.\u003c/strong> Vow to yourself in advance not to complain about the long lines you’ll inevitably encounter, because waiting for ramen this good is a small price to pay for such game-changing deliciousness. Call it a gift, even, an opportunity to anticipate pleasure. Ippudo, the Japanese ramen chain founded by ramen master Shigemi Kawahara in Fukuoka in 1985, has not been diluted by its expansion throughout Asia, then into New York, London, Australia, and now Berkeley (soon to be followed by San Francisco). That’s partly because the restaurant’s vision has remained consistent: Keep changing to remain unchanged. And because the noodles and the pork broth that form the heart of these steaming bowls are made every day on site.\u003c/p>\n\u003cfigure id=\"attachment_119409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg\" alt=\"Ippudo's akamaru modern ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's akamaru modern ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most stereotypical American view of homemade pasta might be the image of an Italian grandmother bearing all her weight on a wooden roller, working the dough that will become any number of possible pasta shapes. But homemade pasta in Ippudo’s ramen state of mind is higher-tech. A giant machine in the back room holds a roll of dough in one long, flat sheet, tidy as new roll of paper towels, just mixed by an adjacent large machine. With the flip of a switch, the dough rolls out and is cut, then calibrated by hand-measuring. Once the machine is properly set, the ramen maker scoops up each batch (enough for a big bowl), then gently folds it and lays it out to dry in a little nest-like bunch, serving by serving. Where Italian pasta-making is a flexible art, ramen making of this variety is a precision skill.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/8ojuHdFFI80'\n title='//www.youtube.com/embed/8ojuHdFFI80'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_119422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles.jpg\" alt=\"Ippudo's fresh-made noodles\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's fresh-made noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As important as the noodles are to the ramen equation, even more important is the broth, and I would argue that Ippudo’s approach to broth is what gives it a leg up on any competition I’ve tried, including the wonderful Ramen Shop, which has a more local-seasonal approach and is admittedly more creative. Ippudo is going more for a carrying out of longstanding tradition than a reinvention of the wheel. Big buckets of pork bones are dropped into pots of boiling water nearly three feet tall and kept on simmer for more than 20 hours. The style of ramen you order depends on how much lard is added back in to the finished dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"columns":"2","link":"none","size":"full","ids":"119411,119410","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wRKIGOMaFO4'\n title='//www.youtube.com/embed/wRKIGOMaFO4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Ippudo’s three basic styles of broth are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>shiromaru: long-simmered tonkatsu (pork) broth with their signature dashi\u003c/li>\n\u003cli>akamaru modern: the above tonkatsu broth with secret “umami dama” miso paste to richen it\u003c/li>\n\u003cli>karaka spicy: tonkatsu broth with a blend of chiles and other secret spices\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_119491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg\" alt=\"Karaka Spicy Ramen at Ippudo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Karaka Spicy Ramen at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you choose your soup style, you then decide how firm you’d like your noodles. “Yawa” is soft and “kata” is al dente (to borrow an Italian term), and “badi” means very, so “bari yawa” is very soft and “bari gata” is very firm. All of these fine gradations, which are discernable on the palate, are the result of just a few-second shift in cooking time, the entire range of styles cooked for between 20 and 40 seconds.\u003c/p>\n\u003cfigure id=\"attachment_119435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg\" alt=\"The noodles are cooked in individual strainers to control portion size and firmness.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles are cooked in individual strainers to control portion size and firmness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ippudo’s staff has come to know their ramen ways as “intentional” (intentionality being a value) ameliorating any concerns I had about the large chain-ness of this business. If American businesses had more intentionality in their basic endeavors, then our chains would likely be of much higher quality, too. The approach is quite poetic, in my estimation.\u003c/p>\n\u003cfigure id=\"attachment_119472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-change.jpg\" alt=\"Ippudo's Principle: Keep changing to remain unchanged.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's Principle: Keep changing to remain unchanged. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-staff-team.jpg\" alt=\"Ippudo's server team\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's server team \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each bowl is then topped with a whole soft-boiled, seasoned egg, scallions and marinated wood ear mushrooms. Simple perfection.\u003c/p>\n\u003cfigure id=\"attachment_119476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/serve-egg-toppings.jpg\" alt=\"Ramen ready to be served\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ramen ready to be served \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And let’s not forget about the appetizers. We sampled the legendary pork buns, which were also profound in their simplicity: just pork belly, mayonnaise and a leaf of iceberg lettuce. The fried eggplant buns were just as good, and the fried chicken will, mark my word, become a Berkeley legend in no time. Crisp cucumber slices in sesame sauce punctuate the rich pork fat throughout the meal.\u003c/p>\n\u003cul>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"119438,119445,119441,119442,119437","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>Ippudo has a sake philosophy, too: rice + wheat = harmony, the opposite of our paleo-leaning trends in the U.S. Taste for yourself. Choose one of four sake styles: mild and gentle, fragrant and luxurious, clean and crisp, or classic and aged, and pair with the various ramen choices. As a standalone drink, I tend to prefer the aged sakes that are more toasty and wood-framed than sweet (like the Daishichi Kimoto Honjozo), but with the spicy broth I think the fruit- and floral-toned Nanbu Bijin Tokubetsu Junmai works best, as it offers the ballast of elegant sweetness, much in the way a Riesling pairs well with spicy Thai food.\u003c/p>\n\u003cfigure id=\"attachment_119407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sake.jpg\" alt=\"Sake at Ippudo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sake at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two parting pieces of information: Yes, the kitchen uses MSG. Go with it. And don’t over-order, as there are no to-go boxes.\u003c/p>\n\u003cp>\u003cstrong>See you in line at Ippudo!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_119414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-exterior.jpg\" alt=\"Ippudo exterior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ippudo-us.com/\">\u003cstrong>Ippudo\u003c/strong>\u003c/a>\u003cbr>\n2015 Shattuck Ave. [\u003ca href=\"https://goo.gl/DhsMrU\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 666-8807\u003cbr>\nHours: Mon-Thu, 11am-11pm; Fri-Sat, 11am-midnight; Sun, 11am-10pm\u003cbr>\nPrice Range: $-$$ ($14-$20 ramen)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IppudoUS\">@IppudoUS\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ippudo_us\">@ippudo_us\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ippudous/\">@ippudous\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119400/an-invitation-to-slurp-famous-japanese-ramen-empire-ippudo-to-open-in-berkeley-on-july-28","authors":["5575","5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_264","bayareabites_13306","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_316"],"tags":["bayareabites_15926","bayareabites_10422","bayareabites_4042","bayareabites_1191"],"featImg":"bayareabites_119444","label":"source_bayareabites_119400"},"bayareabites_117767":{"type":"posts","id":"bayareabites_117767","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117767","score":null,"sort":[1495899102000]},"guestAuthors":[],"slug":"ramen-rock-these-japanese-punk-legends-sing-about-food","title":"Ramen Rock: These Japanese Punk Legends Sing About Food","publishDate":1495899102,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_117769\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f.jpg\" alt=\"Shonen Knife performs at the Black Cat in Washington, D.C., on April 30. For over 35 years, the all-female trio has been serving up catchy punk songs with a delicious twist: Many are about a love of food.\" width=\"3500\" height=\"2273\" class=\"size-full wp-image-117769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f.jpg 3500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-768x499.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-520x338.jpg 520w\" sizes=\"(max-width: 3500px) 100vw, 3500px\">\u003cfigcaption class=\"wp-caption-text\">Shonen Knife performs at the Black Cat in Washington, D.C., on April 30. For over 35 years, the all-female trio has been serving up catchy punk songs with a delicious twist: Many are about a love of food. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170525_atc_shonen_knife_ramen_tour.mp3\u003c/p>\n\u003cp>By night, they play gigs. By day, they sample ramen in cities across America.\u003c/p>\n\u003cp>They're the three women of Shonen Knife, a legendary rock band from Japan. For over 35 years, the band has been serving up infectious punk songs with a delicious twist: Many of them are about food. Think song titles like \"Wasabi,\" \"Hot Chocolate\" and \"Sushi Bar.\" But don't dismiss them as bubblegum pop: Over the years, some of their biggest fans have included giants of alt-rock music.\u003c/p>\n\u003cp>This spring, Shonen Knife embarked on its latest adventure – a ramen rock tour of the U.S.\u003c/p>\n\u003cp>Why ramen? Well, ramen is really like Japanese soul food, says Daisuke Utagawa, a ramen restaurateur in Washington, D.C., and unofficial ambassador of Japanese food culture. \"It's probably as important as your pizza here.\"\u003c/p>\n\u003cfigure id=\"attachment_117779\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85.jpg\" alt='(Left to right) Risa, Naoko and Atsuko of the band Shonen Knife eat ramen at Haikan in Washington, D.C., before playing a show. D.C. was one of their stops on a self-titled \"Ramen Adventure Tour\" of the U.S. By night, they play gigs. By day, they sample ramen in cities across the country.' width=\"1500\" height=\"999\" class=\"size-full wp-image-117779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">(Left to right) Risa, Naoko and Atsuko of the band Shonen Knife eat ramen at Haikan in Washington, D.C., before playing a show. D.C. was one of their stops on a self-titled \"Ramen Adventure Tour\" of the U.S. By night, they play gigs. By day, they sample ramen in cities across the country. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the noodles are becoming all the rage in America. So, to promote its latest album, called \u003cem>Adventure\u003c/em>, Shonen Knife is on what it calls the \"\u003ca href=\"http://us13.campaign-archive2.com/?u=f67b4587af2b2ef9aa80ed984&id=6814383c28\">Ramen Adventure Tour\u003c/a>\" of the U.S. I met up with the band at \u003ca href=\"https://www.haikandc.com/\">Haikan\u003c/a>, one of Utagawa's hip ramen restaurants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The band's line up has changed over the years, but these days, it consists of drummer Risa Kawano and its two founding members — guitarist Naoko Yamano and her sister, Atsuko Yamano, who plays bass guitar. Like Cher or Beyonce, all three ladies prefer to go by first names only.\u003c/p>\n\u003cfigure id=\"attachment_117768\" class=\"wp-caption aligncenter\" style=\"max-width: 3457px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d.jpg\" alt=\"For our interview, Risa, Naoko and Atsuko changed into their signature outfits: geometric-patterned dresses, designed by Atsuko, reminiscent of a Mondrian painting.\" width=\"3457\" height=\"2333\" class=\"size-full wp-image-117768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d.jpg 3457w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-1180x796.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-520x351.jpg 520w\" sizes=\"(max-width: 3457px) 100vw, 3457px\">\u003cfigcaption class=\"wp-caption-text\">For our interview, Risa, Naoko and Atsuko changed into their signature outfits: geometric-patterned dresses, designed by Atsuko, reminiscent of a Mondrian painting. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Naoko is the most fluent in English and does most of the talking. I kick off by asking the obvious: Why go on a ramen tour?\u003c/p>\n\u003cp>\"Sushi is already very popular, but ramen is now happening in America,\" Naoko says.\u003c/p>\n\u003cp>And — oh yeah — they happen to have a hard-rock anthem called \"\u003ca href=\"https://www.youtube.com/watch?v=jA09J5aPXdk\">Ramen Rock\u003c/a>,\" written for a former band mate who had a habit of dining out on the noodles after playing shows. (Ramen is also a traditional hangover food in Japan.)\u003c/p>\n\u003cfigure id=\"attachment_117778\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85.jpg\" alt=\"Atsuko tucks into a bowl of ramen at Haikan.\" width=\"600\" height=\"810\" class=\"size-full wp-image-117778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-160x216.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-240x324.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-375x506.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-520x702.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Atsuko tucks into a bowl of ramen at Haikan. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Naoko and Atsuko formed Shonen Knife in 1981 in Osaka, Japan. They were inspired by pop punk bands like the Ramones. (In 2011, the band released a tribute album called \u003cem>Osaka Ramones\u003c/em>.) These days, Naoko says, she's more into \"'70s hard rock music, like Judas Priest or Black Sabbath or sometimes KISS.\"\u003c/p>\n\u003cp>Naoko has always been the front-woman. And from the very beginning, many of their songs have been about food. \"When I started Shonen Knife, I was ashamed to write about love,\" she explains.\u003c/p>\n\u003cp>Naoko says romantic love, the standard stuff of music lyrics, was just too embarrassing to sing about. But love of food was another story.\u003c/p>\n\u003cp>\"I found that eating delicious food is the most important thing for people,\" she says. \"It's a kind of universal topic.\"\u003c/p>\n\u003cp>So is dieting. Naoko — who is quite petite — says the need to curb her love of cookies inspired the song, \"\u003ca href=\"https://www.youtube.com/watch?v=45CNX6e3d2E\">I Wanna Eat Cookies\u003c/a>,\" which features a memorable refrain that many listeners can identify with: \"I wanna eat delicious cookies .... as much as I want to eat!\"\u003c/p>\n\u003cp>By 1989, Shonen Knife's catchy, playful songs had attracted some pretty big-name fans – including influential alternative-rock bands like Sonic Youth, Red Kross and L7, all of whom sang on a tribute album to the group called \u003cem>Every Band Has A Shonen Knife Who Loves Them.\u003c/em>\u003c/p>\n\u003cp>In 1991, Nirvana asked Shonen Knife to join them on tour. At the time, Naoko says, she'd never heard of Kurt Cobain and company, but their grunge look gave her pause. \"I was so scared because their looking was very wild,\" Naoko recalls.\u003c/p>\n\u003cp>That was just as Nirvana's seminal album \u003cem>Nevermind\u003c/em> was blowing up. But as Cobain told MTV News a couple of years later, \u003cem>he\u003c/em> was the one in awe of Shonen Knife, watching them perform night after night from the side of the stage. \"I was an emotional sap the whole time. I cried every night,\" said Cobain, who frequently shared his love of the band with interviewers.\u003c/p>\n\u003cfigure id=\"attachment_117780\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85.jpg\" alt=\"Naoko leads the crowd in a clapping beat at D.C.'s Black Cat, where the band played to a packed room.\" width=\"1500\" height=\"999\" class=\"size-full wp-image-117780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Naoko leads the crowd in a clapping beat at D.C.'s Black Cat, where the band played to a packed room. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Nirvana, Shonen Knife never made it huge. But over the decades, the band has remained a cult favorite. A couple of hours after our ramen dinner, they took the stage at D.C.'s Black Cat. And they kicked things off with a song called \"Banana Chips\" ... of course.\u003c/p>\n\u003cp>Shonen Knife's latest U.S. tour wraps up this weekend. \u003c/p>\n\u003cp>https://www.youtube.com/watch?v=5H8J_A13AMw\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"For over 35 years, the all-female Shonen Knife has been serving up catchy punk titles like \"Wasabi,\" \"Hot Chocolate\" and \"Sushi Bar.\" But don't mistake them for bubblegum pop. These ladies are legit.","status":"publish","parent":0,"modified":1495899102,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":924},"headData":{"title":"Ramen Rock: These Japanese Punk Legends Sing About Food | KQED","description":"For over 35 years, the all-female Shonen Knife has been serving up catchy punk titles like "Wasabi," "Hot Chocolate" and "Sushi Bar." But don't mistake them for bubblegum pop. These ladies are legit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ramen Rock: These Japanese Punk Legends Sing About Food","datePublished":"2017-05-27T15:31:42.000Z","dateModified":"2017-05-27T15:31:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117767 https://ww2.kqed.org/bayareabites/?p=117767","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/27/ramen-rock-these-japanese-punk-legends-sing-about-food/","disqusTitle":"Ramen Rock: These Japanese Punk Legends Sing About Food","nprImageCredit":"Ariel Zambelich","nprByline":"Maria Godoy, NPR Food","nprImageAgency":"NPR","nprStoryId":"529563157","nprApiLink":"http://api.npr.org/query?id=529563157&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/05/25/529563157/ramen-rock-these-japanese-punk-legends-sing-about-food?ft=nprml&f=529563157","nprRetrievedStory":"1","nprPubDate":"Fri, 26 May 2017 14:20:00 -0400","nprStoryDate":"Thu, 25 May 2017 17:13:00 -0400","nprLastModifiedDate":"Fri, 26 May 2017 09:22:34 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170525_atc_shonen_knife_ramen_tour.mp3?orgId=1&topicId=1039&d=260&p=2&story=529563157&t=progseg&e=529981740&seg=18&ft=nprml&f=529563157","nprAudioM3u":"http://api.npr.org/m3u/1530074799-1d1e5c.m3u?orgId=1&topicId=1039&d=260&p=2&story=529563157&t=progseg&e=529981740&seg=18&ft=nprml&f=529563157","path":"/bayareabites/117767/ramen-rock-these-japanese-punk-legends-sing-about-food","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170525_atc_shonen_knife_ramen_tour.mp3?orgId=1&topicId=1039&d=260&p=2&story=529563157&t=progseg&e=529981740&seg=18&ft=nprml&f=529563157","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_117769\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f.jpg\" alt=\"Shonen Knife performs at the Black Cat in Washington, D.C., on April 30. For over 35 years, the all-female trio has been serving up catchy punk songs with a delicious twist: Many are about a love of food.\" width=\"3500\" height=\"2273\" class=\"size-full wp-image-117769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f.jpg 3500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-768x499.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-1180x766.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0560_edit_custom-aa496e0250b1ac89c98accd81d9b1fd562626f1f-520x338.jpg 520w\" sizes=\"(max-width: 3500px) 100vw, 3500px\">\u003cfigcaption class=\"wp-caption-text\">Shonen Knife performs at the Black Cat in Washington, D.C., on April 30. For over 35 years, the all-female trio has been serving up catchy punk songs with a delicious twist: Many are about a love of food. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170525_atc_shonen_knife_ramen_tour.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By night, they play gigs. By day, they sample ramen in cities across America.\u003c/p>\n\u003cp>They're the three women of Shonen Knife, a legendary rock band from Japan. For over 35 years, the band has been serving up infectious punk songs with a delicious twist: Many of them are about food. Think song titles like \"Wasabi,\" \"Hot Chocolate\" and \"Sushi Bar.\" But don't dismiss them as bubblegum pop: Over the years, some of their biggest fans have included giants of alt-rock music.\u003c/p>\n\u003cp>This spring, Shonen Knife embarked on its latest adventure – a ramen rock tour of the U.S.\u003c/p>\n\u003cp>Why ramen? Well, ramen is really like Japanese soul food, says Daisuke Utagawa, a ramen restaurateur in Washington, D.C., and unofficial ambassador of Japanese food culture. \"It's probably as important as your pizza here.\"\u003c/p>\n\u003cfigure id=\"attachment_117779\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85.jpg\" alt='(Left to right) Risa, Naoko and Atsuko of the band Shonen Knife eat ramen at Haikan in Washington, D.C., before playing a show. D.C. was one of their stops on a self-titled \"Ramen Adventure Tour\" of the U.S. By night, they play gigs. By day, they sample ramen in cities across the country.' width=\"1500\" height=\"999\" class=\"size-full wp-image-117779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0166_edit_custom-76374b2c1940b8132a90049019b4e64632c92406-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">(Left to right) Risa, Naoko and Atsuko of the band Shonen Knife eat ramen at Haikan in Washington, D.C., before playing a show. D.C. was one of their stops on a self-titled \"Ramen Adventure Tour\" of the U.S. By night, they play gigs. By day, they sample ramen in cities across the country. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the noodles are becoming all the rage in America. So, to promote its latest album, called \u003cem>Adventure\u003c/em>, Shonen Knife is on what it calls the \"\u003ca href=\"http://us13.campaign-archive2.com/?u=f67b4587af2b2ef9aa80ed984&id=6814383c28\">Ramen Adventure Tour\u003c/a>\" of the U.S. I met up with the band at \u003ca href=\"https://www.haikandc.com/\">Haikan\u003c/a>, one of Utagawa's hip ramen restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The band's line up has changed over the years, but these days, it consists of drummer Risa Kawano and its two founding members — guitarist Naoko Yamano and her sister, Atsuko Yamano, who plays bass guitar. Like Cher or Beyonce, all three ladies prefer to go by first names only.\u003c/p>\n\u003cfigure id=\"attachment_117768\" class=\"wp-caption aligncenter\" style=\"max-width: 3457px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d.jpg\" alt=\"For our interview, Risa, Naoko and Atsuko changed into their signature outfits: geometric-patterned dresses, designed by Atsuko, reminiscent of a Mondrian painting.\" width=\"3457\" height=\"2333\" class=\"size-full wp-image-117768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d.jpg 3457w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-1180x796.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0079_edit_custom-1f7a5a096ecf6bfd53b8e72c72b582c35981831d-520x351.jpg 520w\" sizes=\"(max-width: 3457px) 100vw, 3457px\">\u003cfigcaption class=\"wp-caption-text\">For our interview, Risa, Naoko and Atsuko changed into their signature outfits: geometric-patterned dresses, designed by Atsuko, reminiscent of a Mondrian painting. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Naoko is the most fluent in English and does most of the talking. I kick off by asking the obvious: Why go on a ramen tour?\u003c/p>\n\u003cp>\"Sushi is already very popular, but ramen is now happening in America,\" Naoko says.\u003c/p>\n\u003cp>And — oh yeah — they happen to have a hard-rock anthem called \"\u003ca href=\"https://www.youtube.com/watch?v=jA09J5aPXdk\">Ramen Rock\u003c/a>,\" written for a former band mate who had a habit of dining out on the noodles after playing shows. (Ramen is also a traditional hangover food in Japan.)\u003c/p>\n\u003cfigure id=\"attachment_117778\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85.jpg\" alt=\"Atsuko tucks into a bowl of ramen at Haikan.\" width=\"600\" height=\"810\" class=\"size-full wp-image-117778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-160x216.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-240x324.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-375x506.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0196_edit_custom-7cec0213937881254a4860f466af79efffe2f26a-s600-c85-520x702.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Atsuko tucks into a bowl of ramen at Haikan. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Naoko and Atsuko formed Shonen Knife in 1981 in Osaka, Japan. They were inspired by pop punk bands like the Ramones. (In 2011, the band released a tribute album called \u003cem>Osaka Ramones\u003c/em>.) These days, Naoko says, she's more into \"'70s hard rock music, like Judas Priest or Black Sabbath or sometimes KISS.\"\u003c/p>\n\u003cp>Naoko has always been the front-woman. And from the very beginning, many of their songs have been about food. \"When I started Shonen Knife, I was ashamed to write about love,\" she explains.\u003c/p>\n\u003cp>Naoko says romantic love, the standard stuff of music lyrics, was just too embarrassing to sing about. But love of food was another story.\u003c/p>\n\u003cp>\"I found that eating delicious food is the most important thing for people,\" she says. \"It's a kind of universal topic.\"\u003c/p>\n\u003cp>So is dieting. Naoko — who is quite petite — says the need to curb her love of cookies inspired the song, \"\u003ca href=\"https://www.youtube.com/watch?v=45CNX6e3d2E\">I Wanna Eat Cookies\u003c/a>,\" which features a memorable refrain that many listeners can identify with: \"I wanna eat delicious cookies .... as much as I want to eat!\"\u003c/p>\n\u003cp>By 1989, Shonen Knife's catchy, playful songs had attracted some pretty big-name fans – including influential alternative-rock bands like Sonic Youth, Red Kross and L7, all of whom sang on a tribute album to the group called \u003cem>Every Band Has A Shonen Knife Who Loves Them.\u003c/em>\u003c/p>\n\u003cp>In 1991, Nirvana asked Shonen Knife to join them on tour. At the time, Naoko says, she'd never heard of Kurt Cobain and company, but their grunge look gave her pause. \"I was so scared because their looking was very wild,\" Naoko recalls.\u003c/p>\n\u003cp>That was just as Nirvana's seminal album \u003cem>Nevermind\u003c/em> was blowing up. But as Cobain told MTV News a couple of years later, \u003cem>he\u003c/em> was the one in awe of Shonen Knife, watching them perform night after night from the side of the stage. \"I was an emotional sap the whole time. I cried every night,\" said Cobain, who frequently shared his love of the band with interviewers.\u003c/p>\n\u003cfigure id=\"attachment_117780\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85.jpg\" alt=\"Naoko leads the crowd in a clapping beat at D.C.'s Black Cat, where the band played to a packed room.\" width=\"1500\" height=\"999\" class=\"size-full wp-image-117780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2017-04-30-shonen-knife-0501_edit_custom-e0f9a9edb27b4816e5666a0c1bed0a101b3a7d21-s1500-c85-520x346.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Naoko leads the crowd in a clapping beat at D.C.'s Black Cat, where the band played to a packed room. \u003ccite>(Ariel Zambelich/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike Nirvana, Shonen Knife never made it huge. But over the decades, the band has remained a cult favorite. A couple of hours after our ramen dinner, they took the stage at D.C.'s Black Cat. And they kicked things off with a song called \"Banana Chips\" ... of course.\u003c/p>\n\u003cp>Shonen Knife's latest U.S. tour wraps up this weekend. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/5H8J_A13AMw'\n title='//www.youtube.com/embed/5H8J_A13AMw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117767/ramen-rock-these-japanese-punk-legends-sing-about-food","authors":["byline_bayareabites_117767"],"categories":["bayareabites_2998","bayareabites_11028","bayareabites_2407","bayareabites_4084"],"tags":["bayareabites_2565","bayareabites_4042","bayareabites_15864"],"featImg":"bayareabites_117768","label":"bayareabites"},"bayareabites_117181":{"type":"posts","id":"bayareabites_117181","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117181","score":null,"sort":[1494282788000]},"guestAuthors":[],"slug":"mid-markets-kagawa-ya-gives-udon-the-spotlight","title":"Mid-Market’s Kagawa-Ya Gives Udon the Spotlight","publishDate":1494282788,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.\u003c/p>\n\u003cp>Has the Bay Area’s Ramen Moment cooled off yet? Judging by \u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">Mensho Tokyo’s\u003c/a> nightly lines, the answer is clearly “no.” However, it just might be the opportune time for ramen’s Japanese noodle soup siblings, soba and udon, to at least deflect away a little of the fawning attention diners lavish upon ramen. After all, how much more densely concentrated pork fat broth can we all really handle?\u003c/p>\n\u003cp>Enter Mid-Market’s month-old \u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">Kagawa-Ya\u003c/a>, a fast-casual concept that definitely isn’t the first udon specialist in San Francisco but certainly is the most high profile one to open. The mission is pretty clear. Kagawa-Ya wants to do for fast-casual udon what \u003ca href=\"https://www.souvlasf.com/\" target=\"_blank\">Souvla\u003c/a> has succeeded at for Greek wraps and salads, and \u003ca href=\"http://thebirdsf.com/\" target=\"_blank\">The Bird\u003c/a> is thriving within the fried chicken sandwich sector: find your niche, use the expected fresh and high-quality ingredients, serve it fast and win over the hearts of the Instagrammer set and neighborhood tech workers. \u003c/p>\n\u003cfigure id=\"attachment_117183\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-1-exterior.jpg\" alt=\"Kagawa-Ya exterior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya isn’t quite to the top of the competitive fast-casual heap yet, both for its inconsistent bowls and spare, to the point of harsh, environs. The udon is meant to be comforting and satisfying. Meanwhile, the space comes across as austere, uncomfortable and awkwardly shaped. It’s not loveable. \u003c/p>\n\u003cp>Being attached to Uber’s new offices on Market Street and a block from the Twitter Building, the daytime foot traffic (it’s wisely closed after 7pm) is there to make Kagawa-Ya a hit. The curiosity in udon is most definitely abundant citywide, as well. Nobody will rave about Kagawa-Ya and nobody will strongly dislike it. It’ll succeed because, hey, it makes and ages its own noodles for two days, the food is served fast and The Market’s set-up is just too chaotic to be a frequent habit.\u003c/p>\n\u003cfigure id=\"attachment_117193\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-cold-udon.jpg\" alt=\"Kagawa-Ya's cold noodle option.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya's cold noodle option. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The leader of the udon pack is the cold option, with a strong sweet and umami soy broth demanding for a hefty squeeze of the accompanying lemon wedge. It’s delicate while simultaneously being comforting. Grated daikon and a soft yolk boiled egg are essentially the only garnishes. The bowl’s real highlight are the thick homemade noodles themselves, plump and bouncy, far more on the al dente side of the texture spectrum than the soft end, and benefit tremendously from the broth’s slightly chilled temperature.\u003c/p>\n\u003cfigure id=\"attachment_117184\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-beefudon.jpg\" alt=\"Niku (beef) Udon Soup\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Niku (beef) Udon Soup \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those noodles don’t lose their perkiness when heated in one of the four warm broths. The problem is everything else in the bowl. A braised hunk of beef in the Niku Udon proved dry and a challenge to cut; the almost clear broth bearing a vaguely beefy essence that begged for some Sriracha to give it life. Caramelized onions scattered about are the main redeeming feature of the ensemble.\u003c/p>\n\u003cfigure id=\"attachment_117191\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-squashudon.jpg\" alt=\"Kabocha squash udon soup.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kabocha squash udon soup. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A creamy kabocha squash broth had the same issues, being too vague and needing way more of the squash flavor to shine through. The flavors are restrained and the broth consistency too watery. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All in all, these are sensational noodles with timid broths. Japanese beef curry with carrots and onions gets translated into an udon soup broth as the other meat option. Vegetarians can also opt for the warm dashi-based Kitsune Udon. If you somehow end up at the udon specialist and don’t want udon, then there is a mushroom curry rice bowl, which I didn’t see ordered one time while watching about 50 diners stroll by during a recent weekday lunch rush.\u003c/p>\n\u003cfigure id=\"attachment_117187\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-3.jpg\" alt=\"Kagawa-Ya interior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the udon broths need attention, those noodles are proving to be special. Kagawa is a prefecture on Japan’s Shikoku Island, not tremendously far from Osaka. It’s considered Japan’s udon capital and Kagawa-Ya claims that the prefecture’s residents consume more than seven times the udon per capita than the national average. They love their udon. That’s why it’s the Mid-Market restaurant’s namesake and why Kagawa-Ya’s chef Sean Lim trained there to get the ultimate udon education at the source. It’s evident when you bite into the noodle and focus purely on that element.\u003c/p>\n\u003cp>Lim is from Honolulu originally but has worked at several San Francisco institutions, with his latest post being as a sous chef for The Palace Hotel. Seven blocks down Market Street, he’s working in a completely different type of operation and cooking a vastly different style of food than hotel banquet chicken and salmon.\u003c/p>\n\u003cfigure id=\"attachment_117186\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-2.jpg\" alt=\"Kagawa-Ya interior counter.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior counter. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya’s 30-foot high ceiling and prominent overhead bubble lamp chandelier in the dining area are the dominant design features, feeling like a corporate atrium lobby (Uber’s next door probably isn’t very different). Lots of natural light streams in but the distracting white floors, exposed concrete, and off-putting black metal stools and chairs are all the clichés of contemporary minimalist design that elicit complaints about acoustics and comfort. This might be too much architecture credit to give but the restaurant is exactly like a Frank Lloyd Wright house’s tiny door meets spacious living room philosophy. The kitchen and cash register area are claustrophobic with a low ceiling. Then you emerge in a massive communal space. It just all feels impersonal and trying to be trendy.\u003c/p>\n\u003cp>Most diners sit at a central raised reclaimed wood communal table, with a handful of lower tables scattered by the door and along the Market Street side wall where the street view is blocked by signs advertising udon to pedestrians (pro tip: get rid of the signs).\u003c/p>\n\u003cfigure id=\"attachment_117188\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-menu.jpg\" alt=\"Kagawa-Ya’s menu.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s menu. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll order one of the udons from the menus on monitors at the far end of the counter and have to scream that order since it’s hard to communicate over the glass barrier with cooks. The soup bowls are put together right in front of you and take just a couple of seconds to prepare. Who knew that udon can be served faster than burritos?\u003c/p>\n\u003cfigure id=\"attachment_117192\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-tempura.jpg\" alt=\"Kagawa-Ya’s tempura.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s tempura. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After being handed your soup, next up is the very unappetizing appearance of various tempuras under a heat lamp as a la carte sides at $1.50 each. Whether you choose shrimp or a curry sweet potato croquette, it’s fine fried food but seems more like filler than actually rounding out a meal. On the positive side, they’re grease-less and the batter isn’t too heavy (you can actually taste shrimp in the shrimp one, for example).\u003c/p>\n\u003cfigure id=\"attachment_117189\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-juice.jpg\" alt=\"Hawaiian fruit juices and sodas available at Kagawa-Ya.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian fruit juices and sodas available at Kagawa-Ya. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one little quirk at Kagawa-Ya is the large roster of Hawaiian fruit juices and sodas available after the tempura. Who knew that udon and lilikoi juice were a match? They aren’t really (sugary juices don’t mesh with delicate noodles) but at least you can briefly think about that far-off Maui vacation during your lunch break.\u003c/p>\n\u003cp>Hopefully, Kagawa-Ya will punch up the flavor depth in the broths because the excellent noodles deserve them. Let’s root for a little bit more personality somewhere, maybe from a little more interior work or adjusting the ordering line so it doesn’t feel like you’re nudged up to the bathroom. \u003c/p>\n\u003cp>Prices are in line with what you’d expect (generally $11-13 a bowl). Then again, maybe that’s now a bargain per San Francisco standards. We’ll see how Kagawa-Ya develops. Despite opening hurdles, there is a lot of potential for the restaurant because udon really is poised to have its breakout at any moment and Kagawa-Ya seems determined to be the one responsible for a new noodle trend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">\u003cstrong>Kagawa-Ya Udon Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n1455 Market St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Kagawa-Ya+Udon+Noodle+Company/@37.775882,-122.41797,16z/data=!4m5!3m4!1s0x0:0x53b3611f19bbc018!8m2!3d37.7758815!4d-122.4179697?hl=en-US\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 703-0995\u003cbr>\nHours: Mon-Fri, 11am-7pm, closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kagawayaudonSF/\" target=\"_blank\">Kagawa-Ya Udon Noodle Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kagawayaudon?lang=en\" target=\"_blank\">@KagawayaUdon\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kagawaya.udon/?hl=en\" target=\"_blank\">kagawaya.udon\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003c/p>\n\n","blocks":[],"excerpt":"Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.","status":"publish","parent":0,"modified":1494438092,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1441},"headData":{"title":"Mid-Market’s Kagawa-Ya Gives Udon the Spotlight | KQED","description":"Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mid-Market’s Kagawa-Ya Gives Udon the Spotlight","datePublished":"2017-05-08T22:33:08.000Z","dateModified":"2017-05-10T17:41:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117181 https://ww2.kqed.org/bayareabites/?p=117181","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/08/mid-markets-kagawa-ya-gives-udon-the-spotlight/","disqusTitle":"Mid-Market’s Kagawa-Ya Gives Udon the Spotlight","path":"/bayareabites/117181/mid-markets-kagawa-ya-gives-udon-the-spotlight","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.\u003c/p>\n\u003cp>Has the Bay Area’s Ramen Moment cooled off yet? Judging by \u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">Mensho Tokyo’s\u003c/a> nightly lines, the answer is clearly “no.” However, it just might be the opportune time for ramen’s Japanese noodle soup siblings, soba and udon, to at least deflect away a little of the fawning attention diners lavish upon ramen. After all, how much more densely concentrated pork fat broth can we all really handle?\u003c/p>\n\u003cp>Enter Mid-Market’s month-old \u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">Kagawa-Ya\u003c/a>, a fast-casual concept that definitely isn’t the first udon specialist in San Francisco but certainly is the most high profile one to open. The mission is pretty clear. Kagawa-Ya wants to do for fast-casual udon what \u003ca href=\"https://www.souvlasf.com/\" target=\"_blank\">Souvla\u003c/a> has succeeded at for Greek wraps and salads, and \u003ca href=\"http://thebirdsf.com/\" target=\"_blank\">The Bird\u003c/a> is thriving within the fried chicken sandwich sector: find your niche, use the expected fresh and high-quality ingredients, serve it fast and win over the hearts of the Instagrammer set and neighborhood tech workers. \u003c/p>\n\u003cfigure id=\"attachment_117183\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-1-exterior.jpg\" alt=\"Kagawa-Ya exterior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya isn’t quite to the top of the competitive fast-casual heap yet, both for its inconsistent bowls and spare, to the point of harsh, environs. The udon is meant to be comforting and satisfying. Meanwhile, the space comes across as austere, uncomfortable and awkwardly shaped. It’s not loveable. \u003c/p>\n\u003cp>Being attached to Uber’s new offices on Market Street and a block from the Twitter Building, the daytime foot traffic (it’s wisely closed after 7pm) is there to make Kagawa-Ya a hit. The curiosity in udon is most definitely abundant citywide, as well. Nobody will rave about Kagawa-Ya and nobody will strongly dislike it. It’ll succeed because, hey, it makes and ages its own noodles for two days, the food is served fast and The Market’s set-up is just too chaotic to be a frequent habit.\u003c/p>\n\u003cfigure id=\"attachment_117193\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-cold-udon.jpg\" alt=\"Kagawa-Ya's cold noodle option.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya's cold noodle option. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The leader of the udon pack is the cold option, with a strong sweet and umami soy broth demanding for a hefty squeeze of the accompanying lemon wedge. It’s delicate while simultaneously being comforting. Grated daikon and a soft yolk boiled egg are essentially the only garnishes. The bowl’s real highlight are the thick homemade noodles themselves, plump and bouncy, far more on the al dente side of the texture spectrum than the soft end, and benefit tremendously from the broth’s slightly chilled temperature.\u003c/p>\n\u003cfigure id=\"attachment_117184\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-beefudon.jpg\" alt=\"Niku (beef) Udon Soup\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Niku (beef) Udon Soup \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those noodles don’t lose their perkiness when heated in one of the four warm broths. The problem is everything else in the bowl. A braised hunk of beef in the Niku Udon proved dry and a challenge to cut; the almost clear broth bearing a vaguely beefy essence that begged for some Sriracha to give it life. Caramelized onions scattered about are the main redeeming feature of the ensemble.\u003c/p>\n\u003cfigure id=\"attachment_117191\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-squashudon.jpg\" alt=\"Kabocha squash udon soup.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kabocha squash udon soup. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A creamy kabocha squash broth had the same issues, being too vague and needing way more of the squash flavor to shine through. The flavors are restrained and the broth consistency too watery. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, these are sensational noodles with timid broths. Japanese beef curry with carrots and onions gets translated into an udon soup broth as the other meat option. Vegetarians can also opt for the warm dashi-based Kitsune Udon. If you somehow end up at the udon specialist and don’t want udon, then there is a mushroom curry rice bowl, which I didn’t see ordered one time while watching about 50 diners stroll by during a recent weekday lunch rush.\u003c/p>\n\u003cfigure id=\"attachment_117187\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-3.jpg\" alt=\"Kagawa-Ya interior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the udon broths need attention, those noodles are proving to be special. Kagawa is a prefecture on Japan’s Shikoku Island, not tremendously far from Osaka. It’s considered Japan’s udon capital and Kagawa-Ya claims that the prefecture’s residents consume more than seven times the udon per capita than the national average. They love their udon. That’s why it’s the Mid-Market restaurant’s namesake and why Kagawa-Ya’s chef Sean Lim trained there to get the ultimate udon education at the source. It’s evident when you bite into the noodle and focus purely on that element.\u003c/p>\n\u003cp>Lim is from Honolulu originally but has worked at several San Francisco institutions, with his latest post being as a sous chef for The Palace Hotel. Seven blocks down Market Street, he’s working in a completely different type of operation and cooking a vastly different style of food than hotel banquet chicken and salmon.\u003c/p>\n\u003cfigure id=\"attachment_117186\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-2.jpg\" alt=\"Kagawa-Ya interior counter.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior counter. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya’s 30-foot high ceiling and prominent overhead bubble lamp chandelier in the dining area are the dominant design features, feeling like a corporate atrium lobby (Uber’s next door probably isn’t very different). Lots of natural light streams in but the distracting white floors, exposed concrete, and off-putting black metal stools and chairs are all the clichés of contemporary minimalist design that elicit complaints about acoustics and comfort. This might be too much architecture credit to give but the restaurant is exactly like a Frank Lloyd Wright house’s tiny door meets spacious living room philosophy. The kitchen and cash register area are claustrophobic with a low ceiling. Then you emerge in a massive communal space. It just all feels impersonal and trying to be trendy.\u003c/p>\n\u003cp>Most diners sit at a central raised reclaimed wood communal table, with a handful of lower tables scattered by the door and along the Market Street side wall where the street view is blocked by signs advertising udon to pedestrians (pro tip: get rid of the signs).\u003c/p>\n\u003cfigure id=\"attachment_117188\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-menu.jpg\" alt=\"Kagawa-Ya’s menu.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s menu. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll order one of the udons from the menus on monitors at the far end of the counter and have to scream that order since it’s hard to communicate over the glass barrier with cooks. The soup bowls are put together right in front of you and take just a couple of seconds to prepare. Who knew that udon can be served faster than burritos?\u003c/p>\n\u003cfigure id=\"attachment_117192\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-tempura.jpg\" alt=\"Kagawa-Ya’s tempura.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s tempura. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After being handed your soup, next up is the very unappetizing appearance of various tempuras under a heat lamp as a la carte sides at $1.50 each. Whether you choose shrimp or a curry sweet potato croquette, it’s fine fried food but seems more like filler than actually rounding out a meal. On the positive side, they’re grease-less and the batter isn’t too heavy (you can actually taste shrimp in the shrimp one, for example).\u003c/p>\n\u003cfigure id=\"attachment_117189\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-juice.jpg\" alt=\"Hawaiian fruit juices and sodas available at Kagawa-Ya.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian fruit juices and sodas available at Kagawa-Ya. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one little quirk at Kagawa-Ya is the large roster of Hawaiian fruit juices and sodas available after the tempura. Who knew that udon and lilikoi juice were a match? They aren’t really (sugary juices don’t mesh with delicate noodles) but at least you can briefly think about that far-off Maui vacation during your lunch break.\u003c/p>\n\u003cp>Hopefully, Kagawa-Ya will punch up the flavor depth in the broths because the excellent noodles deserve them. Let’s root for a little bit more personality somewhere, maybe from a little more interior work or adjusting the ordering line so it doesn’t feel like you’re nudged up to the bathroom. \u003c/p>\n\u003cp>Prices are in line with what you’d expect (generally $11-13 a bowl). Then again, maybe that’s now a bargain per San Francisco standards. We’ll see how Kagawa-Ya develops. Despite opening hurdles, there is a lot of potential for the restaurant because udon really is poised to have its breakout at any moment and Kagawa-Ya seems determined to be the one responsible for a new noodle trend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">\u003cstrong>Kagawa-Ya Udon Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n1455 Market St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Kagawa-Ya+Udon+Noodle+Company/@37.775882,-122.41797,16z/data=!4m5!3m4!1s0x0:0x53b3611f19bbc018!8m2!3d37.7758815!4d-122.4179697?hl=en-US\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 703-0995\u003cbr>\nHours: Mon-Fri, 11am-7pm, closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kagawayaudonSF/\" target=\"_blank\">Kagawa-Ya Udon Noodle Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kagawayaudon?lang=en\" target=\"_blank\">@KagawayaUdon\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kagawaya.udon/?hl=en\" target=\"_blank\">kagawaya.udon\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117181/mid-markets-kagawa-ya-gives-udon-the-spotlight","authors":["11338"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_335","bayareabites_15846","bayareabites_377","bayareabites_4042","bayareabites_317","bayareabites_15847"],"featImg":"bayareabites_117190","label":"bayareabites"},"bayareabites_116319":{"type":"posts","id":"bayareabites_116319","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116319","score":null,"sort":[1490666132000]},"guestAuthors":[],"slug":"ding-japanese-restaurant-opens-in-rockridge-for-lunch-and-dinner","title":"Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner","publishDate":1490666132,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>For many years, the Claremont Diner, just over the Berkeley border into Oakland at the intersection of Claremont and College Avenues, was a friendly bastion of BLTs on white bread, iceberg-lettuce salads and massive breakfast omelets. The owners of \u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">Ding Japanese Restaurant\u003c/a>, which opened without fanfare in the space last week after a big remodeling job, have transformed the dining room from white-walled brightness to sleek-wood coolness, earth-toned warmth, and all-around welcoming appeal.\u003c/p>\n\u003cfigure id=\"attachment_116367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-interior2.jpg\" alt=\"Ding Japanese Restaurant interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple of other Japanese restaurants within walking distance, but they don’t have the energy of this place, right out of the gate. We went for lunch and whittled down the menu choices to just a few: a daily special appetizer, two combination lunches and a bowl of ramen.\u003c/p>\n\u003cfigure id=\"attachment_116373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi-counter.jpg\" alt=\"The sushi bar at Ding.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sushi bar at Ding. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a few important details that make this place stand out from the pack of Easy Bay Japanese spots, the first of which is the shiro on each table. Shiro is a soy sauce brewed with more wheat than soybeans, sweeter and more delicate than soy-centric sauces, usually reserved for sashimi. Here, it’s a harbinger of the kitchen’s predilection toward subtlety, in general.\u003c/p>\n\u003cp>This subtle approach to cooking is exemplified by the ramen, toothsome noodles in a miso-pork broth, seasoned simply with pepper, deeply sweet, and laden with grilled chicken, mushrooms, hardboiled egg, corn, cilantro and a surprising note of chopped cashews, which further deepens the sweetness of the whole. Our server brought togarishi, a spice mix with a hint of chili pepper, on the side.\u003c/p>\n\u003cfigure id=\"attachment_116370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-ramen1.jpg\" alt=\"Yokor haima ramen with grilled chicken and vegetables.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yokor haima ramen with grilled chicken and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We couldn’t resist one daily appetizer special of amaebi, raw shrimp served with the fried heads on the side. At Ding, this classic dish is slowly and carefully prepared, the raw flesh cool and crisp and the heads lightly fried and tender.\u003c/p>\n\u003cfigure id=\"attachment_116360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-amaebi.jpg\" alt=\"Amaebi, raw shrimp sushi.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amaebi, raw shrimp sushi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The raw fish dishes, in all their glory, were the highlight of the meal. We tried two lunch specials, both excellent values in a neighborhood where a noodle lunch will set you back $15, on average. The sushi/sashimi combo at $12.50 is a bargain anywhere in the Bay Area, and the quality of this fish selection is much higher than average in these parts, where quality can be variable and inconsistent. It came with four pieces of nigiri (the menu said five, but who’s counting?), large, but gracefully cut: tuna, shrimp, waru (Hawaiian whitefish) with tobiko, and salmon. Two big slices each of tuna and salmon sashimi were perched at the end of the long, narrow serving plate.\u003c/p>\n\u003cfigure id=\"attachment_116374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi.jpg\" alt=\"Sushi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sushi from the sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sashimi.jpg\" alt=\"Sashimi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi from the Sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination lunch special comes with your choice of two dishes: one cooked entrée and one sushi roll or cooked appetizer. For $4, we added four slices of hamachi (yellowtail), so, for a grand total of $14.50, we got an ample serving of chicken teriyaki, a spicy tuna roll, and some of the most buttery hamachi around. The teriyaki, like the ramen, was subtly complex, with juicy-tender meat and a not-too-sweet sauce. The spicy tuna roll was of the minced variety, with mild heat. And there was a nice side salad with spicy miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_116386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg\" alt=\" Chicken teriyaki lunch special.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken teriyaki lunch special. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-hamachi1.jpg\" alt=\"Hamachi (Yellowtail) sashimi. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) sashimi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a menu that has all the predictable dishes you’d expect to find in a neighborhood Japanese restaurant, Ding offers some artful complexity and sophistication to sauces and stocks—and, most importantly, beautifully sourced and prepared raw fish.\u003c/p>\n\u003cfigure id=\"attachment_116362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-exterior.jpg\" alt=\"Ding Japanese Restaurant in Oakland's Rockridge \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant in Oakland's Rockridge neighborhood. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">\u003cstrong>Ding Japanese Cuisine\u003c/strong>\u003c/a>\u003cbr>\n6200 Claremont Ave.\u003cbr>\nOakland, CA 94618 [\u003ca href=\"https://goo.gl/nXhQ47\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 879-7725\u003cbr>\nHours: Tue-Thu 11:30am-2:30pm, 5pm-9pm; Fri-Sat 11:30am-2:30pm, 5pm-10pm; Sunday 5pm-9pm; Closed Monday\u003cbr>\nPrice Range: $-$$$ ($10-$15, lunch specials; $16-$20, dinner entrées)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Just opened in the former Claremont Diner space, Ding takes sushi and sashimi up a notch in Rockridge.","status":"publish","parent":0,"modified":1490747965,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":690},"headData":{"title":"Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner | KQED","description":"Just opened in the former Claremont Diner space, Ding takes sushi and sashimi up a notch in Rockridge.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner","datePublished":"2017-03-28T01:55:32.000Z","dateModified":"2017-03-29T00:39:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116319 https://ww2.kqed.org/bayareabites/?p=116319","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/27/ding-japanese-restaurant-opens-in-rockridge-for-lunch-and-dinner/","disqusTitle":"Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/116319/ding-japanese-restaurant-opens-in-rockridge-for-lunch-and-dinner","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many years, the Claremont Diner, just over the Berkeley border into Oakland at the intersection of Claremont and College Avenues, was a friendly bastion of BLTs on white bread, iceberg-lettuce salads and massive breakfast omelets. The owners of \u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">Ding Japanese Restaurant\u003c/a>, which opened without fanfare in the space last week after a big remodeling job, have transformed the dining room from white-walled brightness to sleek-wood coolness, earth-toned warmth, and all-around welcoming appeal.\u003c/p>\n\u003cfigure id=\"attachment_116367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-interior2.jpg\" alt=\"Ding Japanese Restaurant interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple of other Japanese restaurants within walking distance, but they don’t have the energy of this place, right out of the gate. We went for lunch and whittled down the menu choices to just a few: a daily special appetizer, two combination lunches and a bowl of ramen.\u003c/p>\n\u003cfigure id=\"attachment_116373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi-counter.jpg\" alt=\"The sushi bar at Ding.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sushi bar at Ding. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a few important details that make this place stand out from the pack of Easy Bay Japanese spots, the first of which is the shiro on each table. Shiro is a soy sauce brewed with more wheat than soybeans, sweeter and more delicate than soy-centric sauces, usually reserved for sashimi. Here, it’s a harbinger of the kitchen’s predilection toward subtlety, in general.\u003c/p>\n\u003cp>This subtle approach to cooking is exemplified by the ramen, toothsome noodles in a miso-pork broth, seasoned simply with pepper, deeply sweet, and laden with grilled chicken, mushrooms, hardboiled egg, corn, cilantro and a surprising note of chopped cashews, which further deepens the sweetness of the whole. Our server brought togarishi, a spice mix with a hint of chili pepper, on the side.\u003c/p>\n\u003cfigure id=\"attachment_116370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-ramen1.jpg\" alt=\"Yokor haima ramen with grilled chicken and vegetables.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yokor haima ramen with grilled chicken and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We couldn’t resist one daily appetizer special of amaebi, raw shrimp served with the fried heads on the side. At Ding, this classic dish is slowly and carefully prepared, the raw flesh cool and crisp and the heads lightly fried and tender.\u003c/p>\n\u003cfigure id=\"attachment_116360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-amaebi.jpg\" alt=\"Amaebi, raw shrimp sushi.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amaebi, raw shrimp sushi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The raw fish dishes, in all their glory, were the highlight of the meal. We tried two lunch specials, both excellent values in a neighborhood where a noodle lunch will set you back $15, on average. The sushi/sashimi combo at $12.50 is a bargain anywhere in the Bay Area, and the quality of this fish selection is much higher than average in these parts, where quality can be variable and inconsistent. It came with four pieces of nigiri (the menu said five, but who’s counting?), large, but gracefully cut: tuna, shrimp, waru (Hawaiian whitefish) with tobiko, and salmon. Two big slices each of tuna and salmon sashimi were perched at the end of the long, narrow serving plate.\u003c/p>\n\u003cfigure id=\"attachment_116374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi.jpg\" alt=\"Sushi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sushi from the sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sashimi.jpg\" alt=\"Sashimi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi from the Sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination lunch special comes with your choice of two dishes: one cooked entrée and one sushi roll or cooked appetizer. For $4, we added four slices of hamachi (yellowtail), so, for a grand total of $14.50, we got an ample serving of chicken teriyaki, a spicy tuna roll, and some of the most buttery hamachi around. The teriyaki, like the ramen, was subtly complex, with juicy-tender meat and a not-too-sweet sauce. The spicy tuna roll was of the minced variety, with mild heat. And there was a nice side salad with spicy miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_116386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg\" alt=\" Chicken teriyaki lunch special.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken teriyaki lunch special. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-hamachi1.jpg\" alt=\"Hamachi (Yellowtail) sashimi. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) sashimi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a menu that has all the predictable dishes you’d expect to find in a neighborhood Japanese restaurant, Ding offers some artful complexity and sophistication to sauces and stocks—and, most importantly, beautifully sourced and prepared raw fish.\u003c/p>\n\u003cfigure id=\"attachment_116362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-exterior.jpg\" alt=\"Ding Japanese Restaurant in Oakland's Rockridge \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant in Oakland's Rockridge neighborhood. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">\u003cstrong>Ding Japanese Cuisine\u003c/strong>\u003c/a>\u003cbr>\n6200 Claremont Ave.\u003cbr>\nOakland, CA 94618 [\u003ca href=\"https://goo.gl/nXhQ47\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 879-7725\u003cbr>\nHours: Tue-Thu 11:30am-2:30pm, 5pm-9pm; Fri-Sat 11:30am-2:30pm, 5pm-10pm; Sunday 5pm-9pm; Closed Monday\u003cbr>\nPrice Range: $-$$$ ($10-$15, lunch specials; $16-$20, dinner entrées)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116319/ding-japanese-restaurant-opens-in-rockridge-for-lunch-and-dinner","authors":["5575","5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_8770","bayareabites_11028","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_335","bayareabites_4042","bayareabites_1419","bayareabites_15794","bayareabites_336"],"featImg":"bayareabites_116363","label":"source_bayareabites_116319"},"bayareabites_112409":{"type":"posts","id":"bayareabites_112409","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112409","score":null,"sort":[1475167445000]},"guestAuthors":[],"slug":"cup-noodles-turns-45-a-closer-look-at-the-revolutionary-ramen-creation","title":"'Cup Noodles' Turns 45: A Closer Look At The Revolutionary Ramen Creation","publishDate":1475167445,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2016/09/20160929_me_cup_noodles_turns_45_a_closer_look_at_the_revolutionary_ramen_creation.mp3\u003c/p>\n\u003cp>Cup Noodles, the dorm-room staple that cooks in three minutes, turns 45 this month. There's no better place to celebrate than its very own \u003ca href=\"http://www.cupnoodles-museum.jp/english/\">museum\u003c/a> in Yokohama, Japan.\u003c/p>\n\u003cp>\"This is the museum that really honors the creator of instant ramen and Cup Noodles,\" says museum manager Yuya Ichikawa, who leads me on a tour.\u003c/p>\n\u003cp>Here you'll find a floor-to-ceiling display of every flavor of instant ramen put out since the mid-20th century; a kitchen to prepare fresh ramen noodles; a sprawling assembly line — reservations required — to create your own Cup Noodles concoction to take home.\u003c/p>\n\u003cfigure id=\"attachment_112424\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85.jpg\" alt=\"Visitors view a display of Cup Noodles packages from around the world.\" width=\"1600\" height=\"1067\" class=\"size-full wp-image-112424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-960x640.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Visitors view a display of Cup Noodles packages from around the world. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, of course, the place is filled with tributes to the Cup Noodles creator — a man named Momofuku Ando.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ando first came up with instant ramen noodles while working in a backyard shed in 1958. Before then, ramen noodles couldn't be stored or cooked quickly — only bought fresh and served after a long boil. Ando devoted himself to figuring out how to take cooked noodles and dry them out to preserve them so they could cook almost instantly, on demand.\u003c/p>\n\u003cfigure id=\"attachment_112423\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85.jpg\" alt=\"Visitors make their own noodles in the museum's working kitchen.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-112423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-960x639.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Visitors make their own noodles in the museum's working kitchen. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"He tried many many methods of drying the ramen, but he could never find anything that worked perfectly well. And then one day he was watching his wife make tempura [battered deep-fried food] and he realized, this is how it can be done,\" Ichikawa explains.\u003c/p>\n\u003cp>Ando's first innovation: To make noodles \"instant,\" they are lightly fried in oil for a few seconds, then dried and packaged.\u003c/p>\n\u003cfigure id=\"attachment_112426\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-400x271.jpg\" alt='Cup Noodles — sold in Japan as Cup Noodle (no \"s\").' width=\"400\" height=\"271\" class=\"size-thumbnail wp-image-112426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-1180x800.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200.jpg 1200w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Cup Noodles -- sold in Japan as Cup Noodle (no \"s\"). \u003ccite>(Chris McGrath/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But ramen really took off with another of Ando's simple but brilliant ideas: selling dried instant noodles in a cup, so you wouldn't have to find a vessel to cook or eat them in.\u003c/p>\n\u003cp>A trip to the United States in the 1960s inspired Ando's cup creation, when he watched people break up his original rectangular blocks of instant ramen to fit into cups for consumption.\u003c/p>\n\u003cp>Voilà! Cup Noodles was born. And released 45 years ago, in September 1971.\u003c/p>\n\u003cp>Ando's creation has remained hugely popular. The World Instant Noodles Association counts\u003ca href=\"http://instantnoodles.org/en/noodles/market.html\"> 97 billion packages of instant ramen sold globally\u003c/a> in 2015. And Cup Noodles is now available in more than 80 countries.\u003c/p>\n\u003cfigure id=\"attachment_112425\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85.jpg\" alt=\"Crowds fill the Cup Noodles Museum in Yokohama, Japan, to decorate their own branded cups before creating personal noodle flavor blends.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-112425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-960x639.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Crowds fill the Cup Noodles Museum in Yokohama, Japan, to decorate their own branded cups before creating personal noodle flavor blends. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Cup Noodles Museum has a million visitors a year and is so packed, it's hard to turn around without colliding into a devotee.\u003c/p>\n\u003cp>\"We're university students, so quite devoted,\" says Canadian tourist Kayla Whitehead, visiting with a college friend. \"I don't really get too creative. Just the sauce packet and the water, it's all I do. All about ease of use.\"\u003c/p>\n\u003cp>To serve its global customers, Nissin makes culturally specific adaptations, like different flavors for different national palates. Even the length of noodle changes.\u003c/p>\n\u003cp>An example: In Asia,\u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/24/392430233/koreans-have-an-insatiable-appetite-for-watching-strangers-binge-eat\"> loudly slurping your noodles\u003c/a> is considered a compliment to the chef. Not so much in the U.S.\u003c/p>\n\u003cp>\"Americans don't like to slurp their noodles. So they make the length of the noodles for the American version smaller so they don't have to suck it up,\" says Ichikawa.\u003c/p>\n\u003cfigure id=\"attachment_112410\" class=\"wp-caption aligncenter\" style=\"max-width: 2625px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2.jpg\" alt=\"Customers crowd the museum gift shop.\" width=\"2625\" height=\"1748\" class=\"size-full wp-image-112410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2.jpg 2625w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-960x639.jpg 960w\" sizes=\"(max-width: 2625px) 100vw, 2625px\">\u003cfigcaption class=\"wp-caption-text\">Customers crowd the museum gift shop. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cup Noodles' popularity is not in question. But sodium-loaded and lightly fried, this stuff isn't exactly the healthiest. Even the Cup Noodles Museum manager recommends more balance in your diet. But he did mention a little trivia.\u003c/p>\n\u003cp>\"The founder of our company, he ate chicken ramen every day of his life,\" Ichikawa said.\u003c/p>\n\u003cp>On that Cup Noodles-a-day diet, Momofuku Ando lived to be 96.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jake Adelstein contributed to this story.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Today instant ramen is consumed in at least 80 countries — with culturally specific adaptations. The U.S., for instance, gets shorter noodles, because Americans don't slurp them up like the Japanese.","status":"publish","parent":0,"modified":1475167445,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":689},"headData":{"title":"'Cup Noodles' Turns 45: A Closer Look At The Revolutionary Ramen Creation | KQED","description":"Today instant ramen is consumed in at least 80 countries — with culturally specific adaptations. The U.S., for instance, gets shorter noodles, because Americans don't slurp them up like the Japanese.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"'Cup Noodles' Turns 45: A Closer Look At The Revolutionary Ramen Creation","datePublished":"2016-09-29T16:44:05.000Z","dateModified":"2016-09-29T16:44:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112409 http://ww2.kqed.org/bayareabites/?p=112409","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/29/cup-noodles-turns-45-a-closer-look-at-the-revolutionary-ramen-creation/","disqusTitle":"'Cup Noodles' Turns 45: A Closer Look At The Revolutionary Ramen Creation","nprImageCredit":"Elise Hu","nprByline":"Elise Hu, NPR Food","nprImageAgency":"NPR","nprStoryId":"495807462","nprApiLink":"http://api.npr.org/query?id=495807462&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/09/29/495807462/cup-noodles-turns-45-a-closer-look-at-the-revolutionary-ramen-creation?ft=nprml&f=495807462","nprRetrievedStory":"1","nprPubDate":"Thu, 29 Sep 2016 11:46:00 -0400","nprStoryDate":"Thu, 29 Sep 2016 04:48:00 -0400","nprLastModifiedDate":"Thu, 29 Sep 2016 11:46:15 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/09/20160929_me_cup_noodles_turns_45_a_closer_look_at_the_revolutionary_ramen_creation.mp3?orgId=1&topicId=1053&d=223&p=3&story=495807462&t=progseg&e=495882392&seg=17&ft=nprml&f=495807462","nprAudioM3u":"http://api.npr.org/m3u/1495882795-fe1f13.m3u?orgId=1&topicId=1053&d=223&p=3&story=495807462&t=progseg&e=495882392&seg=17&ft=nprml&f=495807462","path":"/bayareabites/112409/cup-noodles-turns-45-a-closer-look-at-the-revolutionary-ramen-creation","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/09/20160929_me_cup_noodles_turns_45_a_closer_look_at_the_revolutionary_ramen_creation.mp3?orgId=1&topicId=1053&d=223&p=3&story=495807462&t=progseg&e=495882392&seg=17&ft=nprml&f=495807462","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2016/09/20160929_me_cup_noodles_turns_45_a_closer_look_at_the_revolutionary_ramen_creation.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cup Noodles, the dorm-room staple that cooks in three minutes, turns 45 this month. There's no better place to celebrate than its very own \u003ca href=\"http://www.cupnoodles-museum.jp/english/\">museum\u003c/a> in Yokohama, Japan.\u003c/p>\n\u003cp>\"This is the museum that really honors the creator of instant ramen and Cup Noodles,\" says museum manager Yuya Ichikawa, who leads me on a tour.\u003c/p>\n\u003cp>Here you'll find a floor-to-ceiling display of every flavor of instant ramen put out since the mid-20th century; a kitchen to prepare fresh ramen noodles; a sprawling assembly line — reservations required — to create your own Cup Noodles concoction to take home.\u003c/p>\n\u003cfigure id=\"attachment_112424\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85.jpg\" alt=\"Visitors view a display of Cup Noodles packages from around the world.\" width=\"1600\" height=\"1067\" class=\"size-full wp-image-112424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07701edit_custom-0bc1fa66f0ccb2a016488c1a785fd27818aef1a7-s1600-c85-960x640.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Visitors view a display of Cup Noodles packages from around the world. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, of course, the place is filled with tributes to the Cup Noodles creator — a man named Momofuku Ando.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ando first came up with instant ramen noodles while working in a backyard shed in 1958. Before then, ramen noodles couldn't be stored or cooked quickly — only bought fresh and served after a long boil. Ando devoted himself to figuring out how to take cooked noodles and dry them out to preserve them so they could cook almost instantly, on demand.\u003c/p>\n\u003cfigure id=\"attachment_112423\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85.jpg\" alt=\"Visitors make their own noodles in the museum's working kitchen.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-112423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07709edit_custom-b59d848db41507b7625a38eafcb34564df46affb-s1600-c85-960x639.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Visitors make their own noodles in the museum's working kitchen. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"He tried many many methods of drying the ramen, but he could never find anything that worked perfectly well. And then one day he was watching his wife make tempura [battered deep-fried food] and he realized, this is how it can be done,\" Ichikawa explains.\u003c/p>\n\u003cp>Ando's first innovation: To make noodles \"instant,\" they are lightly fried in oil for a few seconds, then dried and packaged.\u003c/p>\n\u003cfigure id=\"attachment_112426\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-400x271.jpg\" alt='Cup Noodles — sold in Japan as Cup Noodle (no \"s\").' width=\"400\" height=\"271\" class=\"size-thumbnail wp-image-112426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-1180x800.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/gettyimages-487753176_custom-34ea006154fd119858619d4523104839c7566e2f-s1200.jpg 1200w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Cup Noodles -- sold in Japan as Cup Noodle (no \"s\"). \u003ccite>(Chris McGrath/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But ramen really took off with another of Ando's simple but brilliant ideas: selling dried instant noodles in a cup, so you wouldn't have to find a vessel to cook or eat them in.\u003c/p>\n\u003cp>A trip to the United States in the 1960s inspired Ando's cup creation, when he watched people break up his original rectangular blocks of instant ramen to fit into cups for consumption.\u003c/p>\n\u003cp>Voilà! Cup Noodles was born. And released 45 years ago, in September 1971.\u003c/p>\n\u003cp>Ando's creation has remained hugely popular. The World Instant Noodles Association counts\u003ca href=\"http://instantnoodles.org/en/noodles/market.html\"> 97 billion packages of instant ramen sold globally\u003c/a> in 2015. And Cup Noodles is now available in more than 80 countries.\u003c/p>\n\u003cfigure id=\"attachment_112425\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85.jpg\" alt=\"Crowds fill the Cup Noodles Museum in Yokohama, Japan, to decorate their own branded cups before creating personal noodle flavor blends.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-112425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07708edit_custom-94c9e767a9820f7ee2db95aedd3f3ea45911e012-s1600-c85-960x639.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Crowds fill the Cup Noodles Museum in Yokohama, Japan, to decorate their own branded cups before creating personal noodle flavor blends. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Cup Noodles Museum has a million visitors a year and is so packed, it's hard to turn around without colliding into a devotee.\u003c/p>\n\u003cp>\"We're university students, so quite devoted,\" says Canadian tourist Kayla Whitehead, visiting with a college friend. \"I don't really get too creative. Just the sauce packet and the water, it's all I do. All about ease of use.\"\u003c/p>\n\u003cp>To serve its global customers, Nissin makes culturally specific adaptations, like different flavors for different national palates. Even the length of noodle changes.\u003c/p>\n\u003cp>An example: In Asia,\u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/24/392430233/koreans-have-an-insatiable-appetite-for-watching-strangers-binge-eat\"> loudly slurping your noodles\u003c/a> is considered a compliment to the chef. Not so much in the U.S.\u003c/p>\n\u003cp>\"Americans don't like to slurp their noodles. So they make the length of the noodles for the American version smaller so they don't have to suck it up,\" says Ichikawa.\u003c/p>\n\u003cfigure id=\"attachment_112410\" class=\"wp-caption aligncenter\" style=\"max-width: 2625px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2.jpg\" alt=\"Customers crowd the museum gift shop.\" width=\"2625\" height=\"1748\" class=\"size-full wp-image-112410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2.jpg 2625w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/dsc07694edit_custom-c1efa933c296f875ca97adf07a74867cbb8b6f7c-2-960x639.jpg 960w\" sizes=\"(max-width: 2625px) 100vw, 2625px\">\u003cfigcaption class=\"wp-caption-text\">Customers crowd the museum gift shop. \u003ccite>(Elise Hu/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cup Noodles' popularity is not in question. But sodium-loaded and lightly fried, this stuff isn't exactly the healthiest. Even the Cup Noodles Museum manager recommends more balance in your diet. But he did mention a little trivia.\u003c/p>\n\u003cp>\"The founder of our company, he ate chicken ramen every day of his life,\" Ichikawa said.\u003c/p>\n\u003cp>On that Cup Noodles-a-day diet, Momofuku Ando lived to be 96.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jake Adelstein contributed to this story.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112409/cup-noodles-turns-45-a-closer-look-at-the-revolutionary-ramen-creation","authors":["byline_bayareabites_112409"],"categories":["bayareabites_2090","bayareabites_4084"],"tags":["bayareabites_15626","bayareabites_989","bayareabites_4042"],"featImg":"bayareabites_112421","label":"bayareabites"},"bayareabites_112084":{"type":"posts","id":"bayareabites_112084","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112084","score":null,"sort":[1474044219000]},"guestAuthors":[],"slug":"iyasares-lunch-ramen-an-elegant-hearty-affair","title":"Iyasare's Lunch Ramen: An Elegant, Hearty Affair","publishDate":1474044219,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When Iyasare opened on Fourth Street in Berkeley in 2013, it replaced the beloved O Chamé a 23-year institution known for its clean, locally-driven Japanese food. The buzz about what might replace it—in essence, what would appeal to the city’s most devout shoppers who frequented the upscale shops in the neighborhood—didn’t last long. The space was quickly sold to James Syhabout (Commis, Hawker Fare) and Sho Kamio, who had been blowing people away with his cooking at Yoshi’s on Fillmore.\u003c/p>\n\u003cfigure id=\"attachment_112093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-patio.jpg\" alt=\"Iyasare outdoor patio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare outdoor patio \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kamio had been the opening chef for Fillmore Live Entertainment Group’s Yoshi’s on Fillmore, developer Michael Johnson’s push into Lower Fillmore that breathed new life into the jazz scene in 2007. Though the restaurant was ill-fated because of financial troubles, Kamio's cooking notched up San Francisco’s Japanese dining game considerably. I remember stopping in early on and being transported by Kamio’s restrained, masterful creativity with traditional Japanese cooking, which seemed transformative in a town of tired sushi. Despite early success, the project couldn’t survive financially, and it closed in 2015, after much floundering. (Kamio left in 2013 to open Iyasare.)\u003c/p>\n\u003cfigure id=\"attachment_112103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-interior-1.jpg\" alt=\"Iyasare interior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef, from northwest Japan, named his new restaurant “Iyasare,” which means “to be healed,” in homage to his homeland after the devastating earthquake of 2011. His ramen is an unheralded beauty, served only at lunch and only in three forms: Sendai miso, charshu (often spelled chashu) miso and vegetarian shoyu. These traditional offerings are characteristic of Kamio’s bent toward elegant simplicity, made with impeccable ingredients and obvious care.\u003c/p>\n\u003cfigure id=\"attachment_112096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/meat-ramen.jpg\" alt=\"Charshu miso ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charshu miso ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two bowls, the charshu miso and vegetarian shoyu, both designated by their soup bases. The meat version has a base of dashi miso broth and is laden with rich tamar-braised pork belly, minced chicken, which gives it a nice texture, and vegetables, including crunchy bean sprouts and bamboo shoots. We added ajitama, a seasoned soft-boiled egg. The charshu pork gives the bowl a sweet, fatty depth, a compelling juxtaposition with the salty egg.\u003c/p>\n\u003cfigure id=\"attachment_112100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/veg-ramen.jpg\" alt=\"Vegetarian shoyu ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian shoyu ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The vegetarian ramen is worthy of a monastery kitchen: spinach, mizuna, seaweed, bamboo shoots, tofu and bean sprouts in a deep soy broth, which we (not being monastics) enlivened with a side of spicy Sendai miso, something I wish I had a little jar of in my fridge. Alas, it seems to be a secret recipe, as is the formula for the noodles, made by a local company to Kamio’s strict specifications.\u003c/p>\n\u003cfigure id=\"attachment_112098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/veg-ramen-noodles.jpg\" alt=\"The noodles from the vegetarian shoyu ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles from the vegetarian shoyu ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dinner menu here is more diverse and more complex than the midday offerings, and there are a few dishes that feature the Sendai miso, but there’s no ramen. So, you’d better go for lunch.\u003c/p>\n\u003cfigure id=\"attachment_112090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-exterior.jpg\" alt=\"Iyasare restaurant exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare restaurant exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"http://iyasare-berkeley.com\">\u003cstrong>Iyasare\u003c/strong>\u003c/a>\u003cbr>\n1830 Fourth St.\u003cbr>\nBerkeley, CA 94703 [\u003ca href=\"https://goo.gl/yTE77y\">Map\u003c/a>]\u003cbr>\nPh: (510) 845-8100\u003cbr>\nHours: Sun-Thu, 11:30am-2pm, 5:30-9pm; Fri-Sat, 11:30am-2pm, 5:30-10pm\u003cbr>\nPrice Range: $$ (ramen, $12-$16)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iyasare.berkeley\">Iyasare\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chef Sho Kamio’s lunch-only ramen is yet another East Bay soup-noodle destination.","status":"publish","parent":0,"modified":1474648758,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":543},"headData":{"title":"Iyasare's Lunch Ramen: An Elegant, Hearty Affair | KQED","description":"Chef Sho Kamio’s lunch-only ramen is yet another East Bay soup-noodle destination.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Iyasare's Lunch Ramen: An Elegant, Hearty Affair","datePublished":"2016-09-16T16:43:39.000Z","dateModified":"2016-09-23T16:39:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112084 http://ww2.kqed.org/bayareabites/?p=112084","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/16/iyasares-lunch-ramen-an-elegant-hearty-affair/","disqusTitle":"Iyasare's Lunch Ramen: An Elegant, Hearty Affair","path":"/bayareabites/112084/iyasares-lunch-ramen-an-elegant-hearty-affair","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Iyasare opened on Fourth Street in Berkeley in 2013, it replaced the beloved O Chamé a 23-year institution known for its clean, locally-driven Japanese food. The buzz about what might replace it—in essence, what would appeal to the city’s most devout shoppers who frequented the upscale shops in the neighborhood—didn’t last long. The space was quickly sold to James Syhabout (Commis, Hawker Fare) and Sho Kamio, who had been blowing people away with his cooking at Yoshi’s on Fillmore.\u003c/p>\n\u003cfigure id=\"attachment_112093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-patio.jpg\" alt=\"Iyasare outdoor patio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare outdoor patio \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kamio had been the opening chef for Fillmore Live Entertainment Group’s Yoshi’s on Fillmore, developer Michael Johnson’s push into Lower Fillmore that breathed new life into the jazz scene in 2007. Though the restaurant was ill-fated because of financial troubles, Kamio's cooking notched up San Francisco’s Japanese dining game considerably. I remember stopping in early on and being transported by Kamio’s restrained, masterful creativity with traditional Japanese cooking, which seemed transformative in a town of tired sushi. Despite early success, the project couldn’t survive financially, and it closed in 2015, after much floundering. (Kamio left in 2013 to open Iyasare.)\u003c/p>\n\u003cfigure id=\"attachment_112103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-interior-1.jpg\" alt=\"Iyasare interior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef, from northwest Japan, named his new restaurant “Iyasare,” which means “to be healed,” in homage to his homeland after the devastating earthquake of 2011. His ramen is an unheralded beauty, served only at lunch and only in three forms: Sendai miso, charshu (often spelled chashu) miso and vegetarian shoyu. These traditional offerings are characteristic of Kamio’s bent toward elegant simplicity, made with impeccable ingredients and obvious care.\u003c/p>\n\u003cfigure id=\"attachment_112096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/meat-ramen.jpg\" alt=\"Charshu miso ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charshu miso ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two bowls, the charshu miso and vegetarian shoyu, both designated by their soup bases. The meat version has a base of dashi miso broth and is laden with rich tamar-braised pork belly, minced chicken, which gives it a nice texture, and vegetables, including crunchy bean sprouts and bamboo shoots. We added ajitama, a seasoned soft-boiled egg. The charshu pork gives the bowl a sweet, fatty depth, a compelling juxtaposition with the salty egg.\u003c/p>\n\u003cfigure id=\"attachment_112100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/veg-ramen.jpg\" alt=\"Vegetarian shoyu ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian shoyu ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The vegetarian ramen is worthy of a monastery kitchen: spinach, mizuna, seaweed, bamboo shoots, tofu and bean sprouts in a deep soy broth, which we (not being monastics) enlivened with a side of spicy Sendai miso, something I wish I had a little jar of in my fridge. Alas, it seems to be a secret recipe, as is the formula for the noodles, made by a local company to Kamio’s strict specifications.\u003c/p>\n\u003cfigure id=\"attachment_112098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/veg-ramen-noodles.jpg\" alt=\"The noodles from the vegetarian shoyu ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles from the vegetarian shoyu ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dinner menu here is more diverse and more complex than the midday offerings, and there are a few dishes that feature the Sendai miso, but there’s no ramen. So, you’d better go for lunch.\u003c/p>\n\u003cfigure id=\"attachment_112090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-exterior.jpg\" alt=\"Iyasare restaurant exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare restaurant exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"http://iyasare-berkeley.com\">\u003cstrong>Iyasare\u003c/strong>\u003c/a>\u003cbr>\n1830 Fourth St.\u003cbr>\nBerkeley, CA 94703 [\u003ca href=\"https://goo.gl/yTE77y\">Map\u003c/a>]\u003cbr>\nPh: (510) 845-8100\u003cbr>\nHours: Sun-Thu, 11:30am-2pm, 5:30-9pm; Fri-Sat, 11:30am-2pm, 5:30-10pm\u003cbr>\nPrice Range: $$ (ramen, $12-$16)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iyasare.berkeley\">Iyasare\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112084/iyasares-lunch-ramen-an-elegant-hearty-affair","authors":["5575","5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_15614","bayareabites_377","bayareabites_4042"],"featImg":"bayareabites_112094","label":"bayareabites"},"bayareabites_112046":{"type":"posts","id":"bayareabites_112046","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112046","score":null,"sort":[1473798436000]},"guestAuthors":[],"slug":"dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity","title":"Don't Call It 'The New Ramen': Why Pho Is Central To Vietnamese Identity","publishDate":1473798436,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I fell for pho in Saigon in 1974, when I was 5 years old. When my family came to America in 1975, my mom satisfied our family's cravings for the aromatic beef noodle soup with homemade batches, served on Sundays after Morning Mass. As Vietnamese expatriates, we savored pho as a very special food, a gateway to our cultural roots. When we didn't have pho at home, we went out for it in Orange County, California's Little Saigon, patronizing mom-and-pop shops that welcomed us with the perfume of pho broth.\u003c/p>\n\u003cp>Nowadays, there are many more pho options beyond the Vietnamese communities and I love to check them out whenever possible. From the cooks in the kitchen to the servers and customers in the dining room, more non-Vietnamese people are getting into the pho scene. As a cookbook author and cooking teacher, I also know first-hand that a multicultural mix of home cooks across America is interested in making pho.\u003c/p>\n\u003cp>The soup's crossover from Asian enclaves into the mainstream is surely what inspired the editors of Bon Appétit to launch last week's ill-fated instructional video for eating pho. By now, you may have heard of the debacle: The magazine invited a non-Asian chef to explain the differences between ramen, another popular Asian noodle soup, and pho and to share his best-practices for how to eat the noodle soup. They pitched the video as a public service announcement: \"PSA: This is How You Should be Eating Pho.\" Encouraging the food-obsessed to follow their lead, they declared that \"Pho Is the New Ramen.\" The video went viral — but for all the wrong reasons. The backlash — accusations of cultural appropriation and imperialism — caused a virtual boil over. Bon Appétit quickly removed the video and \u003ca href=\"http://www.bonappetit.com/story/how-you-should-eating-pho\">issued an apology\u003c/a>. (You can still see the \u003ca href=\"http://www.cosmopolitan.com/food-cocktails/news/a63868/bon-appetit-pho-controversy/\">video here\u003c/a>.)\u003c/p>\n\u003cp>Much of the anger centered around the choice of a white person to authoritatively speak about an Asian food. As the chef shared his personal insights, he never mentioned his fondness for the soup, his personal connections to it. That omission was an editorial mistake. Treating pho as merely a fashionable food negated its rich role in Vietnamese, Vietnamese-American, and now, American culture.\u003c/p>\n\u003cp>Pho has always been unpretentious and democratic, inviting everyone to experience and appreciate it. However, pho also represents the history of Vietnam and its push for self-determination. Born during the French colonial period, this dish persisted through political upheaval and economic hardship, then resettled and flourished with Vietnamese immigrants all over the globe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pho has a story that's much longer than a noodle strand. The noodle soup was created at the beginning of the 20th century as genius make-do cooking. French colonials in Vietnam ordered the slaughtering of cows for the steaks they craved. The bones and tough cuts were left to local cooks, who were used to cows as draft animals but soon found a way to turn the leftovers into delicious broth with rice noodles and thinly sliced meat. It was sold as affordable street food that vendors customized for each diner. Pho fans came from all backgrounds, as the soup's popularity spread — from Hanoi in the north to Saigon (now Ho Chi Minh City) in the south. Inspiring cooks and even poets, it became Vietnam's national food.\u003c/p>\n\u003cp>Vietnamese people are nationalistic, and pho is not only part of their cuisine but also their pride. Yes, it was the French who made beef scraps available, and yes, many of the initial pho cooks were Chinese, but the noodle soup was created in Vietnam. The Vietnamese people made the best of their circumstances and turned the situation into something of their own. No one may claim pho but the Vietnamese, whom, as history has proven, are a feisty bunch.\u003c/p>\n\u003cp>We'll never know how aware the critics who took Bon Appétit to task were of pho's history and meaning. As a Vietnamese-American, I wasn't angered that the chef featured in the video was white; I'm glad that this soup that forms such a rich part of my cultural identity is gaining new fans, and I welcome all into the kitchen to cook it. But, for an authoritative lesson on pho, which is what this video purported to be, why not tap one of the many Vietnamese-American mom-and-pop shops that have long kept this traditional soup simmering around the country? Or, how about letting a Vietnamese-American chef compare notes with the non-Asian chef?\u003c/p>\n\u003cp>At Mic, a news site with a millennial audience, the controversy was framed as \"\u003ca href=\"https://mic.com/articles/153733/bon-appetit-video-of-white-chef-explaining-how-to-eat-pho-is-peak-cuisine-columbusing#.kAzGT5uPf\">Columbusing\u003c/a>\" – a word that describes when white people \"discover\" something that has been around for years, or even centuries. The term was new to me, but the concept was not. For years, some people conjectured that pho had strong French roots because it resembled\u003cem> feu \u003c/em>(\"fire\" in French), as in \u003cem>pot-au-feu\u003c/em>, the boiled beef dinner. The noodle soup's name most likely evolved from the Vietnamese pronunciation of \u003cem>fen\u003c/em>, the Chinese term for flat rice noodles. In applying the Columbus metaphor, Mic signaled that pho had truly become part of America's multicultural table. It had become a vehicle for having a difficult, important conversation about race.\u003c/p>\n\u003cp>This controversy will likely dissipate, like so many things on the Internet. But if there's anything to be learned from the video fiasco, it's this: Food can — and should — be a way for us to foster deeper understanding of one another.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Andrea Nguyen is a teacher, consultant and author of the forthcoming work\u003c/em> The Pho Cookbook. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Pho has a rich role in Vietnamese, Vietnamese-American, and now, American culture. Which is why a video featuring a white chef explaining how to eat pho as the next trendy food angered so many.","status":"publish","parent":0,"modified":1473798436,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":963},"headData":{"title":"Don't Call It 'The New Ramen': Why Pho Is Central To Vietnamese Identity | KQED","description":"Pho has a rich role in Vietnamese, Vietnamese-American, and now, American culture. Which is why a video featuring a white chef explaining how to eat pho as the next trendy food angered so many.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Don't Call It 'The New Ramen': Why Pho Is Central To Vietnamese Identity","datePublished":"2016-09-13T20:27:16.000Z","dateModified":"2016-09-13T20:27:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"112046 http://ww2.kqed.org/bayareabites/?p=112046","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/13/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity/","disqusTitle":"Don't Call It 'The New Ramen': Why Pho Is Central To Vietnamese Identity","nprByline":"Andrea Nguyen, NPR Food","nprImageAgency":"Andrea Nguyen for NPR","nprStoryId":"493322073","nprApiLink":"http://api.npr.org/query?id=493322073&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/09/13/493322073/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity?ft=nprml&f=493322073","nprRetrievedStory":"1","nprPubDate":"Tue, 13 Sep 2016 10:34:00 -0400","nprStoryDate":"Tue, 13 Sep 2016 07:00:00 -0400","nprLastModifiedDate":"Tue, 13 Sep 2016 10:34:26 -0400","path":"/bayareabites/112046/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I fell for pho in Saigon in 1974, when I was 5 years old. When my family came to America in 1975, my mom satisfied our family's cravings for the aromatic beef noodle soup with homemade batches, served on Sundays after Morning Mass. As Vietnamese expatriates, we savored pho as a very special food, a gateway to our cultural roots. When we didn't have pho at home, we went out for it in Orange County, California's Little Saigon, patronizing mom-and-pop shops that welcomed us with the perfume of pho broth.\u003c/p>\n\u003cp>Nowadays, there are many more pho options beyond the Vietnamese communities and I love to check them out whenever possible. From the cooks in the kitchen to the servers and customers in the dining room, more non-Vietnamese people are getting into the pho scene. As a cookbook author and cooking teacher, I also know first-hand that a multicultural mix of home cooks across America is interested in making pho.\u003c/p>\n\u003cp>The soup's crossover from Asian enclaves into the mainstream is surely what inspired the editors of Bon Appétit to launch last week's ill-fated instructional video for eating pho. By now, you may have heard of the debacle: The magazine invited a non-Asian chef to explain the differences between ramen, another popular Asian noodle soup, and pho and to share his best-practices for how to eat the noodle soup. They pitched the video as a public service announcement: \"PSA: This is How You Should be Eating Pho.\" Encouraging the food-obsessed to follow their lead, they declared that \"Pho Is the New Ramen.\" The video went viral — but for all the wrong reasons. The backlash — accusations of cultural appropriation and imperialism — caused a virtual boil over. Bon Appétit quickly removed the video and \u003ca href=\"http://www.bonappetit.com/story/how-you-should-eating-pho\">issued an apology\u003c/a>. (You can still see the \u003ca href=\"http://www.cosmopolitan.com/food-cocktails/news/a63868/bon-appetit-pho-controversy/\">video here\u003c/a>.)\u003c/p>\n\u003cp>Much of the anger centered around the choice of a white person to authoritatively speak about an Asian food. As the chef shared his personal insights, he never mentioned his fondness for the soup, his personal connections to it. That omission was an editorial mistake. Treating pho as merely a fashionable food negated its rich role in Vietnamese, Vietnamese-American, and now, American culture.\u003c/p>\n\u003cp>Pho has always been unpretentious and democratic, inviting everyone to experience and appreciate it. However, pho also represents the history of Vietnam and its push for self-determination. Born during the French colonial period, this dish persisted through political upheaval and economic hardship, then resettled and flourished with Vietnamese immigrants all over the globe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pho has a story that's much longer than a noodle strand. The noodle soup was created at the beginning of the 20th century as genius make-do cooking. French colonials in Vietnam ordered the slaughtering of cows for the steaks they craved. The bones and tough cuts were left to local cooks, who were used to cows as draft animals but soon found a way to turn the leftovers into delicious broth with rice noodles and thinly sliced meat. It was sold as affordable street food that vendors customized for each diner. Pho fans came from all backgrounds, as the soup's popularity spread — from Hanoi in the north to Saigon (now Ho Chi Minh City) in the south. Inspiring cooks and even poets, it became Vietnam's national food.\u003c/p>\n\u003cp>Vietnamese people are nationalistic, and pho is not only part of their cuisine but also their pride. Yes, it was the French who made beef scraps available, and yes, many of the initial pho cooks were Chinese, but the noodle soup was created in Vietnam. The Vietnamese people made the best of their circumstances and turned the situation into something of their own. No one may claim pho but the Vietnamese, whom, as history has proven, are a feisty bunch.\u003c/p>\n\u003cp>We'll never know how aware the critics who took Bon Appétit to task were of pho's history and meaning. As a Vietnamese-American, I wasn't angered that the chef featured in the video was white; I'm glad that this soup that forms such a rich part of my cultural identity is gaining new fans, and I welcome all into the kitchen to cook it. But, for an authoritative lesson on pho, which is what this video purported to be, why not tap one of the many Vietnamese-American mom-and-pop shops that have long kept this traditional soup simmering around the country? Or, how about letting a Vietnamese-American chef compare notes with the non-Asian chef?\u003c/p>\n\u003cp>At Mic, a news site with a millennial audience, the controversy was framed as \"\u003ca href=\"https://mic.com/articles/153733/bon-appetit-video-of-white-chef-explaining-how-to-eat-pho-is-peak-cuisine-columbusing#.kAzGT5uPf\">Columbusing\u003c/a>\" – a word that describes when white people \"discover\" something that has been around for years, or even centuries. The term was new to me, but the concept was not. For years, some people conjectured that pho had strong French roots because it resembled\u003cem> feu \u003c/em>(\"fire\" in French), as in \u003cem>pot-au-feu\u003c/em>, the boiled beef dinner. The noodle soup's name most likely evolved from the Vietnamese pronunciation of \u003cem>fen\u003c/em>, the Chinese term for flat rice noodles. In applying the Columbus metaphor, Mic signaled that pho had truly become part of America's multicultural table. It had become a vehicle for having a difficult, important conversation about race.\u003c/p>\n\u003cp>This controversy will likely dissipate, like so many things on the Internet. But if there's anything to be learned from the video fiasco, it's this: Food can — and should — be a way for us to foster deeper understanding of one another.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Andrea Nguyen is a teacher, consultant and author of the forthcoming work\u003c/em> The Pho Cookbook. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112046/dont-call-it-the-new-ramen-why-pho-is-central-to-vietnamese-identity","authors":["byline_bayareabites_112046"],"categories":["bayareabites_2998","bayareabites_2035"],"tags":["bayareabites_335","bayareabites_1278","bayareabites_4042","bayareabites_68"],"featImg":"bayareabites_112047","label":"bayareabites"},"bayareabites_111706":{"type":"posts","id":"bayareabites_111706","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111706","score":null,"sort":[1472234970000]},"guestAuthors":[],"slug":"ramen-noodles-are-now-the-prison-currency-of-choice","title":"Ramen Noodles Are Now The Prison Currency Of Choice","publishDate":1472234970,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Once upon a time, cigarettes were the currency of choice when those behind bars needed to barter. But these days, America's prisoners are trading with ramen.\u003c/p>\n\u003cp>So says \u003ca href=\"https://sociology.arizona.edu/user/michael-gibson-light\">Michael Gibson-Light\u003c/a>, a doctoral candidate in the University of Arizona School of Sociology. He spent a year interviewing nearly 60 inmates and prison staffers at one men's state prison (which he kept anonymous to protect his sources) housing thousands of inmates. He presented the findings this week at the meeting of the American Sociological Association.\u003c/p>\n\u003cp>\"There was an entire informal economy based on ramen (which the men often referred to as \"soups\"),\" Gibson-Light tells us via email. Prisoners use it hire other inmates for services, like cleaning out their bunk or doing their laundry, or purchase goods on the black market, like fresh fruits or vegetables (which aren't sold in the commissary but are sometimes smuggled from the kitchens, he says.\u003c/p>\n\u003cp>\"As one inmate told me: 'You can tell how good a man's doing [financially] by how many soups he's got in his locker. '20 soups? Oh, that guy's doing good!' \"\u003c/p>\n\u003cp>So what's behind ramen's rise as a de facto prison currency? It's super cheap, super tasty, rich in calories and readily available in prison commissaries — at a time when cost-cutting at detention facilities has many inmates complaining they're not getting enough to eat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Inmates shared countless grievances about serving sizes as well as the quality, taste, or healthiness of the food,\" Gibson-Light says. \"It was common for some to compare their meals to those that they received during previous prison stays, sometimes years or decades prior, which they claimed contained more and better food. \"\u003c/p>\n\u003cp>Gibson-Light's findings echo the experience of former inmate Gustavo \"Goose\" Alvarez. He spent more than a decade locked up on a weapons charge, among others, and co-authored a book published last year called \u003cem>Prison Ramen: Recipes And Stories From Behind Bars\u003c/em>. Gibson-Light says Alvarez's book helped inspire his research.\u003c/p>\n\u003cp>Ramen is \"everybody's staple in prison: No matter who you are, you're cooking with ramen,\" Alvarez \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/04/454671629/behind-bars-cheap-ramen-is-as-good-as-gold\">told NPR\u003c/a> last year. \"You can use it to barter,\" he told us, adding, \"Some people don't like them, some people will never eat them, but they use them — that's their funny money.\"\u003c/p>\n\u003cp>And ramen is also the backbone of some creative prison cooking, from \"dirty ramen\" (made with Vienna sausages, green beans and carrots, among other things) to ramen pot roast. As Alvarez told us last year:\u003c/p>\n\u003cp>\"In most cases, if you're lucky enough to know somebody that works in the kitchen, they can bring you back some raw onions, maybe some chives, some jalapenos, fresh vegetables. And then there's times when you don't have much but tap water, a bag of Cheetos — Flamin' Hot Cheetos at that — and a couple of soups. And you know what? You make a little tamale.\"\u003c/p>\n\u003cp>Jails and prisons in a number of U.S. states have been the target of accusations and lawsuits that they are underfeeding inmates, according to a \u003ca href=\"https://www.themarshallproject.org/2015/07/07/what-s-in-a-prison-meal#.YnsGJHEPl\">report last year\u003c/a> from The Marshall Project, a nonprofit journalism outlet focused on criminal justice. For instance, inmates at the Gordon County Jail in Georgia are fed twice daily. As The Marshall Project reported:\u003c/p>\n\u003cp>\"While the jail maintains they are providing sufficient calories (the \u003ca href=\"http://www.health.gov/dietaryguidelines/dga2010/dietaryguidelines2010.pdf\">recommended daily\u003c/a> intake is 2,400-2,800 a day for men, and 1,800-2,000 for women), prisoners said they combated their hunger by licking syrup packets and drinking excessive amounts of water.\"\u003c/p>\n\u003cp>Gibson-Light says the state prison he studied had also cut its meal services — inmates used to get three hot meals a day but now only got two, with an additional cold lunch served during weekdays (but not weekends.)\u003c/p>\n\u003cp>Says Gibson-Light: \"One inmate, who had worked in a prison kitchen, told me: 'There's so many people in prison now that [the prison] can't afford to feed all these people. They're following the [calorie] guidelines, but they're right on the line of that.' \"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Ramen will buy anything from smuggled fruit to laundry services from fellow inmates, a study at one prison finds. It's not just that ramen is tasty: Prisoners say they're not getting enough food.","status":"publish","parent":0,"modified":1472234970,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":699},"headData":{"title":"Ramen Noodles Are Now The Prison Currency Of Choice | KQED","description":"Ramen will buy anything from smuggled fruit to laundry services from fellow inmates, a study at one prison finds. It's not just that ramen is tasty: Prisoners say they're not getting enough food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ramen Noodles Are Now The Prison Currency Of Choice","datePublished":"2016-08-26T18:09:30.000Z","dateModified":"2016-08-26T18:09:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111706 http://ww2.kqed.org/bayareabites/?p=111706","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/26/ramen-noodles-are-now-the-prison-currency-of-choice/","disqusTitle":"Ramen Noodles Are Now The Prison Currency Of Choice","nprImageCredit":"DigiPub","nprByline":"Maria Godoy, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"491236253","nprApiLink":"http://api.npr.org/query?id=491236253&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/08/26/491236253/ramen-noodles-are-now-the-prison-currency-of-choice?ft=nprml&f=491236253","nprRetrievedStory":"1","nprPubDate":"Fri, 26 Aug 2016 12:47:00 -0400","nprStoryDate":"Fri, 26 Aug 2016 12:47:18 -0400","nprLastModifiedDate":"Fri, 26 Aug 2016 12:47:18 -0400","path":"/bayareabites/111706/ramen-noodles-are-now-the-prison-currency-of-choice","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Once upon a time, cigarettes were the currency of choice when those behind bars needed to barter. But these days, America's prisoners are trading with ramen.\u003c/p>\n\u003cp>So says \u003ca href=\"https://sociology.arizona.edu/user/michael-gibson-light\">Michael Gibson-Light\u003c/a>, a doctoral candidate in the University of Arizona School of Sociology. He spent a year interviewing nearly 60 inmates and prison staffers at one men's state prison (which he kept anonymous to protect his sources) housing thousands of inmates. He presented the findings this week at the meeting of the American Sociological Association.\u003c/p>\n\u003cp>\"There was an entire informal economy based on ramen (which the men often referred to as \"soups\"),\" Gibson-Light tells us via email. Prisoners use it hire other inmates for services, like cleaning out their bunk or doing their laundry, or purchase goods on the black market, like fresh fruits or vegetables (which aren't sold in the commissary but are sometimes smuggled from the kitchens, he says.\u003c/p>\n\u003cp>\"As one inmate told me: 'You can tell how good a man's doing [financially] by how many soups he's got in his locker. '20 soups? Oh, that guy's doing good!' \"\u003c/p>\n\u003cp>So what's behind ramen's rise as a de facto prison currency? It's super cheap, super tasty, rich in calories and readily available in prison commissaries — at a time when cost-cutting at detention facilities has many inmates complaining they're not getting enough to eat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Inmates shared countless grievances about serving sizes as well as the quality, taste, or healthiness of the food,\" Gibson-Light says. \"It was common for some to compare their meals to those that they received during previous prison stays, sometimes years or decades prior, which they claimed contained more and better food. \"\u003c/p>\n\u003cp>Gibson-Light's findings echo the experience of former inmate Gustavo \"Goose\" Alvarez. He spent more than a decade locked up on a weapons charge, among others, and co-authored a book published last year called \u003cem>Prison Ramen: Recipes And Stories From Behind Bars\u003c/em>. Gibson-Light says Alvarez's book helped inspire his research.\u003c/p>\n\u003cp>Ramen is \"everybody's staple in prison: No matter who you are, you're cooking with ramen,\" Alvarez \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/04/454671629/behind-bars-cheap-ramen-is-as-good-as-gold\">told NPR\u003c/a> last year. \"You can use it to barter,\" he told us, adding, \"Some people don't like them, some people will never eat them, but they use them — that's their funny money.\"\u003c/p>\n\u003cp>And ramen is also the backbone of some creative prison cooking, from \"dirty ramen\" (made with Vienna sausages, green beans and carrots, among other things) to ramen pot roast. As Alvarez told us last year:\u003c/p>\n\u003cp>\"In most cases, if you're lucky enough to know somebody that works in the kitchen, they can bring you back some raw onions, maybe some chives, some jalapenos, fresh vegetables. And then there's times when you don't have much but tap water, a bag of Cheetos — Flamin' Hot Cheetos at that — and a couple of soups. And you know what? You make a little tamale.\"\u003c/p>\n\u003cp>Jails and prisons in a number of U.S. states have been the target of accusations and lawsuits that they are underfeeding inmates, according to a \u003ca href=\"https://www.themarshallproject.org/2015/07/07/what-s-in-a-prison-meal#.YnsGJHEPl\">report last year\u003c/a> from The Marshall Project, a nonprofit journalism outlet focused on criminal justice. For instance, inmates at the Gordon County Jail in Georgia are fed twice daily. As The Marshall Project reported:\u003c/p>\n\u003cp>\"While the jail maintains they are providing sufficient calories (the \u003ca href=\"http://www.health.gov/dietaryguidelines/dga2010/dietaryguidelines2010.pdf\">recommended daily\u003c/a> intake is 2,400-2,800 a day for men, and 1,800-2,000 for women), prisoners said they combated their hunger by licking syrup packets and drinking excessive amounts of water.\"\u003c/p>\n\u003cp>Gibson-Light says the state prison he studied had also cut its meal services — inmates used to get three hot meals a day but now only got two, with an additional cold lunch served during weekdays (but not weekends.)\u003c/p>\n\u003cp>Says Gibson-Light: \"One inmate, who had worked in a prison kitchen, told me: 'There's so many people in prison now that [the prison] can't afford to feed all these people. They're following the [calorie] guidelines, but they're right on the line of that.' \"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111706/ramen-noodles-are-now-the-prison-currency-of-choice","authors":["byline_bayareabites_111706"],"categories":["bayareabites_10028","bayareabites_2035"],"tags":["bayareabites_11989","bayareabites_4042"],"featImg":"bayareabites_111707","label":"bayareabites"},"bayareabites_107872":{"type":"posts","id":"bayareabites_107872","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107872","score":null,"sort":[1458611004000]},"guestAuthors":[],"slug":"itani-ramen-offers-pop-ups-prior-to-official-opening-in-uptown-oakland","title":"First Bite: Itani Ramen Offers Pop-Ups Prior to Official Opening in Uptown Oakland","publishDate":1458611004,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a> has long been a popular cocktail and dinner spot on San Pablo Avenue in Uptown Oakland, but its vibe couldn’t be more different from the new project chef-owner \u003ca href=\"https://twitter.com/KyleItani\" target=\"_blank\">Kyle Itani\u003c/a> is launching just a few blocks away. A San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/recipes/article/Rising-Star-Chef-Kyle-Itani-Hopscotch-4340167.php\" target=\"_blank\">Rising Star Chef in 2013\u003c/a>, Itani’s classic cooking at Hopscotch draws diners in for fried chicken, freshly shucked oysters and burgers with hand-cut fries. \u003ca href=\"http://www.itaniramen.com/\" target=\"_blank\">Itani Ramen\u003c/a> has a different mission: to bring homemade ramen to the neighborhood. Various delays have held up the opening, but the restaurant began holding weekend pop-up dinners last Saturday and will continue to do so until the doors officially open and the full menu is available.\u003c/p>\n\u003cp>We stopped in on Sunday night to see what’s in store. Though there was a steady drizzle and virtually no protection from the rain, there was a line forming by 5:40pm for a 6pm opening. \u003c/p>\n\u003cfigure id=\"attachment_107860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_outside-1920.jpg\" alt=\"Lining up for Itani Ramen’s weekend pop-up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up for Itani Ramen’s weekend pop-up. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once inside, the many servers and kitchen were synchronized and downright fast filling orders placed at the counter. \u003c/p>\n\u003cfigure id=\"attachment_107858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_kitchen-1920.jpg\" alt=\"The fast-paced open kitchen at Itani Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fast-paced open kitchen at Itani Ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pop-up menu featured two types of ramen, a shoyu and a miso. The shoyu (soy sauce) broth was made with both chicken and pork, and also included bonito tuna, which gave the whole concoction a beautiful, lean depth. Standard toppings were pork cha siu, bamboo shoots, yu choi and green onion. We added a jidori egg for $1.50. The pork cha siu, a classic Cantonese marinated pork, made the dish with its complex spicing and rich, fatty texture, and the crisp, bright green yu choi was a nice counterpoint. \u003c/p>\n\u003cfigure id=\"attachment_107862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_shoyu-1920.jpg\" alt=\"Shoyu ramen with pork cha siu, bamboo shoots, yu choi, green onion, and jidori egg.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu ramen with pork cha siu, bamboo shoots, yu choi, green onion, and jidori egg. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The miso ramen was a compelling vegetarian dish, the all-vegetable broth hearty and earthy, and the toppings included watercress, bamboo shoots, bean sprouts and black garlic oil. The garlic oil added a sweet depth to the overall experience of the bowl and gave it a resonance that most vegetarian soups don’t have.\u003c/p>\n\u003cfigure id=\"attachment_107859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_miso-1920.jpg\" alt=\"Miso ramen with watercress, bamboo shoots, bean sprouts and black garlic oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso ramen with watercress, bamboo shoots, bean sprouts and black garlic oil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What further distinguishes both recipes is Itani’s homemade noodles, which are beautifully cut and cooked to a perfectly al dente texture, slightly chewy and, frankly, addictive.\u003c/p>\n\u003cfigure id=\"attachment_107880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/miso-noodles.jpg\" alt=\"The addictive homemade noodles in the Miso ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The addictive homemade noodles in the Miso ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also ordered two appetizers, the first a beautiful, thin-skinned, hand-formed pork gyoza, and the second, a bowl of bright pickles of burdock root, cucumber, spicy mustard greens and carrots.\u003c/p>\n\u003cfigure id=\"attachment_107856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_gyoza-1920.jpg\" alt=\"Handmade pork gyoza.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Handmade pork gyoza. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_pickles-1920.jpg\" alt=\"A bowl of homemade pickles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of homemade pickles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sohomare Tokubetsu Kimoto sake was just the right medium-dry junmai accompaniment. For beer drinkers, there’s Asahi on tap, and there’s one shochu (a barley spirit) as well. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Service was incredibly organized, composed and proficient for a restaurant not even fully out of the gate. This is going to be a neighborhood hot-spot in no time.\u003c/p>\n\u003cfigure id=\"attachment_107857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_interior-1920.jpg\" alt=\"The long, high-ceilinged dining room at Itani Ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The long, high-ceilinged dining room at Itani Ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.itaniramen.com/\" target=\"_blank\">\u003cstrong>Itani Ramen\u003c/strong>\u003c/a>\u003cbr>\n1736 Telegraph Ave. [\u003ca href=\"https://goo.gl/fvUFVI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-7489\u003cbr>\nTentative hours for weekend pop-up series: March 25-27; April 1-3; April 8-10 6pm-midnight (first come, first served, no reservations).\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/itaniramen\" target=\"_blank\">Itani Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ItaniRamen\" target=\"_blank\">@ItaniRamen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/itaniramen/\" target=\"_blank\">@itaniramen\u003c/a>\u003cbr>\nPrice range: $$ (ramen $12-$14)\u003c/p>\n\n","blocks":[],"excerpt":"Chef Kyle Itani, of nearby Hopscotch, is making his own noodles at this casual ramen shop scheduled to officially open in April. Weekend pop-ups are planned prior to the grand opening.","status":"publish","parent":0,"modified":1458697055,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":582},"headData":{"title":"First Bite: Itani Ramen Offers Pop-Ups Prior to Official Opening in Uptown Oakland | KQED","description":"Chef Kyle Itani, of nearby Hopscotch, is making his own noodles at this casual ramen shop scheduled to officially open in April. Weekend pop-ups are planned prior to the grand opening.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"First Bite: Itani Ramen Offers Pop-Ups Prior to Official Opening in Uptown Oakland","datePublished":"2016-03-22T01:43:24.000Z","dateModified":"2016-03-23T01:37:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107872 http://ww2.kqed.org/bayareabites/?p=107872","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/21/itani-ramen-offers-pop-ups-prior-to-official-opening-in-uptown-oakland/","disqusTitle":"First Bite: Itani Ramen Offers Pop-Ups Prior to Official Opening in Uptown Oakland","path":"/bayareabites/107872/itani-ramen-offers-pop-ups-prior-to-official-opening-in-uptown-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a> has long been a popular cocktail and dinner spot on San Pablo Avenue in Uptown Oakland, but its vibe couldn’t be more different from the new project chef-owner \u003ca href=\"https://twitter.com/KyleItani\" target=\"_blank\">Kyle Itani\u003c/a> is launching just a few blocks away. A San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/recipes/article/Rising-Star-Chef-Kyle-Itani-Hopscotch-4340167.php\" target=\"_blank\">Rising Star Chef in 2013\u003c/a>, Itani’s classic cooking at Hopscotch draws diners in for fried chicken, freshly shucked oysters and burgers with hand-cut fries. \u003ca href=\"http://www.itaniramen.com/\" target=\"_blank\">Itani Ramen\u003c/a> has a different mission: to bring homemade ramen to the neighborhood. Various delays have held up the opening, but the restaurant began holding weekend pop-up dinners last Saturday and will continue to do so until the doors officially open and the full menu is available.\u003c/p>\n\u003cp>We stopped in on Sunday night to see what’s in store. Though there was a steady drizzle and virtually no protection from the rain, there was a line forming by 5:40pm for a 6pm opening. \u003c/p>\n\u003cfigure id=\"attachment_107860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_outside-1920.jpg\" alt=\"Lining up for Itani Ramen’s weekend pop-up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up for Itani Ramen’s weekend pop-up. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once inside, the many servers and kitchen were synchronized and downright fast filling orders placed at the counter. \u003c/p>\n\u003cfigure id=\"attachment_107858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_kitchen-1920.jpg\" alt=\"The fast-paced open kitchen at Itani Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fast-paced open kitchen at Itani Ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pop-up menu featured two types of ramen, a shoyu and a miso. The shoyu (soy sauce) broth was made with both chicken and pork, and also included bonito tuna, which gave the whole concoction a beautiful, lean depth. Standard toppings were pork cha siu, bamboo shoots, yu choi and green onion. We added a jidori egg for $1.50. The pork cha siu, a classic Cantonese marinated pork, made the dish with its complex spicing and rich, fatty texture, and the crisp, bright green yu choi was a nice counterpoint. \u003c/p>\n\u003cfigure id=\"attachment_107862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_shoyu-1920.jpg\" alt=\"Shoyu ramen with pork cha siu, bamboo shoots, yu choi, green onion, and jidori egg.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu ramen with pork cha siu, bamboo shoots, yu choi, green onion, and jidori egg. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The miso ramen was a compelling vegetarian dish, the all-vegetable broth hearty and earthy, and the toppings included watercress, bamboo shoots, bean sprouts and black garlic oil. The garlic oil added a sweet depth to the overall experience of the bowl and gave it a resonance that most vegetarian soups don’t have.\u003c/p>\n\u003cfigure id=\"attachment_107859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_miso-1920.jpg\" alt=\"Miso ramen with watercress, bamboo shoots, bean sprouts and black garlic oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso ramen with watercress, bamboo shoots, bean sprouts and black garlic oil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What further distinguishes both recipes is Itani’s homemade noodles, which are beautifully cut and cooked to a perfectly al dente texture, slightly chewy and, frankly, addictive.\u003c/p>\n\u003cfigure id=\"attachment_107880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/miso-noodles.jpg\" alt=\"The addictive homemade noodles in the Miso ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The addictive homemade noodles in the Miso ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also ordered two appetizers, the first a beautiful, thin-skinned, hand-formed pork gyoza, and the second, a bowl of bright pickles of burdock root, cucumber, spicy mustard greens and carrots.\u003c/p>\n\u003cfigure id=\"attachment_107856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_gyoza-1920.jpg\" alt=\"Handmade pork gyoza.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Handmade pork gyoza. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_pickles-1920.jpg\" alt=\"A bowl of homemade pickles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of homemade pickles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sohomare Tokubetsu Kimoto sake was just the right medium-dry junmai accompaniment. For beer drinkers, there’s Asahi on tap, and there’s one shochu (a barley spirit) as well. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Service was incredibly organized, composed and proficient for a restaurant not even fully out of the gate. This is going to be a neighborhood hot-spot in no time.\u003c/p>\n\u003cfigure id=\"attachment_107857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_interior-1920.jpg\" alt=\"The long, high-ceilinged dining room at Itani Ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The long, high-ceilinged dining room at Itani Ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.itaniramen.com/\" target=\"_blank\">\u003cstrong>Itani Ramen\u003c/strong>\u003c/a>\u003cbr>\n1736 Telegraph Ave. [\u003ca href=\"https://goo.gl/fvUFVI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-7489\u003cbr>\nTentative hours for weekend pop-up series: March 25-27; April 1-3; April 8-10 6pm-midnight (first come, first served, no reservations).\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/itaniramen\" target=\"_blank\">Itani Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ItaniRamen\" target=\"_blank\">@ItaniRamen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/itaniramen/\" target=\"_blank\">@itaniramen\u003c/a>\u003cbr>\nPrice range: $$ (ramen $12-$14)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107872/itani-ramen-offers-pop-ups-prior-to-official-opening-in-uptown-oakland","authors":["5575"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_15360","bayareabites_15361","bayareabites_15362","bayareabites_4042"],"featImg":"bayareabites_107859","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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