| Ramen is Where it all Started.Ten years ago: Ramen Wednesdays. Hair metal, Long lines, Flimsy Paper bowls. Three tiny benches. If it wasn’t for y’all, we wouldn’t be here. |
| Ramen Journey….. ? |
| You could say it’s taken ten years of research and development to get to this point. But I’d say our Ramen is the best it’s ever been. We went from off the hoove ramen, served weekly with what had left over from butchering, to a re-creatable flavor that we are nothing but proud of. |
 It Starts with the Broth. We use the best local pork & chicken bones, the ones with the most gelatin. To make a broth that marries the land, sea and earth to extract peak umaminess. That means Mushrooms, Dried fishes of all sorts, Garlic galore and everything else we can get our hands on to add depth and flavor. |
 Then there’s the TareTare means seasoning (I think). Ours is made from two types of soy sauce, intensely flavored sugars, more mushrooms, more garlic, more bones, more fishies. The tare ties it all together. We smash it through a strainer with a piece of wood to get every gram of flavor from it. It’s not easy but it’s worth it. |
 Everything Comes Together. The noodles, the cured/braised/charred pork neck, revolving wok’d local greens and Nori (my favorite part). Next time you are in the shop, hopefully you’ll have a little more perspective on what all it took to get it that bowl of soup in front of you. 🍜 |