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Ippudo ramen in Hakata June 26, 2010

Filed under: Eating,Japan,Travel — laurel @ 4:10 pm
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Ippudo’s honten kasane aji ramen

After Beppu we were off to Nagasaki, but not before changing trains in Fukuoka/Hakata. It was around dinner time, so we decided to try one more time to find the Ippudo Honten. Ramen is one of my favorite foods when traveling in Japan for many reasons. First of all, it’s hard to mess it up, so wherever you find a ramen shop, you are almost sure to find a good meal. It’s also filling yet affordable. And finally, it’s one of those foods that will be hard to find once we go back to America, so we had better enjoy it while we can. Ippudo is a famous chain of Hakata-style tonkotsu ramen shops, and we often stop in at their Ueno location for lunch when we’re on the way to the airport.

I had read in the Japan Times that the original shop has a honten-only tonkotsu made with additions of caramelized onions and chicken broth that sounded worth searching out.

We already knew where one location in the Tenjin district was, so we stopped in there to get directions to the honten.


the hand-lettered menu


Hakata pork bun: a quick and cheap snack

They directed us a few blocks down the way. We found this location. The long line of guidebook-in-hand customers snaking out the door was a good sign that we were on the right track…

…but the fact that the shop had two stories should have been a dead giveaway that this couldn’t be the original shop! When it was our turn to be seated, the host kindly told us that we were in the wrong place and showed us a small map to the honten that was affixed to the outside wall of the restaurant (but obscured by the long line of customers). The real honten was actually still a block away.


Ippudo Honten

Aha! Finally, we found it on the third try. Of course there was a line here too, and this location was much smaller, so it wasn’t moving as quickly. We were starting to feel pretty hungry, but we were inside soon enough.


bowls waiting to be filled with ramen goodness


help yourself to some pickles


hitokuchi (one bite) gyoza

Of course, we had to get the honten kasane aji ramen since it was what we had come all this way for. We also got an order of hitokuchi gyoza to snack on. The honten kasane aji ramen came topped with not just onions, soft-boiled eggs, nori, and charshu pork slices, but also sliced vegetables, naruto (fish cake) and mini wontons. Don’t make the mistake of ordering your soup and noodles “futsuu” (average); instead I always ask the waiter “osusume wa?” (what do you recommend) and get it that way. This is how I learned to order the noodles on the hard side. The noodles continue to cook in the hot ramen broth, so they’ll be too soft and plump by the time you’re finished if they’re already average to begin with. So what’s the verdict on honten kasane aji ramen? I think it was indisputably worth the trouble.


I love the slogan on the staff T-shirts: your happiness of eating this ramen makes us happy

While you’ll have to go to Hakata to try the honten kasane aji ramen, you can enjoy Ippudo’s other ramens (I recommend the akamaru) here in Gunma at their new(ish) Takasaki location:
群馬県高崎市上大類町809番地1号 | Gunma-ken, Takasaki-shi, Kamioorui-machi 809-1

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Beppu June 24, 2010


Takegawara Onsen, Beppu

We headed off to Beppu on the Sonic limited express train. The hotel had a nice outdoor onsen on the rooftop so we could enjoy the view of the stars and the hot bath. In the morning we checked out of our hotel and walked along the shore (which was lined with giant concrete erosion control “jacks”) before walking to Takegawara Onsen. Takegawara is a historic onsen that dates back to 1879. There we took a sand bath: you dress in a cotton yukata, lay down in the hot sand, and the bath attendants bury you up to your chin in steaming hot sand. You lay under the sand until you feel just a little bit cooked and just a little bit crushed, before they tell you to wriggle out of the sand and rinse off in the bath. Unfortunately by the time my “bath” was finished, the morning sun was shining right in my eyes, so I had to close them. The feeling is uniquely oppressive yet refreshing.

After the bath we hopped on a bus to see some of Beppu’s famed jigoku (“hells”). The first one we arrived at was Hon-bozu Jigoku (Real Monk’s Hell), which is managed independently of the other hells. The jigoku is named for the hot bubbling mud that resembles a monk’s shaven head, and the historical  handout that we got said that when the geyser first opened up during an earthquake there was a monastery on the site and the monk was tossed into the air by the hot steam (I hope that part is just a legend). In any case, the muddy hills were pretty cool to look at so I would definitely recommend this jigoku.

There was also a spot where volcanic gases vented out from under a rock. Lots of people have left their coins here and the 5 and 10 yen coins turn an impressive shade of violet.

Next we walked downhill to Umi jigoku (Sea Hell). This hell was very popular but also very beautiful. The water is a beautiful aqua shade. There are some torii that lead to a small shrine. Onsen tamago in a basket suspended from a bamboo pole cook in the main pond.


onsen tamago

In addition to the main pond there is a large, emerald green pond. In the pond you can see lotus flowers and giant lily pads which are apparently large enough to float small children on.


Umi Jigoku’s Chinoike

There is also a mini Chinoike (Blood Pond) there. Although it was small, on that day this Chinoike was much more impressive than the real thing.


the real Chinoike

Unfortunately, it was really sunny that day so the jigoku were not at their photogenic best. The steam rising from the ponds was a little thin and a lot of them were just plain old boring. I’d say that Umi Jigoku was the best value and Hon-bozu Jigoku was pretty interesting. Bozu Jigoku, next to Umi Jigoku, was a huge disappointment and hardly seemed worth the 400 yen entrance fee. Shiraike Jigoku was just ok, but might be better on a cooler day. Chinoike Jigoku seems to have potential, but was pretty boring on a sunny day.

Of course our day in Beppu wasn’t all hells an photo-taking. We also stopped to enjoy some snacks. I wanted to try the onsen tamago at Umi Jigoku, but unfortunately they’re sold 5 at a time. I didn’t really want to eat 5 boiled eggs so we had some ice cream and an onsen steamed custard (it was just ok). Outside of Shiraike Jigoku, some vendors were selling eggs cooked with onsen steam by the piece, so we bought some. They were much firmer than the onsen tamago that I’m used to (I suppose that makes sense, steam is hotter than most onsen water) and pretty bouncy (well done). I suppose in the end it’s just a novelty, but it was a pretty tasty snack. We also found a shop selling moromi soft serve. Moromi is a kind of chunky, whole-grained relative of miso that is often used as a vegetable dip. It’s a little sweet and tastes a lot like miso. So how was moromi soft serve? Pretty good, actually.

 

Silver Week in Kyushu: Hakata/Fukuoka June 19, 2010

Filed under: Eating,Four seasons in Japan,Japan,Travel — laurel @ 11:25 pm
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Fukuoka’s yatai street

September in Japan has the public holidays Respect for the Aged Day and the Autumnal Equinox. Respect for the Aged Day always falls on a Monday, while the Autumnal Equinox always falls on September 23rd. If, by a quirk of the calendar, there is only one day in between them, a new holiday called Kokumin-no-hi (People of the Nation’s Day) is created. Well, last year, just such a day occurred. Like Golden Week in the spring, many people used this extra-long holiday (which became known as Silver Week) as an opportunity to travel. We took Thursday and Friday off too and took a whirlwind tour of Kyushu.

First off, we flew into Fukuoka, which is also known as Hakata. They used to be two cities but are now one. It seems that they haven’t been able to settle on a name yet (Officially it’s Fukuoka, but the train station is Hakata). We had an afternoon to see the city before heading off to the hot spring town of Beppu.


A very narrow building along the river

We caught a bus to get to an area called Bayside Place. Wikitravel had recommended it as a good place to go for a date… well, not so much. As far as we could tell it was closed for renovations… or maybe just closed. The Hakata Port Tower is in the same area, so we went up to the top for the view. After enjoying the scenery we came back down and walked back to the downtown area.

Now we were getting hungry. Since we were in the Tenjin area, we stopped into an Ippudo Ramen that we passed, seeing if it was the honten (original store). It was not, so we appeased our stomachs with a Hakata pork bun before heading back out in search of food.


Hakata pork buns


waiting for a seat to open up at a yatai

Hakata/Fukuoka is known for it’s yatai, which are open air food stands like the ones you see at festivals. We went walking along the yatai street at Nakasu looking for something to eat. It was really crowded, so we found one where the wait seemed reasonable and enjoyed a bowl of Tonkotsu ramen. Tonkotsu is Hakata’s famous style of ramen made with a thick, white, pork bone broth, thin noodles, and slices of pork.


tonkotsu ramen

After dinner we went walking through the colorful Canal City shopping center before catching our train.


Canal City


Canal City

See more from Fukuoka at Alex’s photoblog

 

Onsen Tamago June 3, 2010

Filed under: Cooking,Japan,recipes — laurel @ 10:50 pm
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onsen tamago

onsen tamago being plucked from the water at Kusatsu

In our recent care package from home, I asked for David Chang’s Momofuku Cookbook. Once I got it, I took a look inside and I couldn’t wait to try some of the recipes. Of course, my freezer was still full of frozen crab, so I didn’t want to order the bacon for bacon dashi with potatoes and clams or ramen broth just yet. But that didn’t mean that I couldn’t start with some of the simpler recipes. One of the first recipes that caught my eye was the slow-poached eggs. These are basically homemade onsen tamago, hot spring-cooked eggs. For a perfect onsen tamago (in my mind) the eggs should be in that stage just between raw and cooked, with the whites still a little soft but the yolk starting to firm a bit.

I didn’t have all the necessary equipment, so I bought digital kitchen thermometer on amazon.com. (I had bought a thermometer in Kappabashi about a week earlier, but to my disappointment, it was a baking thermometer. Who knew that some thermometers only go to 50°C. ) To keep the eggs off of the bottom of the pot, I flipped my steamer upside-down in the pot (with the steamer right-side-up the pot would be full the the brim), which kept the eggs just a few millimeters off the bottom, but I think it was good enough. The hole in the steamer also made a good spot to rest the tip of the thermometer. After trying the first one, I found that the whites were a little bit looser than I like, so I popped them back in the water and raised the heat by a few more degrees. If you do this, be careful. You can always cook them more, but once you go too far, you can’t cook them less.

onsen tamago
Onsen tamago made using Momofuku’s slow-poached egg technique

For the sauce, I used a recipe from about.com: 1/4 cup dashi and 1 teaspoon soy sauce. Instead of regular soy sauce, I substituted banno-joyu, seasoned soy sauce. I love to have banno-joyu on hand for making a quick sauce for somen noodles, dressing vegetables, making ohitashi, or drizzling over tofu. Plus, it keeps for just about forever in the refrigerator, so I mix up a small batch whenever I run out (It’s also a great way to use up some of the extra shiitake mushroom stems that I have around).

Slow-Poached Eggs
from Momofuku by David Chang and Peter Meehan

large eggs

1. Fill your biggest, deepest pot with water and put it on the stove over the lowest possible heat.

2. Use something to keep the eggs from sitting on the bottom of the pot, where the temperature will be the highest. If you’ve got a cake rack or a steamer rack, use it. If not, improvise; a doughnut of aluminum foil or a few chopsticks scattered helter skelter across the bottom of the pan will usually do the trick, but you know what you’ve got lying around. Be resourceful.

3. Use an instant-read thermometer to monitor the temperature in the pot–if it’s too hot, add cold water or an ice cube. Once the water is between 140°F and 145°F (60-63°C, though I actually let the temperature rise to about 67°C), add the eggs to the pot. Let them bathe for 40 to 45 minutes, checking the temperature regularly with the thermometer or by sticking you finger in the water (It should be the temperature of a very hot bath) and moderating it as needed.

4. You can use the eggs immediately or store them in the refrigerator for up to 24. (If you’re planning on storing them, chill them until cold in an ice-water bath.) If you refrigerate the eggs, warm them under piping-hot tap water for 1 minute before using,

5. To serve the eggs, crack them one at a time into a small saucer. The thin white will not and should not be firm or solid; tip the dish to pour off and discard the loosest part of the white, then slide the egg onto the dish it’s destined for.

To make a sauce, mix 1/4 cup dashi with 1 teaspoon banno-joyu (below). Use 1 to 2 tablespoons of this sauce for each egg.

Banno Joyu: Seasoned Soy Concentrate
from Washoku by Elizabeth Andoh

5 or 6 large iriko, trimmed (heads and guts removed)
8 to 10 square inches Rausu, Rishiri, or ma kombu
1 dried shiitake mushroom or stems from 3 or 4 mushrooms
1/4 cup atsu kezuri or 1/2 cup tightly packed katsuo-bushi
2/3 cup soy sauce
1/3 cup sake
3 tablespoons sugar
3 tablespoons water
2 tablespoons mirin

Place the iriko, kombu, mushroom, atsu kezuri, soy sauce, and sake in a small, deep saucepan and leave to infuse for at least 1 hour or up to 12 hours. (If you are using ordinary katsuo-bushi, add the flakes later as directed.)

Add the sugar, water, and mirin to the pan and place over low heat. When the liquid begins to simmer, adjust the heat to keep it from boiling too vigorously. As the sauce simmers, it becomes quite foamy, rising in the saucpan. Watch to make sure it does not overflow. Continue to simmer until the volume has been reduced by about one=fourth and the sauce has become a bit syrupy.

Remove from the heat. (If you are using ordinary katsuo-bushi, scatter the flakes across the surface of the liquid. Let stand for 2 to 3 minutes, until the flakes have settled to the bottom.) Pour through a coffee-filter-lined strainer or a sarashi cloth into a glass jar with a tight-fitting lid. If not using immediately, let cool, cover, and chill before using. Refrigerate for up to 1 month.