If you’re trying to make authentic Japanese ramen, continue to call it by its original name: ramen. But if you’re not trying to be authentic, then let’s call your creation something new: Wramen.
Dish: Tokyo Ramen
Place: Boom Noodle, Bellevue (also in Capitol Hill and University Village)
In the bowl: Chashu (braised pork butt), tamago (egg), menma (bamboo shoots), green onion, and a piece of nori (seaweed) in soy seasoned chicken-pork broth
Supporting cast/What to do:…
You don't have to go to Japan to get a good bowl of ramen. Reporting for Northwest Palate magazine, here are some I sampled in the Pacific Northwest.
Two chefs pay tribute to the quicklime girl
In the fall when plants return
By harvest time she knows the score
Ripe and ready to the eye
Yet rotten somehow to the core
And they call her
Quicklime girl…Behind her back
Quicklime girl…Behind the bush…
Here are the photos (taken by me, excluding ART’s dessert, taken by Rina Jordan) of the rest of the dishes from the “Mistress of the Salmon Salt” Dish-Off in September’s issue of Sound magazine.
You can find the full report, include menus, here.