For those who love Japanese ramen, 一蘭 Ichiran Tonkotsu Ramen should not sound unfamiliar. Hailing from 博多 Hakata, Fukuoka, they are one of the the first to popularise this stye of ramen from the south characterised by a rich and creamy bone broth with branches all over Japan. It is not only their ramen itself that makes them unique but also the way of ordering ramen, and also the sheer experience of dining in an Ichiran ramen outlet itself that makes things interesting…
After more than one month of cooking and blogging, our very first Asian Food Fest for Japan has finally come to an end! My apologies for not putting up the round up earlier. In fact, I haven’t updated this blog for more than 2 weeks, no thanks to an annual mundane event called “ICT” otherwise better known as “reservist”. That aside, it has been a really eventful month with a whooping 150 qualifying entries! Thank you all for the resounding response!
Five vast oceans and seven massive continents, none can be as amazing as Asia. It is the largest of the seven, in terms of land mass and the most extensive as well, easily more than the Americas combined. Demographically, it counts as the most diverse, with some populations leading the rest of the world as being the most advanced, while others are included amongst Earth’s remaining most indigenous. Culturally, it bears some of the world’s oldest civilisations, upholding and maintaining social and religious practices that still shock and astound much of the Western world even till today. Asia, nothing short of surprises and we invite you to join us in our culinary journey to explore some of her most unique cuisines, as well as gastronomic heritage and history, some widely familiar and others lesser known but no less interesting. And we begin our year long journey of “Asian Food Fest” with the Land of the Rising Sun, Japan.
Our trip to Tokyo in early 2013 was all about patisseries and ramen. Well, it ain’t a pilgrimage for nothing. We flew budget to Tokyo and that meant transiting in Taipei. It was an overnight flight and after the gruelling experience of spending more than half a day airborne, we were visibly tired and hungry (read: grumpy). After a quick check in-to the apartment we would be putting up with over the next few days, we made a beeline for a late “lunch date” at 麺創房無敵家 Mutekiya, our first pitstop for ramen. Definitely wasted no time in getting into the pilgrimage mode!
麺創房無敵家 Mutekiya is much raved for their ramen, specifically that of the “Kyushu style”. Located at the southern tip of the Ikebukuro JR station, it was conveniently just a stone-throw away from where we stayed. Literally just across the subway line. So coming here to get fed and fuelled made absolute perfect sense!
Hello everyone! Kindly excuse us for the long absence! Just realised that it had been 3 weeks since we last posted, only because we had been terribly busy trying to clear our work and run errands before we take a much
deserved awaited break to Tokyo! The trip was planned to take place ahead of the hanami season as it was the only time when both of us could make it! Alas thanks literally to the freak weather, the cherry blossoms bloomed much earlier in Japan this year, allowing us to enjoy their beauty, amidst other spectacular floral displays along the way. The downside is, we had to cut back on several pastry joints which we had slated to visit. Nonetheless we had a really good time in Tokyo!
This trip to Tokyo is all about pastries, ramen and depachikas! We absolutely love depachikas in Japan, so they are surely a “must go” whenever we are in Japan! J lamented that we didn’t get to try any ramen joints during our last trip so I made sure that we had enough ramen this time round for J to remember by! And 5 years ago during our first trip to Tokyo, which incidentally marks the commencement of this blog, I wasn’t much into fine pastry making then. But I do remember being much in awe with what I saw at the display windows of dessert boutiques and patisserie sales counters at depachikas. The level of artistry and presentation in trhe Japanese patisseries then was already quite impeccable and very impressive. Over the years as I grew to appreciate and get involved myself in the French art of pastry making, the desire to return to Tokyo fueled on. So after a long wait of more than 4 years, we are finally back! I will be writing and sharing about the various patisseries and ramen joints we’d visited this time round over the next couple of months or so but here’s a sneak preview of what we’d tried and sampled in Tokyo 2013!
The bento lunch was cold but tasty, and alas, too short. We continued our way around Nara, crossing Nara Koen and making our way to Todaiji 東大寺, an ancient buddhist shrine, which boasts many “firsts” in this ancient city.