Comments on: Hakatamon http://guiltycarnivore.com/2009/06/03/hakatamon/ Our Long National Nightmare Of Peace And Prosperity Is Finally Over Thu, 26 Jan 2012 04:54:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Jason http://guiltycarnivore.com/2009/06/03/hakatamon/comment-page-1/#comment-56853 Jason Tue, 21 Jul 2009 00:09:59 +0000 http://guiltycarnivore.com/?p=1640#comment-56853 The San Diego ramen scene is nothing special, in my opinion (having been spoiled by the wonderfulness in Tokyo and Sapporo, the bar is set high); I was excited to try the offerings in the Portland area when I went up there last month on business. Sadly, I was completely underwhelmed by the ramen at Biwa. I tried both of their soups ("chicken" and "pork"); they were oversalted and otherwise lacked any substantive flavor. The next time I am in town I might have to give Hakatamon a spin. The San Diego ramen scene is nothing special, in my opinion (having been spoiled by the wonderfulness in Tokyo and Sapporo, the bar is set high); I was excited to try the offerings in the Portland area when I went up there last month on business. Sadly, I was completely underwhelmed by the ramen at Biwa. I tried both of their soups (“chicken” and “pork”); they were oversalted and otherwise lacked any substantive flavor. The next time I am in town I might have to give Hakatamon a spin.

]]> By: Hakatamon http://guiltycarnivore.com/2009/06/03/hakatamon/comment-page-1/#comment-55771 Hakatamon Sat, 04 Jul 2009 10:38:39 +0000 http://guiltycarnivore.com/?p=1640#comment-55771 To answer some mysteries, our ramen is a pork bone based soup, which consists of vegetables, pork parts and bone (tonkotsu) ; which is reduced for 3 days, until bone marrow and veggies are completely broken down. This type of ramen we specialize in is famous in southern Japan, where the city of Hakata is located. The noodles are also different from regular ramen. Biggest difference is the thickness. Since hakata style ramen egg noodles are extremely difficult to produce and perfect, we carefully chose a small noodle shop located in California; and have their fresh (not frozen), handcrafted noodles sent right to our kitchen. To insure the very best tonkotsu ramen, our soup is created weekly; a tedious process in which Hakatamon takes pride in. Come taste the difference. --James (store manager) To answer some mysteries, our ramen is a pork bone based soup, which consists of vegetables, pork parts and bone (tonkotsu) ; which is reduced for 3 days, until bone marrow and veggies are completely broken down. This type of ramen we specialize in is famous in southern Japan, where the city of Hakata is located. The noodles are also different from regular ramen. Biggest difference is the thickness. Since hakata style ramen egg noodles are extremely difficult to produce and perfect, we carefully chose a small noodle shop located in California; and have their fresh (not frozen), handcrafted noodles sent right to our kitchen. To insure the very best tonkotsu ramen, our soup is created weekly; a tedious process in which Hakatamon takes pride in. Come taste the difference.
–James (store manager)

]]> By: Mariko http://guiltycarnivore.com/2009/06/03/hakatamon/comment-page-1/#comment-55177 Mariko Tue, 23 Jun 2009 16:39:25 +0000 http://guiltycarnivore.com/?p=1640#comment-55177 I think you and I may be the only people in the universe who were underwhelmed by Biwa's ramen. I only tried it once, and it wasn't bad or anything, but it sure didn't taste like any ramen I've ever had, and trust me, I've had A LOT of ramen (it's in the genes). I think you and I may be the only people in the universe who were underwhelmed by Biwa’s ramen. I only tried it once, and it wasn’t bad or anything, but it sure didn’t taste like any ramen I’ve ever had, and trust me, I’ve had A LOT of ramen (it’s in the genes).

]]> By: The Guilty Carnivore http://guiltycarnivore.com/2009/06/03/hakatamon/comment-page-1/#comment-54522 The Guilty Carnivore Fri, 12 Jun 2009 05:26:54 +0000 http://guiltycarnivore.com/?p=1640#comment-54522 I think you may be right - I've been buying a fair amount of fresh and fresh-frozen noodles varieties (usually 4 or 5 to a package), and have found a couple that are a simulacrum. I think you may be right – I’ve been buying a fair amount of fresh and fresh-frozen noodles varieties (usually 4 or 5 to a package), and have found a couple that are a simulacrum.

]]> By: extramsg http://guiltycarnivore.com/2009/06/03/hakatamon/comment-page-1/#comment-54519 extramsg Fri, 12 Jun 2009 04:23:11 +0000 http://guiltycarnivore.com/?p=1640#comment-54519 I think they're commercial "fresh" noodles, not dried. Definitely from a package, though. I think they’re commercial “fresh” noodles, not dried. Definitely from a package, though.

]]> By: Flynn http://guiltycarnivore.com/2009/06/03/hakatamon/comment-page-1/#comment-53947 Flynn Wed, 03 Jun 2009 22:04:34 +0000 http://guiltycarnivore.com/?p=1640#comment-53947 I like their noodles, even if prepackaged. If Yuzu would use in their kakune ramen whichever brand Hakatamon uses, that would be very nice indeed. I always forget about their poke, but it's really good and you get about twice as much as you do at Biwa. I like their noodles, even if prepackaged. If Yuzu would use in their kakune ramen whichever brand Hakatamon uses, that would be very nice indeed.

I always forget about their poke, but it’s really good and you get about twice as much as you do at Biwa.

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