Rolled pork with spring vegetable
Julienned cooked with cod roe Carrot Shiri-shiri
Egg roll Tamago-yaki
Broccoli with mastered mayonnaise
Shio-Koji marinated chicken breast
Potato fried with seaweed flakes
Sauteed eggplant and pepper with miso sauce
Potato sauté with sausage in mustard sauce
Eggroll with Edamame
Broccoli with cod roe sauce
I prepared miso paste in March 22nd 2018, 2 month ago. Now the paste smells miso and the color become darker. The enzyme in Koji, rice malts activate in a plastic bag for fermentation.
The maillard reaction in Koji malt made the color darker, and the enzyme break down the protein in soy beans that made the soybeans very soft.
It seems like already miso paste, but I need to wait until May in 2019. I'll keep post how the miso paste will progress.
I went to learn how to make soy sauce in mid May.
The class offers lecture about soy sauce, which includes history, nutrition, fermentation, kinds of soy sauce and the processing.
I didn't have knowledge about soy sauce, so I learned a lot about soy sauce at this class.
This was just mixed all the ingredients in the bottle. It was dry and crumbly and couldn't imagine how it goes like soy sauce at this time. Needed to mix completely at this time.
Brought the bottle back to home. I will mix the ingredients every 2 days.
I will keep post it how it goes!
The ramen place "soranoiro" has been attracting local and visitors from the world. I knew this place heard from on TV gourmet programs and articles in magazines because this place awarded bib gourmand in Michelin.
I'm a MSG sensitive,so I rarely eat out ramen because commonly MSG is used in the kitchens for boosting umami of ramen flavor. However, it is good news for me the ramen here made from all natural ingredients and no MSG no preserves. Also, the place is my neighborhood, just 1 min from the grocery store I often go for shopping.
This is Special veggie soba. The noodles are orange colored from paprika, the flavor is bit sweet taste. The soup are made from vegetable broth made from vegetables such as cabbage and carrots, that contains so much umami. The garnish are various from sliced sweet potato, julienned cabbage and carrots, steamed barley and soft boiled eggs. Sounds like very healthy ramen, without guilt!
My son ordered Umadashi-soba, the soup is made from chicken stock and seafood and the garnish are chicken char-shu and pork char-shu.
Vegan ramen menu is available, I would recommend this place for vegan ramen lover.
As many ramen places, First you should buy ramen ticket at the entrance. All are written in Japanese, but there are ramen pictures at the button. Also English menus are available, you can ask the staffs, they are super friendly.
The space is no so big, and the staffs pay attention to the guests carefully.
You can take time to see the menus outside of the pace.
other articles about soranoiro
There is Tokyo station branch