Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and San Pablo locales.
Pabu and The Ramen Bar, slated to open in mid-June, will be among the hottest new restaurants in San Francisco. Chef Michael Mina shares with Mary Ladd his favorite dishes from ramen to sushi, as well as the fate of his East Indian concept on Steuart Street.
The United Nations has named traditional Japanese cuisine — known as Washoku — an intangible cultural heritage. One of the oldest foods of Washoku is the soba noodle. But what most Americans call soba is a pale comparison to the actual cuisine. One woman in Southern California is trying to keep the true traditional noodle alive in America.
The super cheap, super palatable noodles help low-wage workers around the world get by, anthropologists argue in a new book. And rather than lament the ascendance of this highly processed food, they argue we should try to make it more nutritious.
A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn’t get much better than that.
Unfortunately traditional ramen is not vegan; the broth contains fish (bonito), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.