Living in landlocked central Texas I have long given up hope of finding delicate seafood flavors in just about anything freeze dried on the shelf. I have bought packs upon packs of Nissin Raoh from Amazon and some websites ending in ‘.jp’. Nissin Raoh is the stuff. It was the first instant to blow…
Author: Jay Radam
Professional nerd, hobby chef and wanna-be ramen cook.
New Ramen trends in Japan
I started my Instagram for the Uncommon Ramen Channel recently and found that ramen food porn is thankfully alive and well in Japan. I got an almost live-action peek into the ramen world from the front line, before it goes to Youtube, before it’s on a menu here in the states, before some celebrity chef…
Upgrayyyed
The ramen test kitchen got some upgraded equipment today!! I have recently been obsessed with making homemade noodles and the hand crank pasta machine was starting to be a pain. $100 investment in an eBay purchase with free shipping. Solved. I also required more precise measurements for really getting into the noodle recipes. This bad…
Better ingredients, better ramen
Japanese food is really fussy and really focused. Flavors are layered almost individually in single minded expression with little or no overlap. One dimension of a ramen bowl is the marinated egg or ajitsuke tamago. Literally this means “flavor added egg” and currently the Vogue is to offer soft boiled or half cooked eggs to…
The solid bet at Ramen Sora, Las Vegas
My wife and I had the chance to have an early dinner at Ramen Sora, an incredibly highly rated and recommmended ramen- ya here in Las Vegas. The few times we had passed by previously there were long queues around the building as there are only about 30 seats inside. I was in the mood…
It’s Business Time – Ramen Expo USA
Having seen my share of Ramen adventures videos where our adventurous hero Brian tackles bowl after bowl of tsukemen at a ramen festival I had high hopes for this Ramen Expo. The event description, however would prove to be rather accurate – the Ramen Expo is first and foremost a trade show and convention for…
In some ways I’m a shitty cook
I’ve always been a fan of efficiency. I love shortcuts and culinary shortcuts are no different. Watching some video about ramen I thought I understood what I was seeing. “Murky broth and yellow squiggly noodles. Topped with those naruto fish cakes- got it” With that mindset you will have brown broth that is salted and…
Pho Real? (My first and only real review so far, reposted from 2009)
Pho Saigon Pho Saigon, located in the Chinatown district on North Lamar, has become the benchmark for Austin Pho. The standard meal being the Number 11, pho tai – beef noodle soup with rare steak. The quality of this dish is in the main show and in the details. The broth is a complex murky…
I went viral. That’s good, right?
I shed a little light on the obsession
The Uncommon Ramen Channel 