Ramen has a relatively recent history starting around WW II. This was a
poor time for Japan and ingredients for Ramen were not in abundance. As a
result most shops put out cheap and rather bland offerings of Shoyu,
Shio, and later Miso Ramen. As the economy grew, richer soups became
popular. The best example would be the way Tonkotsu exploded in
popularity in the 90's. Entering the 21st Century it seemed soups were
getting thicker and richer, especially with the boom in Tsukemen shops. Well, the Ramen world can only take so much. Especially
as all the loyal eaters are getting fatter with higher blood pressure.
Enter Vegetable Ramen. This can include Veggie Potage, Veggie Soba, etc.
Regardless of naming, there is a clear trend for healthier Ramen
options. Popular shops are stepping up their game and pushing out some
delicious options. Some examples include Enji in Koenji and Chabuton in Akihabara.
The other day I had a chance to visit Sora no Iro, the place with the
biggest veggie buzz. This shop is in the middle of a quiet business
district. Luckily one of my clients is in the area and wanted to meet
with me. Woo hoo!
Sora no Iro is definitely pushing the boundaries of Ramen, and this bowl blew me away.
Paprika is mixed to create an orangy flat noodle. Carrots are pureed and mixed with Sora no Iro's Chuka Soba soup (tori gara, genkotsu, sardines, konbu, dried mackerel, aji blend). They use Guerande (France) salt in the Shio Tare, which is mixed with mussels, scallops, konbu, mackerel, and more. Komiyu (香味油) is roughly translated as flavored oil. At Sora no Iro garlic, scallions, onions, and shallots are fried in lard. This is then mixed with chicken oil and placed on top of the bowl. Other toppings include broccoli, paprika, and ham. There is also a dab of spicy seasoning that you can mix in later to add a kick.
This bowl is a reminder that Ramen is evolving at light speed. Don't sleep on this shop!
Supleks Database
View Larger Map
No comments:
Post a Comment