RAMEN AROUND THE MARKET

THE RAMEN QUEEN

Enter the world of Ramen!  A traditional Japanese dish filled with flavourful broth, fresh veggies, noodles, and of course meat!

"BEST"

A few blocks away from Toronto's Kensington Market, and Mid-China Town you will find a welcoming smile and what seems to be the worlds largest Ramen bowl.  Looking for a spot was made east by simply looking down to see "BEST" written in the entranceway!!  Ajisen Ramen welcomed me with open arms.

As I walked in I was greeted by wonderful staff, given a warm bowl of jasmine green tea with a smile.  I mentioned to the waiter I was a culinary student and blogger on a mission and he was eager to help.  He quickly recommended a  Tender Pork Rib Ramen, and as I looked at the menu it seemed to be quite popular amongst the enthusiasts.

The aromas of freshly chopped green onion and miso filled the restaurant air with a subtle hint of the litres of jasmine tea brewed and served table side.


My Bowl appeared approximately 10 minutes into my sit-down, and let me tell you what a treat it was....ready...set....RAMEN!!  The components were simple, and yet the flavour was out of this world.  Visually, bean sprouts float with wilted seaweed to the side, the aromas of the fresh green onion contrasting with a half milky miso broth.  Perfectly done pork ribs seem to have a jelly like feel from being slow cooked for hours...a brown glaze covers the ribs as they sit on the bed of yet uncovered fresh noodles.

Breaking down the components to assertively taste and understand this wonderful soupy, noodly, meaty dish...i eat one by one the elements before digging in for the swim.  The pork...fall apart tender., sweet, braised for sure. Bones turned into a kind of jelly like consistency, and yes....I ate it ALL!! even the Jelly parts! Raw plain bitter bean sprouts are well suited and bring a fresh crunch to the dish while the wilted seaweed brings a little sourness that traditional miso/seaweed flavour that the Japanese do so well.  I mean its like a miso soup that worked out for a year! The broth definitely traditional semi salty miso inspired, however the glazing and fat from the pork ribs enter the broth and add a reddish colour palate that slowly mixes and integrates to the dish as you go along.

" WE ARE NOODLE FOLK, BROTH RUNS THROUGH OUR VEINS"

(kung fu-panda)

The noodles were fresh, egg noodle.  Cooked just perfect, not mushy or bland.  They are the hidden gems in these dishes and add the balance to the salty broth and absorb the liquid.  They also make for a nice twist in the chopsticks...you can tell they weren't sitting around for hours on end.

RAMEN MASTA
JOHNNY LUK

 To my surprise I was greeted by the man himself, Ramen Master Johnny Luk and his wonderful assistant Belle with an ON THE HOUSE selection KOJI SALT PORK RAMEN.
This dish featured a sliced salted pork scallop and hardboiled egg, with the usual fixings.  The egg gave this dish a great addition as it added a certain "raw" or umame aspect to this dish along with the ever so thinly sliced pork.

A few things I have learned today are...


1.  Don't ever second guess Japanese Cuisine
2.  Salty and "salty" can be two different things
3.  My palate...although mostly dominated by miso and seaweed flavours...my palate was able to find balance in these dishes by taking time to eat.  I have noticed that breathing, taking your time and enjoying what you eat can make the experience that much more rewarding.
4.  Don't ever rush your food!  OR JUST USE CHOPSTICKS!

LIKE THE JAPANESE WOULD SAY "ARIGATO"  TILL NEXT TIME...SALUTE!!