Jay Eats Worldwide

 I've been to Jinya Ramen Bar in Studio City a few times and recently visited their Hollywood and Highland location. See my Hollywood Food Tour HERE When my food friend, Kristie Hang , invites you to a special ramen lunch at Jinya Ramen Bar in Studio City,  you don't just go, you run!  Reason being, this special ramen lunch, involves black truffles. Yup, you heard it correct, Black Truffles!!!  After arriving and getting set up on the patio, we headed over to the kitchen to watch our special truffle ramen being put  together. Jinya's founder Tomonori Takahashi is testing brothless menu items. One of them being the Truffle Splash. This limited edition, only 10 bowls per day, is only available in Studio City for a limited time.  Besides the shaved black truffle, the Truffle Splash includes pork chashu, Brussels sprouts, onion, cheese, and half a raw egg with thick noodles. ...

I was introduced to Tokushima style ramen at the 2014 Los Angeles Ramen Yokocho .  Tonight, I stopped in at MenOh in Torrance to see their latest location, other location is Little Tokyo.  Tokushima style ramen is a creamy shoyu (soy sauce in Japanese) tonkotsu (rich pork broth).   MenOh is in the old Kushikatsu Dining Horon location in the Nijiya Plaza off of 182nd and Van Ness in Torrance.  I never tried the ramen at Dining Horon, I always had the kushikatsu (deep fried skewers) there. See What Jay Eats... The Famous Tokushima Style Ramen $8.95 What I liked about this bowl, it comes with two different kinds of pork, sliced pork belly and a braised chashu.  The broth had a smokey flavor to it. If you want to enjoy it the popular way in Japan,  try adding a raw egg. You can substitute with a raw pasteurized egg for $0.50. What else is on the menu?   Gyoza  5 pcs $4.50 Enjoyed the gyo...

RAMEN TIME! Last Sunday, I was helping out my friend Keizo Shimamoto and the Original Ramen Burger and Today I'm at the Ramen Yokocho Fest! I have to admit, I haven't really had a lot of ramen lately, if you follow me on Instagram , you know I eat more Vietnamese pho. I do have my ramen favorites. When I do eat ramen, my favorite is  tonkotsu (pork broth) Our goal today was to try places from outside of the Los Angeles area. Hearing and seeing pics of yesterday's madness, we decided to get there early, about 9:15 am. About a 100 people in front of us. The gates open at 10 am. By the time we got in, it was just after 10:30. After you purchase your food and drink tickets, you enter the festival grounds. Ramen = $8 Sodas = $2 Water = $1 With tickets in hand, you look for the  end of the line of the ramen you want to try. I wanted to try the only vendor from Japan, Kitakata Ramen Bannai and ...

OK, so it's NOT ramen... But Happy Ramen Monday and Labor Day! I'm getting ready for my Hawaii trip and was getting in the Hawaii spirit today. So, I busted out the S&S Saimin packages from the freezer and made it the way I like it. Saimin is Hawaii's version of noodle soup and truly a local Hawaii creation. It's a cross between many of the local cultures in Hawaii. Back in the 1930's, the broth was made with kelp and dried shrimp, similar to the Japanese dashi (kelp and bonito flakes). Add in some Chinese noodles and chasu (BBQ pork) to the broth. Top off with garnishes like shreds of egg, green onions, and slices of fish cake. This is what I know to be saimin! S&S Saimin With chashu (BBQ pork) and green onions This is the way I like it... When I get to Hawaii at the end of the month, I'll be enjoying saimin with a side of teriyaki beef sticks too... Stay Tuned! Pass the Hot Mustard! Photo by Jay Terauchi (c) Kahuna of the Kitchen