I spent all morning trying to decide which soup base to choose with tonight’s Kimchee Ramen. I kept trying to visualize how the Kimchee would affect each individual soup (shoyu, shio, or miso) and where it would cause the greatest impact. And then it hit me like how I got smacked in the face playing basketball last night. Miso! Ramen-ya’s in Japan usually enhance their miso ramen by adding karashi miso or some other spicy medium. And being that I fell in love with Foo-Foo Tei’s Miso on Day 3, I was curious to see what a little spicy would do.
The normally hot Kimchee stars in a seductive act of shedding its own color in the confines of the sweet miso. The resulting performance was awe-inspiring and exactly how I imagined. The non-overwhelming spiciness shuffled through the soup and really enhanced the miso flavor, creating an accent that was easily manageable. And all that is left of the Kimchee is a plain pickled piece of napa cabbage. Bravo!
To stay on the theme of the night, I ordered the Spicy Chicken appetizer which was three yakitori skewers covered in a spicy barbecue-like sauce. To be honest, it wasn’t spicy at all. The tender, juicy sticks of chicken satisfied whatever hunger I had left and since I was too full to eat them all, I brought one of the sticks home for a late night snack. In fact, I think I’ll go eat it right now.
Tomorrow’s ramen: Tanmen
And no it doesn’t involve exposure to UV-light…haha.