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KYUSHU February 5 2009 Los Angeles
When I was growing up, my grandma would always serve me and my cousins ramen. Lunch, after school snacks, and dinner often meant Maruchan or Nissin. At the time, my favorite was Oriental flavor (I still don't know why that was the name of it). But it became so routine that I quickly developed an aversion to all things ramen. When I was dorming in college, my roommates thrived on instant noodles. For me, Mama Celeste pizza did the trick.
Some time last year, I was invited to a ramen house in the valley called Kyushu Ramen. I was a little hesitant at first, but I gave in. To slowly get back into it, I started off with the standard Shoyu ramen - soy sauce broth with noodles and thinly sliced pork. I actually loved it, and came back for more. On my next visit, my friends were bold and tried other recipes like curry ramen while I stuck to the Shoyu. I wasn't that ready yet.
Then on my most recent trip, I went all out.
Mabo Ramen - soy sauce broth with noodles, tofu, and spicy ground pork.
Most of the time, fried rice tastes leftover-y. And that's because it's made with unused rice from the night before. So the grains don't stick together because they are being whisked in the pan. But this one is sticky. And this one is truth.
GEK ordered their tonkatsu, drowning in curry.
I know there are good ramen places in LA. I see long lines in Little Tokyo all the time. But for now, while I gradually dispel my aversion, I'll stick to Kyushu.
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