Although ramen is now seen as a staple dish in Japanese cuisine, this noodle-making method was first invented in China. As trade opened up between Japan and other nations in the 1850s, ramen ...

Bacon, pancetta or guanciale: I used 8 ounces of center cut bacon, cut into 1/2-inch strips.Pancetta and guanciale are also great options—just use the equivalent amount.; Eggs: The rich sauce is ...

Quick bowls of fresh udon, tempura, and rice balls that won’t break the bank. Skip to main content. Maps ... The Marugame location in Stonestown Galleria is only the second in the United States, ...

My lasting love of udon began in the early 2010s. As a child, my family frequented a gone-too-soon Korean-Japanese fusion restaurant in the Spring Branch neighborhood.

Divide among bowls and top with 4 large egg yolks, room temperature, 3 scallions, white and pale-green parts only, thinly sliced on a diagonal, and 1 tbsp. toasted sesame seeds. Nutrition Per Serving ...

Marugame offers “hand-crafted udon bowls, tempura, and beverages from a theater […] (KRON) – Japanese restaurant Marugame Udon has opened a new location in the East Bay this week.

TAKAMATSU, Kagawa Pref. -- As a native of a prefecture famous for Sanuki 'udon' (wheat noodles), Kazutoshi Tao thought udon was a simple component of daily life -- until he visited a place where ...

The shop goes through about 100 pounds of noodles a day, says executive chef Tomohiro Shinoda, or about 300 bowls—about a 50-50 split between cold and hot udon in the winter and 80-20 in the summer.