Thursday, June 29, 2017

misato in Okubo

misato

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Seabura is a thing of beauty. This style of ramen, sometimes called seabura chatcha (back-fat-sprinkled) was a direct result of customers in Tokyo's red light district requesting more and more hunks of silky smooth fat in their bowls. This was a long time ago, in the 1960s, and since then many shops have followed suit.

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misato isn't far from said red light district.

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Although shoyu is presented in the upper left, go for the shio next to it. You want to savor all the seabura, right?

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Actually, you can choose your level.

Noodle firmness? Katame (hard).
Flavor strength? Futsu (regular).
Seabura amount? Ome (extra).

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Large pieces of simmered back fat are shaken through a strainer to break them up.

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Some people think of pork fat as tough, inedible bits, but this stuff is practically liquid.

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Maybe don't crush the bowl if your body isn't accustomed to this sort of soup.

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Cool location in what looks like the ground floor of a government housing complex.

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Map of 2 Chome-33 Toyama, Shinjuku-ku, Tōkyō-to 162-0052

東京都新宿区戸山2-33
Tokyo, Shinjuku-ku, Toyama 2-33
Closest station: Shin-Okubo

Open 11:30-20:30
Closed Sundays

2 comments:

  1. I live in Fukuoka, close to Hakata... the Hakata White Ramen is super delicious... just had some today :)

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  2. That doesn't mean we get to drench our foods in fat. We only need about the size of our thumb per day of various fats. That includes the fats found in foods and what we add.phenq before and after

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