These days everyone loves a good mashup. It seems like lately the currency of cleverness is the ability to find not one, but two interesting items that when stitched together rise to a sum above their parts. Sadly I am no exception. Eager to impress with my blog title I mixed and matched Japanese and English words googling frantically back and forth.
How could I define my relationship with food in so few characters?
“Glutton!” my brother suggested.
Well, I’m definitely a glutton, so the Japanese word, kuishinbou seemed appropriate. And at first a mashup seemed gratuitous. But then I realized that this blog was going to be just that, a mashup of Japanese traditional foods (or washoku) and western influences. In fact even my dinner was such a fusion: Miso butter corn ramen. Most people know, butter isn’t a traditional Japanese food. But if you’re lucky enough to have tried the Hokkaido style noodle soup, miso butter corn ramen is a culinary integration far above its parts. So I settled on kuishinbowl and pledge to include less talk and more recipes or info in all future posts.
For those hungry for more knowledge about ramen chow.com has this great primer:
And for those hungry for ramen (and lucky enough to be in the Bay Area) I highly recommend the miso butter corn at Himawari in San Mateo!
Pauline Fujita lives in Santa Cruz, California. A biologist by trade and a glutton at heart, she’s especially interested in Japanese and Japanese influenced food.