I invited my staff and did a blind test on various green tea available from our tea supplier Kochikuen at Sasebo. Matched with handmade Wagashi supplied by my friend (=Japanese traditional sweets, I can probably guarantee it’s the best in Australia).
The results were interesting, every single one of us choosing the most prestigious Ureshino Tea in our top 3 favourites.
I am tempted to do a similar green tea event to introduce Australian customers the way of the tea. The selection this time was Sencha (roasted tea leaves) but we could add some Matcha (powdered tea) and it can be pretty comprehensive.
I invited my staff and did a blind test on various green tea available from our tea supplier Kochikuen at Sasebo. Matched with handmade Wagashi supplied by my friend (=Japanese traditional sweets, I can probably guarantee it’s the best in Australia).
The results were interesting, every single one of us choosing the most prestigious Ureshino Tea in our top 3 favourites.
I am tempted to do a similar green tea event to introduce Australian customers the way of the tea. The selection this time was Sencha (roasted tea leaves) but we could add some Matcha (powdered tea) and it can be pretty comprehensive.
Air BnB at Launceston. The location is not bad at all.
Cook some supper with whatever we could get at Woolies and local bottle shop. Lamb is always a good way to start the cooking journey. Obviously we are in Boag’s territory and I admit I prefer them over any major brand in Australia.
We pledged to donate $1 for every bowl sold last week and together with customer cash donations, we have today donated $3392 to the Red Cross Syria/Turkey Earthquake Appeal.
Thank you customers for your generous support!
Hang in there Syria/Turkey!
Photo: Kizilay and Syrian Arab Red Crescent
Australian Red Cross | ABN 50 169 561 394 | PO Box 2957, Melbourne VIC 3001
Dear Taro,
Thank you. Your donation to the Türkiye-Syria Earthquakes Appeal will help provide emergency relief and longer-term humanitarian support to people and communities affected by the earthquake.
This will enable Red Cross and Red Crescent partners to address the immediate and longer terms humanitarian impacts of the earthquake.
That support may include:
emergency relief assistance such as search and rescue and first aid services, health, shelter and non-food items.
specialist aid workers to assist local teams to respond to the crisis.
helping people to restore contact with family members separated by the earthquake by offering services to maintain family links and locate missing family members.
monitoring and evaluation of the operation.
Yours sincerely, Australian Red Cross
OFFICIAL DONATION RECEIPT DETAILS
Taro Akimoto Taro’s Noodles Pty Ltd L 2 480 Queen St, BRISBANE CITY QLD 4000, Australia
Date of donation: 22/02/2023 Donation amount: $3,392.00, Türkiye-Syria Earthquakes Appeal Receipt reference number: ESA0602062
Donations of $2 and over are tax deductible in Australia
In the unlikely event that the funds raised exceed the amount required to meet the emergency needs of people in affected areas, or if there are circumstances beyond Red Cross’ control, excess funds will be directed to our work in international crises.
Got a question?
Please contact us by phone on 1800 733 276 or email us.
Red Cross will use the personal information you have provided for the primary purpose of processing your donation. If you have agreed to receive marketing materials from us about our work, we may also use this information to contact you. You can opt out or request amendments to the personal information at any time. We take your privacy seriously; you can refer to our full privacy policy for more information.
Australian Red Cross 23-47 Villiers Street, North Melbourne VIC 3051 redcross.org.au
I dedicate this post to V, the brave woman who used to boss me around in the kitchen.
Gold Coast has many Japanese grocery shops. I will introduce two good ones which have just started carrying Taro’s Ramen frozen home packs.
1. Gogo Mart @ Harbour Town.
This independently owned shop is “コンビニ” (japanese convenience store) like. Located right across from Harbour Town Shopping Centre in the same complex as BCF. Their shop is all about variety and the latest items, they are quick to catch on to a trend. Feel free to talk to a friendly staff if you are after a particular item even if they don’t stock it.
Large display fridge and freezer aisle. 充実した冷凍、冷蔵ディスプレイ。You will find us here in the freezer. 目立つ所に置いてくれて有難う御座います！Other instant ramen selection. カップ麺など珍しい系も置いてます。Books to fine tea 古本や雑貨が充実shampoo and sanitary goods ドラッグストア系もcookware and dishes お皿に鍋、七輪なども揃う
2. Ichiba Junction @ Molendinar.
This shop is like “業務スーパー” (wholesale warehouse). In fact that’s exactly what it is. Owned and run by Japanese wholesaler Daiwa Food who also supply our restaurant. They supply the food essentials mainly in bulk at wholesale prices.
They currently sell our packs at $16.90, the cheapest among all retail outlets. 現在冷凍ホームパックの売価は$16.90、一番安く置いてくれています。Open 7 daysDecent meat selection. Friendly vibes. 焼肉や薄切り系の肉も揃い、店員さんが親切。Get the tofu, same tofu we use in the restaurant. Asian veggies so cheap too. 店で使用する豆腐おすすめです。野菜も安い。Australian Go Rice from here is the rice we currently use. At the moment I am not totally happy with the quality of the rice so we blend 10% mochigome. 店内のお米はこちらの豪州産Goriceです。粘りを増すためにもち米を1割入れています。Find our ramen in the freezer next to Udon. 冷凍うどんの隣にあります！Sake and Mirin available in refills! 料理酒、味醂が詰め替えで買えるのは嬉しい！sometimes you can find japanese ramen at unbelievable bargain. 時々インスタントラーメンも超特価でゲットできます。trust me get the Unmaibo snacks. うまい棒がまとめて買えるのはここだけだとおもう。
Enjoy Japanese grocery shopping in the Gold Coast!
After Country Range Farming, our trusted organic egg farmer for 12 years closed down, we are lucky to have the task taken over by Forage Farms.
It was just pure chance that I saw their eggs and poster in Harris Farm Markets in Westend around January. I was delighted with the quality and contacted Megan straight away and we have been happy customers since then.
This week, I drove up to the Mary Valley and visited them, Hamish was kind enough to show me around.
They employ pasture raised, regenerative farming practices. This is a method made famous by Joel Salatin and Polyface Farms in USA (have you seen Food Inc?), basically doing it naturally, no pesticides, no herbicides, maintaining a very sustainable animal to land ratio, and rotating the land the animals graze on. Arguably better than some forms of “organic”, definitely not something a large scale operator can mimic easily.
So there are no large fixed barns or pens, the small portable pens move around following the cattle who graze on the property before the hens so they can cut down the grass to a manageable height for the hens to roam in.
In some large scale “free range” egg farms, birds are crammed at up to 15,000 birds per hectare. And there’s really no guideline on what kind of land these birds are given. Sometimes the hens just prefer to stay inside, shying away from the dry lifeless paddock to the comfort of their large air conditioned barns. Well these are all what Forage Farms and pasture raised farming is not about. 400 birds per hectare and natural grass and insects actually form a part of their diet. Protection is given by electric fences and these beautiful smart friends.
Forage also raise pigs and chickens, graze sheep and cattle.
As you can see the pigs also have a good life. Access to all the play area they want and the safety of a mobile shelter.
Meat chickens are raised in these shelters. They are fed a no chemical no antibiotic diet plus plenty of grass and grubs.
This is what I purchased as a souvenir. If you are envious, their produce can be purchased online here. I had the pork belly and chicken so far, absolutely blown away by super clean taste of the chicken, no weird chlorine smell, especially the skin tastes so good. Pork is also very different, slightly more chewy, dense umami flavour. I can taste the animal’s upbringing.
They are pioneers and missionaries of their farming practice and I am so happy to support them by using their pasture raised eggs in my ramen!
There’s an Italian couple that has been coming to Taro’s for a long time and I asked them, where is a good Italian restaurant I should go to and they recommended Ripiena.
In deed, their focus is pasta and make their pasta on the premises. In fact during lunch the place is a “Pasta Lab”.
Carbonara, Bolognese, Wine and Olives, happy days.
I really regretted not coming earlier… So, went two days in a row and met the maestro himself Nicolo!
Combine all immunity related superfoods in one bowl, balance flavours, and voila*! This is my Immunity Ramen!
*Voila: {definition} after take 6 so believe me it’s tasty!
OK long story. One friend recently asked me, what happened to the immunity ramen concept i talked about in March 2020.
It was a thought I had when COVID initially struck. What can I do as a ramen chef? Maybe I can make a ramen that helps fight COVID! That thought slipped as I got busy just scrambling to keep our business afloat.
Things are still a bit uncertain for us but hopefully the worst is over, with good spirits, I am able to take some time off to spend the holidays with family and friends. And it’s also a good time to spend some time in the empty CBD shop kitchen to experiment.
I got back to the drawing board and started building on the concept.
The body has it’s own defense system and we can help raise it’s potential with the things we eat. The key is eating healthy but there are several ingredients or methods that are said to help.
1) Intake of beneficial bacteria. Foods like yoghurt and sour cream. Kimchi, natto, fermented pickles. Raw is best but even if it is cooked, it reaches the gut and contributes to good gut flora.
2) Balanced fiber to nourish the gut flora. There’s soluble fiber and non soluble fiber, both combined delivers best results.
3) Increasing core temperature. Ginger is known to raise body temperature. Higher temperatures help the immune system fight off enemies like bad bacteria or viruses.
I wanted to incorporate all these components. Firstly, I created a ginger miso tare + shiitake sour cream soup. Also the dash of garlic chilli sauce really gets you sweating and feel the core get hot.
Kimchi topping and the sour cream in the soup are direct sources of good bacteria. Miso is also beneficial.
Flaxseed blend noodles to provide more fibre and to boost blood circulation.
Shiitake as non soluble and Wakame as soluble fibres.
Pork charsiu and organic free range egg for protein to reconstruct damaged cells.
Of course eating this ramen will not make you literally immune but I hope it can trigger some conversation to promote healthier eating habits and help make customers and friends stay safe.
Available after January 3rd 2022, at all shops in limited quantity.
Back in Japan, it must have been between 2000-2003, I lived in Urayasu, Chiba. Obviously, every weekend I would hunt around for good ramen and one day, I had a bowl around Ichikawa or Baraki in a small shop run by a solo owner. I don’t remember the name of the shop but their charsiu had a plump ham/bacon texture like no other and it stuck in my head.
I decided to take homage to this and create a similar charsiu.
The characteristic ham/bacon texture comes from pork being cured in salt and nitrates. Nitrates is a controversial additive, suspected of being cancer causing but beneficial in eliminating botulism and more importantly the beautiful pink coulour and texture. In Japan, nitrates is called Hasshokuzai (colour emitting additive). Being me, I wanted to stay away from these harmful artificial nitrites/nitrates.
I chose beetroot and celery for colour and being naturally high in nitrites, created a salt and vegetable brine.
brine at 9.6% (salt meter capacity max 5% thus measured at 50%) salt after 10 days
Soaked the collar butt for 10 days.
desalting progressing.
And desalted for 4 days, measuring the brine and desalting process as I go.
desalting complete (i had split the meat in the process at a higher salinity so the reduction in weight is not a reflection of the curing/desalting process)
After desalting, air dried for 1 day.
Basted with soy sauce and mirin, smoked at low temperature for 3 hours and finished sous vide with remaining soy and mirin.
The result is stunning. Beautiful pink colour, solid smoky aroma and the texture… Plump, juicy, slightly rubbery like aldente noodles. This is what I wanted to make.
Looking back, it took 16 days to create! It’s available for you to sample at South Brisbane and Stones Corner in limited quantity today 30/Oct/2021 being the last day. $3 for a slice as an additional topping. I would match it with Shoyu or Shio.
Posted by taroinbrisbane 
Taro's Ramendo 