May 23, 2016
Results: Ecuador and Kumamoto Earthquake Charity Appeal
Thank you everyone for their support in contributing to this cause. We are happy to report the following activity summary for the $1 for every bowl of ramen sold charity appeal held last month.
Period: April 20-26
Result: Ascot 690 bowls, CBD 1188 bowls
Total Donation from Taro’s $1878.00
Total Donations Collected from Customers $493.75
Total Funds Raised for Donation $2371.75
Donations Sent to the following Charities
- $371.75 NPO Kyushu Ramen Party
Headed by an ex ramen chef, Mr Hamada, they are a charity that does ramen pop ups at various disaster areas and are funded purely by donations, manned by volunteers. I was dearly hoping to be of some help to Kumamoto and Tohoku in my own way so am happy to be able to contribute to their activities as if we were there ourselves.
||ＴＡＲＯＳ ＲＡＭＥＮ オーストラリア ブリスベン
- $1000.00 Ecuador via UNHCR
Have thought that UN refugee humanitarian organization UNHCR has a very responsible role in the aftermath of the Ecuador situation and have decided they are appropriate recipients.
Australia for UNHCR
ABN: 35 092 843 322
|Donation Reference: 8d38352cf4e844f
|Frequency of Donation:
- $1000.00 Kumamoto via Plan International Japan
I always want to put the benefit of the children first in any disaster situation so Plan International should be able to put our funds to good use.
■ ご購入金額 ：74,450円
■ お支払い回数 ：一括
■ 商品購入日時 ：2016-05-23 20:49:07
■ 加盟店連絡先 ：email@example.com
■ 加盟店コード ：37647
■ オーダNo ：27334246-420229-279484147-220887552
May 20, 2016
“Food Education 2”
There are actually quite a few “little” big fans of our ramen especially the dashi driven Shio, shoyu and tsukemen. These guys actually choose us as their birthday meals over McDonald’s. I am quite flattered and am slightly moved thinking that I am contributing a bit to a future of eating well.
I try to flood my normal adult customers with information about the technique, source and passion that goes into my bowl but that kind of intellectual overload aside, the kids just simply love our flavour. Some of us adults including me, have been crammed with overwhelming flavours for a long time that we have just become so used to overloaded flavours and we just keep on wanting more stimulation or unconsciously leaning towards heavier flavours. The kids on the other hand have the most sensitive palates. They usually dislike spicy or too strong flavours. I think that is the way they should be. Their palate will naturally mature and start to want the spiciness or the stimulation as they grow older but while they are young their palate should be free to explore the various different foods within subtle natural flavours and that should hone their sense of taste and make them able to appreciate subtle differences. Once they are introduced to heavy or artificial flavours, it could be detrimental to their palate growth and building a sense of taste refined enough to enjoy the various flavours in the world, let alone growing up healthily, period. I find it intriguing and humbled that kids find the Shio or the shoyu to be a favourite in their field of subtle natural flavours.
Thanks kids and thanks parents for educating their palates right!
November 25, 2013
This is completely untimely being 11months away but forgot to post…
Before the film crew came out for my second degustation dinner, for my first degustation dinner, I had drafted a scenario of what I wanted to explain with each drink and dish. Considering the flow of the evening and mindful of food getting cold etc., I wasn’t able to explain fully all the information behind the dishes, drinks and food pairing, so where else to talk about it to my heart’s content other than this blog!
Read the rest of this entry »
February 24, 2013
Started the day vege and fruit shopping at the Northey St Organic Markets in Windsor. The prices here are generally pretty steep, pretty much double to triple the going rate at a normal fruit shop but look carefully and you’ll find the produce in season are still very much within reach of a sensible (stingy) shopper like me.
Oranges are a bargain at $3.00 a kilo at the juice stall, purchased right after finding their juice be super sweet.
Rock melons 5.50 for a large one.
Nectarines at $6.90 a kg were sold out.
Zucchinis were $7 a kg.
Excited to find edamame 9.90 a kilo. Purchased although the pods were tiny and were not a very good crop. Fresh edamame on branches are only available during summer even in Japan.
Pears $4.00 a kg.
Melons, stone fruits, zucchinis, edamame. The rich energetic crop of summer. Pears mean fall is coming. i spotted some slippery jacks and pine mushrooms at the sourced grocer. In japan people go crazy for a different kind of pine mushrooms, but i am guessing the australian version is also a sign of autumn.
Came home cooked some soba and sautéed some mushroom and zucchini for lunch. Cooked edamame for dinner and snacks. Once you pop, you can’t stop!
February 14, 2013
Dropped in Sourced Grocer in Teneriffe.
Exciting little fresh produce shop with cafe specializing in local produce made with attention and care. Owner Jerome’s point of difference is sourcing out passionate producers and running his own truck to collect the goods himself to bring it to his customers. The shop is small but organized and stylish. The coffee is good and the deli showcases all the great produce sold here. We had the sourced sandwich, a iced latte and took home some Bangalow Cheese and cultured butter, and fresh fruit and veg.
Chatting with Jerome and great to see a business like his thriving. We share a common philosophy of truly believing in the quality of what we sell and enjoying it at the same time. I have always been keen to increase the amount of organic produce we use so seeing if he can help me source some organic shallots.
Just a few of the brands that I picked up.
Blendale Organic Poultry
The Original Bangalow Pork
Bangalow Cheese Co
Pepe Saya Butter
Brambah Organics (Dairy)
The sandwich was delish. The bread is wholesome and fills you up. Juicy sweet tomatoes, ripe avos, salad, the dressing is yum and the Bangalow ham and the aged Swiss or jarlsberg cheese also very nice. Coffee by cup in westend is sweet and aromatic.
Also inspired by the open warehouse style setting and decor.
June 20, 2012
Sustainability. We like to do our share and rely on suppliers that share the same philosophy such as Bangalow Sweet Pork. Don’t abuse anybody or resources so that a positive prolonging cycle can be maintained. However, it’s a keyword that’s used over and over again and I wonder whether people stop to think what it means in a personal sense.
I am not too sure about the younger generation but many Japanese people have had the “mottainai” ethics taught into them from a young age perhaps especially me from my mother but we believe that food must be treated with respect. Food resources are limited, farmers have worked hard to grow or raise the food on our table and we must also respect the animals and plants that have sacrificed their life so to become our nutriment. I hate throwing away ingredients and I use most of my ingredients to the fullest such as the ends of charsiu being eaten as charsiu rice, the broken noodle strands, the broken or too well done eggs get consumed during staff meals. Luckily most of my customers seem to share my passion for food and I think for a comparable restaurant size, our food waste is minimal, even on a busy day, less than 1/4 of a 60ltr bin.
The above is a link my friend has shared in his facebook, of a eco-learning school having a session of killing live chickens to eat. To date, I have not had the chance to experience something like that other than a much softer version of fishing and filleting the fish. In the future I would love to participate in something like this with my daughters so that they fully appreciate what food is.