Comments on: Chashu Ramen

By: SinoSoul

SinoSoul — Wed, 10 Mar 2010 02:18:11 +0000

Japanese cha shu is really so distant from “Chinese” char siu it really deserves its own moniker. Obviously Chinese char siu, by definition, should be “skewered” and “roasted”, while Japanese cha shu is just a chunk of stewed pork fat. I never understand how one evolved into the other but what they hey, Daikokuya is tasty.

By: kitchenbutterfly

kitchenbutterfly — Sun, 07 Mar 2010 01:21:50 +0000

That bowl of soup looks nourishing………delicious and what I need now.

By: Sook

Sook — Mon, 01 Mar 2010 11:45:13 +0000

The ramen looks beautiful and delicious!! Yum!

By: Kelly von Hemert

Kelly von Hemert — Sun, 28 Feb 2010 04:34:31 +0000

So much ramen, so little time!Thanks for the great Ramen tip. I can't wait to try out the Costa Mesa location!

By: light delight with tou tou

light delight with tou tou — Thu, 25 Feb 2010 06:12:40 +0000

I love that ramen !! that's my favorite type of soup noodles , especially in cold days, so fulfilling!

By: light delight with tou tou

light delight with tou tou — Thu, 25 Feb 2010 06:11:48 +0000

I love this noodle!! it looks really yummy, and the soup must be delish!

By: Dave

Dave — Wed, 24 Feb 2010 12:36:46 +0000

The restaurant used its name as the ramen name. So I guess it's the “special.”

By: Dave

Dave — Wed, 24 Feb 2010 12:35:22 +0000

Best ramen I've had in LA so far.

By: Dave

Dave — Wed, 24 Feb 2010 12:34:35 +0000

Oh that sucks.

By: Pomai

Pomai — Wed, 24 Feb 2010 09:15:10 +0000

That's a pretty “milky” looking broth. Was it called 'Tonkotsu Ramen', or just 'Chashu Ramen'? I never tried this 'Chijiri' style eggs you mention. Sounds oishii! Some ramen shops in Tokyo serve a boiled Quail egg in their ramen.

Those sausages remind of Arabiki sausage. See my blog for write-up on that one.