It's Cold, so Noodle Up

What's up with this weather? It's so coolldd?? Work from home? Darn right, I'm not going outside! But, it's a great time to explore our house made udon options. We make the noodles from scratch every day, and you'll also see us making the ramen noodles for our sister restaurant, Tampopo Ramen! We love making super fresh noodles, to get a great chewy texture and to find the right balance of absorption and flavor to match with the broth.

Just as you want to pair an italian pasta shape with the right sauce, you want to pair the right thickness and texture of a Japanese noodle with the right broth. For example, Tampopo Ramen's house made Paitin Chicken broth has a creamy texture that goes nicely with the springy firmness of a ramen noodle. On the other hand, the clean simplicity of the dashi at Tampopo Kitchen goes nicely with the robustness and chewiness of the house made Udon noodle. Both noodles have different absorption rates so it will take on the flavor of the broth at different rates. Noodle science. I would keep going but most of you have already closed this email.

Stay warm out there!

Josh