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Yet Another Ramen Restaurant to Open on Capitol Hill

by Bruce Rutledge Capitol Hill is quickly becoming the capital of ramen in Seattle. Ramen Danbo, originally from Fukuoka, has announced that it will open...

RECIPE: TON JIRU – a hearty pork and vegetable soup

TON JIRU Recipe by Kanako Koizumi (www.kozmokitchen.com) Serves 6 Prep time 20 minutes  Cook Time 20 minutes I grew up in a rural, mountainous area in northern Japan. In...

Bento in Seattle

A little box packed with seasonal and local goodness By now, you’ve seen the beloved bento featured on the lunch menus of Japanese restaurants. In...

Kizuki Ramen opens in Bellevue Square

Ramen is back in the Bellevue Square Mall. It has been long-awaited since the closure of Boom Noodle. Kizuki is located on the second...

Ramen boom tickles Seattle’s palate

by Bruce Rutledge As money and tech workers pour into this city, so do the ramen restaurants. This summer alone, we’ve seen the opening of...

Kamonegi – Handmade Soba Restaurant coming to Fremont

Soba noodle artisan Mutsuko Soma will open a new restaurant in Fremont this fall. The restaurant, called Kamonegi, will specialize in handcrafted soba noodles...

J-style Yoshoku Coming to Bothell Café Soleil chefs start Yoshoku menu...

by Minami Okada, Translated by Misa Murohashi The North American Post Nakagawa, a Japanese restaurant in Bothell, will begin serving Japanese style yoshoku dishes in September....

The challenge of “MIZUBASHO” brand bringing high-grade sake to the world’s...

By Misa Murohashi, translated by Ritsuko Morimura Mizubasho is a sake brand which has been on the wine lists of Michelin three-star restaurants such as...

Hokkaido Ramen Comes to University Village

Santouka, a ramen chain that began in Asahikawa, Hokkaido, is opening its second Washington restaurant at University Village this Saturday, August 5. The restaurant, right...

Hiyashi Chuka – A Summer Classic in Japan

By Kanako Koizumi In recent posts, I have expressed admiration for seasonal food and ingredients. Well, in Japan, there is nothing more seasonal than Hiyashi...