Last week I wrote about authenticity in food. We live in a multi-cultural city with endless ethnic dining options, so we end up using the term authentic loosely. We see so many cuisines borrowing ideas from each other that we become more open minded to modern interpretations for traditional dishes, or a fusion style of cooking.
Ramen has become widely celebrated outside of Japan over the last few years, and Vancouver has fully embraced it. Following last weeks article here is an example and recommendations of where to find modern and traditional styles of ramen.
Harvest Union Community Foods doubles as a local artisan foods store and a casual ramen shop seating about 10. The style of ramen is Westernized, but that is not to say it is not good. Their ramen with pork shoulder, radish, egg and candied bacon is a much lighter, healthier and colourful version of the Japanese-style ramen. The candied bacon (from Two Rivers Meats) and radish (from North Arm Farms) is not typical of authentic ramen, but they believe in the eat local movement and their ingredients are sustainable.
Their rice noodle with hazelnut and charred chili is a soupless dish that is not authentic to any cuisine, but nonetheless culturally inspired and delicious. Hazelnuts are not found in Asian cuisine but I actually preferred this noodle bowl to their ramen and it was an original idea. It is a nice option to have during the warmer weather, too. HarvestUnion.ca | 243 Union.
There are many to choose from, and while the ramen scene in Vancouver can get even better, I prefer Ramen Santouka or Motomachi Shokudo for my ramen fix. Both offer traditional Japanese ramen but represent very different styles which are regional in Japan.
Motomachi Shokudo is sister restaurant to Kintaro, which was the first specialty ramen shop in Vancouver. Kintaro still gets line-ups, but I prefer Motomachi, just a few doors down. Their healthier Bamboo-Charcoal Dark Miso Ramen option with Japanese leek, menma (bamboo shoots), soft-boiled local organic egg, green onion, BBQ pork, thinly sliced chili pepper, white pepper, seasonal green vegetable, and chili pepper powder is a signature dish and not available elsewhere. 740 Denman.
It is apples and oranges to compare the mentioned ramen bowls and shops, but my favourite is Ramen Santouka. They specialize in a Northern style of ramen, which is different than ramen from Tokyo, Hakata and Sapporo, three cities known for the dish. Their Toroniku Shio Ramen has a very rich and creamy, savoury, milky broth made of simmered pork bones. Dont be fooled into thinking this is healthy though; this is pure Japanese indulgence.
Standard toppings include Toroniku pork jowl, menma and wood ear mushrooms also known as Auricularia auricula-judae a fungus popularly used in Chinese cuisine. There is no candied bacon, and in the context of Vancouver these toppings might sound more exotic, but this how traditional ramen is served. It might be an acquired taste and it is not about the eat local movement here, but traditional is traditional and they make Japanese food with Japanese ingredients. 1690 Robson.
Find Mijune at Diner en Blanc, Vancouvers largest all-in-white outdoor dinner party on August 22. Graze Restaurant is also hosting a vegetarian and vegan BBQ on August 24 ($30/ticket) in support of FCancer.com (GrazeRestaurant.ca), and the Culinary arts, wine and travel enthusiasts meet-up is happening the same evening 5 to 10pm at Vincis Caffe and Gallery at 194 W 3rd ($20/ticket). Find out more about Mijune at FollowMeFoodie.com or follow her on Twitter @followmefoodie.
