In the heart of San Francisco, you find the soul of Classic Tokyo Style Shoyu Ramen Born in Indonesia, Leo found his way to San Francisco where he encountered Ramen. Kirimachi Ramen started as a pop-up in 2012 on Broadway street in North Beach: a tiny 30-seat restaurant serving only Tonkotsu Ramen. The original shop got some publicity and cult followings. For two years, Leo and his wife Febry served one bowl at a time until they moved to the current location at Embarcadero: B
Traditionally in Japan, MisoSoup is made with adding miso paste to dashi stock. Dashi is made from a kelp called Konbu and Katsuobushi, dried fish flakes. There is powdered dashi you can add water to make a quick Dashi. If buying miso paste and making dashi or powdered dashi is too much, there is so called Miso Broth. This particular Miso Broth by Imagine uses no dashi broth, instead, adding vegetables like Onion and Ginger to the Miso Paste, thus, making it vegan. All you ne
eatsa is a new kind of restaurant.
There is something missing - people taking orders. Instead, you can order their food through a downloaded app on your phone, or a tablet device inside of the restaurant. Your order will be sent to the kitchen, and the food will be prepared by "robot." (I was informed that it's company secret, so I was unable to see the inside of the kitchen. #Unique #News #Food #Production #Togo #NewExperience