A heaping haystack of thin, spring-green sauteed snow peas proved the perfect foil to the richness of the tongue and gyoza and a cleansing setup for a large bowl of steaming kakuni ramen.

Yes, yet another ramen joint. But this is the one a friend of mine has been oohing and aahing over. Something about their pork loin. “Ask for Kakuni Ramen,” he said. So, I go inside to a kinda ...

Despite coming at the end a punishing ramen-eating regimen, I slurped this bowl down to the last drop. Recommended: The kakuni ramen, named for its large chunks of tender pork belly, comes with ...

Kakuni (braised pork belly ... Japanese-Chinese dishes — chuka ryori — began to emerge. Gyoza, ramen and ebi chili grew to prominence as distinct and singular entities. As Namiko Hirasawa ...

Cool in the liquid and remove fat next day once it solidifies. Can serve as tetsunabe kakuni (iron skillet), in steamed bao buns or on ramen.

Its expansive menu covers the four principle styles of ramen — miso, shio, shoyu, and tonkotsu — plus kakuni, green-coconut Thai curry, kimchee, and vegetable. All are cooked from scratch ...

Marufuku Ramen opened a new location in Redwood City ... Japanese-style fried chicken, and the buta kakuni, thickly sliced braised pork belly. At this time, the Redwood City location will not ...

Also on the soft-opening menu (which Kubo and his team will making all weekend) are a number of small dishes, such as Kakuni ... There's also traditional Jiro-style ramen here, which arrives ...

Cool in the liquid and remove fat next day once it solidifies. Can serve as tetsunabe kakuni (iron skillet), in steamed bao buns or on ramen.