Lest you think that I can survive on nothing more than bread and pastries alone, I’ll let you know that, every once in a while I do engage in real food. Haha. Right before I had the mochi bun (from the last post), I went with my roommate to Tampopo Ramen in Diamond Plaza.
My Tampopo Special ($7.75) was massive! The broth, so rich and velvety, and even though it was nearly 80 degrees outside, you would have thought it was snowing from the way I downed that entire bowl, soup and all. There was plenty of pork, sweet but not nearly as tender with that buttery mouth feel like that from Yotteko-Ya in Hawaii. The ramen, a bit on the softer side, came with an abundance of bean sprouts and bamboo shoots buried under the noodles. I’m not so good at reviewing ramen, but I know what I like when I eat it, and this I liked :)
Meg finished her Miso Ramen ($6.85) twice as fast as I did. But then again, she didn’t drink all the soup…and soup drinking, especially from such a big bowl takes a long time! Meg’s from Tokyo and so her applause for this bowl of miso ramen must mean something. I sampled some of her broth and like the slight nuttiness that came from all the sesame seeds, the broth was also a bit creamier…if you can use such a word to describe it, like more full…or…sigh. I am at a loss for words here. I seem to fair better with bread, pastries and dessert.
The gyozas ($3.75) were a too loosely packed, but well seasoned with a fair balance between pork and veggies. Thin skin with a nicely charred bottom and hardly any oil. Strangely enough, I wasn’t very enthusiastic about them…it could be that I’m still trying to recover from a gyoza overload. My grandma packed me over 100 of her own gyozas, divided into plastic bags of 10 when I came back after spring break. Last week I realized I only had two weeks of school left with half of my gyoza stash untouched. So then I had gyoza for dinner every night…and as much as I love them, I am out-gyozed. For now at least!
1388 Fullerton Rd
Rowland Heights, CA 91748
Freelance contribution by: Lucy Wyndham All tea leaves will eventually lose flavor, but properly stored dried tea leaves can keep their flavor for up to two years, depending on how fermented and intact the leaves are. Black tea leaves, for example, are more fermented than green or white teas, and will stay … Continue reading
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If you follow what gets said about prices each year, you would end up with the impression that the average price of tea has gone up. But more specifically the price at the most sought after regions (say Lao Banzhang, Bingdao) have gone completely through the roof. A lot of this narrative is anecdotal. Tales of rich Chinese buying up all the top-end product from X area. Part of it can also be seen when someone in the Sinosphere posts the maocha prices per location. These lists come with all sorts of contextual caveats, but the trend seems real. I don’t see any red flags to really doubt this storyline, but I was curious if it’d show up by looking at some of the data of prices on production by western facing vendors.