Tuesday, May 26, 2009

"Wagamama" and me



Though I say nice things about Andy Raskin's "The Ramen King and I," I have pretty much stopped eating packages of instant ramen and Cup Noodles, and tend not to stock them in the house. The artificial quality and high sodium content frighten me.

On the other hand, I can appreciate fresh noodles served in big bowls of hot broth or stir-fried swiftly with slivers of meat and vegetables. I like the taste and the versatility. Birthday meals, for instance, always include platters of noodles.

In what can be called a stroke of synergy, I am given a copy of "The Wagamama Cookbook."

Written by Hugo Arnold, it includes ideas and recipes from the popular British restaurant chain specializing in soba, ramen and udon noodle dishes. The first outpost opened in London's Bloomsbury neighborhood; there are now dozens of Wagamamas around the world.

I favor chicken ramen and will have to try this version in the near future:

Chicken Ramen
(Charbroiled Chicken and Noodle Soup with Bok Choy and Bamboo Shoots)

2 boneless, skinless chicken breasts
vegetable oil, for oiling
salt and white pepper
9 oz. fresh egg noodles
4 cups chicken or vegetable stock
2 bok choy, trimmed and roughly chopped (or 2 handfuls of baby spinach leaves)
12 pieces bamboo shoots, drained
4 scallions, trimmed and finely sliced

Preheat the broiler or grill. Lightly oil and season the chicken breasts and broil or grill for 4 minutes on each side, or until cooked through. Let rest for 5 minutes, slice on the diagonal, and set aside.

Cook the noodles in a large pot of boiling water for 2 to 3 minutes until just tender. Drain, refresh under cold running water, and divide between 2 bowls.

Heat the chicken or vegetable stock until boiling. Put the bok choy on top of the noodles and ladle in the stock. Top with the sliced chicken, bamboo shoots and scallions. Makes 2 servings.

Sunday, May 24, 2009

"The Ramen King and I"



Andy Raskin's book is difficult to define. On one level, "The Ramen King and I: How the Inventor of Instant Noodles Fixed My Love Life" recalls the writer's deep and utter fascination with Momofuku Ando, "the 94-year-old billionaire who invented instant ramen in his back yard." It charts his career as founder and chairman of Nissin Food Products in Japan.

On another level, Raskin's work examines the ways in which Ando affected him personally. Through a series of frank and reflective letters he directs to the chairman but does not send, the San Francisco resident learns from his own mistakes with women he has dated. He discovers reasons for his infidelities and insecurities. He vows to do better.

Still, on another level, "The Ramen King and I" offers occasional looks into Japanese food and drink, both in the Bay Area and abroad, as well as Japanese films and comics. Raskin references these throughout his narrative, citing cinematic warriors, for example, and manga titles such as "Shota's Sushi" and "Ramen Discovery Legend." It is a tangle of threads. But it is a tangle that mostly succeeds.

With great enthusiasm and substantial clarity, Raskin talks of Ando's early days and experiences. He was born in Taiwan in 1910 and raised alongside two brothers and a sister by his paternal grandfather, a textile distributor. He considered the old man "a strict disciplinarian" and "an excellent role model for life as an entrepreneur."

In 1958, Ando experimented in a shed in his back yard in Japan and figured out a way to flash-fry noodles. This led to the creation of instant ramen. (A replica of the shack now stands "like a shrine" at the Momofuku Ando Instant Ramen Museum in Ikeda.) Thirteen years later, Ando developed Cup o' Noodles, utilizing a foil that would "serve as the top of a revolutionary packaging design in which instant noodles could be sold, cooked, and eaten." The product was subsequently renamed Cup Noodles.

Raskin devours as many books and articles by and about Ando as he possibly can, often quoting passages from autobiographies such as "Conception of a Fantastic Idea," "Magic Noodles" and "Thus Spake Momofuku." He attends a massive memorial service at Kyocera Dome Osaka when the chairman passes away in 2007, too; it is among the most endearing and compelling moments in the story.

The time the author spends researching Ando's beliefs, values and accomplishments coincides with the time he spends abstinent. He decides to stop dating in order to give himself the emotional distance necessary to understand his failures.

Heeding advice from a friend in a local support group, Raskin begins to pen letters that reveal intimate details of his fears and faults. Instructed to select a deity or a spirit to whom to address the letters (and thinking constantly then of ramen), he chooses Ando. His correspondence becomes an exercise in honesty. It is therapeutic and enlightening.

Eventually, Raskin realizes that the goals Ando established for ramen applies to his situation as well. The inventor wanted noodles that were tasty, long lasting, economical, healthy and safe. In the end, these words "also described the kind of healthy romantic relationship that had eluded me."

Does Ando actually repair Raskin's love life, as the author suggests? That is still debatable. The connection between the two men remains somewhat of a stretch. Though Raskin tries repeatedly to arrange interviews with Ando in Japan, for example, they never meet face to face. They never interact personally or professionally. The bond is tenuous.

For some reason, however, Raskin's memoir is oddly entertaining. Perhaps it is his earnestness and determination. So long as he believes Ando will guide and support him, who are we to spoil the illusion?

Perhaps it is the way Raskin peculiarly juxtaposes love with food, history with pop culture, and his life in San Francisco with his travels through Asia. Perhaps it is his voice, confident yet humble, self-effacing and unassuming. Or perhaps it is simply how he reminds us of the guys we knew in college, the ones who frequently faltered but genuinely meant well, who were inherently flawed but had significant potential, the ones who carried themselves a certain way, in short, the ones we couldn't help rooting for.

(A version of this review runs in the San Francisco Chronicle.)

About Me

is a writer and reviewer on the West Coast whose essays and articles have appeared in publications such as the Oakland Tribune, the San Francisco Chronicle, Budget Travel, Brown Alumni Magazine, Saveur, Relish, Gastronomica, Best Food Writing 2002, www.theatlantic.com, www.npr.org and www.culinate.com. She has a bachelor's in English from Brown and a master's in literary nonfiction from the University of Oregon. Send comments, questions and suggestions to: mschristinaeng@gmail.com.

Books I am Reading

  • "James and the Giant Peach" by Roald Dahl
  • "Manhood for Amateurs" by Michael Chabon
  • "The Big Sur Bakery Cookbook" by Michelle and Philip Wojtowicz and Michael Gilson
  • "Rustic Fruit Desserts" by Cory Schreiber and Julie Richardson
  • "Toast: The Story of a Boy's Hunger" by Nigel Slater
  • "Jamie at Home: Cook Your Way to the Good Life" by Jamie Oliver
  • "The Gastronomical Me" by M.F.K. Fisher
  • "Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China" by Fuchsia Dunlop
  • "My China: A Feast for All the Senses" by Kylie Kwong
  • "Serve the People: A Stir-Fried Journey Through China" by Jen Lin-Liu
  • "Dreams from My Father: A Story of Race and Inheritance" by Barack Obama

Films and TV Shows I am Watching

  • "Jiro Dreams of Sushi"
  • "Wallace & Gromit: A Matter of Loaf and Death"
  • "Gourmet's Diary of a Foodie"
  • "Waitress" with Keri Russell
  • "The Future of Food" by Deborah Koons Garcia
  • "Food, Inc."

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