As you know, ramen is all the rage. It has been for a while now. Ask anyone where to get the best ramen and they will likely have a very passionate response. In fact, finding the best ramen has almost become an urban sport, the winner gaining social status, emphatic pride, and maybe even a few dates.
Unfortunately, when something becomes insanely popular, it can also become insanely expensive. Not all ramen spots are pricey, but there are certainly a lot of pricey options out there. What if you are just as obsessed with ramen as everybody else, but are shackled by your budget?
We are here to tell you that making ramen does not require alchemy—especially with the super power of delicious kimchi. So why not make your own?
Like an embedded reporter, I photographed as a friend made ramen for dinner. I pretended to be experimenting with a new camera as I lined up the ingredients and snapped away. Herein these photos lies the secret to making delicious, easy and inexpensive ramen that doesn’t come in a microwavable cup.
When I walked in the house I noticed two things immediately: An amazing aroma and my growling stomach. The broth had been simmering for some time before my arrival.
This particular cook was rather secretive about his broth, I think because his strategy was to add a little of this, and add a little of that, until the flavor reached its zenith. He did however excitedly use some juice from Ozuke’s Kale & Collards Kim Chi. He poured it right into the broth, right in front of my camera.
Not pictured: How incredible the house smelled as the broth was simmering.
As I arranged the ingredients that were set out for the meal to “try out my new camera,” there were hints of what the broth contained. Beside the kimchi you’ll notice Bragg’s Liquid Aminos, Sriracha, natural rice vinegar, white pepper, turmeric, black sesame oil, and even Jamaican Jerk seasoning.
We can also see almost everything else that the ramen will include once it is plated: ramen noodles, ginger root, garlic cloves, shallots, carrots, radishes, a lime, a jalapeno, green opinions, cilantro, and shitake mushrooms. Not pictured: four eggs and one cucumber.
Isn’t there something so dangerously fun about jalapenos?
I confess I didn’t see what role the ginger played in the meal, but I suspect it was used in the amazing broth.
While the broth continued to simmer, our chef of the evening grabbed a knife. He cut up the green onions, the carrots, the radishes, the mushrooms, the cucumber, the jalapeno, the shallots, and pulled the leaves from the cilantro.
After that, there was some cooking to do. Four eggs were cracked and scrambled with black pepper.
After that, there was some cooking to do. Four eggs were cracked and scrambled with black pepper.
After all the prep was done, the stage was set like this. Everything is fresh and simple, the signature of a good, healthy meal.
As our chef for the evening began to plate the food, it was confirmed that he was an artist. He took his time laying each ingredient on each plate at a time so that the patterns matched from plate to plate.
And after everything was arranged just so, he poured in the broth we’d been salivating over, making each dish almost complete. The cherry-on-top to this ramen dish was our Kale & Collards Kim Chi—a grand finale indeed.
Yes, it was delicious.
Now let’s review. Making a delicious ramen meal at home is something all of us can do. There is very little cooking involved, there is ample room for creativity, the ingredients are simple and few, and as long as kimchi is involved, you’re going to love it
https://ozuke.com/wp-content/uploads/2015/02/Plated-Above.jpg432650Ozukehttp://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.pngOzuke2015-02-10 03:16:352016-01-04 18:22:36Where to get the best Ramen and the not so secret Ozuké ingredient
When Mara told me last January that she was buying the entire plum and cherry harvest from a young farmer she had met through the Rocky Mountain Farmer’s Union, I must admit, I was a tad unsure about buying all that fruit. We mostly make kraut, kimchi and various other pickled delights but the fermented fruits, popular throughout Asia as well as parts of Latin America, were a new exploration for us. In the very early days of our business (before we actually even knew it was a business) we had harvested wild plums from my family’s land in Lyons and made a batch of umeboshi to share with friends but this was a great deal more fruit, with more on the line. Flash forward to harvest and our crew stemming a zillion cherries, elephant heart plums arriving plump and sweet- such elegance and flavor, a process of balancing sweet, salty and tart coupled with adding the zing of live food. They were on their way to becoming something very tasty.
In September, we submitted to the Good Food Awards with these new products and heard back in November that we were finalists. The news had the wonderful rush of risk paying off but also of the tendril of our process, our creativity and our care out in the world.
This month we went to San Francisco to accept our award and to meet many other excellent food crafters from all over the country. We wore lipstick, we were humbled in the presence of gustatorial greats like Mark Bittman, Alice Waters and Ruth Reichl. We ate many wonderful things and drank our fair share too. We made new friends, worked a souk style Farmer’s Market on Saturday at the Ferry Building (which was so outrageously busy we had to hide in bed and watched Girls for a few hours to recover) and took in the foggy goodness of the city. Thank you to Sarah Weiner and the rest of the GFA crew for putting together such an cool gathering of food nerds, hats off to all the other winners and if you are local and want to taste the goods- Umeboshi: Salted Paonia Plums and Cheriboshi: Salted Paonia Cherries are now available at a Whole Foods and other independent grocers near you.
Ozuké made Edible Aspens top 20 picks for made in colorado foodstuffs. Lauded for our flavor and health benefits we are proud to have been picked by Edible Aspen for their top 20 list.
https://ozuke.com/wp-content/uploads/2014/12/edible_aspen_logo.jpg648831Ozukehttp://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.pngOzuke2014-12-18 00:15:302015-08-26 18:32:56Ozuké makes Edible Aspens top 20 list
https://ozuke.com/wp-content/uploads/2014/12/ozuke_video_take_a_ridel.jpg648831Ozukehttp://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.pngOzuke2014-12-12 22:55:532018-05-09 21:18:31Ozuké : The Best Pickled Things. Take a little ride with us...
With plans to schmooze and booze your way through the holidays, your hostess skills will be put to the test to come up with creative twists to prolong the party and keep guests from getting so tipsy they break your tinsel. We checked in with Mara King, co-owner of Boulder-based Ozuké, on a suggestion for a lighter version of a festive and flavorful martini. What we got? A yummy cocktail made with Shochu, a Japanese liquor similar to vodka – but lower in alcohol content and calories. The star of this sip is a locally-made gem: sweet umeboshi plums pickled by Ozuké.
Umé-tini
1/2 teaspoon superfine sugar and sea salt
Few drops of orange water (or plain ol’ water if you don’t have it)
1 large Ozuké umeboshi plum (or 2 small)
3 oz Shochu
Dash of simple syrup
Dash of lemon juice
Mint or, if available, shiso leaf
Lightly moisten rim of cocktail glass with orange water or water. Mix together sea salt and superfine sugar, place on a flat dish, dip rim of moistened glass in mixture. Fill cocktail shaker halfway with ice. Crush umeboshi under flat side of knife. Add umeboshi and muddle with ice. Add Shochu, simple syrup, lemon juice and some mint or shiso leaf. Shake well and strain. Garnish with mint or shiso leaf.
https://ozuke.com/wp-content/uploads/2014/12/go_tidbits_logo_20140715.png143267Ozukehttp://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.pngOzuke2014-12-11 17:40:112016-01-04 20:35:41Denver Tidbits: Ozuké umeboshi to liven up the season
There it sits in your fridge staring straight back at you. And it’s alive! Your head is spinning…how am I supposed to eat Ozuké’s Kale and Collards kimchi? Is this too gourmet for someone like me? Too health-nutty? Will people scoff at me if I ask them what to do, because I should already know? You find following a recipe to be surprisingly difficult. Where can you turn?
While social media definitely has its problems, it does make it possible for us to ask a large group of people a question at the same time. They call it “crowd sourcing,” we call it “asking for help.”
That said, if you’re feeling unsure about how to eat your Ozuké’s Kale and Collards Kimchi, ask your friends on the social media platform of your choice. You may be surprised at all the ideas (and genuine enthusiasm) you will receive.
We decided to try this theory out and wrangled a person to post this very question on Facebook. Better still, she was admittedly clueless about kimchi. She wrote:
“Hi friends who cook. I have some kale and collards kimchi. What should I make with it? What should I eat it on? I’d love some ideas. (Remember, I don’t eat meat aside from fish)”
The responses that she got were from all over the map. Both men and women were excited to share their favorite way to eat kale and collards kimchi. Here is a snapshot of what we’re calling the Kimchi Crowd:
1.Amber Russell, Lyons, Colorado
“Black bean and sweet potato soft shell tacos topped with avocado and kimchi. It’s a huge hit with our kiddos.”
The Russells are a family of 5 from Lyons, Colorado who have been meat free for over ten years. They adore the outdoors and are self-proclaimed tree and dog huggers.
2.Cate Peebles, Brooklyn, NY
“Yum. I would serve it with a grilled, meaty fish, like Halibut or Sea Bass. If you went straight veg, maybe smoky black beans and rice…all of that together would be magical.”
Cate is a poet who is currently the copywriter/editor at Murray’s Cheese in New York City.
3.Joshua Hedges, Nashville, TN
“Homemade ramen. Throw all of that in there! Especially the kimchi juices. Poach an egg in it too if you do eggs. Just don’t use whatever flavor packet comes with your noodles and make your own broth with soy sauce, Sriracha, kimchi juice, ginger, black pepper, and lime. I actually make these quite often.”
Josh is the owner-operator at Raveyard Records, and cooks vegan meals for Khan’s Desserts in Nashville.
4.Kristel Anne Allen, San Francisco, CA
“With black or brown rice and the kimchi as is, I’d be a happy camper:)”
Kristel is a Psychotherapist Intern at Grateful Heart Holistic Therapy Center in San Francisco and the East Bay, CA.
5.Evan Creem, Brooklyn, New York
“I make everything into tacos…so…. TACOS! Or Garlic and Nappa Kimchi with kale cooked in lemon juice over a bed of quinoa and sage butter salmon filet. Or Citrus and Ginger Kimchi on spicy vegan hot dogs for snacky time.”
Evan is a freelance video producer and a legal administrative assistant at Marsh & McLennan Companies is New York City.
6.Jeanie Kirk, Portland, Oregon
“This might sound crazy, but kimchi of all kinds is delicious on top of peanut butter toast.”
Jeanie is a researcher currently preparing for doctoral studies focused on environmental anthropology, specifically the human impacts of climate change manifesting in migrations due to sea level rise.
Needless to say, our guinea pig was happy with her results. Now she has at least six different ideas about how to enjoy her Kale and Collards Kimchi. Are you part of the Kimchi Crowd? We’d love to hear your ideas too. Tell us your favorite way to eat Ozuké’s Kale and Collards Kimchi in the comment section below—you just might be saving someone who is too nervous to ask.
![](http://ozuke.com/wp-content/uploads/2021/06/twitter-icon.png"){kind=icon}
![](http://ozuke.com/wp-content/uploads/2021/06/pinterest-icon.png"){kind=icon}
Where to get the best Ramen and the not so secret Ozuké ingredient
/1 Comment/in Beets Dulse and Kale, Dinner, Food Concepts, Food Traditions, inspirations, Kale & Collards Kim Chi, kimchi, Lunch /by OzukeAs you know, ramen is all the rage. It has been for a while now. Ask anyone where to get the best ramen and they will likely have a very passionate response. In fact, finding the best ramen has almost become an urban sport, the winner gaining social status, emphatic pride, and maybe even a few dates.
Unfortunately, when something becomes insanely popular, it can also become insanely expensive. Not all ramen spots are pricey, but there are certainly a lot of pricey options out there. What if you are just as obsessed with ramen as everybody else, but are shackled by your budget?
We are here to tell you that making ramen does not require alchemy—especially with the super power of delicious kimchi. So why not make your own?
Like an embedded reporter, I photographed as a friend made ramen for dinner. I pretended to be experimenting with a new camera as I lined up the ingredients and snapped away. Herein these photos lies the secret to making delicious, easy and inexpensive ramen that doesn’t come in a microwavable cup.
When I walked in the house I noticed two things immediately: An amazing aroma and my growling stomach. The broth had been simmering for some time before my arrival.
This particular cook was rather secretive about his broth, I think because his strategy was to add a little of this, and add a little of that, until the flavor reached its zenith. He did however excitedly use some juice from Ozuke’s Kale & Collards Kim Chi. He poured it right into the broth, right in front of my camera.
Not pictured: How incredible the house smelled as the broth was simmering.
As I arranged the ingredients that were set out for the meal to “try out my new camera,” there were hints of what the broth contained. Beside the kimchi you’ll notice Bragg’s Liquid Aminos, Sriracha, natural rice vinegar, white pepper, turmeric, black sesame oil, and even Jamaican Jerk seasoning.
We can also see almost everything else that the ramen will include once it is plated: ramen noodles, ginger root, garlic cloves, shallots, carrots, radishes, a lime, a jalapeno, green opinions, cilantro, and shitake mushrooms. Not pictured: four eggs and one cucumber.
Isn’t there something so dangerously fun about jalapenos?
I confess I didn’t see what role the ginger played in the meal, but I suspect it was used in the amazing broth.
While the broth continued to simmer, our chef of the evening grabbed a knife. He cut up the green onions, the carrots, the radishes, the mushrooms, the cucumber, the jalapeno, the shallots, and pulled the leaves from the cilantro.
After that, there was some cooking to do. Four eggs were cracked and scrambled with black pepper.
After that, there was some cooking to do. Four eggs were cracked and scrambled with black pepper.
After all the prep was done, the stage was set like this. Everything is fresh and simple, the signature of a good, healthy meal.
As our chef for the evening began to plate the food, it was confirmed that he was an artist. He took his time laying each ingredient on each plate at a time so that the patterns matched from plate to plate.
And after everything was arranged just so, he poured in the broth we’d been salivating over, making each dish almost complete. The cherry-on-top to this ramen dish was our Kale & Collards Kim Chi—a grand finale indeed.
Yes, it was delicious.
Now let’s review. Making a delicious ramen meal at home is something all of us can do. There is very little cooking involved, there is ample room for creativity, the ingredients are simple and few, and as long as kimchi is involved, you’re going to love it
Good Food Awards 2015
/1 Comment/in Fall, Fermentation, Food Concepts, Food Traditions, inspirations /by WillowWhen Mara told me last January that she was buying the entire plum and cherry harvest from a young farmer she had met through the Rocky Mountain Farmer’s Union, I must admit, I was a tad unsure about buying all that fruit. We mostly make kraut, kimchi and various other pickled delights but the fermented fruits, popular throughout Asia as well as parts of Latin America, were a new exploration for us. In the very early days of our business (before we actually even knew it was a business) we had harvested wild plums from my family’s land in Lyons and made a batch of umeboshi to share with friends but this was a great deal more fruit, with more on the line. Flash forward to harvest and our crew stemming a zillion cherries, elephant heart plums arriving plump and sweet- such elegance and flavor, a process of balancing sweet, salty and tart coupled with adding the zing of live food. They were on their way to becoming something very tasty.
In September, we submitted to the Good Food Awards with these new products and heard back in November that we were finalists. The news had the wonderful rush of risk paying off but also of the tendril of our process, our creativity and our care out in the world.
This month we went to San Francisco to accept our award and to meet many other excellent food crafters from all over the country. We wore lipstick, we were humbled in the presence of gustatorial greats like Mark Bittman, Alice Waters and Ruth Reichl. We ate many wonderful things and drank our fair share too. We made new friends, worked a souk style Farmer’s Market on Saturday at the Ferry Building (which was so outrageously busy we had to hide in bed and watched Girls for a few hours to recover) and took in the foggy goodness of the city. Thank you to Sarah Weiner and the rest of the GFA crew for putting together such an cool gathering of food nerds, hats off to all the other winners and if you are local and want to taste the goods- Umeboshi: Salted Paonia Plums and Cheriboshi: Salted Paonia Cherries are now available at a Whole Foods and other independent grocers near you.
Ozuké makes Edible Aspens top 20 list
/in Press /by OzukeOzuké made Edible Aspens top 20 picks for made in colorado foodstuffs. Lauded for our flavor and health benefits we are proud to have been picked by Edible Aspen for their top 20 list.
Ozuké : The Best Pickled Things. Take a little ride with us…
/in Video /by OzukeDenver Tidbits: Ozuké umeboshi to liven up the season
/in Drinks/Beverages, Press, umeboshi /by Ozuke‘Tis The Season To Get Toasted
With plans to schmooze and booze your way through the holidays, your hostess skills will be put to the test to come up with creative twists to prolong the party and keep guests from getting so tipsy they break your tinsel. We checked in with Mara King, co-owner of Boulder-based Ozuké, on a suggestion for a lighter version of a festive and flavorful martini. What we got? A yummy cocktail made with Shochu, a Japanese liquor similar to vodka – but lower in alcohol content and calories. The star of this sip is a locally-made gem: sweet umeboshi plums pickled by Ozuké.
Umé-tini
1/2 teaspoon superfine sugar and sea salt
Few drops of orange water (or plain ol’ water if you don’t have it)
1 large Ozuké umeboshi plum (or 2 small)
3 oz Shochu
Dash of simple syrup
Dash of lemon juice
Mint or, if available, shiso leaf
Lightly moisten rim of cocktail glass with orange water or water. Mix together sea salt and superfine sugar, place on a flat dish, dip rim of moistened glass in mixture. Fill cocktail shaker halfway with ice. Crush umeboshi under flat side of knife. Add umeboshi and muddle with ice. Add Shochu, simple syrup, lemon juice and some mint or shiso leaf. Shake well and strain. Garnish with mint or shiso leaf.
Read the original post here
The Kimchi Crowd
/in inspirations, Kale & Collards Kim Chi /by OzukeThere it sits in your fridge staring straight back at you. And it’s alive! Your head is spinning…how am I supposed to eat Ozuké’s Kale and Collards kimchi? Is this too gourmet for someone like me? Too health-nutty? Will people scoff at me if I ask them what to do, because I should already know? You find following a recipe to be surprisingly difficult. Where can you turn?
While social media definitely has its problems, it does make it possible for us to ask a large group of people a question at the same time. They call it “crowd sourcing,” we call it “asking for help.”
That said, if you’re feeling unsure about how to eat your Ozuké’s Kale and Collards Kimchi, ask your friends on the social media platform of your choice. You may be surprised at all the ideas (and genuine enthusiasm) you will receive.
We decided to try this theory out and wrangled a person to post this very question on Facebook. Better still, she was admittedly clueless about kimchi. She wrote:
“Hi friends who cook. I have some kale and collards kimchi. What should I make with it? What should I eat it on? I’d love some ideas. (Remember, I don’t eat meat aside from fish)”
The responses that she got were from all over the map. Both men and women were excited to share their favorite way to eat kale and collards kimchi. Here is a snapshot of what we’re calling the Kimchi Crowd:
1.Amber Russell, Lyons, Colorado
“Black bean and sweet potato soft shell tacos topped with avocado and kimchi. It’s a huge hit with our kiddos.”
The Russells are a family of 5 from Lyons, Colorado who have been meat free for over ten years. They adore the outdoors and are self-proclaimed tree and dog huggers.
2.Cate Peebles, Brooklyn, NY
“Yum. I would serve it with a grilled, meaty fish, like Halibut or Sea Bass. If you went straight veg, maybe smoky black beans and rice…all of that together would be magical.”
Cate is a poet who is currently the copywriter/editor at Murray’s Cheese in New York City.
3.Joshua Hedges, Nashville, TN
“Homemade ramen. Throw all of that in there! Especially the kimchi juices. Poach an egg in it too if you do eggs. Just don’t use whatever flavor packet comes with your noodles and make your own broth with soy sauce, Sriracha, kimchi juice, ginger, black pepper, and lime. I actually make these quite often.”
Josh is the owner-operator at Raveyard Records, and cooks vegan meals for Khan’s Desserts in Nashville.
4.Kristel Anne Allen, San Francisco, CA
“With black or brown rice and the kimchi as is, I’d be a happy camper:)”
Kristel is a Psychotherapist Intern at Grateful Heart Holistic Therapy Center in San Francisco and the East Bay, CA.
5.Evan Creem, Brooklyn, New York
“I make everything into tacos…so…. TACOS! Or Garlic and Nappa Kimchi with kale cooked in lemon juice over a bed of quinoa and sage butter salmon filet. Or Citrus and Ginger Kimchi on spicy vegan hot dogs for snacky time.”
Evan is a freelance video producer and a legal administrative assistant at Marsh & McLennan Companies is New York City.
6.Jeanie Kirk, Portland, Oregon
“This might sound crazy, but kimchi of all kinds is delicious on top of peanut butter toast.”
Jeanie is a researcher currently preparing for doctoral studies focused on environmental anthropology, specifically the human impacts of climate change manifesting in migrations due to sea level rise.
Needless to say, our guinea pig was happy with her results. Now she has at least six different ideas about how to enjoy her Kale and Collards Kimchi. Are you part of the Kimchi Crowd? We’d love to hear your ideas too. Tell us your favorite way to eat Ozuké’s Kale and Collards Kimchi in the comment section below—you just might be saving someone who is too nervous to ask.