感謝祭2024！タテキがTsurumenクルーを迎撃（笑）。今年の七面鳥の秘密兵器は網脂。ブラインと網脂で「人生最高」と言わせた、タテキ流「魂」の七面鳥メソッドを全公開！
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豚骨こそ「THE・ラーメン」！自宅で、しかもグルテンフリーで「本物」の味が出せるのか？タテキが「乳化」スープの秘密（下茹でと煮込み時間）から、GF Ramen Labの麺を使ったシンプルな組み立てまで、レシピを全公開！
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Tsukemen isn't ramen. The noodles are separate. The broth is THICK—almost like a sauce. You dip. You slurp. You taste everything.
This is the gluten-free tsukemen technique that uses every part of the chicken—blended bones and all. Rich, creamy, zero waste. This is next-level ramen.
Here's how to make it.
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Most ramen broths are clear. Paitan is MILKY. Creamy. Rich. Almost like a sauce.
This is Chicken Paitan Ramen, Yokohama Yeah K style—high-heat emulsification creates that signature creamy texture. Add traditional toppings: chashu, ajitama egg, spinach. It's gluten-free, and it's one of the most satisfying bowls I've ever made.
Here's the technique that makes it work.
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What happens when you take Japanese ramen technique and New England ingredients? This.
Slow cooker chicken broth. Fresh clam juice from Boston's best clams. Shio tare that balances salt and brine perfectly. This is the gluten-free ramen that makes people forget it's gluten-free.
Let me show you how to build it.
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Most ramen takes hours. This one takes 15 minutes.
Miso Tanmen—stir-fried meat, tons of vegetables, rich miso broth. It's fast, it's clean, and it's PACKED with flavor. This is the gluten-free ramen you make on a Tuesday night when you want something real but don't have time to mess around.
Let me show you the technique that makes it work.
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Listen, you can have the best gluten-free noodles in the world, but if your toppings aren't RIGHT, your ramen isn't ramen.
Two things will completely change your GF ramen game: proper chashu pork and rendered chicken fat. These are non-negotiables. Once you nail these, you're cooking at restaurant level.
I'll be sure to show you how.
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The lobster is sitting on top of the paella - bright red, surrounded by mussels and roasted peppers. My daughter's best friend and his family are leaving Boston, heading back to Japan. I wanted to give them something they'd remember. Something unmistakably BOSTON. While the paella cooked, I gave the exhausted father a NeuroVizr session. He hadn't felt that calm in months.
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Veronika is in Boston. Time to cook. Gluten-free buckwheat pizzoccheri with spring vegetables. Beef tongue braised for hours until fall-apart tender. Roasted beets and caramelized onions salad. Then Veronika brought Nicky's mom's banana bread - I added coconut cream on top. This is what I love about cooking for Veronika: she GETS it. The technique. The time. The effort.
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Look, I'll be honest - most gluten-free ramen is disappointing. Mushy noodles. Weak broth. It's like someone gave up halfway through.
Not this one.
This is the ramen that made my gluten-free friends actually EXCITED about ramen again—crystal-clear golden broth. Real chicken chashu. That umami depth you've been missing. And yeah, it takes some time—but you're building something incredible here.
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A Vegan Gluten-Free Ramen recipe that will tantalize your taste buds and inspire your culinary journey! Unlock the secret to endless flavor with our all-purpose umami oil. From dried shiitake mushrooms to a rich infusion with EVOO, this vegan marvel elevates any dish. It’s not just oil; it’s a flavor explosion in every drop.
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It's my wife's birthday. What she wanted: drop the kids at daycare, get coffee at Copley, and just exist. That's luxury for a busy mom. Then I bought fresh seafood from Eataly and cooked her a proper four-course Italian dinner at home. Duck magret, pasta al pescatore, insalata di artichocchi grigliati, mousse al limone. The real gift? Time, effort, and three hours where she wasn't "Mom." Just herself, being served.
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It's 9 AM on January 1st, 2024. Everyone's sleeping off their hangovers. And I'm standing at Castle Island in Boston, about to jump into the Atlantic Ocean. In January. My kids are watching. "Is my dad crazy!?" After the 38-degree plunge, we go home to Osechi - traditional Japanese New Year's feast spread across lacquered boxes. Cold water for discipline. Osechi for intention. This is how I start the year.
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It's Christmas at the Matsuda house, and I've been cooking for over a week. Cassoulet - the ultimate French winter feast. Duck thighs cured with petit salé for seven days, bones saved and frozen for stock, then assembled with pork ribs, chorizo, and white beans. My old BJJ training partner Takashima drove up from New York with his family. He brought ribeye steaks. I laughed - there's already a whole duck, pork ribs, pork hock, and chorizo in this cassoulet. "More meat is always better," he said. He's not wrong.
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My younger brother was in Boston for Christmas. We drove him up to L.L. Bean headquarters in Freeport, Maine. When we got back, I cooked duck breast for Christmas Eve - crispy mahogany skin, perfect pink medium-rare center, red wine reduction. This is what Christmas Eve should be: intimate, quality, and worth remembering.
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It's 6 AM on Thanksgiving. Everyone's asleep. I'm pulling a 15-pound brined turkey from the fridge, ready to wrap it in caul fat and roast at 450°F. Boston baked beans have been cooking overnight. This is my solo Thanksgiving tradition. And I always save room in my stomach for what really matters: the turkey sandwich on homemade sourdough after everyone's gone.
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The beef is sliced thin, medium-rare pink showing through. Caramelized onions on top, scallions for garnish. Rice underneath. And hidden in that rice? Chopped broccoli. My kids had NO IDEA. They ate the whole thing. Victory.
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It's the 4th of July and I'm making black squid ink paella topped with red and yellow peppers arranged like the Spanish flag. Celebrating American independence with Spanish cuisine? The irony is perfect. Good food transcends borders.
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The smoke is rising through the pines. I'm watching two massive ribeyes sear over charcoal and wood at our Maine campsite. My daughter wants to know when dinner's ready. My son is grabbing for the tongs. This Father's Day meal taught me more about food and family than any restaurant ever could.
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Transforming an overlooked beef cut into a creamy, flavorful Bicep Risotto. Discover how slow cooking and constant stirring can turn the humble beef extensor into a melt-in-your-mouth delight. Learn to appreciate budget-friendly cuts and create extraordinary meals with Tatekitchen.
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