thanksgiving 2025

 

Thanksgiving 2025 by Tatekitchen

The Anti-Traditional Thanksgiving: Turkey Ramen & The Art of "Controlled Chaos"

Thanksgiving usually means one thing: dry turkey, mashed potatoes, and a food coma by 4 PM.

Not in my house. Not this year.

This year, we pivoted. We hosted an "Asian Thanksgiving." My guest list wasn't just friends; it was family and heavy hitters. I had Mr. Onishi—my business partner at GF Ramen Lab and a legitimate ramen master—and Jean (from Extra Petite) and her family at the table.  

When you have a pro chef and a top content creator in your kitchen, you don’t serve Stovetop stuffing. You innovate.

The Main Event: Turkey Shio Ramen

Why roast a bird just to slice it? I wanted depth. I wanted umami.

We broke down the turkey and used the carcass to brew a rich, golden Turkey Dashi. This wasn't just soup; it was liquid gold. We paired it with our Gluten-Free Ramen noodles (the ones that actually have the snap and chew of wheat noodles).  

But the real secret? The Liver.

Most people overcook liver until it's rubber. I cooked it Japanese style—low temperature, slow-poached in that turkey dashi until it was creamy, like foie gras. Even the skeptics were converted.  

No basting needed for a wrapped turkey with caul fat

Photo by @jeanwang

Farm to Bowl

I kept the sourcing strictly local.

• Vegetables: Green beans, Brussels sprouts, and tricolor carrots from Siena Farms.  

• Meat: Pasture-raised cuts from Walden Meats.  

• The Vibe: 100% Chaos.

The "Ice Cream Emergency"

It wouldn’t be a Matsuda party without a little panic. We had the savory dialed in, but we completely forgot the ice cream for the apple pie.  

Jean’s husband, Nick, and I looked at each other. Panic. You can't serve apple pie without à la mode. We did the only thing reasonable men could do: a desperate sprint to 7-11 to save dessert.  

We served it up, and honestly? Watching the kids (Lumi, Lui, and the crew) scream for "Ice Cream and Ramen" at the same time? That’s the memory right there.  

Dream on my plate

Table Talk: From Noodles to The Euro Economy

The "Grown-Up Table" conversation was as diverse as the menu.

We talked about the science of Gluten-Free noodles—how humidity in Japan vs. Boston completely changes how the dough behaves. Onishi-san explained that the water temperature and moisture content here make it easier to stabilize the noodles than in Japan’s humid summers.  

We even got into global economics—Onishi-san’s recent trip to Europe, the "hotel bankruptcy" disaster in Barcelona, and how the service economy in Europe compares to the hustle in the US.  Well, I was relived to hear that he found a last minute replacement place to stay in E.U.. We are not sure where the world is going to, so let’s eat and appreciate for the moment.

Next Year: The Strategy

We haven't even finished the leftovers, and we’re already planning next year.

The consensus? We’re going even harder on the Asian influence.

• Sticky Rice Stuffing with Chinese Sausage (Lap Cheong) and shiitake mushrooms.  

• Turkey Brine spiked with Fish Sauce, Ginger, and Miso Butter.  

Thanksgiving isn't about the tradition you inherit; it's about the tradition you create. This year, it was ramen, chaos, and Asian connection.

What’s your Thanksgiving tradition? Did you stick to the turkey, or did you go rogue like us?

Kion Coffee
 
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TatekitchenTateki MatsudaThanksgiving, Turkey, caul fat, Boston, Baked beans, Ramen, Gluten FreeComment