Skip to main content

PRODUCT: Ramune


It's October now, and my last vacation was in March. I'm not sure when my next vacation will be. In addition, some friends just left on their vacation to Japan and I spent an evening reminiscing in detail, so I'm starting to get nostalgic for this year's vacation to Japan. I am wanting miso soup and green tea, and tatami mats and manga. I want mile high department stores and the corresponding department store basements with every food product in the world. I want to be somewhere else.

The next best thing of course, is to just go get something that will make me feel like I'm in Japan for a second. What better way to do that than by drinking Ramune, a distinctive soft drink of Japan? Ramune is as much an activity as a drink, and opening it is ritual enough to satisfy your most addictive personality.

The drink comes in a special glass bottle sealed with a marble. To open it you have to go through a few steps that culminate with plunging the marble into the neck of the bottle, freeing the soda. Then you have to figure out how to drink it so that the marble doesn't stop the flow of the drink.

Ramune has been around since 1876 and is generally a lemon-lime soda, although it comes in other flavors too. It's not the most revelatory flavor. It's pretty much just a sweet soda. But it's fun, and the bottle is pretty, and you can pretend you are Japanese for a minute.

I got mine at Sushi Don Sasabune in Valley Village, and I imagine you could probably get it at Mitsuwa or some of the other Japanese markets. So lets all go get a ramune and sit outside and pretend it's still summer and we're relaxing at the koen.

Comments

Unknown said…
it's a deal! and even going to a Japanese market will feel like getting away for a vacay!

Popular posts from this blog

RESTAURANT: Pinkberry

So I finally tried this famous (infamous?) yogurt shop that has begun the conquest of Los Angeles. The yogurt that is called "crackberry" by many. What the L.A. Times calls "the yogurt that launched a thousand parking tickets" due to the notoriously bad parking situation in its original location and its customers tendency to wait in lines for hours. It's the newest thing, taking the place of cupcakes, it seems. It's a rebirth of the frozen yogurt fad of the late '80s, but this time it's different. This yogurt is different. So, my lazy ass might be persuaded to go there, even though it's outside my 2 mile radius of things around my apartment. If it's really that good, I would go the extra .1 mile. But I would not go the extra .1 mile, AND have to go crazy trying to find parking AND then have to wait in life until my hairs turn grey. Nothing is that good. But now there's one I can walk to, and the line is not that long, so we decided to try...

LA.FOODBLOGGING: Groundworks Coffee

Our local foodblogging establishment, la.foodblogging , has seen fit to allow me to contribute. From now on most of my Los Angeles centered posts will be done there, and linked to from here, in order to avoid duplication. My first post is on my morningtime friend, Groundwork Coffee (as promised to Jeremy and my sweet Auntie). You can read it here: I'll Have the Works . Tags: LA.FOODBLOGGING

ABOUT THIS BLOG

I've been evaluating my blog and have realized that, while I have lots of nifty posts, I don't really have a good overall explanation of what exactly this blog is all about, and what one can expect to find here. So I'm creating this post and will link to it in the sidebar for anyone who's interested. I am not a professional chef. I have not been cooking for years. I am not an expert who is going to make beautiful and amazing and complicated dishes to "wow" you. I am, in fact, quite the opposite. I am a total beginner. I've always lived in places with miniscule kitchens and concerned myself with schoolwork and studying and working and not paid the least bit of attention to what I was eating every day. And that's what this blog is all about. It's about me learning where my food comes from, how to make it properly, and how to enjoy it to the utmost. It's no fun to learn by myself, so I started the blog to keep track of what I learn, kind of like a...