Finding Kokomo

Hamburg is one of the windier cities in the fall or winter, due to its geographical location. For this reason I often look for some meal that brings warmth and comfort, just like I did in the previous post eating Phó. Just this time, I ate ramen noodle.

Living as a citizen of the world in the times where borders fade more and more and we eventually share our culture to others, I am sure that ramen is not anymore an unfamiliar encounter anywhere in the world. You can almost find the best possible ramen joints even here in Europe, as well as anywhere in the world with Japanese civilisation. I have never been to Japan though, so I believe my extent of delicious ramen is limited. However, as I wrote this post, I have been to a couple joints and most of them are Japanese, so I guess they are legit enough.Kokomo is located in the Reeperbahn, the super decorated district in Hamburg. However it is not on the main street, so get your maps out!

The ramens are categorized by the type of the broths. There are shio, shoyu and miso ultimately – which is most often to be found in any ramen joint. Other than that there are a couple of other type of broths which could be any joint’s specials. Shio is based on sea salt, so it is supposed to be salty but just light, whereas shoyu is based on soy sauce, has more taste in it and just as light as shio. Miso is rather thicker and heavier than the former two. These broths are also often combined nowadays, so don’t be surprised if you see anything altogether – like shio broth with soy sauce final touch.

I had a nice bowl of a Tokyo Special – it was I believe a shio-based ramen – and before that as appetizer I had a vegetarian gyoza. The gyoza was absolutely astounding. I repeat I have never been to Japan, so my definition of astounding gyoza is limited. Nevertheless I tasted one of the best gyoza/dumplings right there. The texture is perfect – soft on the upper side and crisp on the under. My dish was listed as a spicy meal, looked also like one but you know as an Asian, I reckon “spicy” in Europe is not trustworthy, unless it’s Mexican dish. It has chopped chicken thigh and sprinkles of spring onion, bean sprouts – which is I am actually fond of but don’t expect in a portion of ramen. It was light as it is supposed to be. A splash of spiciness lurked in the after-taste, but then that’s it, nothing more, nada. The bean sprouts were helping the onion springs to lift the emulsified fats from the chicken thigh, which came out really nice together.

It was a very nice overall experience and would absolutely love to come back.

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