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July 2, 2015 • mccsokinawa.com
okinawalivingweekly More Than A Noodle
Kin Blue Beach Bash
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Thomas Alan Smilie
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t has been claimed that the first Japanese ramenya, or ramen shop, opened its doors to serve its inaugural bowl of ramen in 1910. Not to be confused with its sister noodle, soba, ramen is a crinkly noodle but is also made straight and thin. Ramen noodles are made from wheat, flour, and egg, which creates the perfect foundation for an assortment of broths and flavors. Each region of Japan has a unique way of preparing the stock and adding their signature to ramen. Shio, or salt, ramen is a heavily salted, yellowishclear broth with veggies and sometimes fish, chicken or seaweed. Shio is made with straight, thin noodles. The broth of shoyu, or soy sauce, ramen is made from its namesake and has a dark-brown color. And because soy sauce is such a versatile condiment, there are many variations of the dish. Shoyu ramen can be found topped with hardboiled eggs, bamboo shoots, nori (seaweed), kamaboko, or fish cakes, bean sprouts and slices of pork. Most shio and
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shoyu ramen fall into the assari, or light, category. Tonkotsu ramen’s broth is made with pork or chicken bone stock. This white and creamy soup is said to be the most prestigious most difficult to create. Tonkotsu ramen is widely known as the product of Kyushu, the third largest island of Japan. Miso, or soybean paste, ramen has a distinctive flavor. This heavy, brown broth commonly contains nori and many other typical ramen toppings. Tonkotsu and miso ramen are commonly considered, heavy. A quick Internet search would turn up dozens upon dozens of ramen recipes, but many who have attempted to recreate ramen in their own kitchen advise to save yourself the time and frustration by visiting the local ramenya instead. Check out MCCS Tours+ for excursions to local restaurants like ramenya, or try your hand at creating your own at a grocery store tour via Marine and Family Programs-Resources.
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nly a few miles from Camp Hansen lies Kin Blue Beach, a 700-meter stretch of white sand and pristine ocean. On Saturday, July 11, join MCCS to enjoy this beautiful feat of nature at the Kin Blue Beach Bash from 9 a.m. to 7 p.m. The day will be filled with kayak races, banana boat rides, treasure hunts, snorkeling, food booths and FREE entertainment. Or if you’re looking for a challenge, try your hand at one of the game booths or compete against your friends at the chip-shot golf challenge, horseshoes or a rousing game of Cornhole. It’s the ultimate beach day—without having to drag along a heap of beach gear. Due to limited parking at Kin Blue Beach, DoD personnel must park at designated areas on Camp Hansen and ride the FREE shuttle to the event site. The Beach Bash is open to all DoD ID card holders and Japanese citizens. For details, please visit mccsokinawa.com/festivals or call 645-5828.
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