February 4, 2020

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FEBRUARY 4 - FEBRUARY 10, 2020

NEWS

UNIVERSITY OF ALASKA ANCHORAGE

A&E

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USUAA passes a resolution of approval for a proposed plan to consolidate UAA student fees.

THENORTHERNLIGHT.ORG

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The Year of the Rat brings a time for celebration, reflection and family gatherings as the Chinese New Year begins.

Word of Mouth: A new ramen restaurant in West Anchorage, open for a limited time PHOTOS BY JOEY CARREON

Kami Ramen is located at Roti Malaysian Bakery & Cafe at 5011 Arctic Blvd. Kami’s signature Hakata Style Tonkotsu Ramen features tonkotsu pork bone broth, chashu pork slices, bean sprouts, toasted seaweed, wood ear mushrooms, scallions, narutomaki (fishcake with a spiral pattern), beni shoga (Japenese pickled ginger) and a soft boiled egg.

Its most popular item on the menu is “Hakata events@thenorthernlight.org Style Tonkotsu Ramen.” Its Tonkotsu (pork bone Authentic ramen ex- broth), along with all of periences aren’t exactly their other broths, are common in Anchorage, made in-house via a 20but that’s what inspired hour process that involves Chiiwen Choo, owner, to cleaning and boiling open Kami, a pop-up ra- the bones. The noodles, men restaurant in West chashu pork and other topAnchorage that special- pings are made in-house, izes in authentic-style ra- as well — making for a men. ‌ bowl that stands toe-to-toe Kami is currently lo- with ramen bowls from cated at Roti, a Malaysian world-famous Japanese restaurant on Arctic Bou- ramen shops like Ichiran levard. While the pop-up and Ippudo, which Choo has seven different ramen said he drew inspiration bowls to choose from, it from. ‌ also offers items such as I opted for the Hakata chicken karaage, or Japa- Tonkotsu ramen, as per nese fried chicken, and Choo’s recommendachicken katsu curry bowls.‌ tion, and one can taste the By Joey Carreon

time and love poured into their broth, making for a sinfully rich experience. The broth is laden with rich, velvety pork flavor while delicately balancing umami with saltiness. The noodles were perfectly bouncy and stretchy, as ramen noodles should be, and the toppings were standard issue ramen toppings often found in Japan’s top ramen shops, such as onsen tamago, or soft boiled eggs. ‌ Everything about Kami’s ramen bowls has been meticulously thought out by Choo, even down the quality of bones they use.‌ “We have to clean the bones [to make the broth]. If you get a good supply of

the bones, you don’t have to clean that badly. But if your supplier doesn’t give you good bones, then you have to clean it [more] to get a good broth, otherwise, it won’t be that creamy or white in color,” Choo said. ‌ Choo, who is from Malaysia, has always had an interest in food. When Choo found out his friend, the owner of Roti, was going on vacation, Choo found the perfect opportunity to do something he has always wanted to do — open a ramen restaurant. ‌ “First of all, we don’t get fancy, good ramen up here [in Alaska] so, at home, I always try cooking ramen for myself and my friends. So I was like, ‘oh, yeah, I should [open a

ramen restaurant],’” Choo said. ‌ Along with being a ramen fanatic, Choo has plenty of food industry experience under his belt at only 30 years old. He has worked in kitchens at Yellowstone National Park and South Carolina, eventually leading him to the Singapore branch of Yamato Ramen School, a Japan-based ramen school where he learned the ins and outs of how to make ramen last year. ‌ In the weeks prior to opening Kami, Choo advertised the restaurant on various “free and for sale” Facebook groups and was welcomed with plenty of shares, comments and likes. Since opening Kami on Jan. 22, the pop-up has seen success thanks to

word of mouth and social media spreading the word like wildfire — so much so that Kami sold out of all its ramen on opening day.‌ “People really like [Kami] so far. Sometimes, if I make a mistake with the sauce being a little too salty, I take [customers’] feedback and try to make it better,” Choo said. ‌ Amidst all of the good feedback, Choo has plans to pursue Kami further than its current status as a pop-up, but it all “depends on the chances we get in the restaurant industry [here in Anchorage],” he said. ‌ For now, Kami and its ramen can be enjoyed until Feb. 15 at 5011 Arctic Blvd. For more updates from Kami, check out their Facebook page.‌

Can design help combat homelessness? Join us as we offer a space for community dialogue about houselessness and responses by local designers. The Houseless project encourages us to examine our responses to houselessness through Evicted, a photographic exhibition from the National Building Museum; an art and a design installation; plus space for sharing ideas. thenorthernlight.org

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On view Feb. 7 through April 5, 2020 Evicted is supported by a generous grant from the Avangrid Foundation. The exhibition is organized by the National Building Museum where it was made possible by gifts from Amy Falls, Ford Foundation and the Wells Fargo Housing Foundation. Houseless is presented at the Anchorage Museum with support from Davis Constructors, Providence Health and Services, Wells Fargo and Jan and Jeri van den Top.

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