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曖昧 #2 - 5.24.26

Thank you to @jinjabrew @lito_arts @philip.hirose @jo._.sen@sokieeee @lightningshadow_ @dancingclay @doublebasslines and so many more for making this night happen. I’m grateful to have been with friends and community, enjoying art over food and drink in space that means so much to all of us (@azay_littletokyo @anzen_hardware). It is, as always, an honor to cook for others in this way and a small act that helps me feel connected to the continuum of placemaking in Little Tokyo.

I failed to mention this on the day of, but this marked the first time in nearly half a decade (!!!) that I’ve done ramen for a full crowd, something I’ve had a complicated relationship towards ever since I started navigating chronic illness. For a long time, working in the kitchen like this seemed like something I’d never be able to do again: too much time standing, too many micro-tasks to keep track of, too many long hours of prep to exactingly convey to helpers, etc. Too much for too little of me at once, who already felt like a shadow barely present. Things with ME/CFS have improved drastically since the early days through long deliberate recovery, but also through so much support and patience from everyone around me. Privately, I still have intervals where the thinness manifests unexpectedly but I feel much better equipped to deal with it now than I ever have before.

I’m proud to have been able to share this bowl with everyone in attendance and also to have proven to myself that I can still do this. Thank you for all your kind feedback—I hope to see you all at the next one.

Peas and clams shio ramen - double soup of chicken/littleneck clam broth, shio dare made from pea koji “shoyu,” low temp shio koji loin chashu, belly chashu brushed and torched with clam demiglace, ajitama, sugar snap pea, and pea tendrils

曖昧 #2 - 5.24.26

Thank you to @jinjabrew @lito_arts @philip.hirose @jo._.sen@sokieeee @lightningshadow_ @dancingclay @doublebasslines and so many more for making this night happen. I’m grateful to have been with friends and community, enjoying art over food and drink in space that means so much to all of us (@azay_littletokyo @anzen_hardware). It is, as always, an honor to cook for others in this way and a small act that helps me feel connected to the continuum of placemaking in Little Tokyo.

I failed to mention this on the day of, but this marked the first time in nearly half a decade (!!!) that I’ve done ramen for a full crowd, something I’ve had a complicated relationship towards ever since I started navigating chronic illness. For a long time, working in the kitchen like this seemed like something I’d never be able to do again: too much time standing, too many micro-tasks to keep track of, too many long hours of prep to exactingly convey to helpers, etc. Too much for too little of me at once, who already felt like a shadow barely present. Things with ME/CFS have improved drastically since the early days through long deliberate recovery, but also through so much support and patience from everyone around me. Privately, I still have intervals where the thinness manifests unexpectedly but I feel much better equipped to deal with it now than I ever have before.

I’m proud to have been able to share this bowl with everyone in attendance and also to have proven to myself that I can still do this. Thank you for all your kind feedback—I hope to see you all at the next one.

Peas and clams shio ramen - double soup of chicken/littleneck clam broth, shio dare made from pea koji “shoyu,” low temp shio koji loin chashu, belly chashu brushed and torched with clam demiglace, ajitama, sugar snap pea, and pea tendrils

曖昧 #2 - 5.24.26

Thank you to @jinjabrew @lito_arts @philip.hirose @jo._.sen@sokieeee @lightningshadow_ @dancingclay @doublebasslines and so many more for making this night happen. I’m grateful to have been with friends and community, enjoying art over food and drink in space that means so much to all of us (@azay_littletokyo @anzen_hardware). It is, as always, an honor to cook for others in this way and a small act that helps me feel connected to the continuum of placemaking in Little Tokyo.

I failed to mention this on the day of, but this marked the first time in nearly half a decade (!!!) that I’ve done ramen for a full crowd, something I’ve had a complicated relationship towards ever since I started navigating chronic illness. For a long time, working in the kitchen like this seemed like something I’d never be able to do again: too much time standing, too many micro-tasks to keep track of, too many long hours of prep to exactingly convey to helpers, etc. Too much for too little of me at once, who already felt like a shadow barely present. Things with ME/CFS have improved drastically since the early days through long deliberate recovery, but also through so much support and patience from everyone around me. Privately, I still have intervals where the thinness manifests unexpectedly but I feel much better equipped to deal with it now than I ever have before.

I’m proud to have been able to share this bowl with everyone in attendance and also to have proven to myself that I can still do this. Thank you for all your kind feedback—I hope to see you all at the next one.

Peas and clams shio ramen - double soup of chicken/littleneck clam broth, shio dare made from pea koji “shoyu,” low temp shio koji loin chashu, belly chashu brushed and torched with clam demiglace, ajitama, sugar snap pea, and pea tendrils

曖昧 #2 - 5.24.26

Thank you to @jinjabrew @lito_arts @philip.hirose @jo._.sen@sokieeee @lightningshadow_ @dancingclay @doublebasslines and so many more for making this night happen. I’m grateful to have been with friends and community, enjoying art over food and drink in space that means so much to all of us (@azay_littletokyo @anzen_hardware). It is, as always, an honor to cook for others in this way and a small act that helps me feel connected to the continuum of placemaking in Little Tokyo.

I failed to mention this on the day of, but this marked the first time in nearly half a decade (!!!) that I’ve done ramen for a full crowd, something I’ve had a complicated relationship towards ever since I started navigating chronic illness. For a long time, working in the kitchen like this seemed like something I’d never be able to do again: too much time standing, too many micro-tasks to keep track of, too many long hours of prep to exactingly convey to helpers, etc. Too much for too little of me at once, who already felt like a shadow barely present. Things with ME/CFS have improved drastically since the early days through long deliberate recovery, but also through so much support and patience from everyone around me. Privately, I still have intervals where the thinness manifests unexpectedly but I feel much better equipped to deal with it now than I ever have before.

I’m proud to have been able to share this bowl with everyone in attendance and also to have proven to myself that I can still do this. Thank you for all your kind feedback—I hope to see you all at the next one.

Peas and clams shio ramen - double soup of chicken/littleneck clam broth, shio dare made from pea koji “shoyu,” low temp shio koji loin chashu, belly chashu brushed and torched with clam demiglace, ajitama, sugar snap pea, and pea tendrils