Try a Taste of Tako Yaki

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People walking the streets of Japan’s cities are often treated to the smell of street vendors selling tako yaki to passersby. This is a popular Japanese snack and street food. It is made by mincing or dicing octopus and mixing them into a batter made with wheat flour, along with tempura scraps, pickled ginger, and green onions. This batter is cooked in a special tako yaki pan to give it a small, spherical shape that is good for eating on the go. Vendors will then coat the final product in tako yaki sauce, which is similar to Worcestershire sauce, and mayonnaise, then sprinkle it with green laver and dried bonito shavings.

Tako yaki was first popularized in Osaka back in 1935 by a street vendor by the name of Tomekichi Endo. It gradually caught on throughout Japan until specialty shops devoted to the dish sprang up in cities around the country. Today, you can experience the great taste of tako yaki at K-Ton. Come and visit our Japanese restaurant in Federal Way today!

June 30th, 2016

Ramen: It Doesn’t Have to Come in a Cup!

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If you’ve grown tired of the bland and nutritionally bankrupt varieties of processed noodles that have been giving “ramen” a bad name, then come and let K-Ton’s Japanese Restaurant in Federal Way show you how the dish ought to taste. With heartier, more flavorful noodles and a rich mix of meat and vegetables, you may be surprised what ramen noodles taste like when they don’t cost twelve cents a bag.

Real ramen traces its origins back thousands of years to ancient China. It is here that lo-mein, literally “boiled noodles”, were first perfected. As Japan shares an alphabet with China, they took this name and applied their own pronunciation of “ramen” to the dish. It was originally embraced in the Sapporo area sometime in the 19th century, where it became synonymous with the city. Japan made ramen its own in the following years and, as the post-war era brought a call for quick, cheap food, the noodles that are known and loved throughout the world today quickly took off.

June 10th, 2016

Soy Sauce Production Methods

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Japan consumes a lot of soy sauce every year, demanding a fresh supply of this popular condiment be produced at all times. This is a lengthy process, one which spans several months and involves several key stages. In general, this process includes the following:

  • The key ingredient of soy sauce is always the soybeans, which are soaked and steamed. In most Japanese soy sauces, the soybeans will then be mixed with roasted wheat.
  • The next step is to cultivate koji mold on the soybeans. Over the course of three days, the mold acts to break up the proteins in the beans, as well as the carbohydrates in any wheat that may be used. The end result is something called shoyu koji.
  • After the shoyu koji is complete, it is combined with salt and water. This mixture then sits for several months so that it can ferment.
  • Once the aging is complete, the mixture has turned into a thick mash that needs to be pressed and strained through a cloth filter. The fluid that is squeezed out of this is “raw” soy sauce.
  • Finally, the soy sauce is cooked. This serves to pasteurize the sauce and arrest the chemical reactions. Now it is ready for use.

At our Japanese restaurant in Federal Way, you can experience the final product in the form of our shoyu ramen, our yakisoba, and other classic dishes.

May 23rd, 2016

Is Miso a High-Sodium Food?

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Sodium is a big concern for many Americans. Though this is an important nutrient to keep your body running properly, it is far too common for people to get too much in their diets. With the copious salt found in preserved food and a lot of restaurant fare, many of us develop a dangerously high blood pressure because of our sodium levels. Since a single teaspoon of miso has between 200 and 300 milligrams of sodium, this may seem like an unhealthy dish for people struggling with high sodium. Fortunately, the truth is very different.

Though the reasons behind this are not well understood, it has been demonstrated that miso does not raise your sodium levels as much as one might think. Test animals who were fed miso did not experience an increase in their blood pressure, compared to animals who were fed a comparable amount of salt. Further, it has been observed that Japanese people who regularly consume miso enjoy many heart-healthy benefits.

With this in mind, you shouldn’t be afraid of enjoying miso. At our Japanese restaurant in Federal Way, you can try a quality miso ramen. Come and experience the great taste and nutritional benefits of miso today!

May 10th, 2016

The Benefits of Omega-3

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Omega-3 is a very important nutrient. Getting a regular dose of this healthy fat gives you numerous benefits, including the following:

  • Pain Management: Omega-3 is a natural anti-inflammatory agent, reducing pain and swelling.
  • Heart Health: The plaque that builds up in your veins can be cleared away by omega-3. People at risk of heart attacks and similar heart disease can greatly reduce their risk of dying from heart disease with the help of such fatty oils.
  • Brain Health: A diet rich in omega-3 is associated with superior memory, recall, reason, and focus. Some studies have indicated that it may also prevent dementia and similar age-related disorders. Pregnant mothers who eat omega-3 are improving the intelligence of their babies.
  • Emotional Health: Psychiatry researchers have demonstrated that omega-3 has the potential to improve your mood, alleviating the symptoms of depression, bipolar disorder, and psychosis. Children may also exhibit an improvement in ADD and ADHD symptoms.

When you want to get more omega-3 fatty acids in your diet, consider a visit to K-Ton in Federal Way. Our Japanese restaurant has many great seafood dishes to get you the healthy fats you need.

April 20th, 2016

Is it True that Women Shouldn’t Eat Tofu?

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Some women have been told in the past that they should not eat tofu. Such advice was generally given to women who are at a high risk of developing breast cancer, or are currently struggling with breast cancer. It was theorized that the isoflavones found in the soy product have a certain effect similar to that of estrogen, which might foster the develop of malignant growths on the breast. Fortunately, science has debunked this belief.

Recent research from the Shanghai Breast Cancer Survival Study has shown us that women can enjoy the many great health benefits of tofu without worry. Not only do women who eat tofu not seem to have a higher breast cancer risk, but those who suffered from the disease have actually exhibited a decreased chance of dying from breast cancer or relapsing after recovery.

If you are eating soy products, simply be sure that you are favoring while soy, and not isolated soy foods. Whole soy includes tofu, soy milk, and the miso that you can find at our Japanese restaurant in Federal Way. Come and make it a bigger part of your healthy diet at K-Ton today!

April 5th, 2016

How is Kimchi Made?

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Kimchi has been made for centuries, which has resulted in a variety of different techniques and regional recipes. However, there are certain steps that are common to most recipes. The most typical process for preparing kimchi consists of the following:

To start, the main ingredient is cleaned and cut into appropriately sized pieces. Napa cabbage is the main ingredient for the most popular variety of kimchi. Chefs will usually cut the leaves of this cabbage into strips two inches wide.
After the cabbage is prepared, it is combined with a mix of salt and water and pressurized for about an hour until it is soft.
The cabbage is then rinsed out and mixed with a paste, most typically one that is made with gochujang red pepper paste, garlic, sugar, and ginger.
After the cabbage is properly coated in paste, it is packed into a jar and set aside to ferment for a few weeks.

In whatever form it takes, the end result of this process is the single most popular dish in Korea. You can experience it yourself at our fusion Asian Japanese restaurant in Federal Way in our kimchi katsu bowl. Come and taste this long-time favorite at K-Ton today!

March 24th, 2016

Tips for a Low-Sodium Japanese Meal

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A surprising number of people throughout the United States get well over their recommended daily intake of sodium, which raises blood pressure and puts you at an increased risk of heart attacks and stroke. If you’re trying to lower your sodium levels, it can be difficult to eat out. So, how can you enjoy a quality meal at a Japanese restaurant without cheating on your low-sodium diet?

  • Go light on the soy sauce. Most soy sauces are fairly high in sodium.
  • There are certain dishes that are heavier in sodium than others. Go easy on fried foods, like katsu, and anything with unagi sauce. Soup broths also often have a lot of salt, so you might want to not drink the broth after eating your noodles.
  • Increasing your intake of potassium is a good way to regulate your sodium levels. Good potassium-rich options on our menu include potatoes, seafood, and red meat.

If you have any other health concerns while dining at K-Ton in Federal Way, please talk to your server.

February 26th, 2016

Japan’s Coming of Age Day

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January is a very important time for Japan. Even after they’re done with all of their lavish New Year’s celebrations, they’re not yet done celebrating. Just a week later, on the month’s second Monday, the country assembles for Coming of Age Day.

A national holiday for the Japanese, the purpose of Coming of Age Day is to recognize all of the Japanese youths who have reached the age of twenty in the past year. This is an important age in Japan, representing their transition to adulthood and marking the age when a Japanese person can first legally drink alcohol, smoke, and vote. During the celebration, municipal governments throughout Japan hold ceremonies in an effort to encourage their youths to become self-reliant, productive members of society. The honored twenty-year-olds will will often go out together and celebrate over shared drinks afterward.

The next time you have a special occasion to celebrate, consider a trip to K-Ton in Federal Way. There’s nothing like a hearty selection of Japanese dishes to make any day more special!

February 12th, 2016

Year of the Monkey

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The traditional lunar new year according to the Chinese calendar is scheduled for February 8th this year. This is the date that we mark the arrival of the Year of the Monkey, the ninth year in the traditional twelve-year cycle.

The Year of the Monkey is of particular importance to those born under its influence. Such people are known to be clever, inventive, playful, and perhaps a bit self-centered. It is common for them to play practical jokes which, while well-intentioned, have an unfortunate tendency to hurt feelings. When they can put their energy to more productive use, they often find success; though they thrive in any career they choose, particularly strong choices include jobs in the arts, science, or management. Romantically, they often frustrate their partners with their fickle nature, but they are known to commit fully when they finally find the perfect match. Monkeys are most compatible with Oxen and Rabbits, and least compatible with Tigers and Pigs.

Come visit K-Ton’s Japanese restaurant in Federal Way this Year of the Monkey to help make sure that this is a better year than the last!

January 22nd, 2016

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