Yaki Soba: Japan’s Fried Noodle Dish


Have you ever experienced yakisoba? You can try this popular noodle dish at K-Ton!

It is a dish of stir fry noodles, adapted from the Chinese chow mein to suite Japanese sensibilities. In Japan, the dish is frequently enjoyed during festivals, and is a big hit with foreign visitors as well.

For Meat-lovers or Vegetarians

The dish is usually stir-fried with meats and vegetables (or just vegetables for our vegetarians) and seasoned with a sweet and savory sauce, similar to teriyaki sauce. It’s easy to make at home, but it’s best if you use a wok in an open-fire stove for the smokey taste.

People familiar with the Japanese soba buckwheat noodles can make the mistake of assuming that yaki soba is akin to this dish. However, yaki soba and soba are not terribly similar. Yaki soba is generally served warm, unlike the cold soba noodles. Additionally, though its name contains the word “soba”, it is not generally made from buckwheat. It is, however, a hearty and delicious treat, so come on down and enjoy a plate today at K-Ton!

April 17th, 2017

Savory Octopus on Your Plate in Federal Way


What Makes the Octopus Nutritious?

The octopus is probably the most intelligent and behaviorally flexible invertebrates we have come to know. Large and small octopi have the striking capability to defend themselves from predators in the water. They can shoot ink at their enemies before a quick getaway, jet through the water with ease and speed, change their camouflage to hide, and squeeze into tight spaces. However, they also make up many cuisines, becoming delicious ingredients in many dishes around the globe. In particular, the Japanese, Polynesians and Mediterraneans make them part of their diet. Do you know that they are also nutritious and healthy?

The octopus is lean and low in calories, as nearly all seafoods are. While it is naturally low-fat, its cholesterol content is high. Hence, low-fat cooking methods must be employed to avoid adding to the fat content. Remember that one 3-ounce serving of octopus provides less than 2 grams of total fat, including less than .5 gram from saturated fat.

There are key nutrients in octopus that makes it a healthy dish – high amounts of iron, selenium and vitamin B12. One 3-ounce portion of octopus offers more than 8 milligrams of iron, which men need as daily dose; women on the other hand need 18 milligrams. Iron as we know delivers vital oxygen to all tissues and cells. Selenium is an antioxidant, neutralizes free radicals and decreases the risk of chronic diseases. A person needs 55 micrograms of it daily; one 3-ounce serving of octopus contains about 75. And then, there is vitamin B12, essential for metabolism, of which 2.4 micrograms are needed daily. The same octopus serving offers 30 with no additive effects.

Your octopus also is a source of essential omega-3 fatty acids. They reduce the risk of heart disease, cancer and depression and beneficial in preventing diseases like chronic bronchitis and Alzheimer’s disease. See that octopi are great additions to diet, but mind the cholesterol.

Enjoying Octopus in Federal Way

Conscious about your calorie intake? Have lean yet nutritious delicacies at K-Ton, your Japanese restaurant in Federal Way. We strive to give you a broad cross-section of what makes Japanese food so great, avoiding the greasy selections that haunt most corner Japanese eateries. Health-conscious? Try octopus at K-Ton.

March 20th, 2017

Okonomiyaki: Osaka’s Soul Food in Federal Way


Japanese Pancake: A Flexible Dish

Widely available throughout Japan, though commonly associated with the Kansai or Hiroshima areas,
okonomiyaki is sometimes compared to an omelette or a pancake and comes in a variety of toppings and batter depending on the region. The Kansai- or Osaka-style okonomiyaki is the most popular and predominant version. The batter is made of flour, grated nagaimo (a type of yam), dashi, eggs and shredded cabbage. However, there are other ingredients included, that makes this dish really flavorful and rich in texture – green onion, pork belly, octopus, squid, shrimp, vegetables, konjac, mochi or cheese.

Okonomiyaki is said to have originated in Osaka and its manner of preparation and cooking is just like you would a pancake. The batter and other ingredients are pan-fried on both sides. Once cooked, other ingredients are placed on top – like seaweed flakes, bonito flakes, pickled ginger, and 2 or so different sauces – otafuku/okonomiyaki sauce and also Japanese mayonnaise. Metal spatulas are used to slice the pancake when ready to be eaten.

The Hiroshima variant of okonomiyaki – batter and ingredients – is layered rather than mixed and has 2 to 3 times more cabbage than the Osaka style. The dish is grilled and not pan-fried and sometimes topped with noodles and or fried egg. There are other versions across Japan that are thinner, more liquid, uses other meats instead of pork, like chicken, ground meat, oysters or fish; some use radish.

See that the okonomiyaki is a very flexible dish. Its literal translation is “how you like” or “what you like”, “grilled”. It can replace a rice meal or if you’re really very hungry.

Japanese Pancake Anytime in Federal Way

And when you’re really that hungry or would rather not opt for rice, try K-Ton’s okonomiyaki, Osaka-style. We prepare it as only our experienced chefs can. Drop by anytime for okonomiyaki, a special, here at our Japanese restaurant in Federal Way.

February 15th, 2017

Curry: Just as Japanese as Ramen in Federal Way


Curry: The Spice of Japanese Life

Perhaps you didn’t know that curry is just as Japanese as ramen and considered more a national dish ahead of sushi or miso soup. Japan’s hot and spicy dishes with curry are thought to cool you down when you perspire and, hence, popular in the summer months. But it’s so flavorful that people don’t mind having curry dishes even when it’s chilly outside.

Curry has always been regarded as Western in origin, as Anglo-Indians of the British Empire brought the spice powder to Japanese shores after the country opened its doors to the outside world in the mid-19th century. Since then, curry has evolved to suit Japanese taste and doesn’t much resemble Indian curry anymore. It is now entirely and uniquely Japanese. At first it was considered a luxury food, being time-consuming to prepare and requiring special skills, but soon became more accessible to all social strata.

Inventive dishes start to proliferate -udon and soba noodles in curry-flavored soup and dough stuffed with curry paste, breaded and deep-fried. Then came instant curry mixes and even gourmet curry which boosted the curry popularity more. Once unsuited for kids, there came out the milder and sweeter curry for children. Now, even ready-to-eat curry dishes are everywhere. Not needing refrigeration, the bags or pouches are just heated and you have an instant meal.

Did you know that Emperor Akihito enjoyed the spicy dish? And that it was a Japanese astronaut who introduced curry packs to the NASA space program? Curry is indeed a national spice.

A Quick Curry Fix in Federal Way

You need a quick lunch or dinner fix of curry? Drop by K-Ton, your Japanese restaurant in Federal Way and enjoy chef-crafted, delicious combinations of katsus and curry. Our katsus are freshly breaded and our curries are home-made. Served with soup and salad, there’s no way to beat that satisfaction.

January 12th, 2017

Different Interpretations of Donburi


What’s Donburi and other Dons on the Menu?

When you say donburi, you’d mean a rice bowl. In Japanese, donburi means “bowl.” As a dish, it’s a big bowl of Japanese white rice with toppings – usually protein (like pork cutlets, beef, shrimp, or chicken), an egg, and some vegetables, usually green onions, simmered in a sweet soy sauce broth, or sometimes without. It’s a hearty meal, a simple meal but with many interpretations.

You can have variations of donburi, depending on what’s on top of the rice. Using the word “don” and adding whatever the topping would be gives the donburi a different interpretation. If you go for oyakodon, meaning “mother and child bowl,” you are having chicken and egg. Chicken is of course the mother, and the egg, the child. Gyudon means “beef bowl,” which is thinly sliced beef and onions are simmered with soy sauce and mirin, a sweet sake cooking wine. Another popular don is katsudon. It’s deep-fried pork cutlets and the egg on top of rice. Tendon is deep-fried, breaded shrimp or tempura, as well as breaded vegetables added.

And then you can also have raw toppings on your don. Kaisendon is sashimi with sweetened vinegar and a soy sauce side. Tekka-don is spicy tuna. A similar version is negitoro don, fatty tuna belly with spring onions.

Donburi is a very popular lunch or dinner meal in Japan, both in restaurants and in homes. It’s quick to prepare and inexpensive. Donburi recipes are not all the same from one region to another; sauces also vary depending on the season. It’s versatile and a great filling meal.

Donburi as You like it in Federal Way

Now that you’re familiar with donburi and its more popular varieties, you can come over for your big rice bowl at K-Ton, Japanese restaurant in Federal Way. Order your don like a native Japanese and enjoy one of the best tasting donburi meals this side of Federal Way.

December 12th, 2016

The Complete Protein of Tofu


Eating tofu as a health food is not a new thing. People have been celebrating the benefits of soy-based dishes for centuries. For people who live a meat-free lifestyle, tofu has always been a strong choice as an alternative protein source. But what is it about tofu that makes it the vegetarian protein of choice?

It is true that there are many vegetarian-and-vegan-friendly sources of protein. Nuts, grains, beans, and other plant-based foods can give you a healthy dose of many of the important amino acids that your body needs. Unfortunately, very few plants have all nine amino acids. Tofu and other soy products are a complete protein, which means that they are a viable substitute for meat.

If you are getting most of your protein from tofu, it’s worth noting that you need to eat more tofu to get the same protein you would from meat. It therefore pays to have numerous delicious soy-based options available to you. At our Japanese restaurant in Federal Way, you can enjoy the strong protein of soy in the form of our miso ramen. Come and give this old favorite a try today!

November 7th, 2016

Japanese Chopstick Etiquette


It’s no secret that Japan is huge on tradition and etiquette. Even something as simple as the way you use your chopsticks can be a scandalous affair if you don’t do it correctly.

Keep the following in mind the next time you’re dining at your favorite Federal Way Japanese restaurant:

  • Be Wary of Insulting the Dead: You may be surprised how many ways a common meal can be similar to a Japanese funeral ritual. If you leave your chopsticks standing up in your rice, you are imitating the way that rice is offered to the deceased. If you pass food from one set of chopsticks to another, you are imitating the way that the bones of the dead are moved during a funeral. Even leaving your sticks crossed on the table or using an unmatched pair can be associated with funerals, and is considered offensive at meal times.
  • Don’t Play With Your Sticks: Don’t point with them, don’t use them to pass bowls around the table, and don’t put on a hilarious walrus act.
  • Do Not Rub Your Sticks Together: People generally rub their sticks together to clear away the splinters on a cheap pair of sticks. This can be seen as an insult to your host.
  • Chopsticks Aren’t Worn in the Hair: Have you ever seen a woman wearing chopstick in her hair? In truth, this is actually an accessory called the kanzashi that only resembles chopsticks, and the two are not to be used interchangeably any more than you should be combing your hair with a fork.
  • Always Keep the Sticks in Pairs: A pair of sticks should always act in tandem. Don’t ever use one independently of the other. In particular, never use a stick to skewer a piece of food.
  • Be Mindful When Eating From Communal Plates: If people are serving themselves from a “family style” dish, there may not be a special utensil set aside for this purpose. In such cases, it’s acceptable to serve yourself with the end of your chopsticks that you don’t eat off of.
  • Put Your Sticks Back Where You Found Them: When you’re done with your meal, replace your sticks as you first found them.

October 10th, 2016

Udon: A Burst of Energy in Every Bowl


Udon are thick, hearty wheat noodles, often found swimming in a savory broth or with a dipping sauce at our Federal Way Japanese restaurant. They are a great source of quick energy, as they provide you with a healthy serving of carbohydrates with a moderate glycemic index. In simple terms, this means that they’re able to provide you with long-lasting energy without having a big effect on your blood sugar levels, which is good news for anybody who needs to control their blood sugar.

Udon is also well-known for its easy digestibility. Scientific tests have determined that udon break down much faster than other noodles, and a full three times as fast as beef. This is due to the process that goes into making the udon noodles. The kneading of the wheat flour mixes the proteins with the starch molecules to make them more available to your digestive enzymes. For these reasons, people fighting the flu in Japan are often served this dish. As the noodle digests so easily, blood doesn’t need to rush to the stomach and is therefore able to provide sustained energy and heat where your body needs it.

July 28th, 2016

Tonkatsu: A Japanese Foray into Western Food


Tonkatsu is a Japanese pork cutlet, breaded and deep fried. You can find Tonkatsu and other katsus at our Federal Way Japanese restaurant, as it represents a form of “fast food” style Japanese dining that has been particularly well received within the United States. This is hardly surprising, of course, because the tonkatsu may in fact be considered one of the older forms of Japanese/Western fusion.

Indeed, the first tonkatsu came about in Japan as a type of yoshoku, meaning a Japanese version of a European-style meal. The idea of “katsu” had existed long before Japan first established contact with the West, the deep-frying technique that made tonkatsu possible was only introduced sometime around 1890. This original tonkatsu is believed to be the invention of a small restaurant in Ginza that was well known for its European-inspired cooking. Japanese diners would actually have first enjoyed tonkatsu with a fork, even though such utensils were largely unknown in the country until this point!

July 11th, 2016

Try a Taste of Tako Yaki


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

Page 2 Show More Post32 Posts left