Torrance to Costa Mesa:An Umaimono Fair Crawl Part 3
Arriving at the Costa Mesa Mitsuwa shortly after 1pm, we scored parking in the underground garage and set our sights on seeking out our two remaining targets: BBQ beef tongue and shina soba. Under severe questioning, Mitsuwa staff spilled the beans: the BBQ beef tongue was no more. Bugger!
Happily, Kujiraken’s shina soba counter was still bustling with activity and more importantly, soup. In the absense of chewy tongue to share, we bought a bowl each to fill every last square inch of stomach area. Thankfully, the soup arrived scorching hot with a quarter inch of hot oil on top because we couldn’t find a seat in the entire food court! After a few minutes and triangular hawking of tables, we quickly swooped on an opening section at a high-top table.
Although the shina soba was served in a more familiar red plastic bowl, the presentation was organized and colorful. Each quarter of the soup was full of a different topping: a sheet of crisp nori, a field of green and white negi, a forest of soft menma, and the quickly sinking slabs of chashu in another. The center was marked by a singular cut of bright pink and white kamaboko.
The dark amber broth of the shina soba ramen tasted like shoyu with a strong helping of dashi that was easily detected. If it wasn’t for the burning temperature, I would have been tempted to slurp down most of the salty rich broth immediately. Sparing my tender mouth from sudden scalding, I turned my attention to the rest of the bowl’s inhabitants. The light yellow noodles were slender and straight with a firm bite. What really stood out was the pork. The cuts were thick and immensely tender, falling apart between my chopsticks. All the little things-the negi, menma, nori were great as well, but the broth and the pork were outstanding. If I wasn’t so full from my earlier food flirtations I would’ve finished it all. I tried.
There was plenty more to see(and eat) at both locations as we walked off a little lunch looking at vendors. I couldn’t pass up the green tea creme-filled waffles hot off the press. Although I didn’t eat it on the spot, I wished I had because a somewhat soggy waffle isn’t that great regardless of the delicately flavored green tea goodness inside!
There were chirashi sushi boxes, jarred uni, and deliciously fresh mackerel sushi available too. I had to take a picture of the meticulously arranged fish.
What’s great about these fairs also is that photography isn’t only allowed, it’s encouraged! Many of the vendors were happy about me taking pictures of their products. It’s as if they understood I was appreciative of their products. Even though the event was very crowded in both the Torrance and Costa Mesa locations, our mission was successful and we left with full stomachs! See you next year!
Thanks Laura for the great post! I really need to get up there next time. SD Mitsuwa’s food court being only quarter of the size the fairs aren’t nearly as big. Never had shark’s fin but looked great. Awesome pics too!
That sounded like an awesome culinary adventure, something I wish I could have witnessed first hand. Maybe next year, right?
Dennis-You’re right, finding space at the SD Mitsuwa to hold this isn’t very feasible. If you can make it up to Costa Mesa next year there are a lot of interesting edible options!
Jim-Glad to capture it firsthand for you. I’ll warn you next year when it’s happening again.