News & Events

Why Your Next Catering Order Should Be Placed With Ejji and Foodify

Ejji Ramen

Who say’s catering has to be boring? 

As you know, award-winning ramen shop, Ejji Ramen is anything far from boring. Infusing inspirations from Malaysian and Japanese cuisine, and always using the freshest, highest quality ingredients. At Ejji you’ll find a fun, loud setting located within the Belvedere Square Market.

Now you can bring the fun to you, by ordering catering through Ejji for your next event. Whether it be a work meeting or party, birthday party, wedding, or even a bar mitzvah. The possibilities are endless with Ejji!

New surprises at every slurp… 

There are two ways you can order catering with Ejji:

  1. Submit a catering request to us.
  2. Order through Foodify, and receive a $10 credit!

When you order catering with Ejji through Foodify, you get a “Build Your Own Ramen or Rice Bowl” buffet style, with a variety of toppings to select from. As well as a selection of our trending steamed buns, platters of our most popular appetizers and non-alcoholic beverage selection. Plus, receive a $10 dine-in gift certificate for every order placed through Foodify. Bring in your gift certificate for you and your friends/family to enjoy at the shop. (That sounds like a win-win situation to us!)

Ejji Ramen Catering

We value your business

If you are looking for something a bit different than a buffet style selection, we are more than happy to try to accommodate as much as we can. We encourage you to submit a catering request, be sure to include any and all questions you may have, plus an idea of what you are looking for. We ask if you can allow a few business days for a response, this gives us time to talk to the Chef and come up with the perfect plan for your catering order.

Celebrate Earth Day at Ejji

Make the world go around

Mark your calendars! Saturday, April 22nd is Earth Day and this years theme is Environmental and Climate Literacy. This campaign is dedicated to ensuring that every student around the world graduates high school as an environmental and climate literate citizen, ready to take action and be a voice for change.

What can you do to help?

Make your own act of green, by eating green this Earth Day! Eating less meat is one way you can help make a difference.

Join us this month to celebrate Earth Day by enjoying your favorite ramen bowl with our vegetable noodles instead of regular noodles. Our vegetable noodles are made in-house from spirals of carrots, zucchini, yellow squash and jicama.

Ejji Ramen

At Ejji, we are vegetarian, vegan, and gluten-free friendly which is why we offer plenty of options on our menu for everyone, including options on noodle type and a variety of topping selections. Next time you are in the shop, be sure to ask your server about our vegan and vegetarian choices.

Ejji Ramen

Ejji Ramen

See all our selection on our online menu.

How else can you make a difference this month?

Featured Brewery of the Month: DC Brau 

Things are about to get more interesting over at Ejji Ramen. For the month of March, Ejji Ramen is partnering with DC Brau to bring you new, exquisite beers right to our corner of Baltimore’s Belvedere Square Market. For a limited time, join us to try The Citizen, The Public, The Corruption and Penn Quarter Porter, any day with good friends and a tasty dish from Ejji’s menu.

These four distinctive beers are sure to excite any beer lover’s palate and are some of the most popular beers brewed by DC Brau brewery in Washington DC. Each beer dominates its category in flavor, and is sure to satisfy your craving for an authentic mouth-quenching experience no matter what your type is.

  • The Citizen: Inspired by stronger ales popularized by the Trappist and Abbey brewers in Belgium, this beer transitions from a spicy yeast ale to a lively explosion of smooth flavors with hints of sweet apricot, and crisp finish. Pair with Tonkotsu Ramen or Noodles with Miso Ginger Dressing.
  • The Public: This pale ale is brewed in the classic American way, and has become DC Brau’s most popular offering. This ale leads with a yeasty bitterness that is quickly backed up by notes of rich, semi-dry caramel, and hindering traits of white grapefruit and citrus. Pair with Curry Beef Rendang and Eggplant Katsu.
  • The Corruption: For those wanting to experience something different. This India Style Pale Ale smacks your tastebuds with an assertive malty backbone of bitterness followed by traces of pine sap and burnt spruce. Pair with the Mac and Cheese Ramen Dog.
  • Penn Quarter Porter: This award-winning robust porter oscillates in flavor between a porter and a stout with chocolate notes and a smooth dry, roasted finish. Pair with Chicken Satay or Curry Beef Rendang.

dc brau featured beet at Ejji Ramen

Head over to Ejji Ramen all month long to pair one of DC Brau’s delicious sought-after beers with your favorite dish before the month is over!

Ejji and Pixanthropy Power Up a Photo Fundraiser for TasteWise Kids

If you ask Ejji Ramen co-owners, Oscar Lee or Ten Vong, about giving back to the community, they will tell you that they have been looking for a fun, engaging way to do that since opening their doors two years ago.

Then one surprisingly warm November day, they sat down for a brainstorming meeting with the executive director of TasteWise Kids, a local non-profit dedicated to educating children about where their food comes from, from source to plate, and the CEO of Pixanthropy, an innovative fundraising platform that uses Mementos to create a charitable chain reaction from sharable visuals, and came up with a plan.

Using Pixanthropy to collect and encourage donations, Ejji Ramen will tap their supportive customers to help raise money to support TasteWise Kids’ mission of educating children on the relationship of food, farm, and table through hands-on programming with chefs, farmers, and other food professionals.

On that note, we are excited to announce that starting January 15, 2017, we will launch a month-long fundraiser that will include a kids’ Build Your Own Ramen cooking demonstration and the chance to support TasteWise Kids on Pixanthropy.

Here are some ways you can get on board to support TasteWise:

  1. Go to TasteWise Kids on Pixanthropy and create your own Memento. Upload a photo of your favorite food, dish at Ejji, farm stand, recipe — anything that inspires you — and make a donation as little as $1. 100% of the money raised goes directly to TasteWise Kids!
  2. Post your Memento on your social media pages — show off your creative photo and story
  3. Join the kids’ cooking demo (Check back soon for more details on how to register)
  4. Share the link to TasteWise Kids on Pixanthropy on Facebook, Twitter, Instagram, SnapChat so we can make it a big success for TasteWise!
  5. Come to Ejji, make a Memento of your custom ramen

Check back for more details as we launch the campaign on January 15th!

 

Experience Umami at Ejji

Did you know you might actually come in contact with the taste of umami on a daily basis, and not even realize it? Umami is found in many common foods. So, what exactly is umami and where did it come from?

History of Umami

1908 – Dr. Kikunae Ikeda discovered there was another taste other than sweet, sour, salty, and bitter by finding common tastes in tomatoes, cheese, meats and asparagus. He extracted the glutamate taste from Japanese kelp soup stock and called it “umami”.

umami-4

The word “umami” originates in Japan and often gets confused with the word “umai” which means “deliciousness”. Although umami does taste delicious, the word does not directly translate to deliciousness, or tasty. A good synonym for “umami” would be “savory”.

What is “Umami”?

Umami is one of the main characteristics that makes food palatable, and is what helps balance a dish.

All foods contain amino acids, which determine the way the food tastes.  One amino acid that is commonly used in many foods is called Glutamate. The taste of glutamate is the fifth basic taste and is what is known as “umami”.

There are 5 basic tastes: sweet, sour, salty, bitter, and umami.

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You can find umami in tomatoes, onion, Kombu seaweed, and cheeses. Combine these ingredients with certain foods, such as meats and mushrooms, to enhance the taste of umami.

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Experience umami at Ejji

To be considered umami, you must experience:

  1. The flavor spreads all over your tongue
  2. The taste lingers in your mouth for a long period of time
  3. Your saliva production is triggered

Customers can order our Tonkotsu Ramen bowl topped with snow peas, enoki mushrooms and red sambal sauce at the shop.

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And there you go, umami!


All photos and information from The Umami Information Center

Fun Facts about Ramen

Eating ramen is definitely one of the best ways to welcome the autumn season. There’s nothing more comforting than slurping up noodles in warm broth when there’s a chill in the air. But how much do you really know about this dish? Do you have any idea where ramen comes from? If not, don’t worry. We’re here to educate you about ramen through these fun facts.

10 Facts about Ramen

1. Ramen may have originated from China. Scholars believe that “shina shoba” (“Chinese style” noodle soup) was imported to Japan between the 17th and 20th centuries.

Image result for shina soba

2. The word “ramen” may have come from the Chinese word “lamian,” a type of Chinese noodle.

3. Miso ramen was born in Sapporo, Japan around the mid-1950s.

4. In 1958, Momofuku Ando invents instant ramen after trial and error and establishes Nissin foods. “Chikin Ramen” became their first flavor. Around this time, ramen was even considered as a luxury item!

Image result for first instant ramen

5. In 1971, Nissin introduces Cup Noodles or Kappu Nudoru. Due to its efficiency of using only hot water to cook, the invention became popular throughout the world.

6. There is a ramen museum in Japan for hardcore ramen lovers. The Shin-Yokohama Ramen Museum is the world’s first food-themed amusement park. The park has 9 ramen eateries and ramen-related shops for tourists to enjoy.

Image result for shinyokohama ramen museum

7. Currently, there are 19 official regional ramen styles recognized by Japan’s Ramen Museum, including Sapporo, Tokyo (Ogikubo), Kyoto and Sano. Each style has its own unique ingredients and techniques.

8. 80% of ramen restaurants in Japan are small businesses.

9. Slurping ramen is not a rude notion in Japan. In fact, it’s expected. To eat ramen quickly without burning yourself, slurp the noodles to cool them down before swallowing.

Image result for slurping ramen gif

10. Today, there are over 35,000 ramen noodle restaurants in Japan!

And there you have it – you probably know more about ramen than the average person does. Stop by the shop and impress us with your knowledge about ramen! Now that you have an idea about how rich the history of ramen is, eating a bowl will seem even more satisfying than before.

Celebrating our 2nd Ejjiversary

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If you didn’t know yet, October is a special month for Ejji. It’s the month when we first opened in Belvedere Square, just in time for the chilly weather. Since October 26, 2014, our wonderful staff has been serving up great food to awesome customers. Now, we are celebrating our 2nd “Ejjiversary,” a tradition that highlights everything about us.

Ejjiversary: Special Menu

For this “Ejjiversary,” Chef Ten Vong has a special menu for our die-hard fans and newcomers who want to see what we’re all about. The special ingredient in this menu? Kobe beef.

Our Kobe beef has a cherry red color, tender texture and great dense meat taste. We get it straight from Miyazaki Prefecture in Japan. Fun fact: Legend claims that the cows receive massages between the months of May – October, to accentuate the marbling in the meat!

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We dry-age our Kobe for 30 days. Aging allows the enzymes naturally present in the meat to break down the muscle tissue. In addition, the moisture concentrates in the meat. As a result, the meat has improved texture and flavor.

Also, we season our Kobe minimally with salt and fresh black pepper so you can enjoy the flavor of the beef. It is pan-seared and served mid-rare. If you want to experience the melt-in-your-mouth flavor of Kobe beef, choose it as a topping for your ramen bowl! Get it now while supplies last.

Besides the Kobe, we are also offering a FREE topping to our newsletter subscribers: sautéed mushrooms! If you’re interested, click this link to sign up. You can also look forward to a free dessert that day (Chef Ten is still keeping that a secret).

It’s going to be a great time, so make sure you stop by on Wednesday, October 26 to celebrate our 2nd “Ejjiversary” with us!

Have an “Ejji” Back-to-School

Goodbye, August

It’s late August, and you know what that means. Summer is almost over! Soon enough, the days will be longer, the weather chillier and the leaves orange and brown. People will be busting out their hoodies and parkas. School will be in session too. College students are returning back to their respective universities, excited for the new school year. They are holding textbooks in one arm and cups of instant ramen in the other.

Tired of instant? Come to Ejji!

But forget about the instant ramen. We welcome students to put their instant ramen down and stop by the shop for a real ramen experience.

Ramen for the Hungry College Student

Ejji offers all sorts of ramen bowls for the hungry college student. Especially with the fall weather coming up, you might crave something warm and cozy. Are you a meat-lover? Then you’ll surely enjoy the Tonkatsu Ramen which includes a pork broth with char su pulled pork, fried pork belly, miso egg and scallion. Or would you rather have seafood? If so, try out our Laksa Ramen, made with curry shellfish broth, shrimp tempura, surf clams, crab, bonito flakes, bean sprouts, fried tofu, basil and lime. What if you’re a vegetarian? Have a Miso Ramen composed of sweet miso corn broth, crispy shallots, corn, bamboo shoots, enoki mushrooms, scallion and poached egg.

Our most popular bowl - the Tonkatsu ramen.

Our most popular bowl – the Tonkatsu ramen.

Feeling a little bit more “Ejji”? Then make your own customized ramen bowl! Choose from our selection of noodle sizes, delicious broths and a number of meat and vegetable toppings. We’ll leave it all up to you.

Deals for Students

Did you know that you can get a student discount at Ejji? Stop by on Thursdays with a valid school ID and receive a 10% student discount! Even more reason to try us out. Don’t forget to bring your friend, too. Once you try one of our ramen bowls, you’ll be saying goodbye to your instant ramen.

The Story Behind Head Cheese

Ejji has been serving up a new delicious concoction every week – steamed buns. Our latest is the “Head Cheese Bun”, which contains fried head cheese, watermelon kimchi and basil lime caesar dressing.

Head Cheese Bun at Ejji

But here’s a fun fact not many know: head cheese is actually not a kind of cheese. In fact, it’s not even a type of dairy.

What is head cheese?

This ingredient is a delicacy that originated from Europe, dating back to the Middle Ages. It’s traditionally made from chopped and boiled pig’s head meat, which is then formed into a jellied loaf. Often times, it includes pig’s feet, tongue and heart.

Head Cheese in its truest form

It is often referred to in North America as “head cheese.” Many people believe that calling it cheese makes it sound more appetizing, especially to those who squirm at the thought of eating a pig’s head. Other names that it goes by include “brawn,” potted heid” and “souse.”

How is it made?

The traditional way is by removing all the organs of the pig’s head and cooking the meat leftover. Since the pork head has high collagen content, the meat produces a natural gelatin and binds together as it simmers. This makes the jellied form. However, commercially-made head cheese often has gelatin powder, a product made from pork and beef bones and skin. Commercially-made head cheese also has food coloring to make it pinkish and reddish rather than a grey color.

How is it served?

Depending on the country, head cheese is eaten several different ways. Since it has gelatin, many people serve it cold, substituting it for deli meat in a cold cut sandwich. An easy way to do this is to spread mustard on a slice of bread and add head cheese on top. It can also be added to an artisan cheese and charcuterie plate.

Head Cheese with real cheese!

Head Cheese at Ejji

This ingredient is not prepared the traditional way at Ejji. In fact, it’s the opposite. The head cheese in our steamed buns is deep-fried and warm inside. Once you get past the crunchy texture, you will taste its vibrant porky flavor. Chef Travis likens the experience to eating a stew. Pairing it with the watermelon kimchi adds the perfect acidity and lightness to the dish. Lastly, the basil lime caesar dressing balances and ties up everything together.

As you can see, Ejji is not afraid to use unique and unfamiliar ingredients – especially in our steamed buns. If you’re ready to take your foodie adventure to the next level, make sure you stop by to see what kind of buns we are serving up for the week. You never know what you will find!

 

Summertime at Ejji

Ah, summer. The sweet season of vacations, late sunsets, lush green trees and heat waves.

Eating a bowl of ramen might not be your first option with summer’s high temperatures and humidity. If you want to settle for something cooler and refreshing, fear not. Ejji has several other dishes that you will definitely enjoy this summer!

Not feeling ramen on a hot summer day but still want to eat noodles? Then opt for a cold noodle bowl instead! Cold noodle bowls are customizable just like our regular ramen bowls. Pick your noodle, favorite toppings and sauce – the only difference is you pick a dressing instead of a broth. To make the noodles cold, we place it under cold water right after it’s cooked. As for the dressing, Chef Travis recommends the miso ginger since it’s the “most refreshing” with its slight acidic notes.

Cold Noodle bowl

Cold Noodle Bowl

Besides cold noodle bowls, Ejji offers rice dishes! Our Chicken Teriyaki bowl features delicious summer vegetables including grilled yellow squash and zucchini. Meanwhile, our Eggplant Katsu is the perfect vegetarian dish – grilled eggplant that is breaded and deep-fried served on top of a bed of rice and with slices of cucumber. But if you want a meatier dish, try the Curry Beef Rendang. Chef Travis views this dish as the “Malaysian take on meatloaf” with its two beef patties and oxtail over rice.

Chicken Teriyaki bowl

Chicken Teriyaki Bowl

Ejji also introduced their specialty buns this summer. Our latest bun of the week? Ox heart, shisho moho sauce, Asian pear and parmesan cheese. These buns are unique, packed with flavor and a great “to-go” option. If you want something lighter than a noodle or rice bowl, definitely try one of these when you come in. Chef Ten is a genius and comes up with a new one each week, so watch out for the next one coming up!

Ox heart bun

Ox heart Bun

You can’t enjoy a hot summer day without a cold drink in your hand. Oscar says that a “cool refreshing beer is always good during the summer.” He also recommends the Momakawa Organic Junmai Ginjo Sake, a medium dry sake with a crisp and vibrant flavor. We also offer our seasonal mango sake – a perfect pair to your favorite summer dish.

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Ejji has your back, even during 90-degree weather. There are so many new concoctions for you to try this summer, so come stop by!