All of our pastured meats come from farmers who make a commitment to treating animals humanely and raising them sustainably without added hormones or antibiotics.
It’s better for the animals & it’s better for you!
Apr
22
2011
Category : local, organic, sustainable
My favorite Combination
Chef Megan here to elaborate a bit more about the quality and variety of toppings Rokyo offers. I am happy to say that most of the ingredients we offer are organic and local grown. Not everything is perfect though, so a couple of our ingredients are one or the other. One of the great things about our lovely toppings are how fresh they are. Of course quality isn’t the only aspect we aim to get right; we want variety as well. If you don’t like beets, you don’t like beets, hate how bean sprouts taste like water? Well that’s why we decided to try and bring as many traditional as well as new fangled toppings as we could fathom would work. Not everyone goes for a bowl of ramen to get a salad on top, we totally dig. We have fresh eggs, braised beef, braised pork, and beefy tasting mushrooms for our non-carnivorous friends. All of which are organic, the beef is grass fed, and all are hormone free.
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Fresh bites of joy!
One of the things Rokyo prides itself on are our ingredients. Everyone does their best to make sure that the quality is ensured and everything is fresh. We roast our beets and corn, and peel them by hand. Corn is cut straight off the cob, none of that canned nonsense. We want to get real food back out for people to enjoy, share, and love.
Along with local grown, and organic ingredients we like sustainable and seasonal. Figueroa Produce readily helps us to find the best crops for our cause. Every Tuesday at the market they also have 1 seasonal ingredient for a mystery box type of event during the weekly food truck hot spot to help promote this idea. We readily accept the challenge, if applicable we add it to our menu while it’s still in season.
Looking forward we hope to be able to supply enough of these ingredients to where you can always get your favorites. Sometimes the biggest challenge we have is trying to stay stocked. Trucks aren’t like kitchens with ample space, we have 1 fridge and lots of things for it to hold.
I look forward to writing about more Asian comfort foods we’ll be offering, but until then… What’s your favorite broth/base/topping combo?
Feb
22
2011
The past two weeks have been an exhausting blur. We ran into sooo many unexpected problems (this food truck thing is harder than it looks!) All in all, we’re thankful that, despite all the problems, we were still able to get out there a few times and serve some delicious ramen! We’re pumped up over all the positive reception we’ve received so far. If you’re happy, we’re happy. =) We sincerely mean that; so, please email us (info@eatrokyo.com) if you have any complaints, suggestions, or questions!
Crowd at Figueroa Produce Market
Looking forward, we’re going to continue working out the kinks (like our difficult menu placement -_- ), possibly adding to the menu (tacos, anyone?), and hiring more fun, hardworking people to join us!(jobs@eatrokyo.com).
Until then, check out some of the coverage we’ve gotten from LA Canvas & Drink, Eat, Travel!
courtesy of http://www.drinkeattravel.com
mmm… that picture makes me hungry…
Dec
13
2010
Hey all! After months of recipe r&d, truck shopping, and all-around preparation, we’re almost up and ready to serve you guys the best ramen ever!
Isn’t she pretty? =)
