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"disqusTitle": "Shiba Ramen Modeled on Japanese Ramen Shops Opening Soon in Emeryville",
"title": "Shiba Ramen Modeled on Japanese Ramen Shops Opening Soon in Emeryville",
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"content": "\u003cp>When Jake Freed and Hiroko Nakamura moved to Oakland four years ago, they were shocked at the lack of good ramen in the East Bay. The couple had been living in San Mateo, where ramen is relatively abundant. “It’s a whole different world over here,” said Freed.\u003c/p>\n\u003cp>Instead of taking to Yelp or lamenting the lack of tonokotsu in silence, Freed and Nakamura decided to tackle the problem head-on. About 18 months ago, they started plotting their own ramen shop.\u003c/p>\n\u003cp>Any day now, that restaurant, \u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">Shiba Ramen\u003c/a>, will open in Emeryville’s renovated \u003ca href=\"http://publicmarketemeryville.com/\" target=\"_blank\">Public Market\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_104569\" class=\"wp-caption alignright\" style=\"max-width: 288px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Shiba-Ramen-before-opening-288x360.jpg\" alt=\"The new restaurant in the final stages of construction. \" width=\"288\" height=\"360\" class=\"size-full wp-image-104569\">\u003cfigcaption class=\"wp-caption-text\">The new restaurant in the final stages of construction. \u003ccite>(Shiba Ramen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It will not, Freed and Nakamura insist, be a clone of Oakland’s trendy Ramen Shop. “Ramen Shop is not really a ramen shop,” said Freed. “It’s a fancy restaurant that happens to serve ramen.” Instead, Shiba Ramen will be modeled on Japanese ramen shops — it will have counter service, a short menu, and low prices.\u003c/p>\n\u003cp>“We’re taking the opposite approach to Ramen Shop,” said Nakamura. “Ramen doesn’t have to be expensive or made from specialty cuts of bone. We’re using things like chicken wing tips for broth.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Added Freed: “We’re trying to keep prices around $9 to $12, and we don’t want people to feel like they need to add a lot of toppings.”\u003c/p>\n\u003cp>Freed and Nakamura’s measured approach to pricing also reflects the bigger goal of Shiba Ramen — to be approachable. “We are adjusting ramen for American tastes and culture,” said Nakamura. “We don’t have to be completely authentic.”\u003c/p>\n\u003cp>“We’re trying to strike a balance between authenticity and accessibility,” said Freed. “We want to bring ramen to people who aren’t San Francisco foodies. We want people to come here who are eating ramen for the first time.”\u003c/p>\n\u003cp>It’s not necessarily an easy task. Both Freed and Nakamura are ex-chemists, not chefs. However, they’re channeling their scientific background into the restaurant planning process.\u003c/p>\n\u003cp>In order to develop the skills necessary to run the Shiba Ramen kitchen, Nakamura, who will be the restaurant’s chef, took an intensive, 10-day crash course at \u003ca href=\"http://www.syoku-doujyou.com/en-about/en-profile/\" target=\"_blank\">Syokuno Dojo\u003c/a>, a ramen school in Chiba, Japan earlier this year.\u003c/p>\n\u003cp>Over the summer, both Freed and Nakamura visited Japan for a whirlwind tasting of as many styles of ramen they could find.\u003c/p>\n\u003cfigure id=\"attachment_104568\" class=\"wp-caption aligncenter\" style=\"max-width: 1238px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Public-Market-Emeryville.jpg\" alt=\"Shiba Ramen will be located in Emeryville Public Market, which is currently undergoing a massive re-design and renovation. \" width=\"1238\" height=\"915\" class=\"size-full wp-image-104568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville.jpg 1238w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-960x710.jpg 960w\" sizes=\"(max-width: 1238px) 100vw, 1238px\">\u003cfigcaption class=\"wp-caption-text\">Shiba Ramen will be located in Emeryville Public Market, which is currently undergoing a massive re-design and renovation. \u003ccite>(Public Market Emeryville)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We thought that a great way to evaluate our own product would be to go to Tokyo and eat ramen day after day, trying styles and flavors and absorbing the atmosphere,” Freed wrote on his blog, \u003ca href=\"http://www.ramenchemistry.com\" target=\"_blank\">Ramen Chemistry\u003c/a>. “Daily ramen intake would help sharpen our ramen sensitivities, in a way that would be hard to achieve in the U.S. … This kind of experience would give us a better lens to look at what we’re doing with Shiba Ramen.”\u003c/p>\n\u003cp>The pair even took a salinometer on the trip to measure the salt level in each bowl of soup. “Ramen in Japan is much saltier than here,” said Freed.\u003c/p>\n\u003cp>They ate 13 different bowls of ramen over six days, mainly at restaurants that specialize in one particular style of ramen. Freed wrote: “We went to one restaurant that specializes in clam ramen, one that specializes in spicy ramens, with over-the-top use of high-flavor additives like bonito powder, and one that sells 1,500\u003cem> \u003c/em>bowls a day of Yokohama \u003cem>iekei\u003c/em>-style ramen (tonkotsu shoyu).”\u003c/p>\n\u003cfigure id=\"attachment_104566\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_4947-720x480.jpg\" alt=\"Shiba Ramen’s spicy ramen is a take on tan tan mein. \" width=\"720\" height=\"480\" class=\"size-full wp-image-104566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_4947-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_4947-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Shiba Ramen’s spicy ramen is a take on tan tan mein. \u003ccite>(Jake Freed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Shiba Ramen, however, Freed and Nakamura will offer a variety of styles. “We will have something for everyone,” said Freed. “It will be a very streamlined, ramen-focused menu.” Some items — miso ramen and shio ramen — will be familiar to those who frequent ramen shops, while others, like tori paitan, a creamy chicken ramen similar to tonkotsu, may not. Shiba Ramen will also offer a spicy tan tan mein and a dry, broth-less ramen that is hard to find in the Bay. There will always be a vegetarian option and a chicken option, as well as traditional pork-based soups.\u003c/p>\n\u003cp>On the side will be fried chicken wings tossed with sesame seeds and black pepper, onigiri rice balls, gyoza dumplings, pickles, and one dessert — an ice cream sandwich made with Fenton’s ice cream and crisp mochi shells instead of cookies. (“It’s like a fastidiously Japanese ice-cream cone,” said Freed. “You bite down and smush the shells together and they protect the ice cream from dripping as it melts.”)\u003c/p>\n\u003cp>To drink, rotating local brews and imported bottles of Japanese craft beer, including a curiously named beer called “Wednesday Cat.”\u003c/p>\n\u003cp>All of the dishes will have a unique name, in English. Tan tan mein will be called “spicy,” the shio ramen will be called “clear,” the tori paitan will be “white bird,” and that ice cream dessert will get the somewhat cutesy name “Shiba ‘Scream.”\u003c/p>\n\u003cp>Each ramen will use noodles from Sun Noodle, called the “secret weapon of America’s best ramen shops,” on \u003ca href=\"http://www.eater.com/2014/7/22/6184305/inside-sun-noodle-the-secret-weapon-of-americas-best-ramen-shops\" target=\"_blank\">Eater\u003c/a>. Nakamura entertained the idea of making homemade noodles, but didn’t want to dedicate the space and time to noodle making. Further, she finds most homemade noodles too soft. And Sun Noodles are “really delicious,” she said. (For those who want to try a taste of Sun Noodle at home, its product line is available at Berkeley’s \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_104567\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_5668-720x480.jpg\" alt=\"Shiba ‘Scream ice cream sandwiches feature Fenton’s ice cream. \" width=\"720\" height=\"480\" class=\"size-full wp-image-104567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_5668-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_5668-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Shiba ‘Scream ice cream sandwiches feature Fenton’s ice cream. \u003ccite>(Jake Freed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This carefully constructed menu is all Shiba Ramen’s desire to be accessible. “We want to give people a new language to talk about our ramen,” said Freed. Similarly, the restaurant’s design is borrowing elements from Japan, while retaining a distinctly modern look. “Too often ramen places go too Japanese with their name, and it can be hard to remember,” said Freed. They also, Freed said, often follow too-traditional of a model for their design, which doesn’t distinguish the restaurant. (You can read much, much more about the restaurant’s design on \u003ca href=\"http://www.ramenchemistry.com/blog?category=Design\" target=\"_blank\">Freed’s blog\u003c/a>.)\u003c/p>\n\u003cp>These concepts are especially important for Freed and Nakamura because they hope to replicate Shiba Ramen in other places that aren’t well-served by ramen restaurants. “We hope this Shiba Ramen will be the first of many,” said Freed. “We’re designing it to be very scalable.”\u003c/p>\n\u003cp>The other distinctive characteristic of Shiba Ramen will be its tipping model — it won’t exist. Shiba Ramen’s design and lack of table service makes this model easy to implement, but Freed and Nakamura said they wouldn’t have allowed tipping even in a full-service iteration of the restaurant: “It shouldn’t be the responsibility of the customer to determine how much money employees make. We’ll pay employees fairly with what we can afford to pay. We want to make it worth their while and want people to want to work here.”\u003c/p>\n\u003cp>This lack of tipping also makes the restaurant a bit more Japanese. Neither full- or quick-service restaurants in Japan take tips. “In Japan, it was so refreshing,” said Freed. “We didn’t have to think about [tipping] and the service was better.”\u003c/p>\n\u003cp>Shiba Ramen is currently in its final throes of health inspections, and Freed and Nakamura hope to hold a soft opening this week. Throughout December the restaurant will offer a limited dinner menu. It will hold a grand opening in January with the full menu.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.shibaramen.com\" target=\"_blank\">Shiba Ramen\u003c/a> will be at 5959 Shellmound St., Emeryville. Connect with the restaurant on \u003ca href=\"https://www.facebook.com/ramenchemistry\" target=\"_blank\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/ramenchemistry\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/ramenchemistry/\" target=\"_blank\">Instagram\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Any day now, Shiba Ramen, will open in Emeryville’s renovated Public Market. The restaurant will be modeled on Japanese ramen shops — it will have counter service, a short menu, and low prices.",
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"description": "Any day now, Shiba Ramen, will open in Emeryville’s renovated Public Market. The restaurant will be modeled on Japanese ramen shops — it will have counter service, a short menu, and low prices.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Jake Freed and Hiroko Nakamura moved to Oakland four years ago, they were shocked at the lack of good ramen in the East Bay. The couple had been living in San Mateo, where ramen is relatively abundant. “It’s a whole different world over here,” said Freed.\u003c/p>\n\u003cp>Instead of taking to Yelp or lamenting the lack of tonokotsu in silence, Freed and Nakamura decided to tackle the problem head-on. About 18 months ago, they started plotting their own ramen shop.\u003c/p>\n\u003cp>Any day now, that restaurant, \u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">Shiba Ramen\u003c/a>, will open in Emeryville’s renovated \u003ca href=\"http://publicmarketemeryville.com/\" target=\"_blank\">Public Market\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_104569\" class=\"wp-caption alignright\" style=\"max-width: 288px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Shiba-Ramen-before-opening-288x360.jpg\" alt=\"The new restaurant in the final stages of construction. \" width=\"288\" height=\"360\" class=\"size-full wp-image-104569\">\u003cfigcaption class=\"wp-caption-text\">The new restaurant in the final stages of construction. \u003ccite>(Shiba Ramen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It will not, Freed and Nakamura insist, be a clone of Oakland’s trendy Ramen Shop. “Ramen Shop is not really a ramen shop,” said Freed. “It’s a fancy restaurant that happens to serve ramen.” Instead, Shiba Ramen will be modeled on Japanese ramen shops — it will have counter service, a short menu, and low prices.\u003c/p>\n\u003cp>“We’re taking the opposite approach to Ramen Shop,” said Nakamura. “Ramen doesn’t have to be expensive or made from specialty cuts of bone. We’re using things like chicken wing tips for broth.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Added Freed: “We’re trying to keep prices around $9 to $12, and we don’t want people to feel like they need to add a lot of toppings.”\u003c/p>\n\u003cp>Freed and Nakamura’s measured approach to pricing also reflects the bigger goal of Shiba Ramen — to be approachable. “We are adjusting ramen for American tastes and culture,” said Nakamura. “We don’t have to be completely authentic.”\u003c/p>\n\u003cp>“We’re trying to strike a balance between authenticity and accessibility,” said Freed. “We want to bring ramen to people who aren’t San Francisco foodies. We want people to come here who are eating ramen for the first time.”\u003c/p>\n\u003cp>It’s not necessarily an easy task. Both Freed and Nakamura are ex-chemists, not chefs. However, they’re channeling their scientific background into the restaurant planning process.\u003c/p>\n\u003cp>In order to develop the skills necessary to run the Shiba Ramen kitchen, Nakamura, who will be the restaurant’s chef, took an intensive, 10-day crash course at \u003ca href=\"http://www.syoku-doujyou.com/en-about/en-profile/\" target=\"_blank\">Syokuno Dojo\u003c/a>, a ramen school in Chiba, Japan earlier this year.\u003c/p>\n\u003cp>Over the summer, both Freed and Nakamura visited Japan for a whirlwind tasting of as many styles of ramen they could find.\u003c/p>\n\u003cfigure id=\"attachment_104568\" class=\"wp-caption aligncenter\" style=\"max-width: 1238px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Public-Market-Emeryville.jpg\" alt=\"Shiba Ramen will be located in Emeryville Public Market, which is currently undergoing a massive re-design and renovation. \" width=\"1238\" height=\"915\" class=\"size-full wp-image-104568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville.jpg 1238w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-960x710.jpg 960w\" sizes=\"(max-width: 1238px) 100vw, 1238px\">\u003cfigcaption class=\"wp-caption-text\">Shiba Ramen will be located in Emeryville Public Market, which is currently undergoing a massive re-design and renovation. \u003ccite>(Public Market Emeryville)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We thought that a great way to evaluate our own product would be to go to Tokyo and eat ramen day after day, trying styles and flavors and absorbing the atmosphere,” Freed wrote on his blog, \u003ca href=\"http://www.ramenchemistry.com\" target=\"_blank\">Ramen Chemistry\u003c/a>. “Daily ramen intake would help sharpen our ramen sensitivities, in a way that would be hard to achieve in the U.S. … This kind of experience would give us a better lens to look at what we’re doing with Shiba Ramen.”\u003c/p>\n\u003cp>The pair even took a salinometer on the trip to measure the salt level in each bowl of soup. “Ramen in Japan is much saltier than here,” said Freed.\u003c/p>\n\u003cp>They ate 13 different bowls of ramen over six days, mainly at restaurants that specialize in one particular style of ramen. Freed wrote: “We went to one restaurant that specializes in clam ramen, one that specializes in spicy ramens, with over-the-top use of high-flavor additives like bonito powder, and one that sells 1,500\u003cem> \u003c/em>bowls a day of Yokohama \u003cem>iekei\u003c/em>-style ramen (tonkotsu shoyu).”\u003c/p>\n\u003cfigure id=\"attachment_104566\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_4947-720x480.jpg\" alt=\"Shiba Ramen’s spicy ramen is a take on tan tan mein. \" width=\"720\" height=\"480\" class=\"size-full wp-image-104566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_4947-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_4947-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Shiba Ramen’s spicy ramen is a take on tan tan mein. \u003ccite>(Jake Freed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Shiba Ramen, however, Freed and Nakamura will offer a variety of styles. “We will have something for everyone,” said Freed. “It will be a very streamlined, ramen-focused menu.” Some items — miso ramen and shio ramen — will be familiar to those who frequent ramen shops, while others, like tori paitan, a creamy chicken ramen similar to tonkotsu, may not. Shiba Ramen will also offer a spicy tan tan mein and a dry, broth-less ramen that is hard to find in the Bay. There will always be a vegetarian option and a chicken option, as well as traditional pork-based soups.\u003c/p>\n\u003cp>On the side will be fried chicken wings tossed with sesame seeds and black pepper, onigiri rice balls, gyoza dumplings, pickles, and one dessert — an ice cream sandwich made with Fenton’s ice cream and crisp mochi shells instead of cookies. (“It’s like a fastidiously Japanese ice-cream cone,” said Freed. “You bite down and smush the shells together and they protect the ice cream from dripping as it melts.”)\u003c/p>\n\u003cp>To drink, rotating local brews and imported bottles of Japanese craft beer, including a curiously named beer called “Wednesday Cat.”\u003c/p>\n\u003cp>All of the dishes will have a unique name, in English. Tan tan mein will be called “spicy,” the shio ramen will be called “clear,” the tori paitan will be “white bird,” and that ice cream dessert will get the somewhat cutesy name “Shiba ‘Scream.”\u003c/p>\n\u003cp>Each ramen will use noodles from Sun Noodle, called the “secret weapon of America’s best ramen shops,” on \u003ca href=\"http://www.eater.com/2014/7/22/6184305/inside-sun-noodle-the-secret-weapon-of-americas-best-ramen-shops\" target=\"_blank\">Eater\u003c/a>. Nakamura entertained the idea of making homemade noodles, but didn’t want to dedicate the space and time to noodle making. Further, she finds most homemade noodles too soft. And Sun Noodles are “really delicious,” she said. (For those who want to try a taste of Sun Noodle at home, its product line is available at Berkeley’s \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_104567\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_5668-720x480.jpg\" alt=\"Shiba ‘Scream ice cream sandwiches feature Fenton’s ice cream. \" width=\"720\" height=\"480\" class=\"size-full wp-image-104567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_5668-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_5668-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Shiba ‘Scream ice cream sandwiches feature Fenton’s ice cream. \u003ccite>(Jake Freed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This carefully constructed menu is all Shiba Ramen’s desire to be accessible. “We want to give people a new language to talk about our ramen,” said Freed. Similarly, the restaurant’s design is borrowing elements from Japan, while retaining a distinctly modern look. “Too often ramen places go too Japanese with their name, and it can be hard to remember,” said Freed. They also, Freed said, often follow too-traditional of a model for their design, which doesn’t distinguish the restaurant. (You can read much, much more about the restaurant’s design on \u003ca href=\"http://www.ramenchemistry.com/blog?category=Design\" target=\"_blank\">Freed’s blog\u003c/a>.)\u003c/p>\n\u003cp>These concepts are especially important for Freed and Nakamura because they hope to replicate Shiba Ramen in other places that aren’t well-served by ramen restaurants. “We hope this Shiba Ramen will be the first of many,” said Freed. “We’re designing it to be very scalable.”\u003c/p>\n\u003cp>The other distinctive characteristic of Shiba Ramen will be its tipping model — it won’t exist. Shiba Ramen’s design and lack of table service makes this model easy to implement, but Freed and Nakamura said they wouldn’t have allowed tipping even in a full-service iteration of the restaurant: “It shouldn’t be the responsibility of the customer to determine how much money employees make. We’ll pay employees fairly with what we can afford to pay. We want to make it worth their while and want people to want to work here.”\u003c/p>\n\u003cp>This lack of tipping also makes the restaurant a bit more Japanese. Neither full- or quick-service restaurants in Japan take tips. “In Japan, it was so refreshing,” said Freed. “We didn’t have to think about [tipping] and the service was better.”\u003c/p>\n\u003cp>Shiba Ramen is currently in its final throes of health inspections, and Freed and Nakamura hope to hold a soft opening this week. Throughout December the restaurant will offer a limited dinner menu. It will hold a grand opening in January with the full menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.shibaramen.com\" target=\"_blank\">Shiba Ramen\u003c/a> will be at 5959 Shellmound St., Emeryville. Connect with the restaurant on \u003ca href=\"https://www.facebook.com/ramenchemistry\" target=\"_blank\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/ramenchemistry\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/ramenchemistry/\" target=\"_blank\">Instagram\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"airtime": "SUN 7:30pm-8pm",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"live-from-here-highlights": {
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"title": "Live from Here Highlights",
"info": "Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.",
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"meta": {
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"rss": "https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 13
},
"link": "/podcasts/mindshift",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"order": 12
},
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"our-body-politic": {
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"title": "Our Body Politic",
"info": "Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.",
"airtime": "SAT 6pm-7pm, SUN 1am-2am",
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"meta": {
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},
"link": "/radio/program/our-body-politic",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw",
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"perspectives": {
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"officialWebsiteLink": "/perspectives/",
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"order": 15
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"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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