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<\/a>Great news there is now a Japanese restaurant in Mineral Point.\u00a0 Hiroko and Chris Messer have recently opened Kusaka<\/a>, meaning “under the sun”, named after Hiroko’s grandmother.\u00a0 The couple\u00a0made a big move from Sendai, Japan (where an earthquake triggered tsunami caused much devastation last year) to Dodgeville.\u00a0 Now closer to Chris’ side of the family, they are slowly but surely\u00a0adjusting to life in the states.\u00a0 The food industry is nothing new to Chris and Hiroko.\u00a0 Hiroko had been working in food even before the couple met.\u00a0 Teaching English as a Second Language brought Chris from Cuba City to Japan.\u00a0 Hiroko worked as a waitress in the same building where he taught.\u00a0 They met,\u00a0fell in love, and eventually operated a hamburger joint; no doubt to share some American love to the Japanese.\u00a0 Now they are here sharing Hiroko’s Japanese home cooking.<\/p>\n Hiroko & Chris\u00a0<\/em><\/p>\n Kusaka has been open for just a little over a month now.\u00a0 This place is a hot spot.\u00a0 They are open from 11AM-2PM for lunch and 5PM-9PM for dinner everyday except on\u00a0Wednesdays.\u00a0 We have already eaten\u00a0there about five times and we cannot get enough of Hiroko’s cooking.\u00a0 I’m especially enamored with the pork and cabbage gyozas<\/em> (potstickers).\u00a0 In one bite, you get a little crunch, the soft and slight chewiness of the wrap, and\u00a0the flavorful and moist filling.\u00a0 There is a spicy soy dipping sauce served with it but it stands quite well on its own.\u00a0 Another star is the handmade ramen<\/em>.\u00a0 Handmade ramen<\/em>.\u00a0 I do not know anyone else in Wisconsin making these noodles.\u00a0 The closest place to get them would be Chicago.\u00a0 What a treat!\u00a0 Three types of broth are available; soy, miso, and chicken.\u00a0 I prefer the miso\u00a0and Keith likes the chicken.\u00a0 Each bowl is gorgeously filled\u00a0with the noodles in rich broth, spinach, dried seaweed, and flecks of black and white sesame seeds.\u00a0\u00a0Other\u00a0topping options are some\u00a0sliced roast pork or chicken.\u00a0 The tofu salad was a first for me.\u00a0 The soft and delicate tofu is slightly sweet.\u00a0 It plays well\u00a0with the salty soy, spicy ginger, fragrant scallions, and the aggressive fishiness of the bonito flakes.\u00a0One more thing they have is Ramune<\/em> soda.\u00a0 The bottle is distinctive because you have to push a marble down to break the seal.\u00a0 It also looks like a cute alien.\u00a0 I enjoy the strawberry flavor.\u00a0 A special item we’ve sampled that is not on the menu yet is the Castella<\/a><\/em> cake.\u00a0 It’s a sponge cake that has been adopted from the Portuguese (who traded and did missionary work in Japan in the 16th century).\u00a0\u00a0It is elegant in taste, not too sweet, not too fatty, and not too heavy.\u00a0\u00a0Other future menu\u00a0items include matcha<\/em> (green tea) ice cream, tempura, and fried chicken.<\/p>\n We’ve\u00a0tasted the entire menu already.\u00a0 It is good comfort food with a twist.\u00a0 I really cannot wait for the cold weather to come because I think it’s the only ingredient missing from that bowl of ramen!\u00a0 Thank you Hiroko and Chris for bringing a little taste adventure to the area.<\/p>\n![\"\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2012\/08\/hirokoandchris.jpeg\" "\\"hirokoandchris\\"")
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