Nakano
Photo: Jesse Friedman/Beer & Nosh
In order to make the extra-porky broth for his Hapa Ramen, chef Richie Nakano started buying whole animals earlier this year, resulting in a bunch of meat and offal that he needed to find a use for. As Jonathan Kauffman reports today, Nakano and his second-in-command Susanna Ok “have quietly morphed into charcutiers,” and they’ve been selling $30 charcuterie kits (including head cheese, lardo, terrines and paté) at their Ferry Plaza lunch stand on Tuesdays and Thursdays, and at the Mission Community Market on Thursday evenings. You can also contact Richie directly on Twitter or email to buy from him at other times. [SFoodie]
