Mihoko’s Method Bone Broth shop from chef Mihoko Obunai (Nexto ramen) is open at Irwin Street Market in the Old Fourth Ward just off the Eastside Beltline trail. At the moment, the shop is only open for grab-and-go hot cups of broth on Fridays and Saturdays from 1 p.m. to 4 p.m., with the option to order larger batches online for delivery.
Obunai is offering three types of broth on the menu at the market stall: 100% Georgia grass-fed beef, organic chicken, and a vegan broth made from organic vegetables, shiitake mushrooms, and Kombu kelp. All can be doctored up with add-ins such as parsley and lemon or ginger and turmeric for an extra dollar. A 10-ounce cup of broth is $5.
Large, 20-ounce bags of frozen broth can also be purchased at the stall or online, including a seasonal broth and broth for dogs and cats — a second boil remouillage. The latter helps support an animal’s immune system and can be consumed by humans. Broths are made in small batches and slowly simmered for 12 to 24 hours and last up to five days in the refrigerator and several months in the freezer.
“Making a broth is my obsession. Every broth turns out differently because every animal and vegetable grows differently,” Obunai told Eater Atlanta in August. “It might sound crazy, but bone broth and dashi—natural MSG/umami—for breakfast is a great way to start your morning—promoting increased energy, easy digestion, and a stable mood throughout the day.”
Take a look at the menu:
660 Irwin Street NE, Atlanta. mihokosmethod.com.