Chef Mihoko Obunai, formerly of Nexto ramen in the Old Fourth Ward, is opening a broth shop in Irwin Street Market just steps from the BeltLine. Mihoko’s Method Bone Broth should open in late September.
Obunai says she’s offering four types of broth at her market stall: 100% Georgia grass-fed beef, organic chicken and turkey, a vegan broth made from organic vegetables, shiitake mushrooms, and Kombu kelp, and a “dog broth” or second boil remouillage. The latter helps support a dog’s immune system and can be consumed by humans.
The broths are sold in 12-ounce to-go cups or quart-sized, sealed containers. The containers are PBA-free, microwavable, and dishwasher safe. Broths can 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,” says Obunai. “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.”
In 2005, Obunai moved to Atlanta and opened Repast with her now ex-husband and former Watershed chef Joe Truex. It closed in 2010. Prior to opening Nexto, Obunai hosted a popular (and often sold out) weekly series of ramen pop-ups called Ramen Freak at the Sound Table on Edgewood Avenue. She has appeared on the Food Network show “Chopped” and trained under chef Jack Nakamura at Ramen Lab in New York City. In 2015, Obunai entered and won the first annual Ramen Battle in Brooklyn.