San Francisco Chronicle - (Sunday)
Acorn noodles
Joodooboo opened in January with an endearing concept: It’s a deli focused on making fresh tofu and seasonal banchan, complete with banchan subscriptions for those who can’t live without something fermented in the fridge. It recently introduced dine-in service with a succinct menu of dishes — so succinct, there are usually just two.
If you’re lucky and get there before sellout, one of those options will be a bowl of slippery acorn flour noodles ($14.50) mixed with julienned raw vegetables and a peppery sauce, with dates sweetening the whole deal. Seasonal greens might include young lettuces, foraged Claytonia perfoliata leaves the shape of satellite dishes, or angular onion flowers. If you time it right, you’ll be able to bulk up the bowl with add-ons like Monterey Bay squid jeot ($3), turned wispy, like you’re eating the ghost of a squid after a long salt brine.
Joodooboo. 11 a.m.-6 p.m. Wednesday-Saturday. Takeout, and indoor and outdoor seating. Street parking. Wheelchair accessible. 4201 Market St., Oakland. 501-500-1001 or www.joodooboo.co