Most of us love ramen - the real deal that is, the good stuff, the noodles and broth idiosyncratic to a Japanese chef's shop that took years to perfect, not the low-budget instant favorite among college students. But what do we really know about it aside from the four basic categories - shoyu, miso, shio, tonkotsu - it falls under? Nate Shockey from culinary-literary publication Lucky Peach breaks it down in a guide that introduces the styles and toppings of various regions in Japan and the famo...
Most of us love ramen - the real deal that is, the good stuff, the noodles and broth idiosyncratic to a Japanese chef's shop that took years to perfect, not the low-budget instant favorite among college students. But what do we really know about it aside from the four basic categories - shoyu, miso, shio, tonkotsu - it falls under? Nate Shockey from culinary-literary publication Lucky Peach breaks it down in a guide that introduces the styles and toppings of various regions in Japan and the famo...
Share this Article
Recommended