Thanks to Jim, who pointed out this excellent New York Times story on Ramen.
The article has pictures of some tasty looking ramen and pointers to New York’s finest ramen establishments.
Here is a small excerpt:
“Ramen?” you ask. “That plastic-wrapped block of dry noodles and powdered soup?” But freshly made ramen is another thing altogether. In Japanese ramenyas (ramen shops) a bowl of ramen holds a house-made soup, springy noodles, the chef’s own tare (a mix of soy sauce, sugar and rice wine to flavor the soup) and exactly six traditional toppings. The wait at top Tokyo ramenyas can be up to three hours.
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