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 famous shops that serve them, as well as provide us with the basic definition of the aforementioned rubrics of ramen. It’s definitely worth the read, so check out the full article here.
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