23 May '12, 7am

Reading @budak's post about Noodle House Ken and really craving some cha-shu ramen with tamago Sigh...

Reading @budak's post about Noodle House Ken and really craving some cha-shu ramen with tamago Sigh...

It wasn't too long ago when slightly oversized bowls of alkaline noodles in a savoury broth, with optional toppings of a stewed boiled egg, pork slablets and bamboo shoots, were but a footnote in the minds of local diners. Born in China but perfected in Japan, ramen has fed the cityzens of a post-feudal island state since the 1860s, when hand-pulled noodles known as shina soba were introduced to the archipelago. By the 1920s, batteries of la mien carts had conquered the empire, while fresh supplies of wheat in the post-war years encouraged the flourishing of regional variations as well as the experimental machinations of a man called Momofuku. Sapporo becoming a shrine for fans of a distinctive blend of miso and pork, Tokyo emerged as the capital of tsukemen , a double serving of undressed noodles and a tangy soup for those who like their noodles in the dip end, and in Jap...

Full article: http://budak.blogs.com/the_annotated_budak/2012/05/all-go...

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