Osaki Hiroshi, the author of The Secret History of Ramen in Japan, claims to eat 800 bowls of ramen per year. At a measly 14 bowls, I haven’t even come close to 10% of that in the last 12 months.
However, I think it’s safe to say that I’m a big fan and whilst I couldn’t claim to be an expert, I do have a well-developed sense of what I like, and what I would steer clear of.
Based on what I’ve learnt during 2017, I present my perfect ramen…now I just need to work out how to make it!
- Broth – thicker/meatier ones have the edge over thinner soy or miso versions
- Noodle – on the slightly hard end, and ideally the straight ones rather than curly ones
- Toppings – Egg, swirly fishcake, seaweed, sweetcorn, cabbage and add cheese if available
- Spoon – call me weird, but I prefer a ramen ladle to a rice spoon
There are still ramen joints I haven’t gotten around to trying (and I’m always open to recommendations!). I’m not done with blogging about this just yet, but take a look back at all of the blogs so far, or skip right to my faves Bone Daddies and Monohon.