Noodles, Broth, HeavenPDF
Seth E. Darmstadter's article, "Noodles, Broth, Heaven," was published in the August 2014 issue of the Chicago Lawyer.
From the article...
"My love for street food began while traveling throughout Japan. Chicago-style hot dogs, cheesesteaks from Philly, NYC slices, falafels in Jerusalem, Santorini gyros, funnel cakes at the state fair and my ultimate favorite — my street food of street foods — Japanese ramen noodles.
Ramen shops differ by region in Japan, but generally are small with limited menus offering three core products: ramen noodle soup, gyoza (crispy dumplings) and beer. These shops are operated by “ramen masters” who practice the multi-generational craft of noodle and broth making — they are artisans who prefer to receive compliments through the sound of slurping noodles, so as not to allow their handmade creations to become waterlogged by too much broth. Although simple — noodles and broth — ramen-done-right is anything but pedestrian.
I call today’s food trend lesson Ramen 101."