Recently I have been reading everything possible written on ramen. From cookbooks, to websites, blogs, to restaurant pages. Reading is key because there are so many people out there who have been doing this longer than me and have WAY more knowledge about the detail and subtleties that go into a quality bowl of ramen.
One of the most concise and educational articles I found is this one:
http://www.seriouseats.com/2013/09/the-serious-eats-guide-to-ramen-styles.html by J. Kenji Lopez-Alt who writes for SeriousEats.com.
This article covers the main ramen types and ramen styles and goes through the common side dishes, toppings, seasonings, found in most ramen joints. The author is thorough, and the article is comprehensive and well written; exemplified by the following description of Hakata Tonkotsu Ramen as "...the no-holds-barred meatsplosion of porcine pleasure." haha! Who doesn't love a good meatsplosion? ESPECIALLY a no-holds-barred one.
I found this article a great read and I'll be looking out for more articles by J. Kenji Lopez-Alt in the future and I recommend you do the same.
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