Someone get captain8 a Nobel prize in literature!
2 Likes
San Diego…corn and ginger in the ramen. Why? 
1 Like
Those are actually somewhat normal addons in some ramen shops, even the ones in Japan.
That said, just because you can, it doesn’t mean you should.
BTW: greatest example of gussying up a package of instant ramen EVAH!:
It’s the ham…
2 Likes
The restaurants I went to never had corn in the ramen.
Love me a ramen break. I‘ll see myself out…
8 Likes
I live in Okinawa so I’m spoiled for choice, but miso ramen is my favorite.
Also it’s a different thing, but Okinawa soba is hearty as hell.
Gotta say, my favorite Ramen spots here let you add corn as an extra topping.
Or negi.
Or extra fat.
1 Like
Consider yourself fortunate.
I don’t understand it, then again, I don’t understand corn or tuna on pizza, either.
I am as culturally tolerant as the next guy but boundaries must be kept.
1 Like
In Sapporo, I had the local variation on ramen, which includes not only local corn, but local butter (Hokkaido is justifiably proud of their dairy industry). It’s a miso-based broth. I could also, while in Sapporo, get Hakata ramen, a style from the other end of the country. There are many, many such variations and people think up new ones regularly. (Ginger, sometimes both fresh and pickled, is a common condiment available at ramen joints.) It’s not some ancient tradition; it dates from the opening-up of Japan in the middle of the 19th century.
@Fin25 is taking the piss, but there are good fresh or frozen ramen packages available. In SF and NYC, I would buy Sun Noodles (based in Hawaii) for about $5 for four servings, and augment with my own toppings.
4 Likes
How dare you!
3 Likes
I prefer a nice Tramen break. I’ll also see myself out.
3 Likes
Going to look that one up!
I have a preference for the soba too. Particularly San Sai Soba, which is basically a whole lot of twigs and shrubs found on whatever mountain you happen to be climbing, thrown into the broth, which is usually miso.
Most old ramen shops in Japan give me a runny bum, probably because pork doesn’t usually agree with me and the fact that those vats of porky broth have been simmering away for several decades. But there’s a joint near where I usually stay in Kyoto that does a burnt ramen, which looks a bit like burnt toast in the broth, but it’s probably burnt pork fat or butter, but man it really tastes good.
3 Likes
I think it was this commentary on the Classic of Tea that finally cured me of my food snobbery.
I was riding my high horse looking down at everyone ordering fruity concoctions at Teavana when I learned that almost the second thing that ancient Chinese tea drinkers invented after matcha-style powdering was fruity additives. 
Now I’m happy to hear about all the delicious things people eat and drink. If you like it, odds are good that the OGs were enjoying it that way, back in their day, regardless of what the modern tastemakers say. That said, guidance from a refined yet humble palate is worth listening to. Just let your own preferences guide you, unless you need to impress someone on a hot date or to close that sale or whatever. Life is too short not to enjoy it!
3 Likes
I have yet to try Okinawan soba.
It looks more like a Taiwanese bowl of noodles, which may not be a coincidence.
That is what I like about noodles: the variety. This is good cheep eats. Deciding that only one version is what should be available kind of misses the point.
See also: grilled cheese sandwiches and fried rice.
2 Likes
I have a feeling that you will dig this book:
It’s a history of Mexican American food, rather than Mexican food. The author does not judge. Taco Bell and El Torito are treated with the same respect as highly regarded “authentic” restaurants like Oaxacan specialist Guelaguetza (which you must visit if in Los Angeles).
His point is that cuisine is a living breathing beastie and authenticity is less important than the love of the food in question.
Actually, he does bag on celebrity chef Rick Bayless. But Bayless messed with Jonathan Gold and therefore deserved it.
2 Likes
I went to Bayless’s restaurant when he only had one, and bought his first cookbook. He did put in the work, and while I stopped buying his books or going to his restaurants (except for Tortas Frontera at ORD, the only edible airport food in the US), I still retain some respect for him (and that cookbook, which I still use). Since @obscurerobot has just arrived in Chicago, once he gets settled, he’ll have some good local Mexican options (but I would not recommend the eyeball taco at the Maxwell Street Market). I know nothing about ramen in Chicago, though.
2 Likes
My partner and I stopped by 88 Marketplace today, and have been to H Mart (bigger and better than any in SF or Seattle!) and Mitsuwa (better than SF, comparable to Hawaii?) already, so we have access to all the ingredients for delicious Asian delicacies. Each of those marketplaces has a food court, some with pretty good ramen, so I think I’m covered for East Asian stuff.
I will probably need your Mexican connects in a week or so. 
1 Like
Agree about Tonkatsu–nice once in awhile, but too usually too rich for me. Was in SF last month and had a nice bowl of spicy miso ramen and a flight of sake at Hinodeya in Japantown.
6 Likes
Bayless is a talented cookbook writer and restauranteur. He just said a really stupid thing on a book tour appearance in Los Angeles. He was criticizing Los Angeles for not have any traditional regional cuisines available in its restaurants. He was wrong but not by much - we need way more.
But the way he said it suggested that Los Angeles’ Mexican American community were being willfully ignorant and that their local cuisine was without value. Gold called him out on it and Bayless declined to respond in a gracious manner.
Gold was a local hero and pretty much beloved by the entire town.
Gustavo Arellano was a friend who also primarily writes a really funny, sarcastic and head cutting column Ask A Mexican. You don’t want to get columnists who are really good at insulting people on your bad side. 
3 Likes
Ahh, I was in Honshu around Yokosuka, Yokohama, and Tokyo. No wonder I didn’t experience this.
2 Likes