RAMEN

The iconic Japanese noodle dish.

Originating in China, Japanese ramen has developed from a national noodle dish to a worldwide favorite.

Ramen is basically wheat noodles served in a rich, flavorful broth, topped with ingredients like chashu (braised pork), menma (fermented bamboo shoots), nori (seaweed), and ajitsuke tamago (marinated egg).

Each region of Japan boasts its own unique style:

• Sapporo (Hokkaido): Famous for its miso ramen, a hearty, robust broth that warms the soul in cold winters.
• Tokyo: Known for its shoyu (soy sauce) ramen, a balanced, savory broth that’s both light and deeply flavorful.
• Hakata (Fukuoka): Celebrated for its tonkotsu ramen, a creamy, collagen-rich pork bone broth that’s simmered for hours.
• Kitakata (Fukushima): Renowned for its flat, curly noodles and a light, clear soy-based broth.

When in Los Angeles, try “Garlic Butter Mussels Ramen” at the newly open Akatora Ramen in the Mid-Wilshire district. While not a traditional Japanese ramen style, it’s a modern, globally inspired twist that’s gaining popularity among foodies looking for bold, flavorful combinations. In this dish, fresh mussels are steamed in a garlicky, buttery broth, then paired with ramen noodles and additional ingredients like herbs and a splash of cream. The result is an aromatic bowl that blends the briny sweetness of mussels with the deep umami of ramen broth and the indulgence of garlic butter. It’s a perfect example of how ramen can be adapted to incorporate international flavors while keeping its soul as a hearty, satisfying noodle dish.