From Tokyo style to Hakata style here's something to think about.
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5 Types of Windows You Should Know About
Serious Eats / J. Kenji López-Alt
Hi I'm ramen. You might remember me from bowls like "First Dish I Learned to Cook On My Own" the ever popular "Morning After Peach Schnapps-Fueled College Dorm Room Party" "Don't Tell Mom The Microwave Is Dead" or one of my more subtle emotional works "Oriental Flavor".
Despite their popularity among the cash-strapped and sodium-restricted the world of ramen extends far beyond the instant variety we grew up with. Originating in China alkaline noodles served in soup broth have been around in Japan for more than a century but like pizza in America they didn’t become widespread until after World War II. Troops returning from overseas had developed a taste for the stretchy noodles and their inexpensive ingredients—wheat flour bones and vegetables—made them an attractive option for restaurants to serve.
