Eating it is definitely an experience.
The ramen at this shop is carefully made. Although their methods are kept secret in the kitchen, I know the broth is probably simmered for hours, pulling flavor from pork bones and vegetables. The noodles taste fresh, and they’re cooked just long enough to stay chewy. When it’s time to serve, the noodles are placed in a bowl with the hot broth poured over them, and then toppings are added, like slices of pork (called chashu) and green onions. Every part of the bowl is made with care.
Yes, ramen is definitely connected to the local culture. Although ramen originally came from China, Japan made it their own. Each part of Japan has different types of ramen with different flavors. In Kyoto, the broth is often a little thicker and richer. The ingredients used, like local vegetables and Kyoto-style seasonings, make it unique to the area. It’s also a food that brings people together. I often see students, workers and families all gather at ramen shops to enjoy a warm meal.
