Your Guide to Tsukemen in Los Angeles
Do you think Los Angeles’ ramen obsession caused an explosion of new noodle shops all over the city. Or did the noodle shop explosion cause us to become ramen obsessed? The old chicken or the egg adage. (I kind of wish I was writing about oyakodon right now!) I’m not sure I know the answer, but if you eat with the rhythm of the city chances are you’ve been slurping up a ton more ramen these days. I know I have. I also blew through the first issue of Lucky Peach, watched seminal Japanese ramen movie Tampopo for the first time, and ate my first bowl of tsukemen. What’s the Japanese term for perfect storm?
Watching the long-out-of-print-and-not-available-on-Netflix Tampopo was long overdue. And Lucky Peach, a joint venture between McSweeney’s & Momofuku, will restore your faith in the awesomeness of print. If you haven’t picked up the first issue (which was dedicated entirely to ramen), you really should. But the final piece of my ramen hurricane might be the one that has the longest lasting impression. On the surface, tsukemen seems fairly simple. It’s ramen where the noodles are served separate from the broth, which is turned into a dipping sauce of sorts. But once you dive in you realize that it is far more complex.
Posted at 12:00 pm, October 20th, 2011 under Daikokuya, Japanese, Ramen, Ramen Yamadaya.