When dining with neophytes at a Japanese noodle bar, the question always comes up. What are the various types of noodles, and which one will I like? The short answer, try them all. Or just order what I order! So, basic flour and water, like most pasta, right? But in Japanese noodle cooking, the broth is the key. Stories abound, as some Japanese artisans trace their secret recipes back a century or more. And noodle apprenticeships can last decades! In Japan, there is a fellow who travels around the entire country, doing nothing but reviewing ramen! As I recall, he averages about two bowls of ramen each day. You can find his story in "Rice, Noodle, Fish", a great read for those of you who love Japanese food. I use the book as a reference quite
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