While the word ramen is commonly associated with college and shoestring budget dining, the non-instant version of the Japanese staple noodle dish made with full-flavored broths is captivating chefs. With a comparatively low price that offers value to guests and few rules governing its creation, ramen is poised for popularity in a culture that craves both ethnic cuisine and comfort, chefs say.Modern ramen chefs may simmer flavors and serve it with fresh noodles designed to remain firm from ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com