The Journal
Ramen & Noodles
Ramen broths, udon, yakisoba and Japanese noodle dishes.
Tonkotsu, Shoyu and Miso: Reading a Ramen Broth
Tonkotsu names what the broth is made from. Shoyu and miso name what it is seasoned with. They are different layers, not competing options.
Restaurant Ramen vs Instant Ramen
One noodle is fried and dried, the other is not. One broth is powder, the other took hours. What that changes, and how to improve the packet.
Ramen, Udon, Soba and Somen: The Four Japanese Noodles
Four noodles, two grains, and one name that misleads everybody. Where each one comes from and which of them we actually serve.
What’s in a Bowl of Ramen? Toppings Explained
Chashu, ajitama, bean sprouts, black garlic oil – what each topping is and the job it does, so you can read a bowl before it arrives.
Yaki Udon vs Yakisoba: What’s the Difference?
Same pan, same vegetables, same sauce – two different noodles. Thin and springy or thick and chewy, and which one to pick.
Ramen vs Udon: What’s the Difference?
Thin springy noodles in a rich broth, or thick chewy noodles in a light one. What separates ramen from udon, and which bowl to order.
A Bowl Made for Comfort
Five ramen bowls, five different broths – and why the broth, not the topping, is what you are really ordering.