Many people associate the word _ramen_ with store-bought, microwavable cups of dehydrated noodles. This is certainly a popular way to eat ramen—one leading manufacturer sells so many noodles each year that, if lined up end to end, they would reach Mars and back. But Los Angeles has been fortunate enough to experience a sort of ramen revolution. Renowned _LA Times_ food critic Jonathan Gold recently waxed poetic about the dish’s maturation from “the gray noodles you could get at aging Mid-Wilshire lunch counters” to the sophisticated concoction perfected at spots such as Tsujita and Daikokuya.
Read More