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Shuichi Kitajima
No matter how much you eat, there's always another discovery to be made.
Pioneer ramen food critic. Has visited about 10,000 restaurants.
When you travel the country for ramen, you'll find ramen shops all over Japan,
in cities, among mountains, on the coast, even on remote islands.
I think I've been to around 10,000 places.
Particularly when it comes to ingredients, you just need that "good stuff."
Frankly, more expensive stuff is often better,
but because with ramen you have to be very careful,
you often get a better result when you use regular ingredients
as best as you can instead of doing a sloppy job with the finest stuff.
My record in a single day would be about 11 bowls.
I'm always grateful for the food.
Pork, chicken, and seafood. And wheat.
To prepare, you just boil it.
In addition to requiring little ingredients and effort,
you find ramen all over the country.
And each with its own flavor.
I don't think there's another kind of food with so many regional variations.
I like the breadth. It may look simple, but it's a pretty complex food.
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