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A Guide to the Regional Ramen of Japan

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Re: A Guide to the Regional Ramen of Japan

#81

Post by greggman »

davvid wrote: post #80
greggman wrote: post #26

Earlier quoted context omitted.

> You can get tankotsu anywhere First it's tonkotsu(豚骨). not trying to be snarky. Just passing on info. But second, at least in my experience, all tonkotsu in LA sucks except Tsujita. And even Tsujita sucks unless you get their tsukemen or as they call them "dipping noodles". Or course everything in food is subjective. I like extremely rich flavorful noodles. Some people like light flavors. As for tantanmen, apparent…

all tonkotsu in LA sucks except Tsujita I've been there and Silverlake Ramen was better. You can probably find more gems around Gardena/Torrance.

Like I said, everyone has different tastes. I've been to around 50 ramen places in and around LA trying to find anything remotely like what I have in Japan. Every place I've been in and around Torrance as absolute shit. Some would give me a bowl of what they called tonkotsu ramen and it tasted like ankake instead. Goopy white cornstarchy sauce with little flavor.

Tsujita was the only one that tasted anything like the kinds I like in Tokyo.

That only makes it better for me though. People like what they like. If you like Sliverlake more power to you. But it's nothing like ramen in Japan.

Re: A Guide to the Regional Ramen of Japan

#82

Post by greggman »

amyjess wrote: post #60
greggman wrote: post #26

Earlier quoted context omitted.

> You can get tankotsu anywhere First it's tonkotsu(豚骨). not trying to be snarky. Just passing on info. But second, at least in my experience, all tonkotsu in LA sucks except Tsujita. And even Tsujita sucks unless you get their tsukemen or as they call them "dipping noodles". Or course everything in food is subjective. I like extremely rich flavorful noodles. Some people like light flavors. As for tantanmen, apparent…

> As for tantanmen, apparently real tantanmen (if you can call any food real) is the Chinese kind where there's a thick oily spice sauce at the bottom of the bowl and you have to stir it up. In other words there's no soup. Oh, yes. The Chinese word is dandanmian , though, and most English-language menus will write it as "dan dan noodles" (and I've seen it written as "dong dong noodles", too). Where I live (Dallas sub…

I haven't had dandanmian in Dallas but I have had it throughout the SF Bay Area and Los Angeles (Monterey Park, Alhambra, the places where many claim the best Chinese food in the USA is). While I like it I don't crave it the way I crave the Japanese style so if you get a chance please come to Japan and try it here. I think you'll like it. Just make sure you pick a good one. There's also plenty of bad ones here too.

Re: A Guide to the Regional Ramen of Japan

#83

Post by davidw »

contingencies wrote: post #77
davidw wrote: post #16

Earlier quoted context omitted.

> Also, some people claim Italy's noodle tradition is a post-Marco Polo thing (who, some credible evidence attests, was actually from the now Croatian island of Dubrovnik, under the sway of the piratical Venetian empire but not 'Italian' per-se). That whole area between Trieste and Dalmatia is a melting pot. Especially prior to WWII, there were quite a few people who were ethnically Italian there. Venice ruled the ar…

You are perfectly right to question the piratical adjective to describe the entire empire in Marco-Polo contemporary times; that was my error - recently I read a history of the Venetian seafaring which made out that basically the city grew entirely from a den of swamp-dwelling brigands and ruffians who dwelt there to escape the long arm of other mainland powers. How accurate that picture is I don't know (I assume pre…

They were mostly refugees from the collapse of the Roman empire and various other invasions and wars: http://en.wikipedia.org/wiki/Venice#History
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