Every minute, I think about ramen. It doesn’t stop. So I need to get a few things off my chest.
Ramen in America is booming, so they say. But is it really? With any type of “boom”, business takes precedence. The business of making money.
The current commercialization of ramen in America is essentially the gourmet version of instant ramen. Frozen stock, manufactured tare, generic noodles.
Running a ramen shop is grueling. Not only is it 10x more difficult than cooking a burger, the prep leading up to a bowl can be infinitely harder as well. So it’s hard to blame a shop for wanting to take shortcuts if it means more money.
To be continued.