The Japanese Table presents a variety of themes regarding traditional Japanese food culture. In each volume, a specific topic such as history, customs and food groups, is explored from several different angles.
Vol. 32 Japanese Noodles by Ayao Okumura
Our 2018 series on Japanese noodles has taken a wide-ranging look at the distinctive histories and traditions of somen, udon and soba. With this issue, we conclude with ramen, one of the country’s most popular noodles, which has fast become a global favorite.