KQED Radio
KQED Newssee more
Latest Newscasts:KQEDNPR
Player Sponsored By
upper waypoint

All You Can Eat: Slurping Your Way To Better Ramen

at
Save ArticleSave Article
Failed to save article

Please try again

 (Brianna Soukup/Portland Press Herald via Getty Images)

Ramen shops have popped up all over the Bay Area dishing out bowls of the classic Japanese comfort food. But members of the Japanese diaspora have long been disappointed by the offerings here. The broth is a little thin. The noodles can be a bit meh. Many wonder why their favorite dish to cure a hangover isn’t as good as what they can get standing at the bar of a ramen shop located on the platform of a Tokyo train station. The desire for a better bowl of ramen has propelled a handful of Bay Area residents to try their hand at improving on the dish by making a better noodle or changing up the recipe for the broth.  In our latest edition of All You Can Eat, our series on Bay Area food cultures with KQED food editor Luke Tsai, we’ll talk about innovations in ramen and where you can find the best slurp around. What’s your favorite ramen restaurant?

Restaurants mentioned in the show:

Guests:

Clint Tan, founder and owner, Noodle in a Haystack

Luke Tsai , food editor, KQED Arts &amp; Culture<br />

Shotaro Uchida, founder and owner, Iseya Craft Noodle

Kayoko Akabori, founder and owner, Umami Mart

Sponsored

lower waypoint
next waypoint
Have We Entered Into a New Cold War Era?KQED Youth Takeover: How Social Media is Changing Political AdvertisingDeath Doula Alua Arthur on How and Why to Prepare for the EndHow to Create Your Own ‘Garden Wonderland’First Trump Criminal Trial Underway in New YorkThe Beauty in Finding ‘Other People’s Words’ in Your OwnWhat the 99 Cents Only Stores Closure Means to CaliforniansBay Area Diaspora Closely Watching India’s Upcoming Electionare u addicted to ur phoneJosé Vadi’s “Chipped” Looks at Life from a Skateboarder’s Lens