This do-si-do book takes a close examination of the craft, history, creation, and culture behind ramen, and not instant ramen, but traditional Japanese ramen. The book is broken down into two sections, The Ramen Reference and The Recipe Reference. The first section of the book contains the history, general overview of how a bowl is made, the regional differences found across Japan, and closes on thoughts from chefs and critics on the future and importance of this dish. The second section focuses on recipes so the reader can try making ramen from scratch at home.
The Ramen Reference
The Recipe Reference