Hakata Ikousha represents the new wave of post-boom regionalized tonkotsu ramen, with a solid foundation in pork bone basics, innovative presentation, and the savvy to branch out across Japan. 
From the murky waters of Toyama City, Menya Iroha’s Kuroshoyu ramen is on the rise! This little package of nama noodling is an eclipse in a bowl, a black lagoon off… well, you get the point. Black shoyu ramen. 
tin men
by rameniac | 05 Feb 2008
So I recently managed to hijack a shipment of Japan's hottest product since Riyo Mori, canned ramen! Actually, I received them as gifts from abroad, but the whole hijacking thing sounds much sexier. Campbell's has been canning soup noodles since chimney sweeps first got the black lung, so what took Japan so long? The noodles would get too mushy, a problem which has only recently been overcome with the use of konyaku instead of wheat flour. Imagine my surprise when I opened my gift bag to find not only canned ramen, but also, canned oden (which is now available at Japanese grocery stores in the States) and a can of... yakitori skewers?! Apparently these are self-heating; once you pop the top, the can heats up automatically. Should I crack one open yet?
