2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20
The ramen is the new gastronomic virus. What's this? A soup of Chinese origin and Japanese elaboration with fresh pasta noodles in meat broth (or seaweed for vegetarians).
The ingredients that add up to the base are potentially infinite: pork, onions, assorted vegetables, bean sprouts, never and so on. The bowl should be emptied quickly, before it cools down.
It might seem like just a bowl of broth and overcooked tagliatelle, instead it is a refined compound with dozens of different interpretations depending on the portion of the world in which it is eaten.
However, it remains an economic dish, perhaps the first reason for its irrepressible success.
At least until today.
In these days the news given by the Wall Street Journal that the most expensive ramen in the world exists (as there is the 925 pound kebab).
They dish it up at the Koa, a Japanese restaurant in Manhattan, and it costs 180 dollars, almost 160 euros at the exchange rate. Obviously it is designer, in fact it bears the signature of Yuji Wakiya, winner of the popular Japanese program Iron Chef.
Wakiya broke the record that belonged to the Shoichi Fujimaki ramen bar in Tokyo: 120 dollars, at the exchange rate almost 100 euros, for each bowl.
Apart from the brand, why is Koa ramen so expensive?
Ingredients matter: it ranges from a combination made of Shanton broth, same name as the city in the Guandong district where the recipe comes from (meat, chicken, dried shrimp, dried Konbu seaweed), served with green asparagus and shredded Kobe beef.
Finally, grated black truffle and not to miss anything to the rich customers of the restaurant, even of 24 carat edible gold.
Mise en place particular (and God forbid given the price). If the bowl is of handmade ceramic, the precious ones chopsticks they are inlaid. Who knows if it is allowed to take them home.