Hey folks! Welcome to your weekly Japanese pop culture thread!
Ramen. Savoury broth. Fresh veggies. Juicy meat. Flavourful seasonings. And perhaps most importantly, bouncy, chewy noodles. Over at Mothership sister site The Takeout, Mike Satinover has an article about what makes ramen noodles so special. The secret? A combination of sodium bicarbonate and potassium bicarbonate called kansui that gives the noodles their springiness and chewiness. Science!
What have you been eating/playing/reading/watching/listening to lately?