Neil Duckett

There’s not a lot of light at the end of the tunnel when you have to travel more than 3 hrs to get back to work and back each day. The one solice we do have is the food down here is pretty damn good, especially the Ramen. We’re back on the “Ramen Tour” a few days a week, where a few of us will go to some select Ramen shops in and around Hon-Atsugi. Probably the all time favourite and  current flavour of the month is “Akanko”. The shop is named after a place north of Tokyo named Akanko.“Spreading through the eastern end of Hokkaido, Akan National Park features volcanic mountains, dense forests of subarctic primeval trees, and three caldera lakes, including Lake Akan.”

The downside of a decent feed of Ramen for lunch is the motivation to put your head down and get the afternoons work done is at an all time low. I guess that’s why a walk through the office anytime after lunch will see quite a few heads on desks while people try and catch a bit of shut eye.

Ramen (ラーメン or 拉麺) is a Japanese dish of noodles served in broth that originated in China. It tends to be served in a meat-based broth, and uses toppings such as sliced pork (チャーシュー , chāshū^?), seaweed, kamaboko, green onions, and even corn. Almost every locality or prefecture in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the miso ramen of Hokkaidō.

There are many different kinds of ramen in Japan with the main differences varying upon geographical location. Most each area, from Kyushu to Hokkaido, has its own special type of ramen. The differences between these areas types of ramen are mainly based upon the type of soup and the type of noodle. The main types of ramen are tonkotsu or pork based soup, shoyu or soy sauce based soup, and miso paste base soup. The noodles also come in many different types ranging from thin to thick and straight or curvy or even crinkly.

Some famous ramen are:

• Hakata ramen - tonkotsu base, straight and thin noodles (Fukuoka prefecture)
• Kishu or Wakayama ramen - tonkotsu base, straight and thin noodles
• Kitakata ramen - shoyo base, medium and crinkly noodles (Fukushima prefecture)
• Hokkaido ramen
• Hiroshima ramen

Some common ingredients in Japanese ramen include:

• chaashuu
• bamboo shoots (menma)
• bean sprouts (moyashi)
• seaweed (nori)
• hard-boiled egg (yude tamago )
• leek (negi)

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