RAMEN

The owner and his wife haven't just created a great ramen shop in Sharaku—they've made a cool spot to hang out and drink in a classic onsen town.

What's Ramen Bayashi’s secret? Why do so many foreigners eat there?

Ramen is easy enough to make with a package of cup noodles, but knitting a bowl of hot soup takes a lot more skill.

With over 1,000 bowls under (and over) his belt, Ramen Adventures’ Brian MacDuckson knows a thing or two about eating ramen. But how much does he know about cooking it?

Want to really confuse your neighbor at the local ramen shop? Set one of these bowls up on the counter while you slurp and watch the double-takes ensue.

Black broth. Black noodles. Black sheets of nori. Black garlic oil. Black everything—it's a bowl of midnight ramen.

With sushi, uni-don, ikura-don, “Genghis Khan” grilled mutton and the recently insurgent soup curry, Hokkaido is a gourmet wonderland. But if you’re in Sapporo, you just can’t pass up the ramen.

There are plenty of sites out there with a nose for noodles.