YOKOHAMA

Would you pay $50,000 for a tin can of California tomatoes?

Yukitaka Tsutsui explains the philosophy behind Yokohama's Cup Noodles Museum, where kids can get hands-on with their food.

Much like the elasticity of its noodles, ramen’s notoriety has stretched to the corners of the Earth.

Though most diners categorize ramen into shoyu, miso, shio and tonkotsu types, here we examine the basic characteristics of a number of established regional styles—and just barely scratch the surface!