Ramenbox Thoughts

[xyzzysqrl]

Okay, I -was- asked, so!

Sapporo Ichiban Original: Beefy. Very good, non-sticky, non-clumpy noodles. The absolute safest, least-threatening noodle bowl I can imagine. Very unami, very MSGriffic, not particularly oily, but brothy and tasty. This strikes me as "the basic noodle", the starting foodunit that ramen begins to deviate from. The urnoodle. Step One in your handbook.

Nong Shim Big Bowl: THIS, meanwhile, is what... well. It's called Shin Ramen. This to me means "True Ramen". It is Fucking Spicy. Capsaicin is right there on the ingredient list. I consider Spicy to mean Better, so this is like -my- starting point. Any noodle where you finish the noodles and have some water and then you're like "OOOOOH BOY HERE WE GOOOOOO" as you drink the broth, like a roller coaster? That is True Ramen. Korea is doing something right with this.

Comments

[relee.livejournal.com]

Hmm... According to the website "FACT: In Korea, Shin Ramen sells for approx. 2500 won which is half the monthly salary of a North Korean worker! It is known only to be eaten by officials and affluent classes as a status symbol"

Wild. They have extravagant high-class instant ramen, and you're nomming it.

[hat-of-nikitich.livejournal.com]

'foodunit' is the best word.