Ramen Quotes

One day you will be the one called Master (Naruto). You'll be the one to treat others to ramen. We can't stay kids forever." - Shikamaru Nara (Naruto)

I was raised on ramen and hard work!

Two million bucks would buy you a lot of ramen.

I just inhaled kimchi ramen. Nose on fire. Next chapter may be obscured by tears.

Easy as pie. Actually, come to think of it, not easy as pie. Easy as something else. Like ramen noodles. Or microwave popcorn. Because, what exactly about pie is easy?

Aku tidak suka makan ramen kalau dia sudah dingin. Jadi tidak perlu kujawab ya Bee. Biarkan kamu saja yang menilai, apakah aku sungguh-sungguh mencintaimu atau tidak. "Rendy ~ Her Footprints on His Heart

Top Ramen, my favorite comfort food—because it’s comforting to know that in the event of nuclear fallout, my food has enough MSG and preservatives to out-survive all of mankind.

Le poisson rouge ne peut ramener la complexité des océans à la quiétude de son bocal. (p.185)

Then she went back to the kitchen, where she found her ramen had gotten cold. Great.

And I think of how time passes so differently for different people. Mabel and Jacob, their months in Los Angeles, months full of doing and seeing and going. Road trips, the ocean. So much living crammed into every day. And then me in my room. Watering my plant. Making ramen. Cleaning my yellow bowls night after night after night. “It’s

Less than a year ago, my life had been so simple. I had a nice little freelance design business going. I was marrying a man I thought I loved. And then --poof. Ghosts in my kitchen and ramen for breakfast.

Et ça, je n'y étais pas préparé, à ramener à force d'exactitude et de concentration, de l'arrière-plan d'instants révolus, une présence suffisamment solide pour hanter la viduité de ce plateau extrudé d'un Golgoth.

Fermi proslul svou schopností jednoduchým a rychlým způsobem odhadnout fyzikální veličiny. Při explozi první jaderné bomby v Alamogordu v poušti v Novém Mexiku 15. července 1945 například upustil kus papíru z výšky ramen a sledoval, jak se vlivem nárazové vlny z bomby odklonil. Tím, že věděl, že epicentrum je devět mil daleko, odhadl energii výbuchu – jednalo se o ekvivalent více než 10 000 tun TNT.

High school and college students like to torture their bodies. They pull countless all-nighters, continually skip breakfast, eat nothing but ramen noodles for dinner, find creative new ways to guzzle alcohol, transform into couch potatoes, and gain 15 pounds at the freshman dinner buffet. At least, that's the stereotype.

Live cleanly, rightly, beautifully. Take walks and read books, laugh and save money...

She ate ramen noodles from the vending machine, their texture just a few molecular recombinations from the Styrofoam cup containing them.

I ate so many Ramen noodles that I wouldn't even touch a package of them now.

He could live without furniture and on a ramen-only diet, but he needed more bandwidth. 

You know, you the worst kind, you want to marry the artist and live like squalor, but you wait, in five years you be like, Baby Jake why we eat ramen noodles every night? You a hustler, don't blind me, I see.

Only weird people can create something new and interesting.

Desire always breeds more desire. Eventually, it becomes difficult to control.

He’s still a baby.” “No, he’s not! I’ve been taking care of Jiyoung’s bags, school supplies, and homework since I was ten. When we were his age, we mopped the floor, hung laundry, and made ramen and fried eggs for ourselves.” “He’s the youngest.” “You mean he’s the son!

The contemporary church can, at times, market a kind of "ramen noodle" spirituality. Faith becomes a consumer product - it asks little of us, affirms our values, and promises to meet our needs, but in the end it's just a quick fix that leaves us glutted and malnourished.

Soms, als ze in het bleke schemerdonker over straat slenterde met de bitterzoete geur van stof en bloemen - lenteavonden met verlichte ramen en de langgerekte kreten voor het avondeten, wanneer de huiszwaluwen zich buitelend boven de stad verzamelden en samen naar hun nesten vlogen en de lucht leeg en wijd achterlieten - in die lange lenteschemer welde er een soort weemoed in haar op en verstarde haar hart, stokte bijna.

Merge 1

If circumstances dictate that your disposable income has to come from eating ramen alongside your vintage Cantillon gueuze, so be it.

Aucun de nous n'a envie de revivre ce passé. Maxim moins que tout autre. Et c'est à vous, comprenez-le, de nous en détacher. Il ne faut pas nous y ramener.

Who the hell was this guy, barging in to deny me my ramen?

I mean, stars and stones. Two million bucks would buy you a lot of ramen.

Tout ce qui plaît a une raison de plaire, et mépriser les attroupements de ceux qui s'égarent n'est pas le moyen de les ramener où ils devraient être.

My place smells like whatever loneliness smells like. Ramen and broken dreams or something.

My cart is half full of the ramen I will have tonight and then tomorrow.

ramen

Sure.” He lowered himself onto a stool and sat ramrod-straight, rubbing his hands on his jeans. “Do you need any help?” “Making ramen? Nope.” She popped the p.

Ego sum in flammis, ramen non adolebit. (frei übersetzt: Ich stehe in Flammen, aber ich verbrenne nicht)

That's the detail of the dead woman I always remember: her bare left foot, along with packets of Top Ramen and a torn box of cat food strewn about as plastic bags danced in the wind of passing cars. I always think how, when she left the house that day, the last thing on that woman's mind must have been the possibility of dying on the pavement with dried noodles crowning her head. Maybe if she had paid more attention to detail, like the oncoming car, she would have made it home to feed her cat.

I would love, though, to be able to forage---to pick the rosemary that grows near my mum's house, the dandelion flowers and their leaves that I've seen on the little patch of grass outside the studios---and to be able to eat the foods the artists in this building are growing, the mushrooms, tomatoes, herbs... I'd love, also, to be able to just go to a normal shop and buy my food, to peel back an aluminum and plastic lid on a polystyrene box and tuck into my dinner in the way a human can with instant ramen.

J'écris à la lueur de deux Vérités éternelles : la Religion, la Monarchie, deux nécessités que les événements contemporains proclament, et vers lesquelles tout écrivain de bon sens doit essayer de ramener notre pays. Sans être l'ennemi de l'Election, principe excellent

Když jsem jedl, slečna Sook mi položila ruku kolem ramen. „Jenom tohle bych ti chtěla říct, Bráško. Ze dvou špatností nikdy nevzešlo nic dobrého. Od něj bylo zlé, že vzal tu brož. Ale my nevíme, proč ji vzal. Možná si ji ani nechtěl nechat. Ať už měl jakýkoliv důvod, určitě to neměl naplánované. Proto to, co jsi udělal ty, bylo mnohem horší: ty jsi ho chtěl pokořit. Ty sis to naplánoval. Teď mě poslouchej, Bráško: je jen jeden neospravedlnitelný hřích – úmyslná krutost. Všechno ostatní může být odpuštěno. Tohle nikdy. Rozumíš mi, Bráško?

In Taipei we had oyster omelets and stinky tofu at Shilin Night Market and discovered what is arguably the world's greatest noodle soup, Taiwanese beef noodle, chewy flour noodles served with hefty chunks of stewed shank and a meaty broth so rich it's practically a gravy. In Beijing we trekked a mile in six inches of snow to eat spicy hot pot, dipping thin slivers of lamb, porous wheels of crunchy lotus root, and earthy stems of watercress into bubbling, nuclear broth packed with chiles and Sichuan peppercorns. In Shanghai we devoured towers of bamboo steamers full of soup dumplings, addicted to the taste of the savory broth gushing forth from soft, gelatinous skins. In Japan we slurped decadent tonkotsu ramen, bit cautiously into steaming takoyaki topped with dancing bonito flakes and got hammered on whisky highballs.

Les grands moments de l'existence, les naissances, la maladie, la mort ont le don de vous ramener à l'extrême banalité et de vous faire monter aux lèvres ces expressions toute faites, nées de la sagesse populaire, et qui traduisent mieux qu'un langage savant les réactions viscérales (47).

This isn’t hyperbole, not exactly. Kurume treats tonkotsu like a French country baker treats a sourdough starter—feeding it, regenerating, keeping some small fraction of the original soup alive in perpetuity. Old bones out, new bones in, but the base never changes. The mother of all ramen.

With chopsticks, I cut through the dark-skinned egg, releasing molten yoke into waiting broth. Face bathed in the warming steam, I tasted. Sheltered from the rain Soothing train, ramen-numbed brain I reap contentment With the Zen meal consumed and consumed by the Zen meal, I exited back into the chaotic Tokyo night.

When you put a hot bowl of ramen in front of most Americans—white or otherwise—they will wait for it to cool down. It defeats the purpose, but they do not know this. It’s the equivalent of ordering a burger, and then when it comes, you don’t touch it! You wait for it to cool down, the lettuce to wilt, the cheese to congeal.

It is said that real human nature reveals itself under extreme conditions. As I starved in prison, I realizes that eating was one of the highest forms of human activity.

But beyond the extravagance of Rome's wealthiest citizens and flamboyant gourmands, a more restrained cuisine emerged for the masses: breads baked with emmer wheat; polenta made from ground barley; cheese, fresh and aged, made from the milk of cows and sheep; pork sausages and cured meats; vegetables grown in the fertile soil along the Tiber. In these staples, more than the spice-rubbed game and wine-soaked feasts of Apicius and his ilk, we see the earliest signs of Italian cuisine taking shape. The pillars of Italian cuisine, like the pillars of the Pantheon, are indeed old and sturdy. The arrival of pasta to Italy is a subject of deep, rancorous debate, but despite the legend that Marco Polo returned from his trip to Asia with ramen noodles in his satchel, historians believe that pasta has been eaten on the Italian peninsula since at least the Etruscan time. Pizza as we know it didn't hit the streets of Naples until the seventeenth century, when Old World tomato and, eventually, cheese, but the foundations were forged in the fires of Pompeii, where archaeologists have discovered 2,000-year-old ovens of the same size and shape as the modern wood-burning oven. Sheep's- and cow's-milk cheeses sold in the daily markets of ancient Rome were crude precursors of pecorino and Parmesan, cheeses that literally and figuratively hold vast swaths of Italian cuisine together. Olives and wine were fundamental for rich and poor alike.

By my fifth sip, I am sooooo glad I splurged thirty-five delicious Euros. That’s right math whizzes, the Red Beach set me back over fifty American dollars. Who cares if I have to eat Top Ramen when I get home? I’ll gladly pilfer condiment packages from fast food restaurants to survive if it means I get to sit in ZPlage and sip Red Beaches with anorexic Russian models and their playboy sugar daddies.

In Oishinbo: Ramen and Gyōza, Yamaoka and the gang are on an assignment to help a lonely gyōza chef find a new recipe and true love. While investigating, they have lunch at a dumpling restaurant that boasts "100 types of gyōza" on the sign. (Incidentally, a cute thing about Japanese restaurant chains is that they often put the word "chain" in the name, like, "Gyōza Chain Hanasaki.") They eat dumplings with fillings like garlic-miso, flaked salmon, and Chinese roast pork.

Over the years, I've made good money in real estate, and for some reason, this hurts Stephen's feelings. He's not a churchman, but he's extremely big on piety and sacrifice and letting you know what fine values he's got. As far as I can tell, these values consist of little more than eating ramen noodles by the case, getting laid once every fifteen years or so, and arching his back at the sight of people like me -- that is, people who have amounted to something and don't smell heavily of thrift stores.

Memories fill my mind, as though they are my own, of not just events from Gideon's life, but of various flavors and textures: breast milk running easily down into my stomach, chicken cooked with butter and parsley, split peas and runner beans and butter beans, and oranges and peaches, strawberries freshly picked from the plant; hot, strong coffees each morning; pasta and walnuts and bread and brie; then something sweet: a pan cotta, with rose and saffron, and a white wine: tannin, soil, stone fruits, white blossom; and---oh my god---ramen, soba, udon, topped with nori and sesame seeds; miso with tofu and spring onions, fugu and tuna sashimi dipped in soy sauce, onigiri with a soured plum stuffed in the middle; and then something I don't know, something unfamiliar but at the same time deeply familiar, something I didn't realize I craved: crispy ground lamb, thick, broken noodles, chili oil, fragrant rice cooked in coconut milk, tamarind... and then a bright green dessert---the sweet, floral flavor of pandan fills my mouth.

While you can sell ramen relatively expensively in Japan, you can’t do it in America. People will unblinkingly pay $ 20 a plate for spaghetti pomodoro—which is just canned tomatoes and boxed pasta—but they will bitch to the high heavens about forking over $ 20 for a bowl of soup that requires three or four or five different cooked and composed components to put together. Plus, you will rake yourself over the coals looking for ingredients that even approximate what you can buy down the alley from your shop in Tokyo.

Salt can take a while to dissolve in foods that are low in water, so add it to bread dough early. Leave it out of Italian pasta dough altogether, allowing the salted water to do the work of seasoning as it cooks. Add it early to ramen and udon doughs to strengthen its gluten, as this will result in the desired chewiness. Add salt later to batters and doughs for cakes, pancakes, and delicate pastries to keep them tender, but make sure to whisk these mixes thoroughly so that the salt is evenly distributed before cooking.

L'amour d'une courtisane cache, entre mille attraits, un hameçon lancéolé, qui pique surtout l'âme des artistes. Ces passions, inexplicables pour la foule, sont parfaitement expliquées par cette soif du beau idéal qui distingue les êtres créateurs. N'est-ce pas ressembler un peu aux anges chargés de ramener les coupables à des sentiments meilleurs ? N'est-ce pas créer que de purifier un pareil être ? Quel allèchement que de mettre d'accord 'la beauté morale et la beauté physique ! Quelle jouissance d'orgueil si l'on réussit !

forward to it, and Cooper, coatless and chilly in the desert evening, was thinking that the radio man was an asshole. He’d chased Vasquez for nine days now. Someone had warned the programmer just before Cooper got to the Boston walk-up, a brick rectangle where the only light had been a window onto an airshaft and the glowing red eyes of power indicators on computers and routers and surge protectors. The desk chair had been against the far wall as if someone had leaped out of it, and steam still rose from an abandoned bowl of ramen. Vasquez had run, and

« Tu crois qu’il faut le kidnapper ? - Franchement, Widget... - Non, sincèrement. On peut s’introduire chez lui en douce, le frapper avec quelque chose de lourd et le ramener ici aussi discrètement que possible. On le mettra debout et les gens croiront que c’est un ivrogne du coin. Le temps qu’il reprenne conscience, il sera déjà dans le train, et là, il n’aura plus vraiment le choix. Rapide et indolore. Enfin, pour nous. À part le fait d’avoir à le traîner. - Je ne pense pas que ce soit la meilleure idée, Widget. - Oh, allez, ce sera drôle, proteste Widget. »

What to eat? You've crossed a dozen time zones to get here and you want to make every meal count. Do you start at an izakaya, a Japanese pub, and eat raw fish and grilled chicken parts and fried tofu, all washed down with a river of cold sake? Do you seek out the familiar nourishment of noodles- ramen, udon, soba- and let the warmth and beauty of this cuisine slip gloriously past your lips? Or maybe you wade into the vast unknown, throw yourself entirely into the world of unfamiliar flavors: a bowl of salt-roasted eel, a mound of sticky fermented soybeans, a nine-course kaiseki feast.

Il y a dans toute poésie une contradiction essentielle. La poésie, c'est de la multiplicité broyée et qui rend des flammes. Et la poésie, qui ramène l'ordre, ressuscite d'abord le désordre, le désordre aux aspects enflammés; elle fait s'entre-choquer des aspects qu'elle ramène a un point unique : feu, geste, sang, cri. Ramener la poésie et l'ordre dans un monde dont l'existence même est un défi a l'ordre, c'est ramener la guerre et la permanence de la guerre; c'est amener un état de cruauté appliqué, c'est susciter une anarchie sans nom, l'anarchie des choses et des aspects qui se réveillent avant de sombrer et de se fondre a nouveau dans l'unité. Mais celui qui réveille cette anarchie dangereuse en est toujours la première victime

Now, back to Sapporo-ya. The place is deep enough below street level that the windows let in no natural light; harsh fluorescent lamps made everyone look ill. The walls are greenish-yellow. If you are directing a modern adaptation of The Divine Comedy, shoot the purgatory scenes here. The waitress set down my hiyashi chūka goma dare (sesame sauce). It was in every way the opposite of its surroundings: colorful, artfully presented, sweated over. The tangle of yellow noodles was served in a shallow blue-and-white bowl and topped with daikon, pickled ginger, roast pork, bamboo shoots, tomato, shredded nori, cucumber, bean sprouts, half a hard-boiled egg, and Japanese mustard. It was almost too pretty to ruin by tossing it together with chopsticks.

Seth and his co-workers were born imperialists, and so would pillage the city for tiny, cash-only ramen places or Thai restaurants that had a secret, ultra-authentic room behind the kitchen where the staff also ate and where they would insist on eating, too. They were the best and the only and the highest and the chef was trained in Beirut as a prisoner of war and the waitstaff had to get scuba training so that they could understand what it meant to touch pleasure and the restaurant itself used to be a church or a secret meeting place for the Illuminati or a Tibetan monastery that only the hottest, most favored Tibetans were invited to. It was not just about owning the city. It was about owning everything beneath and above and behind the city, too.

It was one thing to know with his mind that Human would not really die. It was another thing to believe it. Ender did not take the knives at first. Instead he reached past the blades and took Human by the wrists. “To you it doesn’t feel like death. But to me—I only saw you for the first time yesterday, and tonight I know you are my brother as surely as if Rooter were my father, too. And yet when the sun rises in the morning, I’ll never be able to talk to you again. It feels like death to me, Human, how ever it feels to you.” “Come and sit in my shade,” said Human, “and see the sunlight through my leaves, and rest your back against my trunk. And do this, also. Add another story to the Hive Queen and the Hegemon. Call it the Life of Human. Tell all the humans how I was conceived on the bark of my father’s tree, and born in darkness, eating my mother’s flesh. Tell them how I left the life of darkness behind and came into the half-light of my second life, to learn language from the wives and then come forth to learn all the miracles that Libo and Miro and Ouanda came to teach. Tell them how on the last day of my second life, my true brother came from above the sky, and together we made this covenant so that humans and piggies would be one tribe, not a human tribe or a piggy tribe, but a tribe of ramen. And then my friend gave me passage to the third life, to the full light, so that I could rise into the sky and give life to ten thousand children before I die.” “I’ll tell your story,” said Ender. “Then I will truly live forever.

To be a ramen writer of Kamimura's stature, you need to live in a ramen town, and there is unquestionably no town in Japan more dedicated to ramen than Fukuoka. This city of 1.5 million along the northern coast of Kyushu, the southernmost of Japan's four main islands, is home to two thousand ramen shops, representing Japan's densest concentration of noodle-soup emporiums. While bowls of ramen are like snowflakes in Japan, Fukuoka is known as the cradle of tonkotsu, a pork-bone broth made milky white by the deposits of fat and collagen extracted during days of aggressive boiling. It is not simply a specialty of the city, it is the city, a distillation of all its qualities and calluses. Indeed, tell any Japanese that you've been to Fukuoka and invariably the first question will be: "How was the tonkotsu?

In summer, most ramen restaurants in Tokyo serve hiyashi chūka, a cold ramen noodle salad topped with strips of ham, cucumber, and omelet; a tart sesame- or soy-based sauce; and sometimes other vegetables, like a tomato wedge or sheets of wakame seaweed. The vegetables are arranged in piles of parallel shreds radiating from the center to the edge of the plate like bicycle spokes, and you toss everything together before eating. It's bracing, ice-cold, addictive- summer food from the days before air conditioning. In Oishinbo: Ramen and Gyōza, a young lifestyle reporter wants to write an article about hiyashi chūka. "I'm not interested in something like hiyashi chūka," says my alter ego Yamaoka. It's a fake Chinese dish made with cheap industrial ingredients, he explains. Later, however, Yamaoka relents. "Cold noodles, cold soup, and cold toppings," he muses. "The idea of trying to make a good dish out of them is a valid one." Good point, jerk. He mills organic wheat into flour and hires a Chinese chef to make the noodles. He buys a farmyard chicken from an old woman to make the stock and seasons it with the finest Japanese vinegar, soy sauce, and sake. Yamaoka's mean old dad Kaibara Yūzan inevitably gets involved and makes an even better hiyashi chūka by substituting the finest Chinese vinegar, soy sauce, and rice wine. When I first read this, I enjoyed trying to follow the heated argument over this dish I'd never even heard of. Yamaoka and Kaibara are in total agreement that hiyashi chūka needs to be made with quality ingredients, but they disagree about what kind of dish it is: Chinese, Japanese, or somewhere in between? Unlike American food, Japanese cuisine has boundary issues.

You began receiving the texts in late September, after the first date. You wore the translucent dress with the high collar and open-shoulder sleeves that made you feel like you were a fashion writer for a New York magazine, or a high-powered exec of a Fortune 500 company: a shimmering butterfly, someone who mattered, not a barely-eighteen college freshman who spent most evenings in her dorm room slurping Top Ramen. The first guy was forty-five. His wife was the same old song on the radio. He took you out for lobster and fried oysters. Afterwards, he grabbed your neck like you owed him something, and you closed your eyes and imagined pretty things: white-gold ribbons of sunlight skimming the belly of oceans, the sequins falling from your prom dress the first time you slept with a guy, movies where everyone sings soprano and defies the laws of flight.

Irie serves me three ramens, including a bowl made with a rich dashi and head-on shrimp and another studded with spicy ground pork and wilted spinach and lashed with chili oil. Both are exceptionally delicious, sophisticated creations, but it's his interpretation of tonkotsu that leaves me muttering softly to myself. The noodles are firm and chewy, the roast pork is striped with soft deposits of warm fat, and the toppings- white curls of shredded spring onion, chewy strips of bamboo, a perfect square of toasted seaweed- are skillfully applied. Here it is the combination of tare, the culmination of years of careful tinkering, and broth, made from whole pig heads and knots of ginger, that defies the laws of tonkotsu: a soup with the savory, meaty intensity of a broth made from a thousand pigs that's light enough to leave you wanting more. And more. And more.

Een maand na de dood van mijn vader hield mijn moeder grote schoonmaak. Zijn geur moest worden weggeschrobd, zijn geest verjaagd. Ze zeulde de matras van zijn ziekbed naar buiten en gaf hem er stevig van langs met de mattenklopper. Scheerkwast, nagelborstel, tandenborstel, klerenborstel - de brand erin, zuiveren en de rest in een diepe kuil begraven - geen haar of schilfer mocht er van hem achterblijven. Na een dag luchten, waarbij de ramen in hun haakjes huilden, stak ze een kaars aan en liepen we drie keer met een bibbervlam om het huis, daarmee sneden we de negatieve krachten die ons omsingelden voorgoed af. Voortaan zou zijn woede de deur van ons huis niet meer kunnen vinden en zijn geschreeuw ons niet meer uit de slaap houden. Zo bande ze mijn driftige vader uit - met dweil, luiwagen, mattenklopper en lucifers. En door de tafel zo tegen de muur te schuiven dat alleen zij nog aan het hoofd kon zitten.

Though my mother and I hadn't parted on good terms, once a month, huge boxes would arrive, reminders I was never far from her mind. Sweet honey-puffed rice, twenty-four packs of individually wrapped seasoned seaweed, microwavable rice, shrimp crackers, boxes of Pepero, and cups of Shin ramen I would subsist on for weeks on end in an effort to avoid the dining hall. She sent clothing steamers, lint rollers, BB creams, packages of socks. A new "this is nice brand" skirt she'd found on sale at T.J. Maxx. The cowboy boots arrived in one of these packages after my parents had vacationed in Mexico. When I slipped them on I discovered they'd already been broken in. My mother had worn them around the house for a week, smoothing the hard edges in two pairs of socks for an hour every day, molding the flat sole with the bottom of her feet, wearing in the stiffness, breaking the tough leather to spare me all discomfort.

The filth of these all-male rooms was horrifying. Moldy mandarin orange skins clung to the bottoms of wastebaskets. Empty cans used for ashtrays held mounds of cigarette butts, and when these started to smolder they’d be doused with coffee or beer and left to give off a sour stink. Blackish grime and bits of indefinable matter clung to all the bowls and dishes on the shelves, and the floors were littered with ramen wrappers and empty beer cans and lids from one thing or another. It never occurred to anyone to sweep up and throw these things in a wastebasket. Any wind that blew through would raise clouds of dust. Each room had its own horrendous smell, but the components of that smell were the same: sweat and body odor and garbage. Dirty clothes would pile up under the beds, and without anyone bothering to air the mattresses on a regular basis, these sweat-impregnated pads would give off odors beyond redemption. In retrospect, it seems amazing that these shit piles gave rise to no killer epidemics.

Our neighborhood ramen place was called Aoba. That's a joke. There were actually more than fifty ramen places with in walking distance of our apartment. But this one was our favorite. Aoba makes a wonderful and unusual ramen with a mixture of pork and fish broth. The noodles are firm and chewy, and the pork tender and almost smoky, like ham. I also liked how they gave us a small bowl for sharing with Iris without our even asking. What I really appreciated about this place, however, were two aspects of ramen that I haven't mentioned yet: the eggs and the dipping noodles. After these two, I will stop, but there's so much more to ramen. Would someone please write an English-language book about ramen? Real ramen, not how to cook with Top Ramen noodles? Thanks. (I did find a Japanese-language book called State-of-the-Art Technology of Pork Bone Ramen on Amazon. Wish-listed!) One of the most popular ramen toppings is a soft-boiled egg. Long before sous vide cookery, ramen cooks were slow-cooking eggs to a precise doneness. Eggs for ramen (ajitsuke tamago) are generally marinated in a soy sauce mixture after cooking so the whites turn a little brown and the eggs turn a little sweet and salty. I like it best when an egg is plunked whole into the broth so I can bisect it with my chopsticks and reveal the intensely orange, barely runny yolk. A cool egg moistened with rich broth is alchemy. Forget the noodles; I want a ramen egg with a little broth for breakfast. Finding hot and cold in the same mouthful is another hallmark of Japanese summer food, and many ramen restaurants, including Aoba, feature it in the form of tsukemen, dipping noodles. Tsukemen is deconstructed ramen, a bowl of cold cooked noodles and a smaller bowl of hot, ultra-rich broth and toppings. The goal is to lift a tangle of noodles with your chopsticks and dip them in the bowl of broth on the way to your mouth. This is a crazy way to eat noodles and, unless you've been inculcated with the principles of noodle-slurping physics from birth, a great way to ruin your clothes.

And her. What would she do without him? She’s not special, not like BB and Ghostly, who awe her with their intelligence and the things they’re capable of, all their humbling potential. All she does is write - a lot - because it’s fun. She’s under no illusions, she’s popular through quantity not quality, she’s not bad but she is not Blackbindings and she never will be. She writes because it’s fun. And she thinks about him, and what he does. She works three jobs she hates, just to keep the bills paid. She wanted to get into journalism but she can’t afford the internships. She already sees what her life will be like, she sees the path ahead, she knows there’s no way off; she’ll never not be working three dead end jobs she hates, she’ll marry her boyfriend and unless there’s an accident they’ll decide almost too late that fuck it they’d better have those kids now or never, because they never will be able to afford them; she’ll never do anything amazing, never be anything amazing, just a person in a world full of people, getting by. But there’s him. And every time she faces life and thinks she can’t bear it, there’s him. If he can be so brave, can’t she manage the littlest bravery? Because - because her little pointless life that will never mean anything, that will have vanished beyond notice within hardly more than a hundred years if she has those kids to remember her, her dragging, struggling life of bills and broken pipes and fuck it it’s another ramen week unless they can live without cell phones - If she was in trouble, he’d still rescue her, wouldn’t he? Her life wouldn’t mean anything less to him. He rescues people. She’s still a person, as much as anyone else. She’s not important and she’s not special. But she’s a person. And she wipes her nose on the back of her wrist because she tossed the tissues and that’s what he gave her, and maybe it’s the smallest way to save someone’s life, to let them know they still matter whoever they are, but fuck like it doesn’t mean anything to her. It does. She owes him this, and everything …

It can be beneficial to reflect on what you used to accept as normal. Consider your first paycheck—how big it seemed then. Or your first apartment, with its own bedroom and bathroom and the ramen you gladly scarfed down in the kitchen. Today, as you’ve become more successful, these conditions would hardly feel sufficient. In fact, you probably want even more than what you have right now. Yet just a few years ago those paltry conditions were not only enough, they felt great! When we become successful, we forget how strong we used to be. We are so used to what we have, we half believe we’d die without it. Of course, this is just the comfort talking. In the days of the world wars, our parents and grandparents made do with rationed gas, butter, and electricity. They were fine, just as you have been fine when you had less. Remember today that you’d be OK if things suddenly went wrong. Your actual needs are small. There is very little that could happen that would truly threaten your survival. Think about that—and adjust your worries and fears accordingly.

I first came to Hokkaido for two reasons: miso ramen and uni, the island's most famous foods and two items on my short list for Last Supper constituents. The only thing they share in common, besides a home, is the intense fits of joy they deliver: the former made from an unholy mix of pork-bone broth, thick miso paste, and wok-crisped pork belly (with the optional addition of a slab of melting Hokkaido butter), the latter arguably the sexiest food on earth, yolk-orange tongues of raw sea urchin roe with a habit-forming blend of fat and umami, sweetness and brine. Fall for uni at your own peril; like heroin and high-stakes poker, it's an expensive addiction that's tough to kick. But my dead-simple plan- to binge on both and catch the first flight back to Tokyo- has been upended by a steam locomotive and Whole Foods foliage, and suddenly Hokkaido seems much bigger than an urchin and a bowl of soup. No one told me about the rolling farmlands, the Fuji-like volcanoes, the stunning national parks, one stacked on top of the other. Nobody said there would be wine. And cheese. And bread.

Esther n'était certainement pas bien éduquée au sens habituel du terme, jamais l'idée ne lui serait venue de vider un cendrier ou de débarrasser le relief de ses repas, et c'est sans la moindre gêne qu'elle laissait la lumière allumée derrière elle dans les pièces qu'elle venait de quitter (il m'est arrivé, suivant pas à pas son parcours dans ma résidence de San Jose, d'avoir à actionner dix-sept commutateurs); il n'était pas davantage question de lui demander de penser à faire un achat, de ramener d'un magasin où elle se rendait une course non destinée à son propre usage, ou plus généralement de rendre un service quelconque. Comme toutes les très jolies jeunes filles elle n'était au fond bonne qu'à baiser, et il aurait été stupide de l'employer à autre chose, de la voir autrement que comme un animal de luxe, en tout choyé et gåté, protégé de tout souci comme de toute tâche ennuyeuse ou pénible afin de mieux pouvoir se consacrer à son service exclusivement sexuel. Elle n'en était pas moins très loin d'être ce monstre d'arrogance, d'égoïsme absolu et froid, au, pour parler en termes plus baudelairiens, cette infernale petite salope que sont la plupart des très jolies jeunes filles; il y avait en elle la conscience de la maladie, de la faiblesse et de la mort. Quoique belle, très belle, infiniment érotique et désirable, Esther n'en était pas moins sensible aux infirmités animales, parce qu'elle les connaissait ; c'est ce soir-là que j'en pris conscience, et que je me mis véritablement à l'aimer. Le désir physique, si violent soit-il, n'avait jamais suffi chez moi à conduire à l'amour, il n'avait pu atteindre ce stade ultime que lorsqu'il s'accompagnait, par une juxtaposition étrange, d'une compassion pour l'être désiré ; tout être vivant, évidemment, mérite la compassion du simple fait qu'il est en vie et se trouve par là-même exposé à des souffrances sans nombre, mais face à un être jeune et en pleine santé c'est une considération qui paraît bien théorique. Par sa maladie de reins, par sa faiblesse physique insoupçonnable mais réelle, Esther pouvait susciter en moi une compassion non feinte, chaque fois que l'envie me prendrait d'éprouver ce sentiment à son égard. Étant elle-même compatissante, ayant même des aspirations occasionnelles à la bonté, elle pouvait également susciter en moi l'estime, ce qui parachevait l'édifice, car je n'étais pas un être de passion, pas essentiellement, et si je pouvais désirer quelqu'un de parfaitement méprisable, s'il m'était arrivé à plusieurs reprises de baiser des filles dans l'unique but d'assurer mon emprise sur elles et au fond de les dominer, si j'étais même allé jusqu'à utiliser ce peu louable sentiment dans des sketches, jusqu'à manifester une compréhension troublante pour ces violeurs qui sacrifient leur victime immédiatement après avoir disposé de son corps, j'avais par contre toujours eu besoin d'estimer pour aimer, jamais au fond je ne m'étais senti parfaitement à l'aise dans une relation sexuelle basée sur la pure attirance érotique et l'indifférence à l'autre, j'avais toujours eu besoin, pour me sentir sexuellement heureux, d'un minimum - à défaut d'amour - de sympathie, d'estime, de compréhension mutuelle; l'humanité non, je n'y avais pas renoncé. (La possibilité d'une île, Daniel 1,15)

What are we doing for supper tonight?” Avery asked, turning around in my desk chair and separating me from my memories. I grunted and tossed a package of ramen over my shoulder. She groaned. “Not again. Please. You need real food, Summer.” “Noodles are real food. They’re a relative to real pasta, which came from Italy and we know how kick-ass Italian food is. Boom. They’re gourmet badassness.” She tossed them to the corner. “They’re not, and I’m pulling my friendship card.” No way. She couldn’t. I rotated around in my chair to stare at her. “Not the friendship card.” “Totally the friendship card.” I pretended to gasp and shudder. Okay, I really did shudder. I’d never admit it, but the ramen wasn’t doing it for me either... "I was thinking we could go to a restaurant or something.” “What is this you speak of? A dwelling where they serve many varieties of solids?” Her lip twitched in a grin. “Yeah, that. You and me, we’re going to dress up, and we’re going to dine like queens.” “Can I wear a tiara?” “Without a doubt.” She winked at me as she got up and went to the door. “Thirty minutes, then we’re leaving.

this. I can’t smile or fake things I’m not feeling. Digging chopsticks out of the drawer, I stick them in the bowl and pick it up, carrying it upstairs. I reach the top and don’t pause as I turn away from their bedroom door and head left, toward my own room. Carrying the bowl to my desk, I pause, the smell of the ramen making my stomach roll. I set it down and move to the wall, sliding down until I’m sitting on the floor. The cool hardwood eases my nerves, and I’m tempted to lie down and rest my face on it. Is it weird I stayed in the house tonight when they died just down the hall this morning? The coroner estimated the time of death about two a.m. I didn’t wake up until six. My mind races, caught between wanting to let it go and wanting to process how everything happened. Mirai is here every day. If I didn’t find them, she would’ve. Why didn’t they wait until I’d gone back to school next week? Did they even remember I was in the house? I let my head fall back against the wall and lay my arms over my bent knees, closing my burning eyes. They didn’t leave me a note. They dressed up. They put the dog out. They scheduled Mirai to come late this morning, instead of early.

Other than chicken and rice, you'll find Tokyo restaurants specializing in fried pork cutlets, curry rice, ramen, udon, soba, gyōza, beef tongue, tempura, takoyaki, yakitori, Korean-style grilled beef, sushi, okonomiyaki, mixed rice dishes, fried chicken, and dozens of other dishes. Furthermore, even if you know something about Japanese food, it's common to come across a restaurant whose menu or plastic food display indicates that it specializes in a particular food you've never seen before and can't quite decipher. Out of this tradition of single-purpose restaurants, Japan has created homegrown fast-food chains. McDonald's and KFC exist in Tokyo but are outnumbered by Japanese chains like Yoshinoya (beef-and-rice bowl), CoCo Ichiban (curry rice), Hanamaru Udon, Gindaco (takoyaki), Lotteria (burgers), Tenya (tempura), Freshness Burger, Ringer Hut (Nagasaki-style noodles), and Mister Donut (pizza) (just kidding). Since the Japanese are generally slim and healthy and I don't know how to read a Japanese newspaper, it was unclear to me whether Japan's fast-food chains are blamed for every social ill, but it seems like it would be hard to pin a high suicide rate on Mister Donut.

David Chang, who had become the darling of the New York restaurant world, thanks to his Momofuku noodle and ssäm bars in the East Village, opened his third outpost, Momofuku Milk Bar, just around the corner from my apartment. While everyone in the city was clamoring for the restaurants' bowls of brisket ramen and platters of pig butt, his pastry chef, Christina Tosi, was cooking up "crack pie," an insane and outrageous addictive concoction made largely of white sugar, brown sugar, and powdered sugar, with egg yolks, heavy cream, and lots of butter, all baked in an oat cookie crust. People were going nuts for the stuff, and it was time for me to give this crack pie a shot. But as soon as I walked into the industrial-style bakery, I knew crack could have nothing on the cookies. Blueberry and cream. Double chocolate. Peanut butter. Corn. (Yes, a corn cookie, and it was delicious). There was a giant compost cookie, chock-full of pretzels, chips, coffee grounds, butterscotch, oats, and chocolate chips. But the real knockout was the cornflake, marshmallow, and chocolate chip cookie. It was sticky, chewy, and crunchy at once, sweet and chocolaty, the ever-important bottom side rimmed in caramelized beauty. I love rice crisps in my chocolate, but who would have thought that cornflakes in my cookies could also cause such rapture?

The only garnish for the noodles was sesame and spring onions. The two perfect squares of butter on top were already beginning to lose their shape in the clear broth, their outlines blurring messily. Beneath them floated the crinkled noodles with their strong yellow hue. Dissolved in the soup, the butter formed golden circles on its surface. Rika deliberately passed the noodles through those circles on their way to her mouth. The taste of lye water was a little strong, but they weren't badly cooked, and retained their bite. She sipped the soup. Against the faint chicken base of the stock she could detect the flavor of bonito. The broth was hot but it slipped down easily, lubricating her painfully dry throat. Alone, the cheap butter had an overly milky tang, but in combination with the noodles and the soup, its flavor grew golden and staked its territory, with a kind of violence. A certain depth of flavor began to assert itself, and as the droplets plummeted to the centre of her body, its arc of influence expanded. The back of her nose grew hot, and she reached for the tissue box on the counter. Feeling the moisture flowing, she blew her nose loudly. A film of butter was forming across her insides. The hot broth and the hot noodles were more assertive, more forceful than Makoto's warmth and smell. As she raised them to her mouth alternately, Rika's body regained more and more of its heat and softness. She was already warmer than she had been back in the hotel room.

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

In Tokyo, ramen is a playground for the culinary imagination. As long as the dish contains thin wheat noodles, it's ramen. In fact, there's a literal ramen playground called Tokyo Ramen Street in the basement of Tokyo Station, with eight top-rated ramen shops sharing one corridor. We stopped by one evening after a day of riding around on the Shinkansen. After drooling over the photos at establishments such as Junk Garage, which serves oily, brothless noodles hidden under a towering slag heap of toppings, we settled on Ramen Honda based on its short line and the fact that its ramen seemed to be topped with a massive pile of scallions. However, anything in Tokyo that appears to be topped with scallions is actually topped with something much better. You'll meet this delectable dopplegänger soon, and in mass quantities. The Internet is littered with dozens if not hundreds of exclamation point-bedecked ramen blogs (Rameniac, GO RAMEN!, Ramen Adventures, Ramenate!) in English, Japanese, and probably Serbian, Hindi, and Xhosa. In Tokyo, you'll find hot and cold ramen; Thai green curry ramen; diet ramen and ramen with pork broth so thick you could sculpt with it; Italian-inspired tomato ramen; and Hokkaido-style miso ramen. You'll find ramen chains and fiercely individual holes-in-the-wall. Right now, somewhere in the world, someone is having a meet-cute with her first bowl of ramen. As she fills up on pork and noodles and seaweed and bamboo shoots, she thinks, we were meant to be together, and she is embarrassed at her atavistic reaction to a simple bowl of soup.

Lobster tomalley fish innards! The richness of all the ingredients have melded into one powerful whole! What a robust, almost wild flavor! Next, let's try the broth together with the noodles... here I go! Ye gods! I have to hold myself together or I'll black out! As it is, that was nearly a knockout punch! Who knew umami flavor could be this powerfully violent! How about the toppings? I see three varieties of shredded cheese. Rouille... *Rouille is a type of aioli, usually consisting of olive oil, breadcrumbs and various spices like garlic and chili flakes. It, along with croutons and cheese, is a standard garnish to Soupe de Poisson.* And are those tempura flakes? Aha! He must have added those as a crouton analogue! And finally the rusk! It looks like it's been spread with Échiré butter and well toasted. Perhaps it was added as a palate cleanser for after that strong, rich broth. WHAT?! What an intense, aromatic flavor! But where is all of this coming from?! Hm? What are these pink flakes in the butter? Wait, now I see! Those shells he crushed! He had them dried to increase their umami flavor!" "It's about time you noticed. I added those powdered shells to everything in this dish, from the soup stock to the butter on the rusk." "See, the umami flavor in lobsters and shrimp comes from three elements: glycine, arginine and proline. Of all seafood, crustaceans carry the highest concentration of umami components, y'know. Since Ryo took that powdered lobster shell- chock full of those three umami components- and added it to every element of the dish... ... it's, like, only natural that it's flavor is going to have a strong umami punch.

The broth... it's made with a mix of soy milk and charred miso. But how could you get a flavor this robust with just those?" "I mixed in grated ebi taro root. It's a strongly flavored tuber that mashes easily into a smooth, thick paste. Adding that to the broth gave it a creamy texture and a richer flavor." "Weird. All of a sudden I'm starting to feel warm." "That's the chili oil and grated raw garlic and ginger taking effect. The soy milk took the edge off of the spicy bite... so now it just gently warms the body without burning the tongue." "The rest of the ingredients are also a parade of detailed work. Thin slices of lotus root and burdock deep-fried to a crispy golden brown. Chunky strips of carrot and turnip grilled over an open flame until lightly charred and then seasoned with just a little rock salt to bring out their natural sweetness. Like a French buffet, each side ingredient is cooked in exactly the best way to bring out its full flavor! But the keystone to it all... ... is the TEMPEH!" TEMPEH Originating in Indonesia, tempeh is made of soybeans fermented into a cake form. Soybeans are lightly cooked and then wrapped in either banana or hibiscus leaves. When stored, the naturally occurring bacteria in the leaves causes the soybeans to ferment into tempeh. Traditional food with a history over four hundred years long, tempeh is well-known and often used in Indonesian cuisine. "Mm! Wow! It's really light, yet really filling too! Like fried rice." "It has a texture a lot like that of a burger patty, so vegetarians and people on macrobiotic diets use it a lot as a meat substitute. I broiled these teriyaki style in a mix of soy sauce and sake.

Fukuoka, more than any other city in Japan, is responsible for ramen's rocket-ship trajectory, and the ensuing shift in Japan's cultural identity abroad. Between Hide-Chan, Ichiran, and Ippudo- three of the biggest ramen chains in the world- they've brought the soup to corners of the globe that still thought ramen meant a bag of dried noodles and a dehydrated spice packet. But while Ichiran and Ippudo are purveyors of classic tonkotsu, undoubtedly the defining ramen of the modern era, Hideto has a decidedly different belief about ramen and its mutability. "There are no boundaries for ramen, no rules," he says. "It's all freestyle." As we talk at his original Hide-Chan location in the Kego area of Fukuoka, a new bowl arrives on the table, a prototype for his borderless ramen philosophy. A coffee filter is filled with katsuobushi, smoked skipjack tuna flakes, and balanced over a bowl with a pair of chopsticks. Hideto pours chicken stock through the filter, which soaks up the katsuobushi and emerges into the bowl as clear as a consommé. He adds rice noodles and sawtooth coriander then slides it over to me. Compared with other Hide-Chan creations, though, this one shows remarkable restraint. While I sip the soup, Hideto pulls out his cell phone and plays a video of him layering hot pork cheeks and cold noodles into a hollowed-out porcelain skull, then dumping a cocktail shaker filled with chili oil, shrimp oil, truffle oil, and dashi over the top. Other creations include spicy arrabbiata ramen with pancetta and roasted tomatoes, foie gras ramen with orange jam and blueberry miso, and black ramen made with bamboo ash dipped into a mix of miso and onions caramelized for forty-five days.

Kamimura has been whispering all week of a sacred twenty-four-hour ramen spot located on a two-lane highway in Kurume where truckers go for the taste of true ramen. The shop is massive by ramen standards, big enough to fit a few trucks along with those drivers, and in the midafternoon a loose assortment of castaways and road warriors sit slurping their noodles. Near the entrance a thick, sweaty cauldron boils so aggressively that a haze of pork fat hangs over the kitchen like waterfall mist. While few are audacious enough to claim ramen is healthy, tonkotsu enthusiasts love to point out that the collagen in pork bones is great for the skin. "Look at their faces!" says Kamimura. "They're almost seventy years old and not a wrinkle! That's the collagen. Where there is tonkotsu, there is rarely a wrinkle." He's right: the woman wears a faded purple bandana and sad, sunken eyes, but even then she doesn't look a day over fifty. She's stirring a massive cauldron of broth, and I ask her how long it's been simmering for. "Sixty years," she says flatly. This isn't hyperbole, not exactly. Kurume treats tonkotsu like a French country baker treats a sourdough starter- feeding it, regenerating, keeping some small fraction of the original soup alive in perpetuity. Old bones out, new bones in, but the base never changes. The mother of all ramen. Maruboshi Ramen opened in 1958, and you can taste every one of those years in the simple bowl they serve. There is no fancy tare, no double broth, no secret spice or unexpected toppings: just pork bones, noodles, and three generations of constant simmering. The flavor is pig in its purest form, a milky broth with no aromatics or condiments to mitigate the purity of its porcine essence.

In theory, toppings can include almost anything, but 95 percent of the ramen you consume in Japan will be topped with chashu, Chinese-style roasted pork. In a perfect world, that means luscious slices of marinated belly or shoulder, carefully basted over a low temperature until the fat has rendered and the meat collapses with a hard stare. Beyond the pork, the only other sure bet in a bowl of ramen is negi, thinly sliced green onion, little islands of allium sting in a sea of richness. Pickled bamboo shoots (menma), sheets of nori, bean sprouts, fish cake, raw garlic, and soy-soaked eggs are common constituents, but of course there is a whole world of outlier ingredients that make it into more esoteric bowls, which we'll get into later. While shape and size will vary depending on region and style, ramen noodles all share one thing in common: alkaline salts. Called kansui in Japanese, alkaline salts are what give the noodles a yellow tint and allow them to stand up to the blistering heat of the soup without degrading into a gummy mass. In fact, in the sprawling ecosystem of noodle soups, it may be the alkaline noodle alone that unites the ramen universe: "If it doesn't have kansui, it's not ramen," Kamimura says. Noodles and toppings are paramount in the ramen formula, but the broth is undoubtedly the soul of the bowl, there to unite the disparate tastes and textures at work in the dish. This is where a ramen chef makes his name. Broth can be made from an encyclopedia of flora and fauna: chicken, pork, fish, mushrooms, root vegetables, herbs, spices. Ramen broth isn't about nuance; it's about impact, which is why making most soup involves high heat, long cooking times, and giant heaps of chicken bones, pork bones, or both. Tare is the flavor base that anchors each bowl, that special potion- usually just an ounce or two of concentrated liquid- that bends ramen into one camp or another. In Sapporo, tare is made with miso. In Tokyo, soy sauce takes the lead. At enterprising ramen joints, you'll find tare made with up to two dozen ingredients, an apothecary's stash of dried fish and fungus and esoteric add-ons. The objective of tare is essentially the core objective of Japanese food itself: to pack as much umami as possible into every bite.

Si l’humanité s’est écartée des conditions initiales dont je parlais, si elle a renoncé, sans le savoir et sans le vouloir, à la stabilité à laquelle elle pouvait tendre, on pouvait supposer qu’étant arrivée à un certain niveau, elle s’y serait stabilisée, comme les abeilles ont pu se stabiliser (elles ont trouvé certains procédés de construction, d’accumulation des réserves), et demeurer en cet état indéfiniment, comme il semble que les abeilles y soient demeurées, nous aurions pu arriver à concevoir une humanité comme une fourmilière ou une ruche d’abeilles. Pas du tout. Elle n’a cessé de s’écarter de son bien-être, le bien-être n’a pas suffi à l’humanité. Hélas ! dans bien des cas on pourrait se lamenter à ce sujet et pleurer, mais il s’est trouvé toujours que les hommes se soient écartés de la norme déjà établie, que des hommes, des penseurs par exemple aient spéculé assez pour trouver que la stabilité acquise était une stabilité insuffisante, très insuffisante. C’est pourquoi j’ai pu prononcer dans ma dernière leçon ce mot de l’aventure qui m’a paru résumer la vie humaine dans son ensemble. L’aventure... c’est-à-dire ce fait qu’il y a eu un changement qui a toujours etendu à repousser, à nier, à ruiner les conditions d’existence, même favorables, même satisfaisantes pour la majorité des individus, et qui a tendu à détruire cet ordre-là, à le renverser. J’avais associé à ce mot-là le mot le plus connu de progrès, mais je préfère celui d’aventure, et je vais vous dire pourquoi le terme de progrès, que j’ai essayé de préciser en le ramenant à ce qui est observable, progrès que j’ai défini par l’accroissement de précision dans les mesures marquées par les décimales qu’on peut calculer et observer : progrès dans l’acquisition des moyens d’action, progrès de puissance mécanique, nombre de chevaux-vapeur par tête à telle époque, progrès dans les automatismes sociaux, par conséquent progrès qui permet de commander beaucoup plus d’éléments humains ou matériels à l’aide d’un plus petit effort, diminution de l’effort à accomplir. Tout ceci est parfaitement observable, ce ne sont pas des chimères. On a ajouté à cela une véritable religion du progrès, qui fait croire que, quoi qu’il en soit après bien des aventures, beaucoup d’expériences, l’humanité marche toujours vers une amélioration de son sort.

Hij genoot van de verschillende afvalcontainers die overal stonden, van de ingeblikte groenten in de ziekenhuiskoele winkels – supermarkten werden ze genoemd –, hij genoot van de trams en hun heupdans die de passagiers heen en weer schudde wanneer zij klingelend een bocht maakten, hij genoot van de bomen die overal voor schaduw zorgden, compleet met een kroost van groene houten banken en een vuilnisbak, hij genoot van de grachten, die rimpelend een wiegenlied voor hem zongen, hij genoot van de vooroverhellende en schuine grachtenpanden, hij genoot van de standbeelden bedekt met patina en duivenuitwerpselen, hij genoot van het bruisen van zo veel mensenlevens, hij genoot van de pleinen en de onberispelijke kantoorgebouwen met ramen waarin het universum weerkaatste, van de vele straatbelichting, de neonreclames – de stad was 's nachts een ware boomgaard van kleurig neon –, hij genoot van de markten waar het rook naar gezouten vis, gebrande noten en kaas, van de vele eethuizen die met de mensen mee waren geëmigreerd, hij genoot van de fietsers die elke verkeersregel overtraden, hij genoot van het stille lawaai en de zinderende sensualiteit die de meisjes uitwasemden en van verliefde stellen die hun liefde op straat uitstalden voor voorbijgangers, hij genoot van het wolkenheer, van de regens en de buien, van de natte zonnen op regendagen als beslagen brillenglazen, van de regenplassen en hun weerspiegelingen, hij genoot van de chaos, van de beierd ver weg tussen het hooi van zijn doofheid, hij genoot van de duiven, van de zwervers met hun winkelwagentjes vol onbegrijpelijke huisraad, van de drankschuiten die over de effen straten kapseisden, zijwaarts hellend door een overbelaste lever, hij genoot van de sissende venters van genotsmiddelen, hij genoot van de drukke winkelstraten waar alles wat men nodig had te koop was en alles wat men niet nodig had, hij genoot van de rosse buurten en de uitstalling van vrouwelijk vlees, dat niet aan duitloze hem besteed was, van de vele kroegen en bars waarin klanten dronken en kwetterden en zich ontlastten zoals de vogels in de johannesbroodboom van Cheira en Heira, hij genoot van de welvaart die de mensen zichtbaar goeddeed, vooral de vrouwen met hun papieren tassen vol nieuwe aankopen in de weekeinden en hun ontspannen roddels en koetjes en kalfjes op terrassen, op vensterbanken achter de geraniums, hij genoot van de broeders die steeds in aantal toenamen en hem eerbiedig bejegenden wanneer hij hun bedwelmende koopwaar weigerde, met eerbied want hij was een van hem en het deed hem goed om te zien dat ze hoe dan ook werk hadden gevonden, hij genoot van de levendige rusteloosheid van dit alles, van de Amstel die voor verfrissing zorgde en het land bevloeide en het meest genoot hij van de ultieme wonderen in het park, dat hij nu betrad.

Il se trouvera bien quelqu'un, un jour, pour venir me prendre par la main et me ramener à la maison. Quelqu'un qui, après avoir caressé mes cheveux, me laissera le temps de grandir.

trends fade as they were usurped by competitors (those same fajitas and sushi platters giving way first to burritos and ramen soups and then to fish tacos and izakayas), while trends like espresso coffee have assumed a permanent role in my diet. I’ve also seen heavily hyped trends vanish as suddenly as they have appeared, like thin snow hitting the ground. Watching Superbowl XXVII in 1993, I, like millions of others, was spellbound by the halftime commercial for Crystal Pepsi, with its new-age messages saying, “Right now, the future is ahead of you,” set to the tune of Van Halen’s “Right Now.” Suddenly

Hidden Sources of Wheat Baguette Beignet Bran Brioche Bulgur Burrito Caramel coloring (?) Caramel flavoring (?) Couscous Crepe Croutons Dextrimaltose Durum Einkorn Emmer Emulsifiers Farina Faro Focaccia Fu (gluten in Asian foods) Gnocchi Graham flour Gravy Hydrolyzed vegetable protein Hydrolyzed wheat starch Kamut Maltodextrin Matzo Modified food starch (?) Orzo Panko (a bread crumb mixture used in Japanese cooking) Ramen Roux (wheat-based sauce or thickener) Rusk Rye Seitan (nearly pure gluten used in place of meat) Semolina Soba (mostly buckwheat but usually also includes wheat) Spelt Stabilizers Strudel Tabbouleh Tart Textured vegetable protein (?) Triticale Triticum Udon Vital wheat gluten Wheat bran Wheat germ Wraps

AUNT CAROL’S CRUNCHY SALAD Salad         2 tablespoons butter         1 package ramen noodles (like the $.13 package)         ½ cup or so of chopped almonds         Handful of sunflower seeds         4 to 6 cups sturdy lettuce (I like romaine)         2 cups or so of chopped broccoli         Some chopped green onions         You can add any crunchy thing: carrots, radishes, snap peas, cabbage Melt the butter in a skillet over medium-high heat. Add the uncooked ramen noodles (break them all up), almonds, and sunflower seeds, and saute until toasted light brown. Maybe 3 to 4 minutes. Let cool. Pour the dressing (recipe below) into the bottom of your salad bowl. Add the lettuce, broccoli, green onions, and toasted crunch mix. Toss when ready to serve. Vinaigrette         4 tablespoons brown sugar         1 teaspoon salt         6 tablespoons rice wine vinegar         2 to 3 drops Tabasco         ½ cup oil (olive, sunflower, walnut, whatever oil you like. Aunt Carol uses canola oil, so no need to get trendy) Mix all the vinaigrette ingredients with a whisk (or just shake this all together in a mason jar if you want to control the quantity or make extra). This is so good. Cannot deal. Add chicken or shrimp, and it is a whole meal. This is a doldrum fixer. I’m so

Listening is the oldest and perhaps the most powerful tool of healing. It is often through the quality of our listening and not the wisdom of our words that we are able to effect the most profound changes in the people around us. When we listen, we offer with our attention an opportunity for wholeness. Our listening creates sanctuary for the homeless parts with the other person. That which has been denied, unloved, devalued by themselves and others. That which is hidden. In this culture the soul and the heart too often go homeless. When you listen generously to people, they can hear the truth in themselves, often for the first time.

ramen,

De ramen van de klas stonden wijd open, de tuin ademde fris naar binnen, de leerlingen waren leuk geweest ofschoon niet slimmer dan anders. Dom zijn ze vast niet, maar zelfs voor letterkundige vakken is tegenwoordig niet meer dezelfde belangstelling, laat staan een gelijke geestdrift aanwezig als vroeger. Voor ons vormden ze uitlaten van romantiek; thans vindt de jeugd ze flauw en saai. Blijkbaar beschikken ze nu over andere luchtkleppen. Inderdaad is het moderne leven daarvan misschien een maar al te rijke leverancier.

Go out the north exit of Nakano Station and into the Sun Mall shopping arcade. After a few steps, you'll see Gindaco, the takoyaki (octopus balls) chain. Turn right into Pretty Good #1 Alley. Walk past the deli that specializes in okowa (steamed sticky rice with tasty bits), a couple of ramen shops, and a fugu restaurant. Go past the pachinko parlor, the grilled eel stand, the camera shops, and the stairs leading to Ginza Renoir coffee shop. If you see the bicycle parking lot in front of Life Supermarket, you're going the right way. During the two-block walk through a typical neighborhood, you've passed more good food than in most midsized Western cities, even if you don't love octopus balls as much as I do. Welcome to Tokyo. Tokyo is unreal. It's the amped-up, neon-spewing cyber-city of literature and film. It's an alley teeming with fragrant grilled chicken shops. It's children playing safely in the street and riding the train across town with no parents in sight. It's a doughnut chain with higher standards of customer service than most high-end restaurants in America. A colossal megacity devoid of crime, grime, and bad food? Sounds more like a utopian novel than an earthly metropolis.

Japan isn't meat-crazed in the same way as the USA, but when the Japanese want meat, they want it as marbled as the Parthenon. The most popular topping for ramen is pork belly, streaked with fat, rolled up like pancetta and braised for hours in pork broth until fall-apart tender, then sliced into a perfect round.

Before heading to our respective baths, Laurie, Iris, and I went to the food court and got lunch. I loved this food court, not because the food was especially good (although it was seventeen times better than the average American food court) but because it was such a perfect microcosm of the Japanese dining landscape. There were three noodle stands (udon, soba, and ramen), a sushi stand, a dessert shop selling soft-serve sundaes with fruit jelly and mochi dumplings, and a Korean stand specializing in rice dishes. I went straight for the Korean place and got myself a dolsot bibimbap, a hot stone bowl of rice topped with beef, assorted vegetables, and Korean hot sauce. Laurie and Iris returned with ramen and gyōza, and we sat together in the main hall in our yukata.

Tokyo boasts similar food theme parks devoted to ramen, gyōza, ice cream, and desserts. If you don't like takoyaki, you're not entirely out of luck: the stand we visited, Aizuya, also offers radioyaki. You would think radioyaki would mean "takoyaki that grows arms and legs after exposure to nuclear radiation," but no, it replaces the octopus with konnyaku and beef gristle. Konnyaku is a noncaloric gelatin made from the root of a plant closely related to the stinking corpseflower.

Shivan de Grote, ik word beroemd. Nee, wacht... niks Shivan de Grote...' Ze giechelde, gooide haar raam nog iets verder open en gilde uitgelaten: 'Dan heet ik Ailinn de Grote! En Shivan kan de pot op!' Een verdieping lager had mestre Odis ook zijn ramen openstaan en hij hoorde de brutale, juichende kreet. Hij slaakte een diepe zucht en knikte: 'Zeg dat wel, ze zal die arme Shivan doen verbleken.

Do they have that “lean and hungry look” of Cassius in Julius Caesar, and eat at dingy taquerias, or perhaps live off cheap staples like ramen or food substitutes? Those are the truly dangerous ones, the ones who live like organized crime trigger men, guerrilla fighters, or sailors at sea—eating shitty food and living in cheap, dumpy crash pads—and who couldn’t give a damn about quality of life.* Those are the people to fear, because they don’t need anything an antagonist can deprive them of.

Ichiddo Minneapolis is Japanese noodle restaurant in Minneapolis. We have our special menu like donburi, fried rice, stir fried ramen, fresh appetizers, beverage and Ramen in Minneapolis.