Atsuki Kikuchi Graphic designer and art director working primarily with museums and fashion brands and designing magazines and books My personal ramen preference is a thick broth with mild soy sauce flavor. But in the Tsugaru region, you can encounter an extremely dark yakiboshi (grilled, dried fish) broth with soy sauce flavor. It has a straightforward taste but is rich beyond belief. When asked whether it is appealing, my answer is inevitably “No!” Yet, every time I am in the area, I visit the noodle shop to have a bowl.This is how deep and complex a ramen experience can be.
Photo by Hiroshi Tsujitani (Nacasa & Partners Inc.)
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