Ramen

Ramen are actually Chinese noodles, oddly enough, but this hasn't stopped them from spreading across Japan. There is one big reason for this: pork broth is delicious. I've been to three ramen shops in Ichinomiya so far. On the first day, we went to one, a tonkotsu ramen place in south Ichinomiya. For lunch a few days ago, Hyden and I went to the one right by school for some Shoyu ramen (soy sauce ramen, my favorite). Then today, we tried Hakata Ramen at Baribarai-Baiken, a decent shop just past school. Hakata ramen is made by allowing the broth to get every nutrient and bit of pork possble, so the broth turns white. I guess it's the Guiness to regular ramen's Budweiser. Baribaribaiken has had probably my favorite atmosphere. The kitchen is wide open to the world, so you get all the noise and rush of the ramen chefs. Bo Jovi, Rolling Stones, Offspring, and other rock pours through the speakers. I think I'm getting a little less pretentious about my rock music, because a year ago that combination would have driven me crazy before I could wolf down my noodles. Also, Baiken allows you to select the toughness of your noodles (I recommend 3 or 4 out of 5) and, even better, buy a second helping of the noodles to put in your still piping broth for just 120 en, a killer deal.
Long story short, real ramen is worlds away from cup ramen. Too bad real ramen-ya are almost unseen in most of the USA. Also, for SYA people, check out Baribari Baiken.