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Not the pork belly hidden in the onigiri, and not the big-ass fried duck egg you can throw on top spilleautomater jackpot of your bowl.They make their noodles in-house using Japanese flour, scour out rare authentic ingredients like nameko mushrooms, and soup-up the soup with creative meats like shredded oxtail.On a recent visit, smoked brisket, braised short rib, sweet corn, and shoyu-marinated egg found their way into a bowl.Flickr/mike gerbert Palatine, Illinois Sometimes, you just have to roll the dice on strip mall ramen.Flickr/jorge gonzalez, los Angeles, California, the ramen craze hit LA hard about a decade ago, sending noodle-hungry Angelanos into their default position: standing in line outside of whatever trendy new shop served up the tonkatsu du jour.
Noraneko serves that same explosive shoyu and shio ramen Gabe Rosen made famous a decade ago.
It's hard to imagine, but only a decade ago ramen was a tough sell in many, many parts of the.

Or, you know, order it on the side.Mayu is a regional style topped with black garlic oil (mayu crunchy wood ear mushrooms, and straight, white noodles (the most privileged of all noodles).The menu, too, has gained a better degree of focus, focusing less on quickly outdated trends and more on what the place does best, including Tsukemen ramen, stellar karaage donburi bowls, and other great things that you probably won't get because damn is that oxtail.There are surprises all over the place, from the presence of (clearly unprotected) pork neck in the aforementioned ramen to add-ons like bone-marrow butter, king oyster mushrooms, and pig tail, which kick up the spicy miso soup and the complex, brothless Black Garlic Mazeman with.On the other end of the flavor spectrum, go for the innovative Hot Mess, a wild and rich explosion of black garlic oil and garlic butter broth with savory Parmesan cheese, made with the spot's famous slow-boiled pork broth.Whipped spam might be the next frontier.You winner casino kokemuksia are here for the food.Liz Newman/Thrillist, miami, Florida.
Ooink Seattle, Washington Chef Chong Boon Ooi added an extra "o" to the porcine, onomatopoetic name that would be hanging on the sign outside this tiny ramen-ya if it had a sign, but this new-ish addition to Seattle's rich ramen scene doesn't have one.

And for spice heads/masochists, the place offers up its Hell ramen, ultra-spicy broths that go up tier by tier all the way to Monster Hell, which you have to sign a waiver to get.
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