November and December of 2013 was a ton of traveling. I went to Italy, North Carolina, Beijing, Dubai, and Japan. The next couple of posts will be mostly from these travels (in no particular order), especially since winter in New York is very sad (dirty, dark, and depressing). Once the weather warms up a bit, I’ll be back on the New York grind.
While in Japan, I was on the hunt for the best ramen as well as new kinds of ramen I have not had. I thought I hit a jackpot when I found Nagi as it is consistently very well rated and is unique. Nagi serves up flat, wide noodles (like pappardelle) with traditional wavy noodles and has a distinctive extra-umami broth. The niboshi broth is boiled for 12 hours with dried sardines. For those of you who hate sardines, I know you hate it for its fishiness but the 12 hours of boiling kills that fishiness. LAW, who hates all things fishy, didn’t even notice. The broth is just very fragrant and… umami.
Like a lame tourist, (it’s hard for me to keep my cool, even though this is my third time in Japan), I was excited to use the ticket vending machine to purchase my ramen. I was about as excited as that cartoon in the background.
The ramen dudes were super jolly as they made noodles for their customers. They would poke fun at each other and their customers (me) while serving. They didn’t speak English, but we managed because we didn’t care what they gave us. Everything looked great.
Ugh. Yum. I got the one with everything in it: thick, soft slices of pork belly, seaweed, bamboo shoots, scallions, and a soft-boiled egg. Continue reading Nagi Ramen: 12-hour sardine broth with wide noodles