February 27, 2013
On a dull, drizzling day in Tokyo I set out for my second-ever bowl of tsukemen (ramen dipping noodles). After its introduction in the early 2000′s, tsukemen has boomed in popularity, rising to a crescendo a few years ago and still going strong. Many, many shops in Tokyo offer both standard ramen and tsukemen, and the consensus is that the majority of the latter tastes relatively similar no matter where it’s eaten (although the quality varies).
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