December 26, 2009
(Did the above catch your attention? Good.)
I love my ramen broth rich. None of that salt-based stuff for me, I love slurping pure liquid porkiness.
However Ippudo’s akamaru modern ramen, with its tonkotsu broth made from boiling pig parts (mmm…pig parts), is more than liquid porkiness – it has a different dimension that I haven’t tasted in a bowl from Los Angeles yet.
Perhaps it’s the addition of the miso paste and garlic oil that makes Ippudo’s broth so tasty. Or, maybe it’s the braised chunks of pork belly (a supplemental topping) that made this bowl of ramen seem so fatty and delicious.
All I know is that I dread craving Ippudo. Busy season’s coming up and there’s no time to fly to NYC for another bowl…
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New York, NY 10003