The Shinyokohama Ramen Museum near Tokyo recognizes 26 different regional varieties of ramen, yet most Americans are only familiar with one that isn't on the list — the instant kind. Even in the Bay Area, where ramen shops are part of the restaurant tableau, most of us stick to a few populist choices like rich, porky tonkotsu or salty, chicken-based shoyu. A pair of recently opened ramen shops are changing that, bringing new styles and a novel ramen-making... More >>>