Autumn Swordfish Issue 28: Taipei Ramen

Autumn Swordfish Issue 28: Taipei Ramen Do you remember your first encounter with a bowl of ramen? Ramen is not just a national dish of Japan; it's a benchmark for how much Taiwanese people love Japan. It witnessed the rise of "Japanophilia," the evolution of travel information from blogs to social media fan pages, and has guided Taiwanese people in understanding and appreciating Japanese culinary habits. From "Ramen is too salty" to "Please make it Japanese style," this small bowl of ramen encapsulates professional cooking techniques, meticulously selected authentic ingredients, and the heartfelt dedication of artisans. Each time one lifts the noren (curtain) and enters a ramen shop for a bowl, it feels more like an immersive exchange with Japanese food culture. Years have passed, and the Taiwanese love for ramen has only intensified. There are those like Kohei Fujimoto from "Ramen King" who aspire to open their own shops, or characters like the ramen-touring student in "The Dissolving Ramen Girl" who explore various ramen establishments. Ramen shops have long become an integral part of the Taipei streetscape. For now, when traveling to Japan isn't possible, let a steaming bowl of ramen soothe your longing for Japan. For this Summer Issue 28, Taipei Ramen, we invited singer Li Ying-hung aka DJ Didilong, director Cheng Yu-chieh, actor Tseng Shao-tsung, photographer Kenko Kobayashi, BIOS monthly CEO Pai Chun-yu, food community Xiaoshi Diary, writer Lu Yi-an, band Prairie WWWW's Shiao Bai, illustrator The Little K9s, and Huang Yi-kai from Men's Holiday Committee to recommend their personal favorite ramen spots and share why they became ramen enthusiasts. How did ramen find its way into Taiwanese lives? Manga artist Zhenni Xianzhou recreates everyday memories with lines and dots; the Taiwan Ramen Lovers Association and Iku sensei discuss the ramen trend in Taiwan from both Taiwanese and Japanese perspectives; we deconstruct the allure of ramen, from ingredients and ambiance to the dining experience; Ayo from Bu Wu Zheng Ye Nan Zi (Men Who Don't Do Their Proper Jobs) offers a masterclass on how to cook delicious ramen at home that rivals that of ramen shops. Whether you're a ramen beginner, an enthusiast, or a connoisseur, let this issue of Taipei Ramen guide you on your journey to becoming a ramen gourmet.