The first thing we tell every guest who walks through our doors: never buy ramen noodles from a store. It's the single biggest upgrade you can make to your bowl. And it's easier than you think — once you understand a few key principles that most recipes never explain. We've taught thousands of students at our Tokyo ramen school. We've also destroyed more than twelve pasta machines along the way. Every broken roller taught us something. Here's everything we know. The Alkaline

At Baba Ramen, we're building our summer menu — and the number one contender was never in doubt. Japan has this strange tradition. When the summer hits 40°C and the humidity wraps around you like a wet towel, the Japanese answer isn't cold soba or chilled somen. It's spice. The hotter the food, the cooler your body gets. Sweat evaporates, the body temperature drops, and suddenly a bowl of chili-laden ramen makes perfect sense. And the king of summer ramen? Tantanmen. What Is