Ramen: Japanese noodles and small dishes

Picture a generous bowl filled to the brim with steaming hot broth. Its perfect surface intricately patterned with tiny droplets of oil; the flavour enhanced with algae, miso, dried fungi and fish sauce. Thin and springy noodles nestle in the base, while a sashimi-marinated cut of pork or chicken sits atop, the meat meltingly tender after up to 48 hours of simmering. A bobbing soya-marinated egg and an array of toppings add a colourful finishing touch. There are few dishes as addictive and universally popular as ramen. From backstreet Tokyo diners to the hottest establishments in LA, via the chic laid-back ramen bars of London's Soho, you will find the most complex of flavour combinations, all in a single bowl. This stylish book will transport you to the vibrant streets of Japan via your own kitchen, with stunning reportage photography and 50 mouthwatering recipes, from homemade broth and noodles to complementary dishes and sides such as soba, udon, gyoza, okonomiyaki, takoyaki and tempura.