Miso ramen is prevalent in Japan, but few shops truly excel. It is an easy dish to make; season a thick soup with some miso paste and be done. But to make a memorable bowl, a ramen chef needs to blend the right amount of miso into the right soup, and pair it with the right noodles and toppings. Japan has dozens of local styles of miso, so this can be quite a task.
Kakua uses miso from Niigata, known as Echigo miso. The master blends five different misos from the region to create his thick miso ramen. The menu is rather small, with a miso ramen and a curry miso ramen. Go for the regular miso (Y800) and top it with whatever looks good; cheese and an egg are popular.
by Brian MacDuckston
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.