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This volume covers two food items that would be common to any Japanese person, and I think, nowadays, it’s also common to most people who’ve been exposed to Japanese cuisine. However, when they talk about ramen here, they don’t mean the artificial stuff packaged in a small styrofoam cup — this is the real stuff, prepared with homemade stock, handpulled noodles, and luscious toppings. I really like how this series approaches the concepts of food and cooking. On one hand, we have people who are snobby and want nothing but premium and exclusive ingredients to create the best dish. But on the other hand, there’s also those who think that good food can be prepared with regular ingredients as long as the cook is conscious of how the ingredients will end up when combined, and takes the appropriate care in melding all the tastes of the dish. ( )