Ramen Ingredients in Sapporo
by Jo Weeks
Through the frost-rimed window of a narrow Sapporo ramen shop, a chef’s hands move with practiced speed over a stainless steel prep table, where a white ceramic mixing bowl sits beside a bundle of green onions. Outside, the brutalist concrete of the Odori Park area stands stark against the flat winter noon sky, while inside, the air is thick with steam rising from a large pot. A knitted scarf in deep red hangs on a hook near the entrance, against the utilitarian metal surfaces. Scratches mar the sink rim, evidence of years of service, while an electric kettle hums softly in the corner, its blue indicator light glowing against the gray daylight filtering through the glass.
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