[San Francisco, SoMa] Ippudo

[Night07]

@naf

When I am making my own meat broth for noodle, I find it quite expensive with all the meat, and I wonder how those restaurants could sell it at that price and still make money.

Wakou USA: The Sysco of restaurant ramen

The Bay Area is saturated with bowls of ramen, and since few restaurants make their own noodles, the supposed appeal is the broths. Yelp lists 302 SFBA restaurants serving “tonkotsu ramen”, famous for its long cooking time, and many of those restaurants have a long list of ramen bases to choose from. How in the heck do so many restaurants have the skill and time to make that happen? It turns out that that ramen bases, like curry pastes or endless other products, can be purchased rather than coo…

_>