There’s a lot to be said for the pleasures of cheap instant ramen. In fact there’s a whole genre of cookbooks devoted to pimping Momofuku Ando’s revolutionary flash-fried dorm room staple. But ever since the founder of Top Ramen and Cup Noodles launched it in 1958, instant ramen has more or less obscured to the world outside of Japan what real ramen actually was: a working-class street food—and what it evolved into: a craft that inspires obsession among chefs and eaters alike.
“Comics are an ideal medium for any kind of instruction,” says Becan, who clearly demonstrated the power of pictures over words with regard to dumpling construction in the Fat Rice cookbook.
