Main Course

I was woefully ignorant on the realities of ramen before coming to graduate school. I honestly thought that when you asked for ramen, Oodles of Noodles and Top Ramen were what you'd get. So when Maki made "fresh" ramen (y'know, with non-dried noodles and a liquid broth concentrate) and then waxed eloquent about the stuff you can get  in restaurants, it was a delicious, delicious revelation, as was the flavor - pork bone. Tucson not exactly being a destination for Japanese cuisine, there were no restaurants that served tonkotsu ramen.