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First-time visitors should refrain from ordering levels 5 and 6. Please take care of your bottoms when you complete your meal. The curry flows from the ladle like molten lava. The two men are defeated by levels three and five. Japanese cuisine may be noted for its subtlety, the way the droop of a pine needle or a single cherry blossom signifies everything you need to know about the progress of the season, but it also has its heavy artillery. Tonkotsu ramen, whose broth is made from pork bones boiled halfway to eternity, is one of its blunt force weapons. Brutally spicy food is another. Tantanmen , spicy ramen loosely based on Sichuan dan dan mian , has taken over half of Tokyo. Its fans are fond of lecturing you on the necessity of bok choy leaves, the permissibility of a soft-boiled egg, and the precise ratio of hot chile to numbing sansho pepper necessary in a proper bowl. Tantanmen is a perfect cult object, occupying the space where chile freaks and ramen obsessives intersect.
Ramen started in China, became a staple in Japan and, in the past decade, blew up in Southern California. The shock, really, is that it took so long. Packaged, dried ramen with powder packets has been a staple of the rushed and the impoverished in the United States for decades. Sun Noodle had been in Hawaii for years, and its first mainland U. County's South Bay.