For decades in the U.S., the closest approximation to ramen that most Americans experienced came in a shelf-stable styrofoam cup. But in the early 2000s, that started to change.
Ramen is in the Proliferation stage – it skews toward independent and casual dining operators.
Tatsu Ramen - Multiple locations, Los Angeles
House-made, slow-cooked Tonkotsu (pork) broth, finished with black garlic oil and Gochujang miso paste. Thin noodles topped with ground beef, kikurage mushrooms, sesame and scallions.