Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn, N.Y.

A rich, fatty tonkotsu ramen is something special. It's not like anything else in this world. And in my humble opinion, the broth is the true star. The reality is that, assuming you have the proper ...

It has a nutty, salty, umami taste that can vary in strength across varieties and is most often used as a flavorful base for ramen dishes ... a savory kick. Yellow or white miso is the mildest ...

The most common types are: Light-yellow miso (Shinshu miso), which ranges in colour from light yellow to yellow-brown. It's the most common type of miso and is relatively mild in flavour.

The broth is a thick creamy yellow. It's mildly spicy ... the restaurant still has a variety of other items (including the highly renowned spicy miso). Sapporo Ramen deserves its reputation as a ...

It uses less salt than other varieties, so it’s sweeter and less intense, says Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn. Yellow miso: Yellow miso is also called ...

The most common types are: Light-yellow miso (Shinshu miso), which ranges in colour from light yellow to yellow-brown. It's the most common type of miso and is relatively mild in flavour.