Talk turned to the wilder reaches of ramen culture [in Japan], of a restaurant where they dump a scoop of ice cream in the middle of the soup, for instance… There are places where the noodles are made with charcoal, or where things like coffee and even peanut butter are added to the broth… ‘And there’s a restaurant in Yonegawa where they serve bear paw ramen,’ Keizo (a ramen chef) added, ‘You have to order it three days in advance so the owner can go out and shoot the bear.’
— “Ramen Mania” by Michael Booth, DestinAsian magazine, December 2010/January 2011 issue
