On a cold winter evening in Kyoto, I coincidentally found a minuscule ramen shop concealed in a tranquil rear entryway. Sitting at the counter, I watched the talented culinary specialist fastidiously set up a bowl of steaming ramen. The first spoonful shipped me to culinary rapture — the rich, umami stock, entirely chewy noodles, and delicate cuts of pork. It was an ensemble of flavours that warmed my body as well as my spirit.