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這是 Economist Espresso 欄目的第42篇精選文章：
Soy delicious: ramen
● 首先，請聽1到2遍音頻，邊聽邊記筆記
● 請邊聽音頻，邊閱讀下文，不要查生詞
Soy delicious: ramen
If you want to sup at Osamu Tomita’s shop for lunch, punters suggest you get in line at 7am. Tomita, his celebrated ramen joint in Matsudo, opened more than a decade ago, and customers still patiently join long queues hoping to taste its famed chuka soba or tokusei tsukesoba.
For foodies unable to make the pilgrimage, “Ramen Heads”, a documentaryreleased in Japan in January and in America yesterday, reveals the meticulous craft behind each dish. The secret to a rich soup is combining three different broths, each taking at least eight hours to make. Achieving chewy but slipperynoodles requires close attention to the temperature of the water.
The film mixes in discussion of the roots of Japan’s de facto national dish (it has separate museums dedicated to ramen, instant ramen and cup noodles). Though probably brought over by 19th-century Chinese tradesmen, masters such as Mr Tomita have souped it up.
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我們的翻譯和解釋，對你的學習有幫助嗎？這些單詞你能記住嗎？
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