Washington, D.C. native Joseph Lamour is a lover of food: its past, its present and the science behind it. With food, you can bring opposites together to form a truly marvelous combination, and he strives to take that sentiment to heart in all that he does.
A bowl of ramen is a symphony of flavors. The main components of a bowl of the Japanese soup dish, much like a classical orchestra, play their part in sections first before coming together to form a deliciously heavenly whole. Woodwinds, brass, percussion and strings are a complex team and warm the heart like a bowl of ramen warms the stomach.
Personally, I have a love for shoyu,” Rasheeda Purdie, owner of Ramen by Rā, tells TODAY.com. The fashion industry veteran-turned-chef owns and operates her five-seat ramen shop in the Bowery Market in Lower Manhattan and serves unique riffs of asa-ramen, which is breakfast ramen. “I have a base for my ramen which is a very classic basic chicken stock,” Purdie says, adding that her broth starts by using chicken feet, which hold collagen and fat that makes a rich broth.
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