Gangneung, PC bang, surrounded by boys playing Warcraft on a Friday night.
You know your seafood is fresh when this is your over-dinner exclamation is: “It got me!”
In other news, the inventor of ramen noodles has passed away.
There are other versions of fast noodles. There is spaghetti in a can. It is sweetish and gloppy and a first cousin of dog food. Macaroni and cheese in a box is a convenience product requiring several inconvenient steps. You have to boil the macaroni, stir it to prevent sticking and determine through some previously obtained expertise when it is “done.” You must separate water from noodles using a specialized tool, a colander, and to complete the dish — such an insult — you have to measure and add the fatty deliciousness yourself, in the form of butter and milk that Kraft assumes you already have on hand. All that effort, plus the cleanup, is hardly worth it.
Ramen noodles, by contrast, are a dish of effortless purity. Like the egg, or tea, they attain a state of grace through a marriage with nothing but hot water. After three minutes in a yellow bath, the noodles soften. The pebbly peas and carrot chips turn practically lifelike. A near-weightless assemblage of plastic and foam is transformed into something any college student will recognize as food, for as little as 20 cents a serving.
Ramen noodles have earned Mr. Ando an eternal place in the pantheon of human progress. Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything.