The Fourth Class Is Modern Chinese (Continued)

If we were going from our school to a somewhat famous ramen shop, we'd definitely have to head toward the station.

Though it was a little late to mention it, ramen shops competed everywhere in Chiba—it could be called a kingdom of ramen. If you simply said, "Let's eat ramen," there would be countless choices.

Which meant it was time for a survey.

"Is there anything you feel like having? Something filling, something greasy, something light, salt, soy sauce, miso, tonkotsu, chicken paitan, seafood, extra spicy, vegetable potage, other variations... Well, there are lots of kinds."

For now, I listed some examples and used easy-to-understand categories to figure out Yukino's preferences. Even if I started throwing around terms like "Ie-kei" or "Jiro Inspire," she probably wouldn't understand them. As she listened, Yukino tilted her head several times.

Translator's note: These are two schools of ramen. The former features rich tonkotsu soy sauce broth, while the latter features large amounts of vegetables and pork.

"I'm not really sure, so... something n-normal would be fine..."

"Normal, huh..."

Hmm, if she put it that way, that made things difficult. Like Kitaro Nishida walking the path of philosophy, I folded my arms and kept walking as I thought.

Translator's note: A modern Japanese philosopher.

"Well, if we're talking normal, the first thing that comes to mind is traditional soy sauce ramen, the kind called Chinese noodles. Like the sort that showed up in Showa-era Chinatown in Ozu's films... Soy sauce broth mainly made from chicken bones, with quick-cook noodles. Toppings like chashu, bamboo shoots, and green onions. Though lately, there have also been plenty of high-end soy sauce ramen bowls made with domestic chicken, branded soy sauce, thin noodles from famous manufacturers, refined chashu, handmade bamboo shoots, and medicinal-tasting Kujo green onions. It's hard