We prepared a recipe for sapporo miso ramen from Kimbo Barber’s, the Japanese Kitchen. Our final reflections on this project are as follows.

 high-standard ramen soup requires continuous stewing hours or even days. Our secret ingredient -- miso paste  -- helps to make the noodle’s instantly tasty and save us a great deal of time. Our classmates shared quite a few good comments, saying that the chicken gives a good texture and “the miso soup make it taste unreal!” While one said the oil layer on the soup tastes smooth, but that the soup was for eating -- not drinking.  We rate this recipe and our preparation of it as a4 out of 5. We cooperated perfectly on the preparation by dividing tasks evenly and our classmates actually really liked our food. One improvement we could have done is to adjust the soup with less sodium and oil.

• いただきます (itadakimass). Enjoy your meal!