Ramen, sushi, udon, onigiri, matcha – there is hardly a Polish city today without a choice of Japanese specialities. At least since the early 2000s, when visual culture began to circulate the image of the corporate yuppie eating raw fish on a lunch break, we have been growing ever more familiar with the many faces of Japanese cuisine. And if we are to believe Kohei Yagi and Marcin Wojtasik, ramen masters of renown, Warsaw is emerging as a true mecca for Europe’s lovers of Asian flavours – so perhaps żurek and ramen are more closely related than we might think?
