What (if any) is the fundamental difference between ramen and saimin? I know there are different varieties of ramen (ie shoyu, miso, tonkatsu) which pertain to the broth. I always assumed the term ramen was based on the noodles. The noodles are the same thickness and the broth is usually shoyu based in saimin. Is it just a Hawaiian pigeon thing or what?
"Kealani's - 137 West D Street, Encinitas, Ca. Phone: (760) 94-ALOHA
This one's on my Must Visit list: from malasadas to musubi, from a cup of saimin to kahuna-sized plates of kalua pig, with occasional luchtime Uke serenades. Also an Oceanside location (I believe Al-ii recomends this one?): 207 N. Coast Highway 101, Oceanside, Ca.
Phone: (760) 72-ALOHA "