Ramen is a bowl of happiness for me, perhaps just as much as a bowl of tobacco. This Japanese comfort soup becomes more and more popular in the United States, but it can be hard to find in remote places like my state of Northern Nevada. We are lucky enough to have one place I enjoy, and it’s the real deal. Great noodles, delicate dashi, and a host of other great ingredients like pork cashu and soft-centered eggs. With plenty of sansho for me please: the Japanese peppercorn.
No, you haven’t stumbled across a foodie review in error. This love for ramen starts to stir about the time the days get shorter and the air much cooler, and this coincides with what I reach for in tobacco. I’m a seasonal tobacco guy, and richer, spicier flavors are what I tend to grab. I’m more into October for fire pits, horror movies and skeletons than those pumpkin spice things, anyway. When I first heard about Mac Baren’s Stockton Spun Cut, I put the idea on the back burner because at the time, I had so many Kentucky dark-fired tobaccos to get to know. It took a handful of years, but my first dive into Stockton Spun Cut was apparently a matter of timing. It’s autumn, and it’s my favorite time of year—and the only ghosts I don’t like are in my briars.