When you think of ramen, it wouldn’t be surprising if your first image is of a packet or styrofoam cup of, say, Top Ramen or Maruchan or some other instant brand. Add boiling water and the brothy noodles are ready in minutes.

But that’s not ramen’s full story. In fact, ramen is a complex dish that dates back to 14th century Japan, the Muromachi period. Centuries later Isamu Morikizono, owner of the seven-restaurant ramen chain Tajima, is almost 25 years into making and serving a variety of ramen styles to San Diego diners. And, thanks to Morikizono, you can make your own at home, sans the styrofoam cup. He’s shared his recipe, techniques, and tips for where to find ingredients with me, all of which are in my new story for The San Diego Union-Tribune. The winds are blowing, the temps have dropped. Make some ramen!