Who Said I Can Do Anything With My Law Degree? I Did.

After a decade in the law, I am thoroughly disabused of the notion--you've heard it! you've thought it!-- that a person can do "anything" with a law degree.  If this statement isn't entirely false, it's a an obscenely gross exaggeration.  In the law, specialization is the rule, and it's a process that begins early in a lawyer's career.  You leave law school, you start doing litigation, and pretty soon you're eternally branded as a "litigator."  Same thing if you start off as a patent lawyer, or a corporate transactional lawyer, or a regulatory lawyer.  

Success in the Legal Profession:  Build Yourself a Very Small Box and Work Your Ass Off

And this is just the beginning.  Over time, you'll be shunted into ever narrower sub-specialties if you want to go anywhere professionally.  You, too, can spend every day doing insurance coverage litigation for insurance company clients!  And when you're ready for a change, you can go in-house and manage insurance litigation for one of those clients.  Dream.  Fulfilled. A while back, I asked a few lawyer friends if they thought "you can do anything with a law degree."  One laughed, one scoffed, and one hung her head.  

In the modern legal economy, years of experience in some niche area are what get a lawyer hired.  The attorney is often viewed as nothing more than a sum of the boxes he's checked multiplied by the number of times he's checked them.  So even though you probably could do a lot of things with your law degree if given the chance--you're smart, you're motivated, you're more than sufficiently type-A--that chance is hard to come by.  Not without knowing exactly where you want to go ahead of time, and hustling for it pretty relentlessly.  If you want to do something different from what you've done, you're going to sacrifice something to it make it happen.  Money, responsibility, time, your Eternal Salvation, whatever it is.  If you want to make a move out of the law altogether, god help you (read great Slate pieces on this here and here).      

Sandy Cohen seemed to have a satisfying career with a law degree.  But do you really need to chase clients or even show up to work when you're independently wealthy?  Shit, I'd put up with Caleb Nichol as a father-in-law for that kind of freedom.   

But Wait, I Can Do Other Things.  Pretty Well, Actually.

So that's all sort of unfortunate, at least if you thought you'd have some special leg up as a lawyer, but then realized the law is just like every other job, and that a JD affords a lot less professional mobility than does an MBA.  But this isn't the end of the story.  There's a distinction between the practice of law and being a lawyer.  It's the practice, the working profession, that enforces specialization, putting its practitioners into ever narrower and deeper boxes.  Being a lawyer is different.  Lawyering to me is a skill set, an ability to identify complicated rules and apply them to facts.  Lawyering is about spotting problems and and solving them.  Being reasoned, exercising judgment.  

Well, guess what? It doesn't get much more general than doing things like following "rules" and exercising "judgment." These things are kind of elemental to most jobs.  And the other thing lawyers are really good at is adapting to new sets of facts and new sets of rules; they can handle steep learning curves.  Not necessarily shitty lawyers or the narrow-minded ones, mind you, and those are legion.  Note: This last point shouldn't be terribly surprising, given the vast waves of lawyers pumped out of America's cash cow law schools every year, having learned little more than how to study for the bar exam (which exam, by the way, tests little more than rote memorization of arcane rules, in the form of an epic and totally pointless professional hazing ritual).  

You Really Can Do Anything With a Law Degree! California Pizza Kitchen founders with miscellaneous notables.

You Really Can Do Anything With a Law Degree! California Pizza Kitchen founders with miscellaneous notables.

Start a Company: You Might See Value in Your Law Degree

Here's why this is all important, and why I'm writing about it here at Ramen Chemistry.  I've never organized a business before, or even had a business-type job.  This is new territory in so many ways.  But at the same time, it feels familiar and and I feel well equipped to do it, due in good measure to those lawyering skills.  Starting a business is all about handling tons of diverse things you haven't done before; identifying what you need to do, and gathering enough information to get it done effectively.  

The other key thing is that lawyers are trained to deal with government agencies, navigate procedural bureaucracies, and interpret contracts.  And what do you think a lot of organizing and running a business is?  My first task ten months ago was to study basic corporate structures and pick which one fit best with Shiba Ramen's business goals.  Then I formed the Shiba Ramen Corporation with the California Secretary of State, set up its board of directors, wrote its bylaws, issued stock, and drafted a shareholder agreement, filed for federal S-corporation tax status, applied for a federal trademark and a state alcohol license, negotiated a commercial lease, and reviewed commercial liability insurance policies.  Among other things.

I've decided to do this basic legal work myself, not only because I think I should be able to, but because I want to make sure that I can.  By doing it myself I learn about all sorts of subtle factors that influence my business.  That helps me make important decisions as I put all of the pieces together to make this enterprise happen.  And it puts me in a better position to manage outside attorneys if and when Shiba Ramen becomes a bigger company and my do-it-yourself approach to legal work ceases to be practical (or smart for the company).    

Now, here's the final thing.  None of the lawyer tasks I mentioned is beyond most people; the problem is that some definitely require access to specialized knowledge.  But most of this information is readily available on the web, and none of these tasks actually requires a lawyer.  They take place at the interface of law and basic business.  Objectively, we're not talking about anything too much more complicated than filling out taxes or applying for a mortgage.  

Legal Stuff.  Starting a small company involves lots of basic tasks that are often performed by lawyers.  

Legal Stuff.  Starting a small company involves lots of basic tasks that are often performed by lawyers.  

Ramen Chemistry is going to do a series laying out in plain English the lawyery things that have to be done every time a business starts, whether it's a ramen restaurant or any other small startup.  Like I said, some of this stuff can get complicated, but it's not the Higgs Boson for god's sake.  Most people will--and most should--hire lawyers for at least some of these things.  The goal here is to provide a resource for people seeking practical knowledge to get them through the process, and to help them know when they need a lawyer and how to be an informed client.  The other goal is to send a message to all the disaffected lawyers out there.  You can do anything with your law degree, as long as you don't expect some employer to look at your JD and roll out the red carpet for you.  You've got to be willing to do it yourself.  No doubt you can.   

I'll unroll this series over time, in no set order.  Obviously it's not as interesting to read (or write) about as ramen, culture, or design.  Or Japanese "maid cafes," for that matter (upcoming topic!).  I don't want to bore you unless you want to be bored!  This stuff is for people with a particular interest.  

Profiles in Ramen, India Edition

It was a bit good fortune that we encountered Satoshi Akimoto during our field trip to ramen school. This guy is undertaking a very serious ramen project.  A year ago, he was working as a mechanical engineer at Nissan, doing things like designing auto suspensions and chassis.  Now, in an abrupt career redirection, he's a just a few months away from opening one of  India's first authentic ramen restaurants.  It's an interesting story, and one with some obvious parallels to ours.

When we arrived at Shoku no Dojo early on a Wednesday morning, most of the students were huddled around a table, hunched over pens and papers, working out the recipes they'd serve in the school's training restaurant a few days later.  Akimoto was set apart, standing at the ramen bar and working on a laptop.  This guy looked like he was working.  The others were kind of shooting the shit. He was clearly the most intense student in class.

After a few minutes of walking around the Dojo shooting pictures of the scene, I parked myself at the bar where Akimoto was working and started talking about what he's doing in ramen school.  I had time to chat while Hiroko was getting some thoughts on kitchen design from the other Akimoto, the guy who runs the Dojo.  

Akimoto told me he'd lived in the U.S. a few years ago, in Detroit.  He was there doing engineering work for Nissan.  After a few years back in Japan, Nissan sent him to Chennai, India in 2012.  He went alone, while his wife and two boys remained in Japan.  It appears that there's a decent-sized Japanese expat community in Chennai, and Akimoto was on the board of the local Japanese society.  This activity plus business connections he made in cycling group helped him get a sense of the economic opportunities there.

He realized there's a serious business opportunity in India.  There are essentially no ramen restaurants in India; it's a completely untapped market.  Akimoto wants to start the first real Japanese ramen shop in India, and then expand from there.  He wants to be the guy who brings ramen to India.  

Japan, Inc. Logo..  Akimoto created a Japanese corporation, called Japan, Inc., as well as an Indian entity called GRP for "Global Ramen Project."  The text says "Japan."   

Japan, Inc. Logo..  Akimoto created a Japanese corporation, called Japan, Inc., as well as an Indian entity called GRP for "Global Ramen Project."  The text says "Japan."   

So six months ago, he came home to Japan for one week, just to attend the first half of the ramen course at Shoku no Dojo (he had come back to finish the course in April when we met him). He went back to India, resigned from his job at Nissan, and now is in the midst of opening his first ever business.  He's doing it in a foreign country, and one in which he's only lived for 2 or 3 years at this point.  He calls it the Global Ramen Project.

Akimoto is opening his restaurant Aki-Bay Ramen this July, partnering with a Japanese friend.  The name combines their respective names, anglicizing the spelling a bit.  Over the past few months, he hired an Indian lawyer to get his corporate stuff up and running , and used his network from cycling to find a space in a local mall with two floors and a balcony.  He's signed a lease, and now he's back in India overseeing design, architecture, and construction, lining up his suppliers and working out his recipes.  Everything is happening at breakneck pace. Apparently he's going to be featured on a TV program, a segment of which will be filmed at Shoku no Dojo! 

Kanji.  Chinese characters for "Aki" and "Bei."

Kanji.  Chinese characters for "Aki" and "Bei."

Aki-Bay is going to focus on chicken and vegetarian ramens, using no pork in the broths, to conform to Indian dietary sensibilities.  Akimoto will probably bring managers from Japan to work at the business.  He's going to have his noodles specially made in India, but he'll have to import his kansui (carbonate salts) from Japan, the ingredient that is the sine qua non of ramen noodles.

Akimoto told me that he's also going to make an effort to introduce India to more Japanese culture than just ramen, starting with matcha green tea.  This goal really resonated with me and Hiroko, because introducing and translating Japanese culture is definitely something we intend to pursue through Shiba Ramen and this blog.

You can follow Satoshi Akimoto on Facebook here.

Profiles in Ramen, Japan Edition

In Tokyo last month, Ramen Chemistry sat down to talk about the ramen business with two chefs, one (Keiichi Machida) an established Tokyo presence who's about to open an outpost in Toronto, the other (Satoshi Akimoto) an engineer who just quit his job at Nissan to open his first restaurant in India.  These meetings, one planned and one by chance, were of special interest to us.  Both chefs are examples of people who, like us, got into the ramen business from outside of the restaurant world.  And all three of us are today working on projects to bring ramen to newer markets outside of Japan.  

I asked both whether I could profile them at Ramen Chemistry.  Then, like the (diligent) lawyer that I am, I pulled out a notebook, and took a (low-key and cooperative) deposition of each.  Hiroko translated between me and Machida, but Akimoto and I talked directly.  Today I'll profile Machida, and later this week will profile Akimoto.  

Petrochemicals to Ramen

According to Keiichi Machida, "passion" is the key to a successful career in ramen. We met Machida at the bar at Kyouka, his restaurant in Tachikawa, a somewhat anonymous and remote district in the deep and dense urban expanse west of Tokyo. Hiroko had gotten to know him last fall when he taught her about ramen at Shoku no Dojo. The two of them talked about Shiba Ramen's kitchen design plans while I took pictures of the space and the food. Afterward, we headed to a local cafe for Japanese desserts (black sesame ice cream parfait for me) and talked to Machida about his life in ramen.  

Kyouka.  http://blog.livedoor.jp/zatsu_ke/archives/51375043.html

Fifteen years ago, Machida made a living as the owner of a small petrochemical import company.  He apparently started making ramen broth after buying some pork bones for his german shepherd.  He had to cook the bones to make them edible for the dog, and decided to put the soup stock to use.  

Around this time, he was sitting around with his family over the New Year holiday, watching TV.  They randomly saw a program that featured a segment about a ramen museum and restaurant complex in Yokohama (pictures below), which was hosting a televised competition looking to discover creative new ramen chefs. Since he'd been making soup, his family thought he should check it out.  So at the spur of the moment, they took a field trip to the museum.  They actually weren't too impressed with what they ate there, and thought they could do better.  Machida's family encouraged him sign up for the TV contest.  He went for it.

Instant Celebrity

422 people entered the competition.  The first rounds were on paper, narrowing the field before the televised portion.  Machida advanced.  At this point, he realized he actually needed to learn something about making ramen!  So he went to a meat supplier, and asked what ingredients other restaurants were using.  And he went around and ate a lot of ramen.  He even rooted around in some ramen shop's garbage to find out what supplies it was buying!  

It all worked: he ended up making it to the semifinals.  After that, he spent a year eating ramen and refining his recipes before opening Kyouka.  He started off specializing in chicken chintan ramen (i.e., clear chicken ramen).  He explained to us that from the start he had some notoriety in the ramen scene, because of his TV appearance and the media attention that followed.  Because he was talked up in the food media as some kind of "charismatic chef," (apparently there was some public infatuation with Japanese celebrity ramen chefs at the time), he felt pressure to innovate.  So about two years in, he started seriously studying ramen, becoming empirical and systematic in his approach to product development.

Today he's known for shoyu (soy) ramen.  He emphasizes complex recipes with natural ingredients.  He uses over twenty ingredients just in the soup of his ramen, not including the tare, oils, or toppings.  He even uses six different types of niboshi (dried sardines)!  As I mentioned in my post about Tokyo ramen, my reaction to his soup was that it has some deep essence of the ocean, without being fishy.  The recipe must be really refined to make a product like this.  We suspect it would be pretty expensive to make a product like this in the U.S. given the limited availability of Japanese specialty ingredients.  

Empire Building

After 15 years of running only Kyouka, Machida is now in expansion mode.  While he still works in the kitchen at Kyouka once a week or so, handling special recipes, he's opening a food court kiosk down the street in Tachikawa later this year, where he expects to serve 1000 bowls a day!  He's become the consulting chef for a new pair of Toronto shops, called Touhenboku Ramen.  Touhenboku is owned by Zuimei Okuyama, who Machida helped train at Shoku no Dojo last year, and it specializes in chicken-based ramen.  And now that he has some familiarity with the Toronto scene, he's planning to open an outpost of Kyouka there within the next year.    

Touhenboku Ramen.  Machida serves up ramen in Toronto.  Image www.torontolife.com.

Views on Ramen

We asked Machida how ramen has changed in Japan over the course of his career.  He explained that before he got into the business, Japanese ramen underwent successive style trends, usually focusing on regional specialties; there was a Sapporo miso boom, and a Kyushu tonkotsu boom.  When he started off, the focus had shifted from the ramen to the chefs themselves.  Later there was a trend toward thick, rich broths.  But it's expensive to make thick broths, and the ramen scene reacted with a tsukemen trend (tsukemen is a style of soupless ramen where the noodles are dipped in a sauce, and it's cheaper to make).  After that, simplified tastes took over (Machida gave an example of chicken ramen that emphasized the flavor of chicken).  Now he thinks ramen has become really fragmented, the sheer amount of competition causing restaurants to distinguish themselves in ever-increasing varieties, often employing singular strong or unique flavors.  

Machida also gave his opinion of ramen in the U.S.  He thinks that New York ramen beats out the West Coast.  The New York ramen scene is more mature, he explained, and the ramen there is often better than in Japan.  

I say let's see what we can do about that out here in California!  Next time, ramen in India.  

Japan Ramen Tour: Tokyo Ramen

On our first and last days in Japan we ate ramen in Chiba and in Shizuoka prefectures.  But in between, we ate ramen in Tokyo.  And, as a good friend of mine would say, Tokyo is the man.  So let's head to Tokyo and talk about some ramen.  Things are pretty good there.  

Tokyo Subway Map.  Figure this out and you can tour ramen in Tokyo.  Link to Deep Japan here for help.

Tokyo Subway Map.  Figure this out and you can tour ramen in Tokyo.  Link to Deep Japan here for help.

The Best: Kyouka (Tachikawa, Tokyo)

Kyouka is run by regular Shoku no Dojo sensei, Keiichi Machida.  His ramen was the most sophisticated, without question.  He uses 21 ingredients in his broth, including 6 different kinds of niboshi (dried sardines).  The flavor was strong, balanced, nuanced.  It was like there was some essence of the ocean in the bowl.  But it wasn't heavy and it wasn't fishy.  The presentation was fantastic.  The space was mostly dark, but the chefs (visible working on a platform behind the bar counter) were illuminated by carefully placed spotlights, and the food by adjustable lamps at each seat along the bar.  Salt content a relatively restrained 1.2-1.3%.

Soupless Ramen (Ginza, Tokyo)

We wanted to try soupless ramen, called aburasoba in Japan.  We're planning to feature it at Shiba Ramen, but not many places here serve it.  So it was important to try it in Japan.  We looked at some best-of lists sitting around in our hotel room and found a place in the Ginza district of Tokyo.  The restaurant, Mugi to Olive ("Wheat and Olive"), also specialized in clam ramen.  I thought the aburasoba was awesome.  Tasted great and it was topped with the most orange egg yolk I've ever seen, which created a really nice texture.  Clam ramen was good, but pretty salty (1.8%).  We liked the space. Modern, using wood, concrete, and even rebar.

One-Item Menu, 1500 Bowls a Day (Yokohama, Outside Tokyo)

We had read about Yoshimura Iekei ramen months ago, in a book Hiroko picked up in Japan last year.  This is a place that serves a single kind of ramen, a salty tonkotsu shoyu (pork, soy) that came to define a local style of "Iekei" ramen in Yokohama (technically outside Tokyo, but it's close and it still feels like Tokyo).  There are a ton of places that serve this kind of ramen in Yokohama, but this is apparently the original.   

Because they only serve one thing, they just keep a single running pot of soup going all the time and dispense it right into the serving bowls.  There are just 25 seats at the bar counter (I counted), but they supposedly serve 1500 bowls a day!  They're open for 13.5 hours each day.  That means they need to turn over the entire bar every 15 minutes or so.  Nobody's screwing around.  You sit down, the food comes out, you eat it, you leave.  It was good.  It's no frills and completely without style or pretension, but there's always a line to eat there. Kyouka's Machida said he makes it a point to eat there every time he's in Yokohama.  We thought the ramen was pretty good, very salty (over 2%!), but not quite as good as we expected.  It was also rumored to be thicker than we experienced.  There's probably very little quality control just using a single ongoing vat of pork broth; you can imagine the concentration of the soup is constantly in flux.

There's good writeup of this place on Ramen Adventures, a really comprehensive English-language blog about ramen in Tokyo written by an American expat living there.  A great resource if you're going to Tokyo.

Tan Tan Men, Spicy Ramen (Kanda, Tokyo)

We wanted to try tan tan men, preferably a spicy one.  We're going to serve a spicy tan tan, so we wanted to try one in Japan.  The place we found (Hokiboshi Plus) had a good reputation for this kind of ramen.  We also found Taiwan maze-soba on the menu, so we decided to try it too. Taiwan maze-soba is a spicy soupless ramen that originated in Nagoya, Japan (not Taiwan), and recently took off in Tokyo due to the arrival there of a popular Nagoya restaurant, Hanabi.  We had wanted to try Hanabi but it was too far out of the way, so we were excited to find this dish at Hokiboshi Plus.

Both ramens we tried featured a singular and over-the-top flavor.  The spicy tan tan (below left) made wild overuse of really distinctive Chinese spices.  Meanwhile, the Taiwan maze-soba (right) was practically wallowing in fish powder, every bite a mouthful of katsuobushi.  See pile of light brown powder at 4 o'clock in the bowl (in retrospect, who knew?).  I like katsuobushi, but I still had to work pretty hard to finish this stuff.  

I don't know what was the deal with this place, but I suspect it is an example of (what Chef Machida told us is) a current ramen trend in Tokyo: focusing on singular strong flavors.  Otherwise the ramen seemed to have really good fundamentals, but the these super-dominant flavors overwhelmed everything else and made it pretty unpalatable (in my opinion).  My guess is that most Japanese wouldn't find this ramen as jarring as I did; flavors like fish powder are just more ingrained and familiar.  But there's no way we could sell a product like this in the U.S.  Salt = 1.5%.

Japan Ramen Tour in Pictures

Last month we went to Japan.  But this was no ordinary vacation.  This was a business trip!  The purpose: eating ramen.  We thought that a great way to evaluate our own product would be to go to Tokyo and eat ramen day after day, trying styles and flavors and absorbing the atmosphere.  Daily ramen intake would help sharpen our ramen sensitivities, in a way that would be hard to achieve in the U.S.  It's impossible to match the sheer concentration of ramen shops in Japan, or the diversity in the ramen they serve.  This kind of experience would give us a better lens to look at what we're doing with Shiba Ramen.

Ramen Street Map.  Underground mall, Tokyo Station.  

Ramen Street Map.  Underground mall, Tokyo Station.  

So we made up our minds to eat ramen at least once each day, and to try two kinds of ramen at every restaurant.  Of course, we had to reserve meals for friends and family and for eating toro (which occurred not less than three times).  We ended up trying 13 different bowls of ramen over 6 days.  We even exceeded our once-a-day goal, once having ramen for both lunch and dinner.  Two different ramens at each restaurant, except for one that only had a single-item menu, where we got two bowls of the same thing.  

In the process, we tried spicy ramens, clam ramens, soupless ramens, and chain restaurant ramens.  At every single place, we paid in advance at a ticket machine (see below).  Some places we found through recommendations or website best-of lists, some just because they happened to be there when we needed to eat ramen.  Some were great, some were good, and some were just so-so.  We measured the ramen's salt content at each restaurant (an important metric).  

Let's start our ramen tour with three shops outside Tokyo, in Chiba prefecture to the east and Shizuoka prefecture to the West.  Next time we'll hit four shops in Tokyo.  

Next to Ramen School (Yachiyo, Chiba)

We hoofed it out to Chiba for our trip to ramen school the morning after we arrived in Japan.  After our visit, we were starving.  We asked Akimoto-san for a recommendation, and he suggested a place called Junki right down the road from Shoku no Dojo; we'd walked past it on the way from the bus stop.  This was exciting.  First ramen of the tour!  We walked in, and saw right away how ramen is ordered and paid for in Japan: through a ticket machine next to the entrance.  We ordered, handed our tickets to one of the servers, and sat down.  

A few minutes later two bowls of ramen arrived, along with two mandatory beers.  We tried a tonkotsu (below left) and spicy miso (below right).  Very tasty, a lot of flavor, and a nice pile of vegetables on top.  The best part, though, was that they had roasted the chashu over coals, giving it a great charcoal grill flavor.  The grilled flavor was pulled into the broth, and enhanced the whole experience.  The ramen was pretty salty (1.8% or so) and garlicky.  All in all, positive, and I think this ramen would be a hit here in the U.S.

Meh. Chain Ramen (Mishima, Shizuoka)

We wanted to try at least one chain restaurant ramen.  There are a lot of large ramen chains in Japan, and we wanted to visit one of the more highly rated ones and evaluate the quality of the ramen against the other stuff we were eating.  We were passing through the Izu Peninsula, on a Shinkansen bullet train ride from Tokyo to Hamamatsu (Hiroko's hometown), and we got off the train along the way to meet a friend in the town of Mishima.  Mishima is near the ocean; they have good sushi there, so our first stop was a sushi restaurant to have some of the local catch (fyi this is 4 hours after an 8:30 a.m. sushi breakfast).  

But this was also our last chance on the trip to try chain ramen, since our trip home was the next day.  So we did a second lunch at what was reputed to be a pretty good chain, Ramen Kagetsu (third-largest chain in Japan with 276 locations).  The interior was sort of dilapidated, but it was still pretty full on a Sunday at 1 p.m.  We ordered some tonkotsu (lower left) and miso (lower right).  When they were hot, they tasted ok.  Fairly salty (~1.5%), but not as strong as other places.  As they cooled down, though, the taste changed and it became clear that a lot of msg had been added to prop up the flavor.  In the end, pretty much meh.  We didn't come close to finishing (although we were handicapped by those plates of nigiri we'd downed 30 minutes earlier).  

Train Station Ramen and Hamamatsu Gyoza (Hamamatsu, Shizuoka)

On our last day, we took the Shinkansen back to Tokyo and decided to squeeze in one last ramen at Hamamatsu Station.  Our real objective was to eat the style of gyoza popular in the area: "Hamamatsu gyoza." Hiroko has been telling me for years about some restaurant that specializes in Hamamatsu gyoza, on the far edge of town out in the middle of a bunch of farm fields. Supposedly this place's cabbage-filled gyoza are hugely popular, so despite the remoteness, we'd planned to go.  

When we realized there wasn't enough time to get there, we decided to find a ramen shop in the train station.  There was only one place, so that's where we went.  We got some dark miso ramen (lower left) and clear shio (salt) ramen (right), along with a side of apparently very unremarkable Hamamatsu gyoza.  It was solid, but not as good as the stuff we'd eaten in Tokyo, and too salty (2%).  The charcoal grilled chashu, however, was redeeming.