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Noodle Knowledge
Jan 10, 2023 - 3 min read
Let’s Ask the Chef About Ramen! Part 2 : What is Kansui, the special ingredient that determines the noodle’s firmness?
This staff blog is the part 2 of the “Ramen Chef Explains!” series, which Keizo Shimamoto explains how noodles are made. Together with the third part, we will introduce the depth of noodle making in two sections. Keizo Shimamoto Inventor
Apr 18, 2022 - 8 min read
Gyoza (Japanese Potstickers) : Ramen’s Essential Side Dish / Arranged Recipes
When at a ramen restaurant, oftentimes, you will spot gyoza listed on the menu, along with other popular side dishes like fried rice and fried chicken. To stand apart, many restaurants offer uncommon options such as pork buns and rice
Feb 9, 2022 - 14 min read
How Many Do You Know? The Profound World of Regional Ramen
If you are familiar with ramen, you probably know that there are four main flavors: tonkotsu, soy sauce, miso, and salt. In addition to these flavors, there is another category in Japan called “regional ramen” in which the dish is
Jan 5, 2022 - 8 min read
“Are these bad manners?” Discussing the Ramen-Eating Etiquette
In recent years, the number of ramen restaurants in the U.S. has increased at a rapid pace, triggered by the ramen boom that occurred in the late 2000s. There are about 1,500 ramen restaurants in the U.S. (Reference: Ramen Restaurants
Dec 16, 2021 - 10 min read
What is Ramen? How the History and Elements Lead to Modern-Day Ramen
Ramen has become a national dish in Japan and is widely known overseas, including throughout the United States, but when asked to define it, even Japanese people may have a hard time doing so. Its origin may not be as