A Ramen Expert Breaks Down the Three Styles You Need to Know | Gochi Gang

that was really good slur thank you so much you're a pro slurper [Music] soup noodles toppings this basic formula for ramen has been intact in Japan for over 100 years but as ramen continues its global Renaissance the dish has become the perfect blank canvas for regional variation and chef led experimenting no one understands this better than self-professed ramen freak kaizo shimamoto kazoos go ramen blog obsessively catalogued thousands of bowls of ramen across Japan and the US and his legendary noodle shop ramen Shack became hallowed ground for ramen freaks in New York City today ramaa track has closed its doors for good but Sakura and I are heading to the shop for one final journey through some of Japan's most recognizable ramen styles welcome to the last sitting of ramen Shack I can't wait all right so we have to do something special what do you have for us today so today I want to give you three styles of ramen the first will be a shoyu ramen which is my favorite style Tokyo style and then the second will be a Hakka Tonko - okay and then the third will be a ganja style chicken which is a thick rich fish pork broth I'm so good all right we have three bowls of offering today I'm ready [Music] it smells so good [Music] all right this is my classic style show you Robin thank you it's so picture-perfect and it's actually my favorite style the Tokyo style and it consists of a soy sauce flavoring so there are many ways to make it but blending different styles of soy sauce and adding like little meeting to it is traditionally a Tokyo style show you the soup consists of a chicken and dashi Chintan so clear soup and the noodles are wavy typically that clear Chintan is a lighter soup so the wave your noodles help bring the soup and the aromas into your Slurpee captures it and goes next yeah and we got pork belly mmm scallions and Naruto and I just tell my okay so I can't wait shall we so this is my favorite style so I'm gonna join you guys over just the way you want it the noodles feel perfect I really have that springiness to have it's such a perfect classic ramen and it's just I don't know it's like hitting all the notes for me it's comforting it's like warm it's just perfect yeah I think the first ramen I ever had was a showy ramen with my grandma but you know with in Japan they have those like steel boxes on the bike on the - yeah for to go or a really really tight saran wrap it comes in a real toy so I know that in general regional ramen is just really dependent on what ingredients are available in that area of Japan what makes Tokyo shoyu ramen I feels like show you can be almost like available anywhere but like I'm wondering what makes it Tokyo it's a good question back when the first people from China it's brought over ramen they started you different types of bones for broth and that first shop called died I can was you know considered as the originator of like ramen shop before that everything was like a yacht diet food stall so they started pumping out like a thousand Bulls a day and you know their broth was pretty light and they added to show you too that you know show you it was pretty common ingredient in Japan at the time and it still is yeah so that sort of became the standard Tokyo style and from Yokohama to Tokyo to all around Honshu became like a chicken stock with pork gene time like a lighter clear broth right with a shortened flavoring speaking of right I can in Yokohama I know your restaurant is that I can here in New York that's right we opened in 2000 in the East Village definitely way before the ramen crazy hmm my father opened up Ryan right Ken because he wanted to pay homage to the Rye Rye canon Yokohama he's very particular about staying true to the true form of ramen I see authenticity is kind of our middle name right I can hopefully is a place that our Jordan son or you know our patrons can eat I'll show you every day yeah kind of the lightness that we want to achieve that's kind of I feel like the definition of perfection or shoyu ramen is the fact that you can eat it every day and not get bored hi I'm Sakura yagi I am a CEO of TSE Restaurant Group and this is my father hello my name is Bo yogi I'm the responsible person and kic Restaurant Group right I can I think is the oldest ramen shop in New York City that's still standing today David Chang you know from Momofuku I heard that he used to come in the lilac and all the time before he opened up first 11:00 sharp well I like in its originally open because I felt ill Amon is you know it's gonna be their future in New York late 70s and beginning of 80s there was a one national chain in Japan they came and didn't do too well but then 1985 the Tampopo of the movie hit around the world so I study tanpopo I study many other restaurants then mm I opened up and I like him I like it means please come into our house you know welcome anytime and enjoy it that's the name of the lie like [Music] [Music] all right here's number two tonkatsu this is a Hakata style tonkatsu so Hakata is the city in Kyushu where tonkotsu ramen became popularized and if you ask someone from Kyushu what ramen is they'll say this and if you show them I show you ramen they'll be like that's not ramen so Tong co2 is known for a cloudy milky broth and you get that by taking pork bones like the femurs and the backbone and the heads in some cases and you just boil the heck out of them and after a while all the gelatin from the marrow and the bones will start to break down and make this cloudy soup ya know go up very rich but still clean mmm so the tonkatsu is a thicker broth so the thin noodle is actually a paired better with it because the the thick broth will stick to the thinner straight noodle and bring up not too much soup but just enough mm-hmm Tong Kota has been on a very extreme rise I'd say almost globally in Japan as well but also in New York City there are so many different like tonkatsu specific ramen restaurants and what do you think that is from like how did it kind of become the new booming flavor of ramen personally I just think that it's easier flavor profile to understand it's kind of more of a punch in the face and it's like wow it's delicious yeah I think definitely a creamier broth is very attractive to Americans for some reason and tonkatsu has a lot of impact you know that first sip it's like wow you know I think that's the wow factor that has kind of spread across New York and across America yeah and it's good [Music] all right the last bowl is a chicken so this is a more recent style thick to come in so thick broth thick noodle and it's a tonkatsu yokai which is fish and pork bones what's significant about it is this Gill food the fish powder on top back in the 60s there's a guy named yamagishi who invented this style and then in the 2000s another shop called ganja invented this thicker broth thicker noodle style with the fish powder and this style is now the more popular style - ghemon in Tokyo in the world thank you master so to commend the broth is hot but the noodles are cold so we rinse them in cold water and shock them and the way you eat it is you take a little bit of noodles and you dip it into the soup immensely so the inventor of ticket men or what they called morty silva back then mmm is kazuto yamagishi and he's basically a ramen legend now I mean he passed away a few years ago so rest in peace but he is idolized by ramen freaks everywhere he's had about 50 or more apprentices at one point Wow so he really taught all these young Chefs to like keep the legend going yeah I heard he was a very loved by his customers and clients as well because he would like go outside and greet his customers while they were waiting in line how important would you say the personality behind the ramen chef is like a McGee so for example I would say it's very important because all these bowls although they're called ramen they're all different because of the chef the chef puts his own personality into the wall his own style and that's what makes it unique and that's why ramen has so much appeal I think because people can take this simple Bowl and really make it their own and really showcase that to a customer and we've talked about Ivan kind of taking ramen and making it new york-style yeah the raw noodle - I think the next step for ramen in America is really to localized ingredients and create different styles based upon the region's we have here and that is really the next step the next evolution of ramen [Music] if there's one person who's become synonymous with ramen in New York City its casos former mentor Ivan Orkin Ivan first made a name for himself after opening an incredibly popular ramen shop in Tokyo in 2006 but since 2013 Ivan ramen on the Lower East Side has been a hub for New York's growing ramen seen pairing regional ingredients with more traditional Japanese techniques you know when I first lived in Japan in the 80s I fell in love with ramen and when I moved back to New York there was no ramen you could eat he's not kya food they had yakitori places you could drink pretty good sake but no ramen at all nothing and it started this thing in me which is part of why the ramen shop thing started in the first place how important is regionality and ramen well I mean up until recently not particularly I mean I think I mean Robbins had a real explosion in Japan until recently I mean Robin was mostly really popular in Kyushu and in maybe Hokkaido and Tokyo and not so much in other areas now it's becoming popular all over the place and there are definitely regionality x' there's a real underlying current of intense creativity in ramen which is what one of the things that really drew me to ramen is that it's this maverick cuisine where you know it's the chef's personality is almost as important as what he makes and it's what makes ramen really really fun I obviously have some very strong opinions about how ramen should be made and how it should be and what it should be like but the good news is that ramen is really every shop can be different and you can go to Tokyo and there's all kinds of wacky shops doing wacky things and you know what's great is you don't have to go to Ivan ramen every time you can go to Nakamura or you can go to you know eat Widow or wherever and I always felt that way in Japan I I had always you know five or six or ten shops that I regularly went to for different moods and and that's and that's what's awesome about ramen it does it doesn't have to be either work can be both next time on go Chi gang i cleaning up with some of my favorite italian chef's to taste test a new ramen dish dubbed japanese pasta if you're gonna take Japanese food and try to combine it with Italian food the most logical thing to do is take like rum and write and make sauces with it and I'm continuing my ramen Shack tasting menu by sampling Hazel's famous ramen burger so this burger is kind of like a second generation Japanese American burger it's like you and ramen for it's the season finale of Kochi gang and I want to see where ramen is heading next stay tuned [Music] [Music] thank you so much for watching goatee gang I so appreciate it Sean should they like and subscribe like and subscribe or else thank you

Channel: First We Feast

Views: 622,033

Rating: 4.8604846 out of 5

Keywords: First we feast, fwf, firstwefeast, food, food porn, cook, cooking, chef, kitchen, recipe, cocktail, bartender, craft beer, complex, complex media, Cook (Profession)sean evans, gochi gang, gochi gang reina scully, gochi gang ramen, ramen expert, gochi gang ramen expert, keizo shimamoto ramen, shoyu ramen, tonkotsu ramen, tsukemen ramen, sakura yagi gochi gang, bon yagi ramen, rai rai ken nyc, Ivan orkin ramen, Ivan orkin gochi gang, Ivan ramen gochi gang, Ivan ramen first we feast

Id: Wtb6c5hUCRY

Length: 16min 16sec (976 seconds)

Published: Tue Dec 17 2019

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