I hope you remember us lowly first subscribers when you reach 1 million!!! Absolutely love your content. I like how you also improvise and things don't have to be set in stone for a lot of the recipes you use!
@@victorh2056 la mian isn't necessarily spicy. It just refers to how the noodles are made. It translates to "pulled noodles", because traditionally it was made by hand-stretching and folding a single ball of dough over and over until you get noodles. Look up some videos of la mien being made, it's pretty cool how the pros do it. I think somewhere along the lines the name got lost in translation since ramen is cut and not pulled. Or people just didn't care, because a lot of Chinese noodles are called la mian even though they're not necessarily pulled.
I did a whole 3 week backpacking trip from Hokkaido to Kyushu just to eat Ramen... I ate so much ramen... Went to Kitakata had some amazing Chuka Soba... thanks for the reminder... can’t wait to make this.
Kitakata ramen is famous. I want to try to do a bowl of that one day. They have a specific style of noodles. Thanks very much for watching and the comment!
It is very helpful that you give your reviews and what you might do differently. I like your work. Just started watching but I have been making ramen for a couple of years now and there are ENDLESS variations.
Love your content! Looking forward to seeing more! Can you add "Abura soba" to your list of things to tackle? I had it once in Japan, and I love the way the oiled noodles were different, but it's really hard to find more information about it in my experience, and it's non-existent in US restaurants.
Asians really love their MSG and this shows how much. All that Fish and Bone Broth has a ton of MSG extracted from the meat. Gives that wonderful Umami taste.
Heiiii WOR, thanks for the plenty of videos about ramen making, it reminds me so much of my time in Fukuoka. I'd like to suggest you making 久留米ラーメン I tasted in Fukuoka. The ramen to me was the best one so far, and thankfully they have a hint on how they make it. They called their broth yobimodoshi, and their special ramen called むかしラーメン add シハチク and カリカリ with the usual チャーシュー and half a soft boiled egg. The カリカリ, the fried lard bits made all the difference for me. Hope this helps!
Everytime i’ve watched your video #thewayofRAMEN really helps me alot. Thank You For Always making me HUNGRY not only for RAMEN. Hahaha. But for the KNOWLEDGE of cooking the way of ramen.
Question about not blanching / rinsing the pork or removing the skin: will this make the pork broth "stinky" or it won't be a problem if your pork is fresh? I was told it can be smelly if you don't at least soak the pork in water (to remove the excess myoglobin) for 20 mins before cooking. Do you have that problem?
Do you know which particular Chinese noodle was the ancestor of the chuka soba? I notice similarities but can't pinpoint where in China japanese ramen got inspired or took off from. Some of it looks pretty similar to cantonese kansui mien, but I also had shanghainese noodles take look weirdly close to ramen I've had in japan.
When I plate my Ramen I put in my tare, oil, noodles on top then slowly poor my broth/ broths. Toppings last. This is to taste the broth before the tare and oil (you spend hours making a broth, usually, so its worth tasting it before the mix.) Then I stir my noodles and combine it all to see how well the flavors combine.
It's pretty much mix and match to your liking. The bowl you put out should reflect what you think tastes good. I don't think there are hard rules for any soup/tare/oil combinations.
I've watched a few of your videos now and I've gotta say (as much as I enjoy watching other cooking videos) your videos really make me want to *make* ramen. I'm going to have a go at the noodle recipe from the lockdown challenge video. I'll let you know how it goes.
Weird question: is there a name for that specific kind of bowl or bowl pattern? I feel like I've seen that red and white squiggle pattern associated with ramen my whole life, but I can't find anything.
Could you make a video with tools / equipment and staple ingredients to have to make all your recipes? I would love to try a few of them but often feel a little lost when it comes to getting all the things I need. I really enjoy watching your content.
wow this vid reminds me of the ramen stall, chuuka soba inuoe stall outside tsukiji market back in 2014.. never got the chance to try (becos on a hurry),, but it got shut down after the fire incident a few years back before the new seafood market open.. the owner was thinking of reopening his business but chose not to reopen in the end,,.. :(
Oh I love this recipe! I think I can get similar fishies here in Mexico called charales. Any idea? Thanks !!!! I have to watch again to see if you use the fish themselves too. You don’t right?
Hello!! great video man i learn so much from your channel , and i have a question Can substition pork bone with cow bone in all ramen recipe?? Thank you :)
Love the videos ! Can you see if you find any recipes of a Torikotsu ramen. I can't find anything when I Google it in English. Apparently there is a Ramen chain in the Yokohama area called Matsuichiya that does one of the best of this type of ramen broth. That's about the information I've found on a Torikotsu broth. It would be cool to see how you would do that, though I will still watch anything you upload ;)
Hi Stanley, Torikotsu is actually called Tori paitan in Japanese. The name was probably changed in your area to make it easier to understand what it is since a lot of people are familiar with tonkotsu ramen. I have a tori paitan video on my channel. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NcKHzDzi4n4.html
Beautiful video once again. Perfect timing as I was making some instant. Have never cooked from scratch. What does skimming achieve when making your soup and chashu? How does it affect the final product?
First things first, I've really been enjoying these videos, so thank you. Secondly, where did you get those chopsticks and most importantly, that wooden bench scraper?!
Thanks for watching! My parents bought me the chopsticks in Japan and I made the wooden bench scraper myself because I always had trouble getting onions off the cutting board.
@@makanih808 yeah it doesnt get bitter very easily in the oil, usually the heads are reserved from the niboshi dashi to make aroma oil to minimize wastage. Its really all about how you use the niboshi that will make it bitter, not the fact alone that its there.
Hey dude, I really appreciate the content that you're pushing out. I was just wondering, could I substitute niboshi for dried anchovies. I'm struggling to find the product here in australia, even in japanese groceries.
I didn't know what that was so I googled it. That looks like a lot of Ma-yu! I'll see what I can do. I'd hate to call something I make a restaurant copycat when I've never had the real thing.
Hi! I'm coming from a Jewish familiy, thus they only eat Kosher food. May you pretty please create a video of a Kosher Ramen recepie? I gotta show them what it tastes like!!
I'm not entirely sure, but I think any chicken ramen recipe should be kosher right? You can check out the 'Tori Shoyu Ramen' and the 'Tori Paitan ramen' videos on this channel. I think both of those should be ok for your family. If not let me know and I'll make substitution suggestions.
You could do one with konbu and shiitake mushrooms. Same method, overnight soak and heat up the next day. You could also use dried shrimp if you want to have a shrimp dashi.
Ur worried about the scum, but the recipe didnt mention to remove the scum. Have you ever tried broth without its scum removed? I genuinely dont think it makes a noticeable difference
For broth making, the goal is to simmer rather than fully boiling. Scum acts as an insulating layer that raises the temperature to boiling. Removing the scum allows for better temperature control while cooking.
Ussually when I’m doing pho and get that much scum I just use a cheese cloth or papel towels to drain it the soup turns out clear as te day at noontime
yeah the kanji is 中華 which literally translates to 'middle flower' but I think its kind of like a romanticized name for China being the heart of the world, though the word is most commonly used in Japan to describe Chinese food and is not really used outside of Chinese cuisine.
@@WayofRamen I think the Chinese characters are the same. It's pronounced as something like Zhongguo in Mandarin (accents notwithstanding), I think. And this dates back to classical times where they considered themselves the Middle Kingdom, i.e., at the center of the world, iirc.
Man, I love Japanese food but I live in North Dakota where its nearly impossible to get a lot of these ingredients! I have Chuka soba but not the stuff to make dashi
I can try, but I've never had the real stuff so it would be a shot in the dark. Give me some tips from your recent trip to Japan on your podcast episode ;)
Like using the exact same ingredients? It's pretty hard for me to do that because I can't get access to a lot of the things where I live. It's probably better though.
The Way of Ramen Ooh same, it's really interesting seeing you adapt to hard to find ingredients too. Maybe finding alternatives is a better thing to do.
This is great content. You probably already know this, but you're video quality could go up a notch if you used natural lighting. The indoor lighting cheapens the look of what is otherwise spectacular cooking content.
