Why is This Japanese Stock Better Than Mine ? (hint:うま味)

Подписаться 2,1 млн

Просмотров 498 тыс.

50% 1

The day I finally understood UMAMI うま味 ! Exclusive NordVPN deal here: NordVPN.com/frenchguy Risk free with Nord's 30 day money-back guarantee
Umami is directly related to our ability to detect glutamate in food. It is rightfully so called the fifth taste. The most umami dense food is Kombu seaweed. But it can be boosted even further like in Dashi. To make Japanese stock called Dashi, you need Kombu (kelp seaweed) and Katsuobushi (bonito flakes) in equal proportions of weight. Then a Synergistic effect happens, and our perception of glutamate increases thanks to the reinforcing action of the inosinate or nucleotides from bonito flakes.
In a complex french broth, where there are many ingredients, the same effect happens but on a lower scale. Vegetables bring glutamate and meat brings inosinate.
Big thanks to DR KUMIKO NINOMIYA
Umami center : www.umamiinfo.com/
/ mamaumami
I've set up a free and private mailing list for us geeky chefs ! Join here : mailchi.mp/3de2df6a9518/stay-... (100% better than RU-vid notifications )
Support my work on : / frenchguycooking
Get My cookbook : smarturl.it/FrenchGuyCooking
Get my posters and t-shirts : www.frenchguycooking.com/shop...
Become a member now ! / @frenchguycooking
Submit subtitles here : ru-vid.com_cs_p...
Do you know StoryBlocks ?
Great stock footage for your own videos :
videoblocks.go2cloud.org/SHHp
Amazing audio footage for your own videos : videoblocks.go2cloud.org/SHHt
Music by Epidemic sound : share.epidemicsound.com/sLDCS
Music by Artlist : artlist.io/artlist-70446/?art... ( Get 2 extra months on your Artlist subscription)
Amazing Video Footage by Artgrid.io : artgrid.io/Artgrid-114820/?ar...
My other social accounts :
/ frenchguycooking
/ frenchguycooking
/ frenchguycookin
Director, Author, Host & Camera : Alex
Editor and Co-Author : Joshua Mark Sadler
Producer : Eva Zadeh
2nd camera operator : Lou Assous
2nd Editor: Luca Hohler, Sean Miller
Planning a foodie trip to Paris ? Here are my favorite spots :
www.frenchguycooking.com/wtf/...
Salut,
Alex

Развлечения

Опубликовано:

1 июн 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 993

@michelhv Год назад

The biggest surprise here is that Alex is making dashi for the first time. I thought it was so obvious he had already made it before.

@lousolek Год назад

Same

@MatthewWaltonWalton Год назад

I think he's pretending because he wants to present a coherent and educational narrative.

@MatthewWaltonWalton Год назад

I think he's pretending because he wants to present a coherent and educational narrative.

@russelljazzbeck Год назад

There's no way Alex didn't know about dashi, but he's creating a narrative to spice up his content!

@Shane-fq5bh Год назад

Foreal I've made ramen stock with dashi multiple times already

@willdbeast1523 Год назад

Alex: Improves culinary skill and technique and utilises high quality authentic Japanese ingredients Me: teaspoon of MSG

@EpicvidsKetti08 Год назад

Yeah look if you can get it Korean Kombu is actually very cheap and would recommend it over MSG any day

@nackedgrils9302 Год назад

I'll definitely try real dashi someday but ever since I bought a pound of MSG out of curiosity I've been putting a little bit of it in almost all of my recipes and I'm never going back. Miso, soy sauce, anchovies and Worcester sauce are also great savoury flavour enhancers!

@zot2698 Год назад

agree!

@ravenshrike Год назад

@@EpicvidsKetti08 Kombu is MSG plus seaweed flavor. It's how they figured out MSG was awesome. Which actually works really well for most stocks since it adds another complimentary layer to them. But there are plenty of recipes where that flavor won't work, but MSG still works perfectly well.

@caseyharwick8455 Год назад

MSG is what my Japanese grandmother has always used. Its one of the most useful seasonings I have

@lechatbotte. Год назад

Half way through the video and I’m still wondering how it could be five years ago already and yet here we are and Alex is still on his game and even better he’s using his game. Ever restless ever striving to bring a dish to the next level. I’m still here.

@talyrath Год назад

The clock stopped in 2020 and sometimes I'm not sure if it ever restarted again...

@XenXenOfficial Год назад

God. Has it really been that long??? I JUST CHECKED. IT'S BEEN 6-7 YEARS SINCE I LAST SEEN HIS SOURDOUGH/PIZZA RECIPES. I'M FALLING IN AN ABYSS OF TIME ITSELF. I'M HAVING AN EXISTENTIAL CRISIS. I'M LOSING MY YEARS, WHAT AM I DOING WITH MYSELF Edit: I still won't stop wasting my time on you, I've probably wasted thousands of dollars in work hours watching you lmfao I was also in college so maybe that helps pad it out

@bernhardvonbarret1729 Год назад

there are ramen masters with 30 years and still dissatisfied with their ramen and striving each day to make it better.

@Tenekai Год назад

Except he's using celery in an Asian soup...

@bernhardvonbarret1729 Год назад

@@Tenekai For the Bitterness, BUT as far as I remember Bitter is not part of the Ramen Broth in any of the Restaurants I did eat in Japan, and it was TON of restaurants. Never felt any bitterness in the Soup...

@zackbryans4982 Год назад

Okay, did you just say FIVE years ago? It feels like you did the ramen series five MONTHS ago! Man life moves quick, that's crazy.

@abc01010 Год назад

😭 The older one gets, the quicker it goes. I cannot believe it's been 5 years.

@chimerahitman Год назад

True story. Kids has given me a wipe of the last 5 yrs.

@sunnyxdmc2283 Год назад

It could also be that he uploads every 5 months 😂

@jesseshort8 Год назад

Absolutely crazy.

@dittagecoeco2738 Год назад

@@chimerahitman same here, plus COVID sh*t

@Y0G0FU Год назад

Kombu and Bonito flakes are such a potent combo. They have been the base for all my Stock based cooking for at least 10 years now. Its essentially doping for your Stocks and Sauces :P

@Tyanu_Khah Год назад

As Uncle Roger once said "MSG is king of flavour Fuyoooh ! It's salt on crack ! MSG means Make Shit Good !"

@yagorander Год назад

We all read this quote with his voice

@jonasrettig327 Год назад

Sadly Kombu got shot

@eric10139960 Год назад

@@jonasrettig327 is this a Breaking Bad reference

@fgjah Год назад

A little fun fact: With the same principles companies have also figured out that if they pair Glutamate with Inosinate, they can make something really good. Snacks are the most common one where they use this combination. That's why you can't stop eating them lol. You should see it if you read the ingredients and it has Monosdium Glutamate and Disodium Inosinate. I know Doritos has them. There's also one more flavor booster called Disodium Guanylate and Alex should find out about it too. These three ingredients dope the umaminess to another level.

@hojiscott733 Год назад

How the hell did you learn to make ramen without dashi????

@Submersed24 10 месяцев назад

I went to a ramen restaurant actually and I tasted something totally wrong and now I realize it didn’t have dashi. I guess some Japanese restaurants don’t use it either

@Angelicwings1 10 месяцев назад

Dashi does have a very specific flavour.

@Spicysaucysauce 6 месяцев назад

I was thinking the same thing!

@nonservitium Год назад

I find it hard to believe that you made ramen soup without kombu and bonito. That's like ramen 101

@danagboi Год назад

As many have mentioned in the comments, there are a number of other ingredients which can be used for dashi - dried anchovies or sardines, dried Shi-itake mushrooms and so on. I wanted to mention that there are also different varieties of Konbu - Hidaka konbu makes a stronger, more cloudy dashi which holds up better to a more robust ramen broth (miso or shoyu for example) whereas Rishiri konbu makes a much clearer, refined and delicate dashi and is used in Japanese clear soups (suimono). It is more expensive but might be more suitable for a refined shio ramen. And lastly, the next level is to shave your own katsuobushi using a kezuriki- I think this would by right up your alley, Alex!

@blackknightjack3850 Год назад

Like everyone else, I'm absolutely amazed that Alex went 5 years of making ramen with this being the first time he's heard of dashi. That said, Kumiko has given the best explanation for how dashi actually works I've ever seen.

@Geblino Год назад

Aside from the MSG difference, the main problem is simply using a french stock for a japanese dish. A french stock with onions, carrots, and celery is going to taste so sweet and vegetal by comparison. You can have a michelin star French stock, and it'll just taste wrong in a bowl with ramen. They just don't fit imo.

@Clone683 Год назад

Yeah, Tonkotsu broth for example is traditionally very simple. Just pork bones and a few aromatics.

@johncspine2787 Год назад

And you saw in the chemical breakdown the other stuff just dilutes the essential ingredients..

@otmanh Год назад

I can't get over the fact someone used thyme and sage in his Ramen for taste! He has to be trolling! It just can't!!

@johncspine2787 Год назад

@@otmanh well, see, the French are the all time Masters Of All Things Cooking And Food, so, it must be better..lol..

@TheLemon22 Год назад

It's actually pretty bizarre to me that it took Alex FIVE YEARS to discover dashi broth for ramen.........how could you even call what he was making before ramen?

@XiaoZhen1234 Год назад

ok, I haven't finish the whole video yet, but I just have to comment. starting from 4:42 when Alex started asking Dr Kumiko Ninomiya on difference between French vs Japanese style stock is just mind blowing. The fact that French stock which is more complex in flavour but less intense umami vs Japanese stock which has simple flavour but intense umami. This is something so profound. Turns out complex flavour =/= umami. even if I'm not going to make my own ramen, this fact / understanding is going to be such a game changer in how I will cook going forward. Can't thank you enough Alex in bringing such quality content, and always giving us something new to learn. Keep it up!

@xyz0zyx Год назад

Nerd

@Zraknul Год назад

I have a feeling Alex is going to be experimenting with using proper Dashi and making it his own with adding something complimentary from French stock.

@krahnjp Год назад

After I make Dashi a time or two, I like to finely chop the Konbu and add it to my rice cooker when I make rice. Extract the last of the flavor and get all of the fiber. (it also feels like a waste to toss it)

@Tom-kl9jf Год назад

for takikomi gohan, perhaps?

@nautitard Год назад

You can microwave it dry and crispy, season it and have a Kombu snack crisp too. Or dry it out slightly, roast it and add some liquid smoke for a tasty smoked Kombu seasoning.

@Zraknul Год назад

That sounds like a great idea.

@kleinebre Год назад

The scene at 0:46 is from a ramen cult film called "tampopo". It gets a bit strange, definitely not Hollywood, but it's entertaining to watch. When served a bowl of Ramen, just make sure to caress your 3mm thick piece of chasiu with your chopsticks to honour the pig.

@ambulocetusnatans Год назад

👍 Watched that movie years ago. All of Juzo Itami's movies are great. I particularly enjoyed "The Funeral", but "A Taxing Woman " was also great.

@tokiomitohsaka7770 Год назад

I find it a bit funny how Alex is travelling to New York to meet 1 ramen expert when he could go to Japan and meet as many ramen experts with unique skills and experiences to share.

@XxXxkeybladematerxXx Год назад

I imagine distance, networking, availability, cost of travel, and maybe visa/passport requirements all weigh in. Alex mentioned the last chef he met with has met the chef he'll be meeting next episode. So that's probably how he got in contact with him in the first place.

@DrGodzirra Год назад

@@XxXxkeybladematerxXx also the guy is pretty famous (I thinks chefs table really ampified his fame), so its just also good for viewership.

@DarthwRath Год назад

Knowing how Alex does his adventures, it wouldn't surprise me at all if in the later episodes or maybe even in "Ramen Season 3", he would be in Japan under the tutor of a 3 starred Michelin Ramen chef. Learning how to make his own Kombu and Bonito. This guy went to a different country and made his own pan, made dried pasta machine and all kinds of extra things. So don't bet against him so soon I say.

@TheDuckofDoom. Год назад

Japan would be twice or thrice the price. Just flying from West coast USA to either Japan or Korea, Japan will be twice the airfare. Then costs on the ground are also double, even compared to NY city's high prices.

@tildessmoo Год назад

The language barrier is also an issue; most ramen chefs only speak Japanese. Alex needs people who speak French or English, so New York or LA are probably the best places to find ramen experts who also speak a language he understands.

@JohnBainbridge0 Год назад

One thing I noticed in this video is the part where you used a torch to char your garlic and onion. That will give you some smoky flavour, but it's only charring the surface because it's so fast. For the deeper flavours of caramelization, you need to toast them in a dry pan or roast them in an oven, so the heat really penetrates.

@larkmacgregor3143 Год назад

I really appreciated the clips from *Tampopo* , one of my favorite food movies of all time. It's been years since I've seen it, so I'll get my favorite take-out bowl, then sit down and watch it tonight. Thanks, Alex!

@fmontpetit Год назад

Yes! I couldn't remember the name of this amazing movie. I can't wait to see it again! Thanks for your comment. ✌️

@Tenekai Год назад

Celery? In an Asian broth? Brother... You're lost...

@aliceosako792 Год назад

Note that dashi and katsuobushi are also key ingredients in another quintessentially Japanese dish: okonomiyaki. If you haven't made okonomiyaki before, I definitely would recommend it, and would love to see a few videos of Alex trying it; both Osaka style and Hiroshima style are wonderful, though they are quite different in some key ways.

@user-zg6zc2zx4s Год назад

Hi from japan here. I see you explored kombu and katsuobushi in this episode. You can also extract umami from other ingredients too. For example some of the popular ramen places i go to use niboshi 煮干し. Maybe you can try to extract dashi from that as well and see what suits your ultimate ramen challenge😄

@mxspokes Год назад

A very good western ingredient for umami is tomato. I like doppio style tomato paste for this. I've made a broth that came out really well by taking the bones that I had already blanched then giving them a little rub of tomato paste before giving them a quick roast with some veggies.

@xyz0zyx Год назад

Niboshi cause cancer?

@ori-yorudan Год назад

@@xyz0zyx Source?

@syrupybrandy2788 Год назад

You can also use ikan bilis for that.

@user-zg6zc2zx4s Год назад

@@xyz0zyx its just dried iwashi fish

@Ovenpunch Год назад

Such a cool interview!!!

@useriscurrentlybusy Год назад

The production, the content, everything is so top tier!

@bamzilla1616 Год назад

I can only imagine how much fun I'd have sitting down with Alex over a bowl of ramen and a cold Asahi. He makes every culinary topic such a joy. And I felt the heartache after that first sip of dashi. One plus one really does equal eight apparently!

@jlgombert6126 Год назад

Go tell this to the people he sent to the hospital after sampling his concoctions!

@macfanguy Год назад

@@jlgombert6126 wow, issues much?

@DaftFader Год назад

@@jlgombert6126 but then there would be no one to tell...

@jeffward1106 Год назад

I'm truly going to love binge watching your channel once again! Excellent job 👍 keep up the great work

@ThisIsMyFullName Год назад

Very insightful, Alex! This was a great episode, looking forward to the next.

@user-fn7vs6pb6n Год назад

Me as a Japanese person, I don't really cook that often. But ramen is one of my favourite foods. I really appreciate your effort to know about our culture and I really enjoy watching your videos! (I even made Crème Brûlée using your recipe). If you are exploring more about the ramen, please come visit Japan one day! I will be more than welcome to tell you some good ramen restaurants and perhaps even help you to translate Japanese into English!

@joshuasmith3767 Год назад

Your production quality and narrative structures are really top notch. You and your team make fantastic content, its appreciated! keep it up!

@mennob7357 Год назад

It is such a beautiful journey and you seem to really enjoy it! All in again with this new series and I love it!

@FB711_ Год назад

This series is so amazingly over the top. This is the science I'm here for. Love Kumiko and her passion for umami. Thanks you both and everyone else involved for sharing all this knowledge!

@thanhhieunguyen6400 Год назад

The thing about this video is that i see myself in it, struggling to blend into the society knowing what i'm missing, but can't find anyway to connect it, what Alex vlog offers is so much more than just a food journey, i'm so interested in what next on this ramen journey!

@TBButtSmoothy Год назад

be soup my friend

@legoboy12639 Год назад

I was basically waiting through the whole tasting part for Alex to mix the broths to a basic Gyokai 😂

@DJBigMD Год назад

Dear Alex, thank sou so much for making these videos, you've explained so much things about cooking, nobody could or wanted to explain to me. ❤

@82olys Год назад

Masterful at the hook. Can't wait for the next episode. Thanks for sharing.

@SaxonRanger94 Год назад

Sheeeeeeeeeiiiiiiiiiittttt! 😂 Thats it, Im making some! I’ve been putting off making real ramen for years. I think it’s time to try.. once ramen season two is over. Especially after seeing how much easier the Dashi is compared to the beloved french style stock I love to take two days making 🤦🏼‍♂️ I do use MSG in my cooking but after learning this it wouldn’t feel right to cheat like that on an authentic ramen. Thank you Alex!

@cheflev9884 Год назад

I think this video really highlights the next level of cooking for chefs. Most chefs still believe that more things = to more flavor. Where they fall short is that isn’t always the case. It’s about focusing flavors in the dish, making sure that the desired taste is intentionally prevalent in the food you offer

@brepi312 Год назад

such a good episode. full of cool theory and delicious cooking shots. and a big cliff hanger too!

@Zero.0ne. Год назад

loving this series. good luck!

@daveshiroma Год назад

I’m shocked that you weren’t using dashi! They even sell it in powdered form

@rdchinn Год назад

I'm shocked too. I barely remember his Ramen series from years ago, but...he didn't make a dashi? It's just two ingredients!

@themushroominside6540 Год назад

i just looked through his older ramen videos and yes he did use kombu but not bonito flakes which is very key as to why the taste is off, he basically just used a tradtional french style stock + kombu in order to make his ramen.

@Getpojke Год назад

I live out in the countryside in Northern Scotland, so finding ramen places is pretty hard. So I decided to give it a go myself. That first time I made & tasted dashi made with proper ingredients was amazing. I've always liked soup & stock making, so I'm now in the habit of adding dashi to the stock even in some home-grown soups like Scotch broth. What a difference it makes!

@lordhgs Год назад

Hey Alex i've been watching for a couple of years now and your content always hits the spot. Much love from Sweden!

@MrKirby365 Год назад

I absolutely love the way you've approached this series alex... I love you videos... It seems like you're having fun again and I think that's the point..

@kleinebre Год назад

If I recall "Essence of deliciousness" is what "aji no moto" translates to.

@kindablue1959 Год назад

Aji-no-moto is a brand of MSG from the Ajinomoto company, and translates to 'essence of taste'. It was originally made from wheat, then soybeans, and now sugar cane. Umami is the flavor, also called 'savoriness' in some Western cooking. 'Sweet' is to sugar like 'umami' is to MSG. Interestingly, Ajinomoto's research into amino acids lead them to invent 'aspartame' - aka 'NutraSweet' and 'Equal' artificial sweeteners.

@leapingkitties Год назад

Tampopo is one of my favorite movies. Love this series, thank you Alex.

@ambulocetusnatans Год назад

All of Juzo Itami's movies are entertaining. Such a shame how he died.

@HildeHMcLean Год назад

I have been watching Alex for some time now, he was instrumental in encouraging me to begin exploring different aspects of cooking again. I am so encouraged to make this myself! Always entertaining and informative.

@ijunkie10 Год назад

Such a good video, the harmony about science and creativity in the kitchen and the harmony of all the details in the dish. i really like that type of videos.

@raspberrycharlotte Год назад

The starter is exactly how you make miso soup before the miso paste.

@AhesTheDre Год назад

The differences in French stock and Dashi is a shocking exemple reflecting their culture of origin. The art of complexification VS the art of going to the essence. 🇫🇷🇯🇵😅

@nicoskefalas Год назад

seeing you obsess over this kind of thing soothes me as i am the same when it comes to making my favourite foods

@daiesison Год назад

This is the first time ever I’ve been so excited for the next episode! I can’t believe you’re going to New York! I’m so so so so happy and excited!

@tahoemike5828 Год назад

Some of the comments already mentioned the movie clip you showed. I just wanted to mention a movie called "The Ramen Girl," which stared the late Brittany Murphy(2008). I don't know how that movie plays for purists, but that is where I found out that Ramen is more than a brick of dried noodles and a packet of salty bullion, but a real dish. It's also where I found out that it is more than a bowl of soup, it is a culture, and really an art form. If not for having randomly watched that movie a few years ago, I might not have ever watched the first Ramen series on this channel.

@SethCohn23 Год назад

That movie is a cheap Hollywood ripoff of Tampopo (which Alex used clips of). Watch the original which is a classic... It's a Ramen Western... Seven Samurai => Magnificent Seven => Tampopo. But it's more than a western... It's funny and way ahead of it's time.

@itsgoingtobeatightfitgirl.3248 Год назад

@@SethCohn23 thank you this is the answer i wanted not that other movie mentioned

@Donar23 Год назад

So, you go to New York for Shio Ramen? At that point you could just go to Japan :D

@deyesed Год назад

I was waiting for you to mix the broths. Glad you did

@Daniel-dj7vc 11 месяцев назад

I did not expect that! So happy for you!

@KkatTflip Год назад

Hello Alex, Louis-San à fait deux vidéos avec un maître ramen japonais, une première ou il passe une journée dans son restaurant pour en apprendre plus sur son fonctionnement et une autre ou il l'emmêne en france pour juger les ramen français(notamment dans le restaurant ou tu étais dans ta vidéo) je pense que ces vidéos peuvent d'apporter de précieuses informations pour ta quête, tu pourrais probablement même rentrer en contact avec eux directement ! force à toi !

@riggermortisfpv526 Год назад

Im very surprised you thought you could accomplish Japanese style umami using French methods and ingredients....wtf !?! I knew French Chef's held themselves in high regard, but damn this is a new level.

@TheDuckofDoom. Год назад

French culture is very intellectually isolationist and willfully ignores anything not invented in France under the assumption that foreign things are inherently inferior. Academic books have historically taken many decades just to be translated into French, let alone have the concepts integrated into French discussion.

@icygoldcitadel Год назад

If the Japanese, or the rest of East Asia, can appropriate European dishes and change it beyond recognition to suit their tastes and the ingredients available to them, I don't see why you are clutching your pearls when a French person does the same. Also, I don't think you have any standing to accuse the French of being full of themselves and isolationist trying to bat for the Japanese.

@riggermortisfpv526 Год назад

@@icygoldcitadel Clutching pearls ? He said himself he was trying to achieve umami not create fusion cuisine. Have you had a recent head injury ? I stated French Chef's held themselves in high regard, I did not say any of the things you just did about the French.

@akkilleur Год назад

J'ai déjà hâte au prochain épisode, chapeau!

@jrep Год назад

SO damn excited for next episode!

@Troglobitten Год назад

Here's what strikes me as confusing. If you are willing to travel, then why not go to Japan. You keep approaching foreign foods through the eyes of classic French cooking and restaurant snobbery. Interesting in it's own way, but you will never get to the essence of the original dish. A lot of the foods that you talk about are often simple dishes, peasant dishes, grandma's cooking,.... You need less complexity, not more

@maluse227 Год назад

Ivan is a bit of a purist tho, and he worked for a really long time in Japan and gained enough respect there that he is at the same level and authenticity as any top-tier Japanese Raman cook. Ivan however also has the added benefit of being fluent in English and is very palatable to western viewers looking to learn from someone approachable.

@nixys_9169 Год назад

he already answered to an other comment, by the time he recorder this it was impossible to travel to Japan simple as that

@AygisMusic Год назад

@@maluse227 Tried his ramen and ramen in Japan. His did not impress me to say the least. Not at all bad but nothing that stood out. I can make ramen better than his and I’m a home cook.

@partituravid Год назад

He's an engineer exploring all parts of every element; that there's a JAPANESE umami institution to me means it's the right path to understanding. He looks for enlightenment, not just soup.

@bulyman1574 Год назад

@@AygisMusic LMAO there's no way people like you exist 😭😭

@onehandking915 Год назад

in love with this series Alex

@NothingXemnas Год назад

Mixing both dashi and stock by the end was really interesting! I was already expecting you would leave the table without doing that. Great video!

@otaviobettega2492 Год назад

Very nice narrative structure and cinematography! Feels like a real show Alex :)

@nicholasbiol5122 Год назад

Kumiko was so sweet and explained so well!!

@KboardWarrior Год назад

You are making the science of cooking fun and interesting. I hope you are enjoying every excuses you have to nerd it out with first class chefs around the world. You deserve it. Cheers!

@DianeH2038 Год назад

love the Tampopo clips!!! one of my favorite films ever.

@MichaelVenn Год назад

Awesome work Alex!! I can’t wait to see the NYC episode.

@komkered Год назад

Love your content Alex! So informational and funny, peak entertainment, got me salivating and laughing this whole time. Keep it up!

@jkmorbo Год назад

Loving this series!

@rishithapremachandra9911 Год назад

I can't wait for the next one. Got many things to say but can't seem to find the right words. As always, so very glad that you are taking us with you in this food journey.

@angelamyles23 Год назад

I love this episode!!! i live in New York! i can’t wait to find out where you are going

@felipepeixoto7760 Год назад

That is The Best vídeo ive seen for years my friend. You are really The best

@AbhishekMukherjee Год назад

Helped me understand umami and ramen a little more! Brilliant!!

@LukeQuinton Год назад

So good! Love this series ✌

@ryanpongracz8051 Год назад

Man, I'm always impressed by the amazing things I learn on this channel.

@antoinedelauzun1631 Год назад

Trop bien tes vidéos Alex ! ❤

@heretikpapy Год назад

What a superbe episode !!! I was so desapointed of my own ramens... I'm so with you on that. Thanks again for sharing your passion and informations :) Cheers from Montréal !

@cbs77 Год назад

I love your engagment for hunting the correct way of doing stuff.

@Tbudde34 Год назад

I didn't know how bad I needed another ramen series until you gave it to us, Alex! Can't wait to see your adventure in nyc

@amypowell3452 Год назад

Alex you are next level 🔥 Your passion is contagious, and content never disappoints.

@aziggitybao Год назад

You got the best youtube channel out there, its always an instant click!

@cheahcheeyao Год назад

Alex love you thankyou can’t wait till you get to the US. Very accurate take one daishi

@ioio5993 Год назад

The topic is wonderful. However, the telling of the story coupled with the images, sounds, closeups - the entire balance with your production values and humor - makes these videos beyond wonderful!!!!!

@Brkmp_ Год назад

Man keep up the great work. Your editing quality was top notch back then. To see it elevated even more? Props dude

@trist8205 Год назад

Toujours un plaisir énorme a regarder ces vidéos... Et ca donne vraiment envie de cuisiner💪

@Lord_Nuggious Год назад

Hey @Alex loving the series so far. But one thing I found from watching Japanese ramen videos is that to make dashi a lot of them soak the kombu overnight in the fridge and then bring it to a boil, remove the kombu and then soak katsuobushi for exactly 15 minutes. And it really does make a difference to how strong the umami taste is

@zacharysherry2910 11 месяцев назад

@pupilo13 Год назад

Eres un capo Alex! Merci bcp! You're the umami of RU-vid ❤

@crumblebee6728 Год назад

I’m glad you mixed them, I was hoping you would haha 😊

@duodream Год назад

I was surprised that Alex hadn't made dashi before! I make batches and freeze it in cubes for many recipes. I'm glad to learn now what both kombu and katsuobushi each bring to the party. Looking forward to seeing the episode with Ivan!

@vv753 Год назад

Man good food and good cliff hangers nice video Alex

@gunt-stafr8396 Год назад

Let's go Alex !!! Tes vidéos, c'est de la bombe !!! 😍

@angrypotato_fz Год назад

Dr Kumiko is so kind :)

@1oglop1 Год назад

Everyone is talking about umami but this is the first video with the clear explanation on what it is! Thank you!

@swampflux Год назад

I popped into a Chinese market today after seeing this episode and had trouble finding bonito flakes. In fact, I’m not sure any of the shops in my city have it as they’re all chinese or korean family owned. Looking forward to how you dive deeper so I can learn what alternatives I have available. This series is amazing! Keep it up alex :)

@jonteno Год назад

LOVE THESE!

@FlacoSalsero Год назад

Thanks Alex! This video has enriched my life! And now my ramen broth :)

@andyyuen Год назад

This is great! I learned something today

@mocrypto777 Год назад

Superb episode

@jthebk3864 Год назад

I owe my immense love and joy of ramen completely to Alex, I haven't attempted to make my own ramen yet however I've used everything I've learned from his videos to further identify and pick apart ramen I've tried. I've learned so much and gone on so many food adventures since I first saw the ramen series from Alex. Ramen is my favorite food, nothing else even comes close. I'll be watching Alex as long as he's uploading videos 🤘🤘🤘

@rexochroy2 Год назад

You need to understand that we are watching a Frenchman doing this, they have the key to good food, and yet we learn more, every time we make a fabulous dish we are not quite sure how we did it. Salut mr Alex , each new experience is fabulous and new to all of us. Merci ,,,, ❤

@Gotenben Год назад

nice to have you back Alex we were missing you :love:

@brycetyndall1301 Год назад

Hey Alex, I love the series! Any chance you could do a tsukemen too? I realize that’s a lot to ask but I think it is the future of the dish. -Cheers-

@alexbecket7140 Год назад

Just made the best broth out of vegetable/pork stock and dashi based on your recommendation and video. AMAZING! Happily working on my own addiction. Thanks Alex!