If you are looking Ramen in Japan
If you are looking Ramen in Japan - for the best ramen shop in Japan, you can take on a lifelong quest to attack.
Tonkotsu gyokai ramen at Shono in Ichigaya, Tokyo (Photo courtesy of Brian MacDuckston)
is together with sushi, ramen Japanese food you'll find on the must-eat list of almost every traveler to Japan.
But to ask that ramen-ya (ramen shop) has the best ramen in Tokyo (or Japan) is used to ask with what Pizzeria in New York has the best slice, or the brewery in Europe makes the best beer.
, it is not only up to an intense debate, it is basically a ridiculous, unanswerable question (but fun to look at regardless!). the word until recently
The Ramen Boom
Despite reputation Ramen of rising Ramen (at least outside of Japan) with Instant Ramen also was: the iconic Cup Noodles famous worldwide by now legendary Osaka businessman Momofuku Ando.
Then began the ramen boom.
doodle Google by Momofuku Ando, creator of Cup Noodles
like sushi before, Shops specialized in ramen began around the world in cities to pop up. Nowadays even have not come foodies to realize that Ramen can be much more than a cheap and convenient way to food
While some Ramen Evangelist -. Especially chef David Chang - proclaimed have the ramen to be "dead" we with Peter Meehan World side who proclaim that Ramen is better than ever.
Interview with Brian MacDuckston of Ramen Adventures
Ramen to talk, we talked If you visit Japan and planning just with Brian MacDuckston, the Tokyo-based founder of Ramen Adventures
some ramen to eat -. or or just want to learn more about only noodles, broth and Ramen label - we hope this interview will help your next bowl of ramen taste much better!
Welcome, Brian-san!
We are thrilled to welcome our special guest, Brian MacDuckston of Ramen Adventures started a bilingual English.
Brian MacDuckston of Ramen Adventures (Photo courtesy of Brian MacDuckston)
Brian a prolific writer on all things Ramen is, & Japanese Guide to 50 Great Tokyo ramen shops, and also offers tours Ramen Tokyo
Boutique Japan. Before we get into noodles and broth, let's start with a bit of your story: how did you do at the end of this ramen road down
Brian MacDuckston: Back in 06 I was in the US lives and essentially I burned from computer work (the work I do at the time). I hated it, and I was unhappy, and instead of just a vacation, I thought, "You know, maybe I can go and live for a year in Japan." It was super easy at the time (and even now) to receive, at a language school, a one-year contract.
you were in Tokyo on the basis of the time?
Not far. I was living in Kawagoe [in Saitama prefecture, just north of Tokyo] and then I moved for about six months after Hiroshima.
But all the time, so I finally wanted to live in Tokyo, when my contract ended I just moved here and started looking for work. I had some money in order to survive, so I took at the beginning of a few small jobs, but mostly I had a lot of free time - and that's how the Ramen started
So one fateful day you have , some lifechanging ramen, and here we are?
I had a regular blog just, you know where I would publish things about my life in Japan. One day I went to this ramen shop in Ikebukuro [a Tokyo neighborhood] with a long line, and it was really good. And I thought, OK, I want, as to find more places.
I started my regular blog all these Ramen publish things, and the people began to say: "Everything you do is post Ramen Photos" So I just decided that ramen site. I have no great plans for them.
When did you realize Ramen as might be just a hobby for you anymore?
Brian's Guide to 50 Great Tokyo ramen shops (Photo courtesy of Brian MacDuckston)
I started meeting other Ramen bloggers and then I got a call from the New York Times. One of their travel writer Matt Gross, has come for a week to Tokyo and wanted me to help him (the excellent article here read). Of course I said yes, and then this kind of moving things.
overseas has not picked up so much, but a few magazines took it in Japan upward, and from there I started TV deals and get a lot of interviews. I started it a bit more seriously to take it, because people were really interested in him.
And of course, this leads us to your recently published book Ramen. How did it happen?
There has always been something I wanted. I am connected to all types of Ramen people, and some guys had a contact with a Japanese publisher. We set a meeting, and I basically had the data ready to go, she said. "Let's do it"
talk about it let Ramen 101. With so many types of Ramen - Not to mention regional differences - as you normally would explain the different kinds of ramen
It is a difficult question, because some people say that it is to say as 150 varieties, some people, there are 26 , and then there are some people who say, 4.
26 is the number of regional varieties by the Yokohama Ramen Museum, but then there are Super smaller regional varieties, where they are somewhat easily tweak and then a local thing to do.
But I like to put in only two categories, which is usually how I do my tours. There are clear soups and thick soups.
are Tensonkorin Ramen, Kobe (Photo courtesy of Brian MacDuckston)
Clear soups your shoyu (soy sauce) or shio (salt) basis, where there is a light, clear soup. And of course, thick ones are dull, heavy soups.
people visiting Japan are limited for time, so I always say get one of each, and that is your introduction to Japan to Ramen.
Tell us a bit more about the thicker, duller soups.
If you enjoy cooking bone at high heat for a long time, it draws from the collagen. That's what makes the soup cloudy and thick.
There are tonkotsu Ramen, which is mostly based pork bones. Many people know Ippudo. This is the one that is probably the most popular overseas, because it is such a new taste -. And it's so good
Miso Ramen is also thicker, and these days in Tokyo is a great tonkotsu gyokai Tsukemen . It's a really thick pork-based soup, and then add in fish products - dried bonito, dried sardines, all kinds of dried stuff from the sea. It has rid of this really crazy umami taste
Ramen in Kagoshima, Kyushu
bring this an interesting question. What makes Ramen [strictly ramen , and how people do define it?
Modern is ramen a new idea. It is fifty or sixty years old, and there is really no strong rules
People love else to debate and be smarter than everyone, but for me really the noodles must be Ramen to pasta, Chinese style noodles -. Basically flour, water and kansui [potassium carbonate and sodium bicarbonate solution].? - How to egg noodles unlike
and the broth
You could put everything in the broth, but usually a meat-based soup ramen. To put it more Japanese people that use some dashi to flavor it. Use kombu and perhaps some bonito. Use things that umami taste to get, you do not so much with Chinese-style noodles. get
Ramen at Ivan Ramen in Tokyo
Broth and Noodles are both important, but they are important for you to establish a good Ramen?
Ramen is the balance. Of course, it is the balance of the soup and the noodles and the toppings. But I think most people (myself included) feel that the soup is the most important part of Ramen.
In Japan, you can high-quality pasta obtained from a noodle companies that will be fantastic. Of course, there are shops that make their own noodles, and you notice it. But really for me, it's the soup, distinguishes the transaction from another.
Apart from people who think Ramen is only instant noodles, what the biggest misconception is that you see among non-Japanese, when it comes to ramen?
The biggest misconception is that it is fast food and it is cheap. Many people put Ramen with cheap food to be. It is a problem, especially in places like New York, where people for $ 15 to see a bowl of ramen, thinking, "That's absurd."
The preparation of Ramen takes large amounts of time. The soup can take days, and prepping the noodles and everything else - it's really labor intensive. But if you go to a ramen shop, it quickly comes out to you, so people kind equate it to be a fast-food.
you will pay at an Italian restaurant $ 20 for a pasta dish, but then see ramen for $ 15 and think it is too expensive.
production in Tamuraya in Sano, Tochigi have (Photo courtesy of Brian MacDuckston)
ramen restaurants in the US ramen noodles or elsewhere a completely different feeling than in Japan. Talk to go a little bit about what it means, is actually a ramen shop in Japan
One great thing about Ramen in Japan to eat that many stores have the ticket machines. You just go in, get your ticket and sit down.
They will ask for your ticket, but essentially the tourists can get away without understanding of the language.
If you go in they usually will scream "Welcome to the store" You give them your ticket and who your ticket might take scream what your order
then whoever is on the pasta -. or other prep - going to repeat, and they will also cry out. In transactions with two or three employees, they are just screaming at each other to keep basically the pace. The pace is very, very important in ramen shops - I would say more so than at any other type of restaurant
It may seem a little daunting because the shops are loud and boisterous, but I think if They. get over that fear initial, there is no problem.
Brother and Sister Personal Kozu ramen in the Fukushima area of Osaka (Photo courtesy of Brian MacDuckston)
What some ramen etiquette dos and don'ts are, and the most commonly used "error" look make tourists?
most people know about sip. Slurping definitely improved taste and cools the noodles down
But the biggest thing -. The number one rule - is to eat quickly. Do not eat to quickly, but in general, you should be done with your ramen in 5 to 10 minutes. Essentially you get it, eat it, and then get out. Do not sit around for 20 minutes chatting
Firstly begin to get the noodles soggy -. People there put like 8 minutes, which is the golden number. In the States I have seen people get their shell, and then they will make a couple of pictures, and walk, go to the bathroom, come back. Fifteen minutes later, they will start eating. You will only ruin your Ramen
Also, if you take your time in a shop with a line, you're bothering other customers -. Not to mention the business, fast food is reliant on customers and go.
Kikanbo ramen in Ikebukuro, Tokyo (Photo courtesy of Brian MacDuckston)
Tokyo you think is the best ramen city in Japan ?
By far. It's cool to go to the small towns that have their own unique style, but as far as variation, Tokyo has the largest variety.
you go to a place like Hakata [Fukuoka] and it's great tonkotsu ramen. There are all these street stalls and the ramen culture is absolutely amazing, but you do not have this variety, so for me it was to be in Tokyo.
But if you in tonkotsu , then you need to make a pilgrimage to Hakata.
Oh, man. Yes, if you want to do it right, it is epic.
What are your thoughts on a place like Tokyo Ramen Street?
Tokyo Ramen Street is awesome. It's such a cool concept. They are all very good business there, and it's super easy for people there just to roll
Your Ramen "last meal." - ?, Where and why
There are many great shops in Tokyo, but perhaps it would be Ore No Appare, a shop near Kyoto. Very far from everything, and one of the best stores in the country. It would be a day of riding my bike in the Japanese landscape for an amazing dish.
Thanks for your time! Where can people learn more about you and your Ramen Adventures?
The best places my YouTube channel are and of course my website, Ramen Adventures.
lanterns advertising Ramen
This concludes our Ramen Adventure
We hope that our noodly conversation with Brian-san enjoyed, and that you get out there inspired and eat some more Ramen even in Japan, elsewhere in the world!
Make sure to check on ramen for more info fantastically informative website Brian in Japan.
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