Name: A Ramen Expert Breaks Down the Three Styles You Need to Know | Gochi Gang
Uploaded: 2020-04-13T18:00:37.000Z
Duration: 16 min 17 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

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This basic formula for Rahman has been intact in Japan for over 100 years.

But as Rahman continues its global renaissance, the dish has become the perfect blank canvas for regional variation and chef let experimenting.

No one understands this better than self professed Rahman freak Keizo Shimamoto Case does go Roman Block obsessively cataloged thousands of bowls of ramen across Japan and the U.

And his legendary noodle shop, Rahman Shack, became hollowed ground for Rahman freaks in New York City.

Today, Rama Check has closed its doors for good but secure and I are heading to the shop for one final journey through some of Japan's most recognizable Rahman styles way.

Welcome to the last sitting of Roman shack for so Hee can't wait.

All right, so we have to do something special.

So today I want to give you three styles of Roman.

The first will be a show you Roman, which is my favorite style of Tokyo style.

And then the second will be a hot cocoa to okay and then the third will be a gun.

Just style ticket man, which is a thick, rich fish pork brawn.

This is my classic style Show you Roman sticky.

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 in time, so clear soup and the noodles are wavy.

Typically, the clear Chain John is a lighter soup, so the wavy noodles help bring the soup on the aromas into your slip.

Captures it in those next yeah way got pork belly, MME.

And I just okay, so I can't wait shall way, I think my favorite style.

So just the way you want it, the noodles feel perfect.

It's such a perfect classic Rahman, and it's just I don't know.

Yeah, I think the first Roman I ever had was surely Rahman with my grandma.

But, you know, with the in Japan, they have those like steel boxes on the bike.

Yet for to go really, really tight Saran wrap and comes in a way.

So I know that in general regional Rahman is just really dependent on what ingredients are available in that area of Japan.

What makes Tokyo show you Rahman Ai feels like show you could be almost, like, available anywhere.

But like I'm wondering what makes it Tokyo.

Back when the first people from China it's brought over Roman.

They started using different types of bones for broth and that first shop called bad.

I can waas, you know, considered as the originator of ramen shop.

Before that, everything was like a yacht by a food stall, so they started humping out like 1000 goals a day.

And, you know, they're Roth was pretty light, and they added, show you to that.

You know, sure, you was pretty common ingredient in Japan at the time, and it still is.

So that sort of became the standard Tokyo style.

And from Yokohama to Tokyo to all around Hone Shoe became like a chicken stock with pork.

Teen time like a lighter here brought with the shorting flavoring.

I know your restaurant is that I can here in New York.

Ken, because he wanted to pay homage to their, I reckon, in Yokohama.

He's very particular about staying true to the true form of Roman.

I seeing authenticity is kind of our middle name.

Ken, hopefully is a place that are Jordan's.

On our you know, our patrons can eat our show you every day.

Yeah, kind of the lightness that we want a cheese.

And that's kind of I feel like the definition of perfection for show you, Rahman, is the fact that you could eat it every day, not get bored.

My name is Bo Ja GI on the responsible person and key.

I see restaurant group, Right, Ken, I think, is the oldest ramen shop in New York City That's still standing today.

I heard he used to come in the light like and all the time before he opened up a Forrester Lemon shop.

And it's originally open because I felt Lemon is you know it's gonna be the future In New York, late seventies and beginning of eighties, there was one national chain in Japan.

But then 1985 Tampopo The movie hit around the world.

I like it means please come into our house in the welcome any time and enjoy.

All right, here's number two tongue puts things is a Hakata style.

So Hakata is a city in key issue where tonkotsu ramen became popularized.

And if you ask someone from Kyushu what Rahman is, they'll say this And if you show them, I'll show you Rahman, they'll be like that's not wrong.

So Tonkotsu is known for a cloudy milky broth and you get that by taking pork bones like femurs and the backbone and the heads in some cases and you just boil the heck out of him.

And after a while, all the gelatin from the marrow and the bones will start to break down and make this cloudy suit.

So the tonkotsu here is a thicker brought, so the thin noodle is actually prepared better with the broth will stick to the thinner straight and bring up not too much soup, but just enough.

Tokyo OTA has been on a very extreme rise, I'd say, almost globally in Japan as well.

But also in your ex city, there are so many different, like Tokyo, too specific ramen restaurants.

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

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