S:And we're gonna take you for some "OG" style ramen

Chuka Soba, at katsumoto.

Come let's go, you're gonna love thisss.

M: Okay let's talk chuka soba. I am positive

that a lot of you guys have never even heard of this phrase before.

S: Mmm mm, you always think of tonkotsu ramen, right

you think of miso ramen,

you think of shoyu ramen which is like a soya sauce,

and you think of shio ramen, which is salt ramen

but a lot of people don't really think about chuka soba,

M: exactly, which is such a shame. Cause it is as we

mentioned before, the "OG", the vintage,

some of the most original ramen that exist in Japan.

S: Now don't get confused with the word soba,

when you're thinking soba you're of that

probably thinking of that nihatsu soba from that video we did a while ago

M: Oh yeah from that buckwheat noodles.

S: So chuka soba just means like chinese noodle

It's an old way of saying it

Now they pretty much call it ramen

but still like if you want that kind of like vintage-y feel

people call it chuka soba.

M: Now although this is kind of like chinese style ramen,

it shouldn't be mistaken as being chinese ramen.

S: And I know you might be thinking, "Oh if I'm in Japan

and I only wanna eat Japanese food but kind of

think about it, remember when we did a video about

jajangmyeon and korea.

Jajangmyeon is a staple of korean food now

Even though it's inspired by chinese food,

if you avoid jajangmyeon,

you're missing out a huge part of korean food culture.

If you skip out on chuka soba,

you're not a ramen hardcore fan.

You're not a ramen otaku,

you're a poser.

You need to eat chuka soba in order to get the

real ramen experience.

Hi, I'm Kenoji Matsumura.

And *err*, I'm a chief here at Katsumoto.

The soya sauce ramen is considered like the

origin of ramen in Japan.

So, it's very light yet it's very flavourful.

We put a lot of *ahh* ingredients so,

fish, chicken, pork, also kelps.

Each one has like a slight flavour

so you can enjoy the mixture of many flavours.

*Haha*

M: Now there are a lot of options to choose from

at this amazing restaurant.

S:I'm getting the toku sei ramen,

which is pretty much the deluxe version

and it has extra toppings of everything

because I'm big and I'm hungry

and I've been smelling this ramen as they've been

cooking it and I really wanna eat as much of it as I can.

Things that I want people to know about ramen,

M: Go for it. S: Erm it's delicious

M: Yes. S: I wanna eat it everyday.

M: Yes. S: And I don't wanna get fat from eating it everyday.

M: That's not gonna happen.

OMG, I just got an extra whiff of like

some kind of porky chicken magic happening

Salivation

My, my chest is tingling *wot simon??*

Our ramen senses are "What's that??"

M: "There's ramen nearby" S: oooooh

M: OMG it's coming S: Okay *breathing heavily*

M: Hai

M: Arigato gozaimasu S: Look at that boi

M: *sighs*

S: It's always really hard to shoot a ramen video

because noodles expand if you wait for too long

M: Yeah S: so you just gotta go right in.

M: The top layer of the broth has like a thin shin

of oil on top of it.

*Simon's just groaning in the back*

But it's not so thick like a tonkatsu ramen

M: Ah the colours are dense. S: There we go.

I like you to drink the soup first

cause the soup is the part of the ramen

that most of the thought and the time goes into

S: Oh boi M: Oh my god

M: That is fantastic

when you have a tonkatsu ramen,

sometimes it's so thick and oily,

that you can't really finish it.

S: Mhmm M: But this one has that lightness

of like a shoyu, like of a soya sauce ramen

S: Cause I don't usually like shoyu ramens

because I just find them a bit too bland

I think the oilness of this really gives me

that tonkatsu flavour that I really like. M: Yeah

M: Well its got, you know, pork in it

as well as chicken, as well as fish.

So it's like everything coming together.

*Slurping all that goodness*

Eat the ramen by slurping it

while eating ramen,

it is like the the best way

to get the proper balance between

*er* soup and the noodle

and *er* also it's considered like the

traditional way to eat it.

S: Also these are thinner noodles, M: Mhmm

S: than usual

M: Mmmmm S: This is exactly how I like my noodles.

M: Mhmm S: I don't want my noodles to be too soft

M: This is how I like my noodles too though

M: Oh this is fantastic S:Mmm

S: I think this is the first time I thoroughly enjoy

the shoyu base

It's like a really dark consume

M: Mmm S: so you have the oiliness on your lips

M: Mhmm S: But you feel the taste on the side of tongue more

M: You have this kind of like salty

but then kind of like a sweet flavour in the background.

S: I've had ramen with fish broth in it,

and the fish can be very overwhelming at times

M: Mhmm mhmm

S: But this right here, the fish isn't in the foreground

it's like a background.

All I wanna say is DEEP

M: You're not gonna say depthy?

S: Everything is mad deep son, no

M: Okay so the basic ramen comes with senju onion

which is like a green onion that is from the Kanto region.

S: Yeah M: Bamboo shoots, menma,

It comes with 2 different kinds of pork in it

So you got the shoulder roast char siew

and also the pork back rib char siew.

S: I can't believe how soft this meat is

you don't even need teeth

you can just mush this against the roof of your mouth

with your tongue like cotton candy.

M: And it also comes naruto

which I know people out there are being like

"you mean the anime guy?"

with the little squiggle on his forehead

And it also comes with a soft boiled egg.

*insert food porn music*

M: Ohhhh yeah ooooooo

S: Now the key to your eggs

is supposed to cut it in half vertically

not horizontally, so you have 2 equal halves, M: Mmm

S: and then you gotta leave it in the broth

so the inside yoke can warm up.

Cause now, its nice and gooey, warm

If you just bite your egg right away it's gonna be a little

bit cold but this is perfect now.

M: Oh man fantastic

S: You know I thought this was gonna be

an informative video in which we talk about chuka soba

but like I really like this

M: You are wronnggg

S: I really like this, this is me fangirling over really good ramen.

We are located in a business district

so during rush hour or lunch time

we get *er* mostly business men

on weekends, we get like ramen manor

those who read ramen magazines

and they come here to enjoy and taste our ramen.

M: I'm like a huge advocate of people trying out

different types of ramen.

To think that you've tried one and you like

understand ramen which you absolutely don't. S: Nooo, yup

M: Every place has its own little special way

to make things, its own way to make noodles.

If you're in Tokyo,

Tokyo has a Tokyo style of ramen, right?

And when we went to Fukuoka, Fukuoka has its own style

So don't just go to one place and say