Name: Behind the Counter at a Local Japanese Miso Ramen Shop
Uploaded: 2022-02-11T01:20:05.000Z
Duration: 12 min 45 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...

This is behind the counter at a local Japanese family owned miso ramen shop.

So I'm back with another behind the counter and this time we are in a suit and I'm taking you to a special one.

This one is a local miso ramen shop that's run by a husband and wife.

I just love being able to show you these pockets of japanese life.

But before I take you inside, if you guys want to see what I'm doing on the daily check on my instagram account, if you guys wanna help with the channel, then definitely check out my Tokyo and Japan merch.

And if you have any questions about japan or your japan travels, check out my discord community that said we are a little bit early, Murata san should be coming shortly.

So today I'm going behind the counter at Ramen ka Kitagawa, everybody.

Just a three minute walk from Tokyo's Jr Ebisu west exit and literally right in front of the Ebisu hippie a line subway exit for this hole in the wall through the corridor would never know it even existed.

Japanese ramen shop is exactly why I love doing these videos and there he is the owner of the shop.

He usually is the first one to arrive in the morning.

The shop was originally opened in Shizuoka and relocated to Ebisu at the start of 2021.

It had a fairly quiet start but quickly picked up a reputation and these days more often than not has a line out the door.

Oh he's preparing one of the several charts you used in the ramen.

So is there anything special about the meat you use?

Okay, you've got my attention after slicing the meat, he goes over each slice and trims the edges to make it perfect.

What did you do before opening the shop restaurant?

Apparently he met his wife around this time but shall motivate him to pursue a more stable career path.

He started his ramen career at a miso ramen shop in Ginza called Dome is so after only studying for 10 months, he was able to get the owner's permission to start his own ramen shop using similar ingredients and techniques but of his own creation.

They used about 80 to 100 eggs every day and he usually cooked it before the store gets busy.

A lot of things need to happen all at once in a short period of time.

So it's important to manage his time efficiently.

Was it tough to get permission to open your own shop?

Apparently he offered to work from early morning until late at night, even at a lesser wage compared to other staff to prove to the owner of his commitment to learning how to craft beautiful ramen with the goal to eventually get the owner's blessing to start his own shop.

The shop uses pork back fat in their miso ramen, which adds to the already thick soup.

So he chooses to use a leaner pork shoulder to balance out the bowl.

Okay, now he's starting the soup prep although the delivery for the bone and meat ingredients haven't arrived yet.

So it's ready for when the ingredients arrive.

Wow, that's a lot of say a buddha, also known as pork back fat.

This is used specifically for finishing off the ramen soup.

So the shop uses a soggy tashi method to prepare its soup, which means that it continually adds new crafted soup to the existing one.

Quite a common technique for many japanese ramen shops.

Oh, that's kombu kelp water which is using one of their popular menu items.

In fact help is an integral part of japanese cuisine commonly used in home cooking as well as michelin restaurants.

Miso ramen is not as popular as it once was, but rather japanese are trending towards more light, elegant and chic versions of ramen, which is why Murata san also created his own signature kelp water ramen which was naturally a hit by the way?

Are there any secrets that you can share about the ramen industry over?

Oh, it seems like the noodles have been delivered the shop.

He's the same dough miso noodles from kaikoura, a specialized Asakusa based noodle producer.

The noodles itself are made from a blend of two types of flour and tapioca to create its characteristic springy texture and sweetness, pairing perfectly with a sharp, strong and rich miso soup.

The other chef and his four month pregnant wife have arrived.

Murata son's wife takes care of their toddler in the morning then works at the shop to greet and serve customers while also doing other tasks like visiting the bank to get change.

Now that the other chef is here, Pattison steps out for a quick visit to the neighboring shrine since the shop is relatively new in the area, he prays here to the local god every day to receive its blessing.

Thank you so much dot can you tell me a joke that was perfect.

The delivery consists of various meats using the soup such as game katsu, pork bones, chicken bones and pork feet.

All these ingredients are combined based on the shop's own ratio and slow cooked throughout the entire day to produce its own unique signature broth?

Did you ever think that you'd run a ramen shop when you were a kid before meeting her husband?

She worked as an aesthetician as well as helping with accounting for her uncle's company.

But after he decided to open up a ramen shop, she decided to work with him so that they could build a restaurant together.

Is there a specific type of ramen that you love?

Yeah, before we continue, I want to give a quick shout out to my regular sponsor book suit if you all don't already know books to provide a gourmet experience of japanese snacks delivered to your front door.

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He continues on with the topping prep such as eggs, meat etcetera and places each one in its designated spots.

So their bowls of ramen can quickly be made as each new customer arrives.

Think What are you going to do now before opening they prepared the spices for about 20 bowls to minimize the customers.

Oh and that's her spice infused oil called Comey a Buddha which includes 12 different kinds of herbs like garlic and ginger.

Oh and this video wouldn't be complete if I didn't mention their key ingredient miso.

They blend five kinds of raw miso without adding heat to preserve as much of its flavor as possible.

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Behind the Counter at a Local Japanese Miso Ramen Shop

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