Translated for you: how to be a ramen expert

Translated for you: how to be a ramen expert

An expert and former cook explains what are the mistakes that are made when eating ramen, an iconic Japanese dish that is now widespread also in Italy.

The original article “A ramen expert explains what a lot of people get wrong about the iconic noodle dish” by Meredith Cash appears on Insider. A ramen expert explains what people get wrong when they eat this Japanese dish – we’ve translated it for you.

Ramen has been one of the cornerstones of Japanese cuisine for over a century , but it only arrived much later in the United States, after the invention of instant noodles. As a result, many American consumers and restaurants have lagged behind ramen.hoshi tries to help people understand ramen culture betterFortunately, former ramen chef and Japanese noodles expert Mark Hoshi tries to help people ” understand the ramen industry and culture better ” with his ramen site and social media channels. Sydney Kramer and Joe Avella spoke to him in a video about the best ramen spots in Los Angeles, during which they visited four restaurants to decide who made the best noodle dish: Avella’s favorite is Tsujita was and Kramer’s was Okiburu. In the video, Hoshi talked to Kramer and Avella about the fundamentals of ramen, and said that traditionally they eat noisily, even if there are no really right or wrong ways to eat the dish. Here are some tips given by Hoshi.

Hoshi created Ramen Culture to acquaint Americans with the secrets of Japanese ramen. His passion for noodles was born at a young age. “ I grew up in a Japanese home and my parents always brought Japanese food home ,” says Hoshi. ” Japanese food culture has always had a place of honor in my family .” Although he grew up in Los Angeles, Hoshi spent nearly 10 years of life in Japan, where he worked as an apprentice to chef Ikuta Satoshi at Ramen Nagi.of Tokyo. Soon after, she decided to devote herself full-time to her love of ramen and started working under chef Yuhiko Sakamoto at one of Tokyo’s most famous ramen restaurants, Menya Itto. Hoshi then returned to the United States and created Ramen Culture to help people ” understand the ramen industry and culture better “.


  1. Don’t think ramen is just miso ramen or tonkotsu ramen. Hoshi identified 5 main components of all ramen dishes: noodles, soup, soup base, seasoning, and flavoring oil. Hoshi noted that Americans only think of miso ramen and tonkotsu ramen when talking about ramen, but depending on the ingredients used, there are different qualities. Jiro-style ramen, for example, combines fatty slices of pork with tonkotsu soup, shoyu and very large noodles. The result is much heavier than the typical ramen dish. And shio ramen is known for its salty flavor. At the same time, tsukemen is prepared and served quite differently from other ramen dishes. Restaurants serving tsukemen bring reddi noodles separated from the broth to the table. Customers need to dip the noodles into the dashi soup.
  2. Notice the restaurant bathroom . When it comes to deciding whether a ramen restaurant is good, Hoshi has a surprising piece of advice: look at the bathroom. If it is very clean, it means that they can do even the little things well.
  3. If there is a timer, you are in good hands . The presence of a timer to cook noodles in the kitchen indicates that the cook knows what he is doing.
  4. Eating ramen loudly is the best way to eat it, although not the only one . Hoshi says that traditionally ramen is eaten loudly, but realizes that those who have not grown up in a Japanese context may find themselves uncomfortable. Hoshi says his wife doesn’t eat ramen loudly: “ My wife is a classy person and even though she is 100% Japanese she never makes a noise when she eats.“. Westerners can take longer to finish a bowl of ramen – people on average take 12 minutes to finish one in Japan. The longer the noodles are in the soup, the more they soak, according to Hoshi. For this reason, ramen restaurants in the United States experiment with different types of noodles that absorb the broth at different speeds. When people try to mix and match noodles with soup, it ends up altering the flavor and texture of the dish. “ When eating loud, noodles are an important element because they give a different texture ,” says Hoshi.
  5. Choose the right noodles for your ramen . Hoshi says some American chefs have misunderstood what ramen is. He has seen restaurants put any noodles in miso soup and call the result ramen. “ Ramen is ramen when the noodles have an alkaline component ,” explains Hoshi. “ If there is no alkaline component in the noodles, it is not ramen ”.

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