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Japan’s famous noodle dish has swept America by storm, with diners waiting hours to slurp a bowl of noodles, and we travel across the country to reveal this mania. The episode kicks off with a ramen tutorial from Sun Noodles, who custom makes noodles for most of America’s ramen chefs, including Ivan Orkin, the renegade New Yorker-turned-Japanese ramen chef who we visit later in the episode. Next, we visit seafood purveyor-turned-ramen chef Yuji Haraguchi as he creates a “New York” version of his broth-less ramen dish mazemen (with interpretations of classic NY deli food such as “bacon and eggs” or “bagels with lox”) using sustainable and typically discarded seafood from the nearby Whole Foods Market. Tummies full, we check out as the new Ivan Ramen restaurant to discusses ramen culture in NY vs Tokyo. The episode then travels to Berkeley, CA, as we tour the local greenmarket with 3 former Chez Panisse chefs who traveled to Japan to learn about its ramen culture and have returned to the US to create The Ramen Shop which serves a locally sourced, seasonal, and sustainable Meyer Lemon Shoyu Ramen that takes from Japan’s infamous ramen culture but creates something wholly local and personal.
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