Ramen | Cook's Gazette

Issue 21: Ramen

Ramen …one umami-infused, lip-smacking, noodle-chewing bowl of savory delight! Still intent on creating the perfect bowl, Justin Gershenson-Gates,…

I grew up in the mountains of rural Northeast Georgia in the 80’s, where we had a few…

I’ve tasted hundreds of bowls of ramen in my existence, from the first cheap fifty cent bowls of…

Contrary to most people’s experience with cooking ramen, it is a surprisingly involved and time consuming process, completely…

In a bowl of ramen soup, there are two main components, the broth and the tare. The broth…

Tonkotsu means pork bones, and the soup originated in Fukuoka on the Japanese island, Kyushu. This luscious stock…

A tare is what gives ramen most of its salty, umami flavor. Shoyu in Japanese translates to soy…

Chashu is the oleaginous, delectably tender pork slices served on top of a bowl of tonkotsu. Evolved from…

Ramen noodles are the chewy, slippery, and bouncy medium driving along that mouth-watering, tongue-coating broth. These noodles differ…

Ajitsuke Tamago, or seasoned egg, is my third favorite part of ramen, with the first being broth and…