EVENT: Ramen Rules New York @ The Japan Society

New York City is the ever-evolving baby nation of cultures and that includes the world's palette. There's a restaurant to satisfy almost ever kind of food craving including the otaku's favorite "fast food" Ramen! On February 8^th I attended the “Ramen Rules New York City” Lecture at the Japan Society with guest speakers J. Kenji Lopez-Alt (Serious Eats) and Mashiro Nakano (Shinyokohama Ramen Museum). So what exactly did they have to say about ramen? 

Check out some of the very interesting facts I learned below and watch the video! 

J. Kenji’s presentation was pretty amusing! :)

La Tenoli

[Just a few facts gathered during Nakano-san’s lecture]

·      Although sushi and tempura was exported out to the US before ramen, ramen has more hits on google. Why is that?

·      There are four types of ramen: shiho (salt) type, tonkotsu (pork) type, miso type, and soy sauce type.

o   The shiho type of ramen is closest to the original Chinese form of ramen.

o   In 1947 the tonkotsu type of ramen was introduced.

§  It seems this is the most popular type of ramen in the US probably because it is the best suited for satisfying the American palette.

o   As for ramen trends – Will there ever be regional styles of ramen within the US?

[Now some of Mr. J.Kenji’s points!]

·      Pork was becoming increasingly popular and this was really the last piece of the puzzle for ramen’s popularity in New York City.

·      Ramen shop culture has developed differently in New York.

o   In Japan people don’t talk while eating ramen because people are told the life of the noodle is short, so they are usually there 30 minutes tops! Very different than in the US.

o   “Authentic” really has no meaning in an area like this.

§  Most Americans look for an “authentic ramen experience”, but it’s a mistake to call Tonkotsu ramen “authentic” when it’s the newest type.