That’s kinda how food manufacturing works. Cleanliness standards required by legislation lend themselves to very sterile, straight forward, and accessible equipment to efficiently clean them and maintain these standards
My Grandfather had a pastry shop and I've always heard him refer to the area where he and his employees made the pastries as "the lab" or "laboratory". If I'm not mistaking it's the actual name of the room at least in french, not just a nickname
@@Larken42 it's not like that in most of food industry's... There it's pricey and extremely exclusive... In France you buy things that come from wide heavy in terms of productions and so dirty products all the time, I think it's like that or even worse in many parts of our world...
Among other sources, they’re sold at local Whole Foods in the refrigerated section. They come in several varieties. Each box contains two separately wrapped portions of noodles and two separate portions of soup base for $7.39, currently on-sale sale for $6.19 + another 10% off for prime members. The noodles are good. The base is pretty salty.
A thousand thanks to Kenshiro Uki & Sun Noodles for letting us see behind the curtain of their noodle factory. Such an experience. My Salut/Soy pan [the Silver & Copper version] arrived the other week. I decided to give it its trial run using it to reduce a stock/sauce down to a demi glace to use with some beef that I obtained from local farm [just outside my village that produces a cross between Wagyu and Black Angus]. The pan is a delight to use. I used it on my portable gas burner rather than my electric hob. The weight & control is perfect. Only using silicone & wood tools it was a total joy to use, also the clean up afterwards was simple. As I'm a little older than some of your usual viewers I decided to make an addition to the pan. I had a dog tag made with a split-ring that has "Cu/Ag" on it that I've added to the eyelet on the end of the handle. This way when I eventually pass on, the people I've left my kitchen equipment to will easily find my silver & copper pan. I have a full set of antique copper & tinned pans, but this one shouldn't get lost in the mix. Truly a pan to pass on. PS, The person I've left my kitchen equipment to is a chemist who loves to cook, so I'm sure he'll recognise the tag bearing "Cu/Ag" right away, maybe something you could add to the website, little dog-tags for the special pans?
@@nikman2 Yep, although it’s been a minute since I had them. You’ll probably be able to find them in the refrigerated section Uajimaya or other Asian grocers. They aren’t “cheap” but certainly much less expensive than going out for ramen.
The modern factory planning and management do originate from the Japanese auto and electronics factory back in the 70s. It's called the 5S principle. That's where the yellow marking lines, shadow boards for tools, red tag areas you see in every modern factory came from. Before that it's not uncommon to find random tools in a newly produced car.
This was so cool, getting to see how much effort goes into creating something. Most people wouldn't take as much care to analyse. I love how different all the noodles are
Ooooh I’m so excited for next episode! Been waiting for you to meet up with Ramen_Lord since the first episode! With his new restaurant and everything!
As an American ramen lover, I can't overstate how big a difference Sun Noodle has made to the ramen scene here. Prior to the mid-2000s, "good" ramen was defined by just 1 thing - store-made ramen noodles vs. instant. As a result, ramen restaurants were relatively rare, a small number only in major metro areas, with relatively little emphasis on soup and other flavors because the noodle making process dominated the energy within each restaurant. After Sun Noodle became available, the ramen scene really took off. The use of instant noodles in any store claiming to be a ramen shop disappeared - everyone uses decent noodles now. Higher end restaurants differentiate with different noodle thicknesses, different soups, different preparations (e.g. tsukemen, tantanmen). It's a night and day difference today that they created.
As another American ramen eater (I enjoy it, wouldn't say I love it), my experience was in the mid to late 2000s, there were only a handful of ramen places, and there was a king. However, the king is now dethroned, and while they are still good, they are the measurement by which all new places are measured, so every new restaurant has to be close, if not better than the king, at least in their type of broth. The scene has exploded in offering all the different types of broth with styles of prep and noodles.
Too bad that problem is still here in Zew Zealand. There is literally no decent ramen shop here. None, and I've tried dozens. Nothing even comes close to your random sketchy alleyway 5 seaters in Japan.
The guy was quite a conversationalist. He was on a string of “Yes” responses then suddenly threw out a “right!” Must have been a challenge editing all the footage.
Please document more than just ramen when you visit Chicago. There's so much food culture, it would be great to hear more about your visit to my hometown,
If I ever come across this brand it will be tried immediately! What an interesting series this is turning out to be. As you learn it gets deeper and more interesting. Your final product will be really exciting Alex!
early in my exploration of “authentic” ramen in within the United States, I learned that one of the common factors of a good bowl was the use of sun noodles, if they weren’t being made from scratch by somebody passionate and educated That said I am so excited to see your exploration of your business and happy to have some insight into what made them such a stand out an excellent ingredient
I've never liked ramen that much, but I haven't missed a single episode of ramen I or ramen II. But I do love the pure dedication and enthusiasm for food, so I will still see every episode! I've got so much to learn. Thanks Alex!
@@Gremalkin1979 The flavor is nice, and I'll make ramen occasionally. For me ramen is easy to make, but kind of hard to eat. For me the workload to eat a "quick" meal don't make it that quick. I'm the kind of guy how prefer a fast meal that can be hold in my hands. During a break I'll like to sit, walk or do whatever, while I eat. If I should criticize ramen for anything it would be the lack of texture, but Alex's Ramen-series has showed me you can always add texture with ingredients, so that critique is not valid now :)
The owner of my go to local ramen restaurant makes his own noodles and he says that he lets them rest for 3 days before use. I don't know how much effect that has but his Niboshi Ramen is stellar and actually has won rewards for it.
Any decent machinist should be able to make whatever dimensions of noodle cutters you want for your machine. Or you could buy a used manual lathe and figure it out yourself; it would be very valuable for many of your projects.
OOOOOhhh you .... what a cliffhanger!!!! I live in the suburbs of Chicago and I was about to jump out of my seat at the name of the place - and BAM - the ultimate cliffhanger!
Sun Noodle is a hood classic in Hawaii. My struggle meal is: one pack of pre-cooked Sun Noodles, cut open the top, put some hot sauce/mustard/shoyu, shake in the bag, enjoy.
I love the similarities between the pasta and the ramen noodle factories. The influence of the chinese culture in the west is clear when the matter is pasta
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It looked less like a factory and more like a laboratory. Extremely clean and extremely professional.
Exactly what a good factory should look like!
That’s kinda how food manufacturing works. Cleanliness standards required by legislation lend themselves to very sterile, straight forward, and accessible equipment to efficiently clean them and maintain these standards
My Grandfather had a pastry shop and I've always heard him refer to the area where he and his employees made the pastries as "the lab" or "laboratory". If I'm not mistaking it's the actual name of the room at least in french, not just a nickname
As it should be.
@@Larken42 it's not like that in most of food industry's...
There it's pricey and extremely exclusive...
In France you buy things that come from wide heavy in terms of productions and so dirty products all the time, I think it's like that or even worse in many parts of our world...
Love how you are now the one with the superior ramen eating style
Among other sources, they’re sold at local Whole Foods in the refrigerated section. They come in several varieties. Each box contains two separately wrapped portions of noodles and two separate portions of soup base for $7.39, currently on-sale sale for $6.19 + another 10% off for prime members. The noodles are good. The base is pretty salty.
A thousand thanks to Kenshiro Uki & Sun Noodles for letting us see behind the curtain of their noodle factory. Such an experience.
My Salut/Soy pan [the Silver & Copper version] arrived the other week. I decided to give it its trial run using it to reduce a stock/sauce down to a demi glace to use with some beef that I obtained from local farm [just outside my village that produces a cross between Wagyu and Black Angus]. The pan is a delight to use. I used it on my portable gas burner rather than my electric hob. The weight & control is perfect. Only using silicone & wood tools it was a total joy to use, also the clean up afterwards was simple.
As I'm a little older than some of your usual viewers I decided to make an addition to the pan. I had a dog tag made with a split-ring that has "Cu/Ag" on it that I've added to the eyelet on the end of the handle. This way when I eventually pass on, the people I've left my kitchen equipment to will easily find my silver & copper pan. I have a full set of antique copper & tinned pans, but this one shouldn't get lost in the mix. Truly a pan to pass on.
PS, The person I've left my kitchen equipment to is a chemist who loves to cook, so I'm sure he'll recognise the tag bearing "Cu/Ag" right away, maybe something you could add to the website, little dog-tags for the special pans?
I live for Sun noodles. Their “instant” ramen packs are soo good!
Yes.
Just had them for the firsf time, wow is all i have to say!
They have an instant?
@nikman2 not "instant" but 3 min using stove max
@@nikman2 Yep, although it’s been a minute since I had them. You’ll probably be able to find them in the refrigerated section Uajimaya or other Asian grocers. They aren’t “cheap” but certainly much less expensive than going out for ramen.
You were right in my backyard at Sun! That place looks more like a micro-chip factory than a noodle factory.
The h mart by sells them so does Mitsuwa. Wish they had a tour but I understand it has to be super clean and sterile😂
The modern factory planning and management do originate from the Japanese auto and electronics factory back in the 70s. It's called the 5S principle. That's where the yellow marking lines, shadow boards for tools, red tag areas you see in every modern factory came from. Before that it's not uncommon to find random tools in a newly produced car.
I've waited the ramen lord episode for months and it's finally coming!!!
Personally waiting for Way of Ramen to return
@@adrianli7559 Yeo facts, he's a G
@@adrianli7559 yea, i hope he is well, it seems he is having some issues in personal life currently.
I love their wavy noodles, some of the most amazing texture I've ever experienced with ramen.
“A ramen authority… or Lord.”
That’s so awesome!!!!
I just love watching noodle making factories. This is just one fantastic one. I am amazed.
Waa thinking about ramen lord...can't wait for the next video!!
This was so cool, getting to see how much effort goes into creating something. Most people wouldn't take as much care to analyse.
I love how different all the noodles are
Ooooh I’m so excited for next episode! Been waiting for you to meet up with Ramen_Lord since the first episode! With his new restaurant and everything!
Alex : Asks whatever question about ramen.
Mr. Makoto Sato : YES
YES
I love your visit to factories Alex! You always go above and beyond! 🎉🎉🎉
this episode was just beautiful, there is no other way to describe it
As an American ramen lover, I can't overstate how big a difference Sun Noodle has made to the ramen scene here. Prior to the mid-2000s, "good" ramen was defined by just 1 thing - store-made ramen noodles vs. instant. As a result, ramen restaurants were relatively rare, a small number only in major metro areas, with relatively little emphasis on soup and other flavors because the noodle making process dominated the energy within each restaurant.
After Sun Noodle became available, the ramen scene really took off. The use of instant noodles in any store claiming to be a ramen shop disappeared - everyone uses decent noodles now. Higher end restaurants differentiate with different noodle thicknesses, different soups, different preparations (e.g. tsukemen, tantanmen). It's a night and day difference today that they created.
100% agreed. It was a wave that started in the USA and quickly expanded throughout all of North America.
As another American ramen eater (I enjoy it, wouldn't say I love it), my experience was in the mid to late 2000s, there were only a handful of ramen places, and there was a king. However, the king is now dethroned, and while they are still good, they are the measurement by which all new places are measured, so every new restaurant has to be close, if not better than the king, at least in their type of broth. The scene has exploded in offering all the different types of broth with styles of prep and noodles.
Too bad that problem is still here in Zew Zealand. There is literally no decent ramen shop here. None, and I've tried dozens. Nothing even comes close to your random sketchy alleyway 5 seaters in Japan.
No way you're meeting ramen lord. Can't wait for the next episode
I wonder if the next series could be focused on Tom Yum
Love how you change the way people look at what seems so simple, Pasta, Salt, and now Ramen (again)
The person in the factory: Yes
Also me: Yes
Yyess
Yes.
The guy was quite a conversationalist. He was on a string of “Yes” responses then suddenly threw out a “right!” Must have been a challenge editing all the footage.
As much as I love making noodles, sometimes I wish I could buy Sun noodles in the UK!
Love these factory tours. Mechanical engineer by trade - its always fascinating to me to see how other factories make their widgets.
Sun noodles = awesomeness in a bowl. Can we also take a second to appreciate how cool the name Kenshiro is?
I like how representative of the factory just said "Yes" 90% of the time.
Welcome to the States Alex~! We are glad to have you visit!
00:00 Sponsor
00:10 Kenshiro Uki - Ramen Noodle Variations
01:00 Recap (Ivan)
01:54 Sun Noodle Factory
04:54 Sponsor
04:55 Ingredients
08:23 Making the dough
09:33 Processing the dough
10:49 Cutting the noodles
11:50 Preparing the noodles
12:44 Eating the noodles
14:17 Recap & Precap
15:08 Credits
Alex, thank you so much for the tour. It was great of Sun to let you do dome filming. I'm also from New Jersey and never knew they were made here.
New episode!! Yes 😊
It looked like the guy had a lot of fun showing you around!
Ive been waiting for the Mike Satinover episode. Hes a legend.
Your passion for these details is lovely!
That was really cool getting a tour of the factory. I've only had instant ramen that I fixed up. I want to do real ramen & enjoy it.
Please document more than just ramen when you visit Chicago. There's so much food culture, it would be great to hear more about your visit to my hometown,
If I ever come across this brand it will be tried immediately! What an interesting series this is turning out to be. As you learn it gets deeper and more interesting. Your final product will be really exciting Alex!
Chicago!! Welcome home brother. glad to have you near by.
Well I'm sold. Looking for Sun noodles every time I go to the store now.
early in my exploration of “authentic” ramen in within the United States, I learned that one of the common factors of a good bowl was the use of sun noodles, if they weren’t being made from scratch by somebody passionate and educated
That said I am so excited to see your exploration of your business and happy to have some insight into what made them such a stand out an excellent ingredient
Your beautiful pan arrived this week, hopefully can try it out tomorrow. Thanks for this Alex!
Wow had no idea the process, just noodles in a package. Fantastic. And i rarely eat noodles or ramen.
I've never liked ramen that much, but I haven't missed a single episode of ramen I or ramen II. But I do love the pure dedication and enthusiasm for food, so I will still see every episode! I've got so much to learn. Thanks Alex!
Neither do i.
Liked watching this though.
Out of curiosity, what is it about ramen that you do not like. The noodles, the broth, or the concept?
@@Gremalkin1979 The flavor is nice, and I'll make ramen occasionally. For me ramen is easy to make, but kind of hard to eat. For me the workload to eat a "quick" meal don't make it that quick. I'm the kind of guy how prefer a fast meal that can be hold in my hands. During a break I'll like to sit, walk or do whatever, while I eat. If I should criticize ramen for anything it would be the lack of texture, but Alex's Ramen-series has showed me you can always add texture with ingredients, so that critique is not valid now :)
As a Chicagoan im so excited to see you in my city next episode i cant wait!!
Good Lord, that factory is B-roll heaven!
Alex…. You are doing excellent work.. don’t stop. Don’t work yourself to hard.
I love this! As soon as I saw it, I put everything else aside to watch.
WOW! Amazing you got this all on tape!
i used to work at the flour mill producing Sun Noodles' flour as a flour miller! very cool to see the product being used!
I used to drive by them every day when I lived in Kalihi, had no idea how big of a deal they are! So cool to see this!
I never knew Sun Noodles were known outside of Hawaii. Wow so they're that good
Hope the family is safe during the protests! good to see the ramen series and cant wait to see whats up next!
Ken Shiro!! the man of the 7 stars!! NANIIIIII
I am so excited for the next installment.
The owner of my go to local ramen restaurant makes his own noodles and he says that he lets them rest for 3 days before use. I don't know how much effect that has but his Niboshi Ramen is stellar and actually has won rewards for it.
Yes yes yes yes yes yes. Top tier commentary
what an adventure. I'm loving this.
If you've never tried sun noodles. You're missing out. They're amazing
“Get in her Lou! Get a shot of this! That’s amazing!”
Awesome content Alex!
I love seeing noodles or pasta being made. Look forward to the next episode!
Thanks for taking us with you on your ramen journey. It's almost like watching Charlie taking a tour of Willy Wonka's chocolate factory 😋
Yes!
I love these type of videos
This Old Tony cameo, love it.
This Old Pasta Machine is looking well used
This just keeps on getting better!! Amazing work as always
Rogers Foods Flour? Awesome.. I worked there for the summer of 1996. It was really neat seeing all the flour making equipment..
I'm loving this video series!
Love the new content Chef Alex 😊
Any decent machinist should be able to make whatever dimensions of noodle cutters you want for your machine. Or you could buy a used manual lathe and figure it out yourself; it would be very valuable for many of your projects.
OOOOOhhh you .... what a cliffhanger!!!! I live in the suburbs of Chicago and I was about to jump out of my seat at the name of the place - and BAM - the ultimate cliffhanger!
love your encyclopaedic approach
Alex is making the pilgrimage I wish I could. Ivan, Sun and now RamenLord? I think someone has been spying on my playlist/bookmarks.
Sun Noodle Factory Worker "Makoto" response to all questions: "Yesss" 🤣
Very interesting the explanations of "Yes-right" guy, very concrete amswers, nice video man.
Alex : "What's your name ?"
Japanese guy : "yes !"
Can't wait for the next episode of "How it's made"
This series is making me want lots of ramen...going to have to make a trip to the japanese market
Sun noodle makes the best ramen noodles!
Awesome as always.
Sun Noodle is a hood classic in Hawaii. My struggle meal is: one pack of pre-cooked Sun Noodles, cut open the top, put some hot sauce/mustard/shoyu, shake in the bag, enjoy.
Alex upping his game
Impressive factory !!
I finally got my Co-op to stock Sun Noodles a couple of weeks ago!
Ramen Lord, lets gooo!
So nice of the North America's president to take the time and help you put Alex!
"Yes." A man of few words indeed.
A man of may words, most of them are yes.
amazing work alex, love your videos, Keep it UP!!!
"How its Made - Ramen Noodles" ala Alex ❤ Very detailed, very high quality. As usual! 😊
My favorite quote from the video: "...Yes"
I love the similarities between the pasta and the ramen noodle factories. The influence of the chinese culture in the west is clear when the matter is pasta
はい! Alex never fails to impress.
Yes
Time to get back in touch with Alec Steele or This Old Tony and get them to make you a few ramen-cutting cylinders.
what a great factory!
Alex , ask " ToT " Tony to make you some pasta cutting rollers .......... ???
Can't wait for the engineering part of the series, where he makes stuff.
If this season doesnt end in Japan.....You better be doing season 3 there!
Having just recently watched Paolo From Tokyo's video tour of a noodle factory in Japan, this had very strong deja vu vibes.
YESS !
The one !! RAMEN LORD. the master ! the only one
So cool your meeting up with ramen lord!
- So, this is a noodle factory
- Yes!