Years ago I worked at a brewery/restaraunt and befriended a Japenese woman who was an amazing baker. She taught me how to make Tsukemen. Anytime this dish is mentioned I think of her. Thank you for the great nostalgia.
Yamagishi-san was probably the only person Sano-San respected in the ramen world. I have a short clip on my Instagram of the two of them interacting and it's hilarious.
@@WayofRamen It's quite incredible that Yamagishi san was such a humble and compassionate man, while Sano san would even shout at his customers and insult them. I find the type of a teacher who's always humble so much more inspiring and worth following than someone who is so strict that it seems as if he hated not only others, but primarily himself.
Nice to see you here! It's not intimidating! Ramen is a really lovely genre of food with a lot of opportunities for experimentation and best practices that make it really gratifying to make.
This is what youtube videos is all about. none of that "I made secret mcdonald's in my room". this is an amazing recipe. would definitely make it on my day off!
I think the thing I love about this recipe is how you've really gotten the most out of every ingredient, especially the part where you got your aroma oil from the soup itself. Thank you so much for sharing this recipe!
You pointed out that your not eating all day may have impacted your opinion of that ramen, but as an American I can tell you that the most commonly overlooked ingredient in the country in all good food is an adequate amount of hunger. Nothing magnifies a dish more.
We made this dish yesterday and i must say. It was absolutly amazing! This video / recipe was so easy to follow and the end result was mindblowing, thank you so much for making this video!
I love how so much of the components were cooked together, as opposed to juggling different pots and cook times (especially cooking the chashu in the stock?!). Can't wait to try this one
Liked the video for the first 1:44 seconds alone. That knowledge and tribute is what cooking books, shows, and videos have been missing; telling the story of the giants whose shoulders we stand on.
one of the best ramen videos on youtube i've ever seen. brings together history, current modern ramen techniques, accessible home cooking, with recipe and additional areas to delve into.
Could you help me out?! Wich type of flour did you take? I live in germany and we have a looooot of differnet flours here so iam a bit lost what you guys see as "cake flour"? Or "normal" ap flour?! Thanks already❤
Cooked this today for the first time, started preparations yesterday. Tsukemen turned out great, it was delicious. Thank you so much for sharing the recipe and the history lesson! I put the left-overs in the freezer and hope that it will still taste good after defrosting.
It would be interesting to see people's reactions to the actual bowl, since it surely is not what people are expecting. Comparatively soft (some say overboiled) noodles, a quite thin soup with a sweet touch and a strong vinegar punch. Hard boiled egg, firm chashu. Yet, there is something about it and once you start slurping, you can't stop. But I am sure there would be lots of people with question marks on their face. I did the challenge in the Higashi-Ikebukuro store and it was quite the experience, although I would definitely go for a smaller serving of noodles next time.
This may be my favorite video of yours. This is a fairly intricate recipe, but still somehow simple as well. Looks baller and I'll have to try this one. We usually do Chicken Ramen once a week with different tares.
A couple of years a go now they opened a Taishoken in the states and it happens to be 15 minutes from where I live. This tsukemen is off the wall good. Like it's insane how good it is. And it's probably even better in Japan at the original spot. So hype you did it for a video
The one in norcal is actually pretty interesting. Its lineage is from the original Taishoken that Yamagishi-san open with his cousin Sakaguchi-san before he branched off to open Higashi Ikebukuro Taishoken.
lol 11:53 The most ramen I've ever eaten was 700 grams pre-cooked at a tsukemen place in Kichijoji, but they would give you any amount up to a kilogram for the same price. I felt terrible afterwards but it was worth it, haha. I watched one of my Polynesian friends eat 1000 grams before, and it was pretty awesome but I could never do that.
great video! i had the pleasure of stopping by cafe mochiko the other day, it happens to be right down the street from me~ amazing to see this recipe on here
Woah, this video is definitely going to blow up! Can't wait to watch this! Edit: I've also been anticipating the summer videos as well! This is going to be awesome! Post-Video: Dude, this looks amazing. You guys did a great job on this!
Awesome video. As someone who’s a complete noob to the ramen world it’s interesting to hear about the history and origin of the different styles. I appreciate these videos must take ages to produce, but they’re super good!! Too work fella!
Absolutely great video! Do you ever do anything with the soaked dried mushrooms and kombu? It seems such a shame to toss mushrooms and kombu soaked in an amazing umami mixture.
This brings back fond memories of stumbling into their shop just outside of Yokohama train station, back in mid 2000s. I went Omori-size and rolled out like a ball lol
I live in Eifukucho, Japan near one of the OG Taishoken’s, since 1955 I believe. I knew this guy and style of ramen was famous but I had no idea it was known outside of Japan as well. Pretty cool!
Tsukemen (dipping noodles) invented by Mr. Yamagishi are not simply noodles and soup served separately. The noodles are boiled and then cooled in water to maximize their firmness. As one proceeds to eat the hot soup and cold noodles, the temperature of the soup drops. When the temperature is high, the soup has a strong salty taste, but as the temperature drops, it changes to a broth with a strong broth and sour taste. It is designed to enjoy the change in taste.
Great video!!! I love this kind of videos when you try to recreate legendary bowls from legendary ramen chefs, it's very instructive to see what old school ramen styles look like compared to what it has become today. I hope you'll be able to do more of these :)
I really like the approach for the last few videos. I think the dissection and translation between cultures and professionals for home cooks really plays to your strengths. I say that as a professional chef whose expertise lies in European food, not Japanese.
Hello! Would the noodles be okay with a higher protein flour like a strong bread flour? Or would that maybe change some variables and require a tweaking of the noodle recipe? Love the video, very succinct and nicely filmed!
check out my science of noodles video. you can use any type of flour you want but the protein content will create different end results. none are bad, just gotta choose the protein content you want for the type of noodles you want.
Great different Ramen this. I would really like an ingredients video. I have been seeing kansui mentioned, but never known what it was (thank you for informing me), then all the different boshi, why hon mirin over other mirin? I bet you could make an awesome super informative video on these things without having to spend hours on it. You might even have all these things in you pantry already.
Amazing as always! And very accesible ingredients. I will definitely (once the heat is more bearable) give this one a go. I have never made tsukemen, only bastardized pseudo-chicken tori paitan w/ a miso tare. Seems very involved but your measurments are on point (Metric FTW).
Years ago I worked at a brewery/restaraunt and befriended a Japenese woman who was an amazing baker. She taught me how to make Tsukemen. Anytime this dish is mentioned I think of her. Thank you for the great nostalgia.
Love how Sano-San was right there with him during that time. Legendary time for the ramen game
Yamagishi-san was probably the only person Sano-San respected in the ramen world. I have a short clip on my Instagram of the two of them interacting and it's hilarious.
Their dynamic is unreal. Yamagishi is the God of Ramen and Sano is the Demon of Ramen.
@@WayofRamen It's quite incredible that Yamagishi san was such a humble and compassionate man, while Sano san would even shout at his customers and insult them. I find the type of a teacher who's always humble so much more inspiring and worth following than someone who is so strict that it seems as if he hated not only others, but primarily himself.
Love these videos with little history lessons
I like making these too
it makes me appreciate the dish so much more and i honestly cant wait to do this over the weekend
Holy crap the world of ramen is intimidating, haha.
Wow grandline senpai noticed me! I'm going full bartolomeo over here 😮
My close ramen recipe came from Costco tonkotsu ramen.
didn't expect to see you here
@@WayofRamen L-L-L-L Luffy senpaiiiiiiiiii
Nice to see you here!
It's not intimidating! Ramen is a really lovely genre of food with a lot of opportunities for experimentation and best practices that make it really gratifying to make.
This is what youtube videos is all about. none of that "I made secret mcdonald's in my room". this is an amazing recipe. would definitely make it on my day off!
I think the thing I love about this recipe is how you've really gotten the most out of every ingredient, especially the part where you got your aroma oil from the soup itself. Thank you so much for sharing this recipe!
You pointed out that your not eating all day may have impacted your opinion of that ramen, but as an American I can tell you that the most commonly overlooked ingredient in the country in all good food is an adequate amount of hunger. Nothing magnifies a dish more.
I like how he's so humble yet at the same time, even his worse ramen would be the best I've ever tasted. Respect to you my friend 👍🍜
The pain i felt 5 years ago when i lost 75% of my noodle because of flimsy strainer..
Damn I need to learn these recipes, Ramen has such a great mythology in Japan. It seems the chefs are super revered and are almost seen as artists
thanks for watching!
It's just noodles bro, learn what ingredients you want to use and practice. It's not hard
Also don't be afraid to experiment! All of these recipes are the result of loving and dedicated masters experimenting.
My wife and I are hooked. We made this one, and we made the tongatsu the week before. Trying to figure out where to go next.
@@respawnicon I disagree. Making good homemade ramen is hard and takes quite a bit of experimentation and practice.
I am japanese and saw a lot of cooking videos from japanese youtuber.
But finally found way to make great ramen here.
Thank you
We made this dish yesterday and i must say. It was absolutly amazing! This video / recipe was so easy to follow and the end result was mindblowing, thank you so much for making this video!
This probably isnst something a beginner to not only making ramen, but cooking in general, should be making...
IMMA DO IT ANYWAY
I love how so much of the components were cooked together, as opposed to juggling different pots and cook times (especially cooking the chashu in the stock?!). Can't wait to try this one
I've been waiting for this episode!
Ikr.. the legendary tsukemen
Really glad to see my hometown getting some love and recognition! I’m going to check out Cafe Mochiko this coming week.
Tell em you saw the video!
Liked the video for the first 1:44 seconds alone. That knowledge and tribute is what cooking books, shows, and videos have been missing; telling the story of the giants whose shoulders we stand on.
one of the best ramen videos on youtube i've ever seen. brings together history, current modern ramen techniques, accessible home cooking, with recipe and additional areas to delve into.
Thank you very much for watching!
I followed this recipe and can honestly say it's the best I'VE ever made also. Thanks so much for these videos.
Could you help me out?! Wich type of flour did you take? I live in germany and we have a looooot of differnet flours here so iam a bit lost what you guys see as "cake flour"? Or "normal" ap flour?!
Thanks already❤
Excited now I have essentially two choices of tsukemen that I want to make for my friend before he leaves for university. Always the best, Ryan!
please give this one a shot, i really liked it!
Cooked this today for the first time, started preparations yesterday. Tsukemen turned out great, it was delicious. Thank you so much for sharing the recipe and the history lesson! I put the left-overs in the freezer and hope that it will still taste good after defrosting.
Awesome job Martin! That's all you.
Ryan claimed that Shimamoto double soup shoyu was amazing, now this is the best things he's made.. he's evolving 🤧 only up from here🔥
I'll be back making terrible ramen in no time when nobody is coaching me
GREAT video. I love you doing the story about the dish before showing it!
Incredible video: culture, history, and respect all in one. As soon as the recipe started, I realized I needed my notebook. Thank you!
Thank you Steven!
Nice video! Years ago (before Yamagishi-san passed), my brother and I had the Tsukemen at Taishoken. That was a perfect day.
Awesome
It would be interesting to see people's reactions to the actual bowl, since it surely is not what people are expecting. Comparatively soft (some say overboiled) noodles, a quite thin soup with a sweet touch and a strong vinegar punch. Hard boiled egg, firm chashu. Yet, there is something about it and once you start slurping, you can't stop. But I am sure there would be lots of people with question marks on their face. I did the challenge in the Higashi-Ikebukuro store and it was quite the experience, although I would definitely go for a smaller serving of noodles next time.
This may be my favorite video of yours. This is a fairly intricate recipe, but still somehow simple as well. Looks baller and I'll have to try this one. We usually do Chicken Ramen once a week with different tares.
Thanks very much!
My mouth is watering. Love this channel!
Love how educated and detailed these videos are!
Wow that looks so good and actually approachable!
I am making ramen with Your recipe right now. Its simple and alltogether really fun. ! ありがとう！
that was a fantastic video! I love tsukemen and the history was also great
Thank you very much!
This was one of your best videos yet. I especially like that I could almost make it at home!
Thanks for watching!
Went to mochiko a couple weeks back on senpaikai’s recommendation. Good pastries.
Elaine is amazing too. Power couple
so much work. respect to the ramen makers.
I love these ramen history lessons in your videos! It feels like I'm attending a ramen university
taishoken is my absolute favorite ramen place! thanks for making this video!
awesome!
Looks incredible. Well done!
Thank you Al
A couple of years a go now they opened a Taishoken in the states and it happens to be 15 minutes from where I live. This tsukemen is off the wall good. Like it's insane how good it is. And it's probably even better in Japan at the original spot. So hype you did it for a video
The one in norcal is actually pretty interesting. Its lineage is from the original Taishoken that Yamagishi-san open with his cousin Sakaguchi-san before he branched off to open Higashi Ikebukuro Taishoken.
Super clean!!! Super awesome 👌🏻
Awesome, thank you so much for sharing!
Love to see every video of your attempt on legendary recipes. Hats off to you mate.
Big greetings from a ramen nerd in Thailand :)
Thanks for watching!
lol 11:53 The most ramen I've ever eaten was 700 grams pre-cooked at a tsukemen place in Kichijoji, but they would give you any amount up to a kilogram for the same price. I felt terrible afterwards but it was worth it, haha. I watched one of my Polynesian friends eat 1000 grams before, and it was pretty awesome but I could never do that.
Mans gotta eat 💪🏿
this is absolutely amazing
So good to see you proud of your work 💪🏾
well done! you should be proud of yourself. looks amazing
Cafe Mochiko is the best. Will have to try this!
yamagishi san and sano san two ramen legends together the short clip was priceless
great video! i had the pleasure of stopping by cafe mochiko the other day, it happens to be right down the street from me~ amazing to see this recipe on here
awesome! Erik and Elaine are the best!
Thank you for making this recipe.
All thanks go to Erik Bentz!
Honestly this looks amazingly good
Woah, this video is definitely going to blow up! Can't wait to watch this!
Edit: I've also been anticipating the summer videos as well! This is going to be awesome!
Post-Video: Dude, this looks amazing. You guys did a great job on this!
Thanks very much!
Times! Only the best!! Ahh that homesickness for Hawaiʻi 🥲
Awesome video. As someone who’s a complete noob to the ramen world it’s interesting to hear about the history and origin of the different styles. I appreciate these videos must take ages to produce, but they’re super good!! Too work fella!
Thanks very much for watching
Man this video was awesome. Thank you for the effort ✌🏻
Thanks for watching!
Absolutely fantastic
I can see that your techniques are getting finer and finer further down the video. Bravo
Thanks very much
Absolutely great video! Do you ever do anything with the soaked dried mushrooms and kombu? It seems such a shame to toss mushrooms and kombu soaked in an amazing umami mixture.
This brings back fond memories of stumbling into their shop just outside of Yokohama train station, back in mid 2000s. I went Omori-size and rolled out like a ball lol
I live in Eifukucho, Japan near one of the OG Taishoken’s, since 1955 I believe. I knew this guy and style of ramen was famous but I had no idea it was known outside of Japan as well. Pretty cool!
Eifukucho taishoken is keizo Shimamoto's favorite. Super nostalgic.
When you call for example 200g of niboshi. You weigh them before you take out guts and head or after ?
Great recipe thanks man!
This looks so good.
Tsukemen (dipping noodles) invented by Mr. Yamagishi are not simply noodles and soup served separately.
The noodles are boiled and then cooled in water to maximize their firmness.
As one proceeds to eat the hot soup and cold noodles, the temperature of the soup drops. When the temperature is high, the soup has a strong salty taste, but as the temperature drops, it changes to a broth with a strong broth and sour taste. It is designed to enjoy the change in taste.
Awesome can’t wait to try this!!! Please show how to make home version of Tomita Ramen 🍜!!! Tomita was also mentored by the him!
How long can you store the tare and the aroma oils for ramen?
Great ramen, dude! Looks lovely.
Can you make a video about cleaning your marcato? Every time i make noodles i'm scare of it stucks when cutting.
Two questions. 1) why hard boiled egg? And 2) why noodle separate from the broth? Excellent video!
Thank you for this, Ryan. It's beautiful ☺️
I watched a documentary about this man a few years ago and was hoping you'd recreate!! I gotta try this
Yamagishi-san was a legend
Made this yesterday....it was the best tsukemen at home yet!!!! I made Ivan orkin noodle though. Thanks for the recipe
Great video!!! I love this kind of videos when you try to recreate legendary bowls from legendary ramen chefs, it's very instructive to see what old school ramen styles look like compared to what it has become today. I hope you'll be able to do more of these :)
Thanks very much for watching
My mouth is watering just watching this video.thank you.😘😂🤗🥰
Can't wait to try this one out 🙌
I really like the approach for the last few videos. I think the dissection and translation between cultures and professionals for home cooks really plays to your strengths. I say that as a professional chef whose expertise lies in European food, not Japanese.
Thanks very much
sensei, you're a inspiration!
i'm looking for a real ramen cookbook, what would you recommend ?
Thanks you for all the efforts made, this channel is my bible
Loved the video. Can you make a video of cooking some western cuisine stew/soup/stock using your knowledge from Ramen making? :)
Haha maybe one day
Ramen is so tasty and so much work :-(
I live in the Cincy area. I've heard great things about Mochiko. I'll be sure to check it out soon.
Tell them I sent you!
I had dinner at Mochiko tonight!! soooo good!!
👍
Please, beef feet ramen as you once promised 🙏😁
Looks so delicious 🤤
Where did u get the grinder u use for the fish powered I love the design for it
One of your best!
thanks man. i tried
i was going to recommened that episode of mind of a chef until i saw the little snippet you added in haha, also i cant wait to try this one out!
Yup the infamous Peter Meehan in that video sparked the challenge that Erik created.
Looks good man!
Where did you get that blue bowl at? It's gorgeous and I need one.
Yamagishi San, the world of ramen lovers owes you greatly! Arigato ramen god!!
This is great! Would you consider going the route of showing the not-so-home-cook-friendly version and do a comparison? Thanks for the vids!
Great job!
Thanks for watching!
This looks so delicious!
it was reallly good
My mouth is watering omg
I didn’t even know Cafe Mochiko existed before watching this video. I know where I’m eating today!
Could you have a more in-depth video of the different elements that make ramen?
Hello! Would the noodles be okay with a higher protein flour like a strong bread flour? Or would that maybe change some variables and require a tweaking of the noodle recipe? Love the video, very succinct and nicely filmed!
check out my science of noodles video. you can use any type of flour you want but the protein content will create different end results. none are bad, just gotta choose the protein content you want for the type of noodles you want.
Great different Ramen this. I would really like an ingredients video. I have been seeing kansui mentioned, but never known what it was (thank you for informing me), then all the different boshi, why hon mirin over other mirin? I bet you could make an awesome super informative video on these things without having to spend hours on it. You might even have all these things in you pantry already.
Got it! Someone make it! I'll eat it, you can keep the prize! Win win
Amazing as always! And very accesible ingredients. I will definitely (once the heat is more bearable) give this one a go. I have never made tsukemen, only bastardized pseudo-chicken tori paitan w/ a miso tare. Seems very involved but your measurments are on point (Metric FTW).
I really liked this one. its not a thick soup like more modern tsukemen but its very good.
Oooo I gotta try thisss
Will the be another instance roman hacks or more ingredients using instance roman in the future videos?