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Some of Niigata’s top types of ramen include light shoyu with a clear golden soup, warming ginger shoyu and a thick, rich miso broth beloved by hot spring visitors.
Ramen Japan we’re in nigata prefecture second ranked in ramen consumption in Japan various kinds of ramen originate from the area we’ll serve distinctive bowls in two episodes welcome to Japan the land of ramen nigata is Japan’s top rice production region as rice is the main ingredient the area is also famous for its
Sakare nigata is also indispensable in its production of ingredients essential to Japanese Cuisine in Winter being one of Japan’s heaviest snowfall areas this region along the Sea of Japan is covered in deep snow no Ramen arrived in the area in 1927 it all began with this Chinese restaurant this simple bowl of ramen
Marked the beginning of niigata’s ramen Culture kayama takahiro an editor at the local magazine is an expert on nigata Ramen born and raised in nigata Kama calls himself the nigata ramen evangelist he claims to have eaten about 4,000 bowls of ramen in 20 years he will be our Guide oh five kinds but [Applause] Nagata city is the largest city in the prefecture with with a population of about 770,000 shinano River Japan’s longest river flows into the Sea of Japan at this point in 1869 the fifth international trading port in Japan opened here the area between shinano River and
The Sea of Japan is called nigata Island to un un load and transport cargo a moat was built around nigata Island it was a place of great Activity this Ramen stall was established in 1956 it’s still in business N’s earliest style of ramen originated from a food stall third generation owner mitsui atsushi succeeds in keeping the original Taste super stock ingredients vary between shops here they use pork bone with a pinch of dried sardine which are cooked over low heat just under a Boil food stall culture played a significant role in the origin of this Ramen clear soup came from this low Heat this shop in nigata Island was established in 1957 That was a reason for thin Noodles in this way light shy Ramen came to be For oh see This this bowl which originated in a food stall in the commercial District still defines the flavor of the old [Applause] days about 60 km south of Nagata city lies nagaoka City this region records some of the heaviest snowfall within the prefecture the lmen Bor in this heavy snow country [Applause]
Is this shop originated Ginger Shu Ramen A characteristic of this Ramen is its Aroma which cannot be conveyed on the Screen show you A huge amount of Ginger is mixed in with the pork bone Stock why add Ginger to the ramen the reason has been passed down through the Generations kayama believes there is another reason why this Ramen is so loved in Naga that’s how Ginger Shu Ramen was born and continues to Evolve patrons can also grate and add their Own eat the ramen steaming hot and enjoy the aroma of fresh Ginger today’s third Ramen type was born in a hot spring area [Applause] to the east of nigata city is Nishan it’s a stretch of wide Plains and mountains a post stationed town from the 17th century it retains the ambience of olden Days it is here nigata Mis Ramen Originated this restaurant opened in 1973 Founder Waki he is the first to serve N Style Ramen he was running a small restaurant with his mother when he had a chance to try Hokkaido style Misen eventually watab pursued his own original miso recipe he Blends more than eight varieties of Miss for his Ramen however his differ from Hokkaido style M Ramen to compensate Ramen is served with thinning Broth this unique serving style spread throughout the Hot Spring Resorts W took on many apprentices this shop is owned by one of them Each came up with their original miso brand still their soups are consistently rich with thinning broth on the Side Katayama’s five choices of nigat ramen next we’ll introduce his final two selections which will surely exceed your wildest Ramen expectations stay tuned