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In neighboring Niigata cities, 2 distinct styles of ramen were born: Tsubame, known for its thick noodles topped with pork fat and Sanjo, served with a rich curry roux.
We’re back with part two of our nigat larman journey this time we’ll try two styles with different tastes and features that originated in adjacent cities welcome to Japan the land of lamen suam sanjo station is located near the center of NAA the prefecture on the station’s east side is
Sanour on its West is tubame let’s start with tubame one of Japan’s leading manufacturing regions tubame has been prominent in metal work for centuries subam BOS Japan’s number one position in the metal utensil trade shipping Goods Nationwide and abroad the city also produces items essential to making Lmen it’s a utensil used to make one portion of noodles at a time this manufacturer offers options with differing mesh and volume sizes 70% of lmen shops throughout Japan use their Teo what does the Len beloved by the people of tubame tastes like we’ll have magazine editor kayama takahiro who’s eaten 4,000 bowls of nalin over the course of 20 years show [Applause] us suben began at this Shop third generation owner Jo na Yuki setting suben apart is the generous amount of pork back fat placed on top 5 millimet wide the noodles are extra thick this there the flour is kned with a large amount of water that makes the noodles thick and [Laughter] chewy the toppings are also distinctive S food how did this one of a kind lmen come About Joor came to Japan around 1930 he got hold of a food cart and eventually established a Ramen Shop in suame Sh’s encounter with pork back fat was Coincidental for that’s how this soup was born second generation owner Joel katsui took the next step by focusing on the noodles the 1960s Japan’s period of high economic growth orders from local factories flooded in however the noodles would soften during Delivery from the trials and errors of the first two generations suben was perfected this development continues with the current generation this shop’s feature is the amount of back fat served standard pork back fat lmen already has plenty of fat but order the demon amount And as much as possible is added to make demon Style A group of four have come from Tokyo this small Factory in sub has been operating for 60 Years created to meet the needs of the city workers continues to fill their stomachs let’s hop over to sanjo on the station’s East Side we conclude our trip around the lmen kingdom of nigata with this unique bow here they’ve been serving this style for many years the customers are eating [Applause]
Owner yagi cor’s grandfather opened a shop in 1933 and started serving Curry lmen The Taste has been handed down through the generations let’s take a look at how they make it it begins with the curry Ru and this is how lmen is Made he mixes the curoo with fish-based broth it’s topped with onions and roasted Pork the origin of kar Ramen is unknown today more than 30 shops in the city offer Curry Lmen there are no fixed rules for curry Lmen for example Curry Len with pork cutlet on top or you can have rice placed under the noodles abaku is chairperson of the San Cur Len Club a group made up of lmen shop owners in an attempt to introduce Kar Len across Japan AB founded the club in
2008 since then he’s promoted the style of lmen this happy couple has come from the outskirts of Tokyo [Laughter] a special bow on a special day May these two find lasting happiness Nagata has long served Japan’s food culture the Region’s snowy climate and Industry have given birth to five beloved types of Lmen wouldn’t you like to try some yourself come visit for the best bowl of laming you’ve ever had