Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint
The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop.
While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramenchronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including master recipes for the fundamental types of ramen, and variations on each. Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components.
What people are saying - Write a review
Ramen, so delicious with so many variations. Yes, I am a committed fan of ramen. I search for restaurants serving ramen when I travel. I make my own noodles at home. I work on perfecting the right balance for my broth and seasoning. I am a raman addict. So when I saw this book I did my happy dance and clicked the keys to have it in my hands. I got more than I hoped for when I finished it.
Ivan, is a Jewish White guy from New York. He studied Japanese lit and when graduated thought he should use it so he moved to Japan. Where he met his first wife and started to discover his destiny. He feel in love with Japan, the people, and the food. They moved back to NY for a while where they had a child. Tragedy struck and his life went into a
spin. He ended up picking up and moving back to Japan where he floundered and slowly rebuilt his life. He also ate a lot of ramen. This quest for the perfect bowl was fascinating to read. His story is important to the bowl he places in front of his customer.
The history of every ingredient, every step has value. His interaction with other great chefs and retailers, it all builds the flavor. This is a book where the history of the soup is impotent to understand to respect the final product. I loved it, his story was never uninteresting.
The recipes while time consuming have been directed in a way to simplify the process with timing. I have included many of his steps into my homestyle bowl and plan of using them all soon. What I love about his recipes is that he pushes you to be creative, make it yours. There is one to die for dessert, Lemon Sorbet. Totally drool worthy according to everyone in my home that has eaten it.