How World-Class Ramen Noodles Are Made (Sun Noodle Factory)
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- Опубликовано: 29 сен 2024
- I visited Sun Noodle Factory and learnt how Ramen Noodles are made. SquareSpace : 10% off your 1st order using www.squarespace...
Big thanks to Kenshiro, Makoto and the team for the warm welcome. Sun Noodle is a company that produces high-quality artisanal noodles. The company was founded in 1981 by Hidehito Uki in Honolulu, Hawaii, and has since expanded to other locations, including Los Angeles and New Jersey. Sun Noodle is known for its fresh, authentic noodles, which are made using traditional methods and high-quality ingredients. The company supplies noodles to a variety of customers, including restaurants, food trucks, and grocery stores. Sun Noodle offers a wide range of noodle types, including ramen, udon, soba, and more, and is known for its collaborations with chefs to create unique and innovative noodle dishes.
Ramen noodles are typically made in a factory using specialized equipment and processes. Here are the general steps involved in making ramen noodles in a factory:
1. Mixing: The ingredients for the noodles, such as wheat flour, salt, and water, and Kansui, are mixed together in a large mixer.
2. Kneading: The dough is then kneaded to develop the gluten and create a smooth texture.
3. Resting: The dough is allowed to rest for a period of time to relax the gluten and make it easier to roll out.
4. Rolling: The dough is rolled out using a series of rollers to the desired thickness.
5. Cutting: The rolled-out dough is then cut into noodle shapes using a specialized cutter.
6. Packaging: The dried noodles are packaged in bags or other containers for distribution to stores or restaurants.
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Salut,
Alex
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...
Rogers Foods Flour? Awesome.. I worked there for the summer of 1996. It was really neat seeing all the flour making equipment..
"How its Made - Ramen Noodles" ala Alex ❤ Very detailed, very high quality. As usual! 😊
YES
YEEAH Ramen_Lord next
I am amazed that they let you in in the inner workings and so many company secrets 😊🫣🫣🫣👍
Love how you are now the one with the superior ramen eating style
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.
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.
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.
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?
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.
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.
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.
"Yes"
Yes
Yes!
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
I love your visit to factories Alex! You always go above and beyond! 🎉🎉🎉
I just love watching noodle making factories. This is just one fantastic one. I am amazed.
As much as I love making noodles, sometimes I wish I could buy Sun noodles in the UK!
I love their wavy noodles, some of the most amazing texture I've ever experienced with ramen.
Alex : "What's your name ?"
Japanese guy : "yes !"
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
Waa thinking about ramen lord...can't wait for the next video!!
2:25 did bro just say he is the president of North America?
just curious, why not go japan?
I'm certain that is in the works, but he has in past videos
Alex , ask " ToT " Tony to make you some pasta cutting rollers .......... ???
2:26 When Kenshiro said his title was 'President of North America', I thought what, isn't that Joe Biden?
Then the penny dropped and I realised he was talking about his title in the company.
For a few seconds I thought it was a joke that I didn't get. Doh!
🤣🤣🤣
“A ramen authority… or Lord.”
That’s so awesome!!!!
I like how representative of the factory just said "Yes" 90% of the time.
I will be very disappointed if you don't actually go to Japan for RAMEN series!
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
this episode was just beautiful, there is no other way to describe it
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 😋
Time to get back in touch with Alec Steele or This Old Tony and get them to make you a few ramen-cutting cylinders.
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!
why are you in America trying to perfect a ramen when you should be in Japan?
I freaking love ramen almost as much as i freaking love Alex
“Yes”
Love the new content Chef Alex 😊
Alex, ending up as a restaurant owner- seems inevitable
Ive been waiting for the Mike Satinover episode. Hes a legend.
Your passion for these details is lovely!
Luv the video Alex, salute ;) Well my friend you said "nobody likes a soggy noodle" and I have to DISAGREE. Not even for myself but both my oldest & youngest daughters LOVE soggy noodles, they want it 1 second before its all the way "mushy" ....... LOL I know, myself and my middle daughter like our noodles like "normal" people. I have to split noodle & pasta dishes at 3/4 cooked to make us all happy.
Sono praticamente i tajarin!!
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.
Please go to Japan in this series.....
Alex is making the pilgrimage I wish I could. Ivan, Sun and now RamenLord? I think someone has been spying on my playlist/bookmarks.
Yes :)
New episode!! Yes 😊
If you've never tried sun noodles. You're missing out. They're amazing
So he took a pause from pasta and just to relax he wanted to see how noodles is made? 😂
Why not go to Japan?
Lvl 99? Who sells the noodle skillcape?
Mr. RnD is just like what QC/QA would act... say as little as possible. HAHAHA "YES" "YES" "YES"
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
Love how you change the way people look at what seems so simple, Pasta, Salt, and now Ramen (again)
Love these factory tours. Mechanical engineer by trade - its always fascinating to me to see how other factories make their widgets.
Well I'm sold. Looking for Sun noodles every time I go to the store now.
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!
Yes!
I love this, but I don't understand how pople made noodles befotr the machines. Well, I do, so it's more of a question about why they do it! <
i know, lsrge corporstion, eveyhing should taste the same. But, they all taste the same, and that's a big problem for me. Very big...
Up in the northern parts of Scandinavia (just take a moment at taste thast word.) we had barley. Just barley.
We made do with the barleyfor ages! We made dumplongs of it, filled with pork, onions, and spices. That bitterness makes it more than just a dumpling. And you always eat too much :-D
The word of the day is "Paltkoma".
When you eat too much palt, then you enter a comatoze state, You can't move, you can't speak, You just drift off...
That's "paltkoma".!
What do you mean? I actually sometimes like mushy nood-CEASES TO EXIST-
It looked like the guy had a lot of fun showing you around!
I hope you didn't fly to NY then Paris then ny again... That would be incredibly irresponsible
I really don't like noodles.....at all! 😫.
But this was still an Interesting watch. 👍.
Great video as always!
Auto-generated subtitles were off-the-chart funny though!
"So with this you're able to create some strong gluten? Yes! Not true"
"More attention to details than.. autism"
"Yeah, you should yeah, go away"
I'm sorry, I'm not buying the need for a cleanroom for noodles... I'll bet if Chef John, or Helen Rennie, or Frank Proto made the same recipe in their home kitchen... Ivan could not tell the difference... Let's be real...
This whole thing reminds me of "I, Pencil" by Leonard Read: the short of it is no one person knows how to make a pencil. Trees have to be grown, harvested, sawn and cured; metal has to be mined and produced; rubber has to be created etc. And then, those materials have to be shipped, machines must be created to assemble them at the factory etc.
How many years did it take how many people to figure out how many rollers to thin the dough before cutting it into noodles? How many homemade noodles before the best flour for the best noodles for a given soup? How many failures before any of this?
It's incredible. Sez me.
It's interesting the frenchman goes to the USA to learn abut making noodles... and not Japan.
Go to Japan pleasee, would love to know how they make Ramen traditionally there!!!
I love the reference to RuneScape. 😊
Well that's how I see it. 🙈
When I played the game and heard about people who went for the 99, I tried to imagine how it would look like irl.
But yeah I guess you are finding out what it looks like, how it works.
The spark on the tools and their eyes for what they do is just the same, or even just that bit more. 😅
Sun Noodle Factory Worker "Makoto" response to all questions: "Yesss" 🤣
Very interesting the explanations of "Yes-right" guy, very concrete amswers, nice video man.
I wonder why you travel to Italy for the best pizza, but not to Japan for the best ramen. I'd be disappointed if you're traveled to the US trying to find the best taco, the best mole or the best pozole.
Should I find the best croissant in Germany??
yes.
Alex, love the content, but why are you not going to Japan? It's rather disappointing...
YES
Yes
Yes yes yes yes yes yes. Top tier commentary
I still don’t know why you don’t go to Japan? How can you understand Japanese ramen if you don’t go to Japan? It’s like trying to make the best croissant and refuse to go to France, but go to Hong Kong or Singapore instead. Makes no sense.
YESS !
The one !! RAMEN LORD. the master ! the only one
That time a Silly-con Valley company with a frontman who talks about their "DNA" made noodles in a chip fab clean room and we all had to pretend it wasn't ridiculous.
if anyone knows the song at 3:50, I don't think I'll have a great time going over the entire Epidemic Sound's library.
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 :)
Hawaii to California to….Teeterboro, New Jersey. The bigger story is how this son got such a short end of the family geography stick.
So you def better drop a ramen lesson with a Master Japanese Chef bro. You finna westernizing Ramen with those other teachers lol
"I only have one cutter... It sucks... " Well, if that wasn't a message for this old Tony then what was it!
Yes
Chicago?? You will be so close to Kitakata!! Green chili Ramen. :)
I've never seen the fascination of highly processed foods. How have the east survived on this for decades, really? It's gotta be the broth alone, that now is just a soup of salt and additives. Glad you try to show off the masters though.
I'm sorry you went to New Jersey. Some of us spend our whole lives trying to leave there....
Ah yes, the main reason he's going to Chicago is for a source named *cough*Alinea*cough* , I mean Ramen Lord :D
should get this old Tony to make some cutters.... Another colab even!
Riboflavin is a B group vitamin, not "a yellow food colouring"
12:52 Alex did you want to impress the guy with your new slurping technique?
I love your content Alex, but the eating noises in asmr style are disgusting, sorry...
Me:
Sun Noodle factory tuor guide: "YES"