Adam is such a legend.. in addition to his pretty comprehensive videos, i just love his production quality and the overall feel like you're also in a calm meditative state haha
chintan is quite literally "clear soup" or qingtang in chinese, nearly identical in both pronunciation and writing (the difference is in tones and if you use simplified characters instead of traditional)
@@jimmezhao1249 I didn't think there would be a tone difference, where does it indicate on the character? To transport the same situation To English, it's like cursive writing vs block letters.
@@choicelam well tones and pitch accent in Chinese and Japanese respectively isn't really indicated on the character to begin with (afaik). There are some ways to deduce the tones and pitch accent but the character itself doesn't indicate it. Idk the exact pitch accent pattern for Chintan but I would guess it be heiban which would be really similar in tone used for qingtang
I'm glad that you are reacting to Adam Liaws video series it help me a lot to change my perspective when making my own Ramen Shop, your videos and Adam's it's what inspired me to keep researching for information for new Ramen or seasonal ramen and I'm glad that you can inspire more people to learn about Ramen. Love from a Mexican Ramen Nerd!
I am so glad you got to do a reaction video for Adam Liaw's Ramen! Adam is one of my favourite chefs! Really knowledgeable and he is well known here in Australia. I also love your videos! Your knowledge in ramen is outstanding! Thank you.
I love how your "reaction" videos are not "critiquing" other people's methods, but rather just adding more valuable information to the original videos! Keep up the good work!
You should see his other reaction video; Ryan will point out mistakes and say they are wrong. Just because Adam does it well does not mean Ryan is a slouch at critiquing.
I almost always refer to his video/recipe for chashu, as well. Which then bleeds over into the ajitama since you use the chashu braising liquid for the egg cure.
Ryan, I like your additional commentary to Adam's tutorial. It provides an added depth of understanding to the process and highlights some potential pitfalls.
Hey your are right 清湯 is a chinese way to pronounce btw the reason why Old China went to Japan is to find a medicine that allows the king to live forever. They never found it there tho they never came back some legend has it that they found the medicine and they are still alive somewhere in Japan
I'm really digging this format, it kinda reminds me of what these really big food channels are doing with "XY popular chef reacts to XY food videos", it's really enjoyable to watch. And I think your personality matches the format really well, being so kind and humble and appriciative of others work is super wholesome to watch and is really encouraging.
I absolutely love the detail you go into whilst stressing that ramen is all about doing your own thing within the confines of the science and artistry of Japanese cuisine.
I have a theory that much of ramen’s vocabulary largely came cantonese Chinese influences. items like char-sui and kan-sui are homonyms to colloquial cantonese terms (not really used in mandarin) and especially the heavy use of clarified broths or chin-tang in early ramen suggest cantonese origins (clear broths are not unique to Guangdong but are often the standard base for all their soup noodles) plus during the mid and late 1800’s many cantonese people migrated from china due to the displacement caused by the opium wars (which were fought in the south china sea) which coincides with the history of ramen. this is why early chinese diasporas are largely cantonese, and early diasporic Chinese food is largely based on cantonese food.
I made my first 4 ramen dishes using Adam's ramen school by initially substituting ingredients to make it easier then using more authentic ingredients with each attempt after that. It's difficult to get the exact ingredients in South Africa!
I don't know any japanese or cantonese, but in mandarin Chinese the pronunciation of the characters used for the phrase chintan is 'qing tang'. For reference the 'q' is typically mispronounced by english speakers as a 'ch' noise because its the closest similar sound. Love learning more about ramen through these vids and I hope this tiny blip of info is interesting or useful to someone who reads it!
Definitely agree. Most ramen I made was chintan that was 8-10 hours in the pot. Clarity depends on scum skimming and straining method. Can't say much about aromatics, always added them at the last hour
You're spot on with the large amount of vegetables being a Western/European thing. It absolutely is. I guess it's difficult to dial that instinct back when it's how you've been taught to make every single stock/soup.
I was wondering when this next vid would come out. I love these recipe react videos because it's extremely informative about what to be mindful about when making ramen.
I've used his method of Kombu extraction and I find that it works well. I've let it go for 2 hours even, to where it's not even simmering, just barely steaming and it was great.
I usually bring the kombu dashi to a boil after extraction, too, but I thought the reason you did it was because katsuobushi extracts better if you let it steep in water that just got done boiling.
I never read Japanese Kanji myself, but an interesting thing from the beginning of what you said about reading is true in my observations. I saw sentences once that it has the Chinese Hanzi, and in Japanese they have small-- I think-- phonetic words(?) above the characters so more people can read it. Great episode as usual!
Compound Kanji rarely use the Japanese readings (kun'yomi) Most often, they use a Chinese reading (on'yomi) So it's really not surprising, that 浸湯 uses on'yomi readings. What makes 浸湯 particularly difficult is that it is a very uncommon word and 湯 has LOTS of on'yomi readings. Now, at least according to wiktionary, 浸 doesn't actually have the "chin" reading, so it is either very uncommon or might even be unique for this word. The only on'yomi reading listed is "shin". (kun'yomi readings being "hita" and "yaya") So yeah, chances of a Japanese speaker guessing the reading is going to be slim. It might indeed be directly derived from a Chinese word, but you have to be a bit careful with that, since the on'yomi readings all originally come from Chinese and are ubiquitous.
I need a bit of help this is for another recipe, trying to do sano-san recipe, is there any katsuobushi substitute I can use? I cant find any kind of bonito flakes here in venezuela
Hello, I am also one of these ramen nerds you describe. I would like to know what you think of some of my favorite ramen shops; Tatsu in LA which was my first experience with real restaurant quality and their spicy miso tonkotsu remains one of my favorite bowls of ramen today. And Bari-Uma which has locations all over asia which i have tried in Bali and Kuala Lumpur and i believe they are originally from hiroshima--I tried literally every ramen shop in Kuala Lumpur and they were still my favorite. Ippudo is just meh by comparison. Also, I have been trying something extremely non-traditional and using caramelized onions to add some sweetness and extra umami to my tare and I would love to know your thoughts on that idea. From what I can tell i might be the only person to try that and it is quite amazing
Hey! Great job I'm enjoying a lot ur videos. I noticed that you talk a lot about optimal extraction time and I am so curious about it. Where can I find a "cheatsheet" with optimal extration times for everything? That would be awesome. Keep it up!
High school student who takes Chinese here: 清汤 （pronounced qing1 tang1）means “broth” in English, and 汤(tang1) means “soup” in English. Looks like “chin tan” is actually a pronunciation of a Chinese word. Woah!
Half the Japanese writing system uses Chinese characters (which Japanese call ‘kanji’), and the Japanese language borrows a lot of foreign terms and keeps them ‘foreign’ by writing it phonetically, using the ‘katakana’ writing system, as close as possible to how it would sound in the native language. Another mind-blowing example: “rāmen” is actually derived from the original Mandarin-Chinese “lamian” meaning “pulled noodle”.
@@straddlemyvarius yep! Often times they are pronounced differently in Japanese (not in the case of 拉面）which makes it cool to find out that chintan isn’t a new pronunciation imo.
About kombu. While in Japanese cuisine kombu is never boiled, Koreans on the other hand boil the shit out of it. Never understood why there is such a different approach between the two. Any ideas?
A little bit of tradition, a little bit of quality control, perhaps? Quality control because in professional kitchens, you may not always get konbu with the same amount of agar inside, and boiling it activates whatever amount of agar you have, which may cause your broth to have a slimy quality. In Korean cuisine, people don't mind this "slimy-ness" too much, I think, especially when I think of all their seaweed soups. It seems like they embrace this quality.
So, I had a question about the double soup method. I've made dashi overnight and then strained it and used it to make my bone soup after. I do this when I'm making a chintan. I'll also maintain a temp between 195 and 185, but I was wondering if there was any reason that I shouldn't do this? I tried adding dashi ingredients to my bone soup towards the end but I felt the didn't have enough time to synergize and they ended up aromatically taking over. I've also added my dashi ingredients with the bones and just done one straight through cook for several hours, again maintaining a temp between 195 and 185. I haven't noticed any ill effects or undesirable flavors, but is there a reason I'm missing for why I shouldn't be doing this?
I don't know if you read comments, but I would like to hear your opinion on gyokotsu ramen? I always liked the idea of beef ramen especially because I try not to eat pork... I ask because it's not very popular
“The science behind it is really interesting…. I don’t know the science” XD I hate when you know something but can’t quite figure out how to explain it
I started watching this series when I started learning how to make ramen, but I found that he takes forever to get to method since he talks ad nauseum about each ingredient before getting to what you'll be doing with them
Thank you for providing insightful videos, they are very helpful. I noticed in Adam's tonkotsu video ruclips.net/video/F-TQjevcOf4/видео.html he did not use any soy, marin or sake in his tare. In this video he mentions the importance of salt, sweet and acidic. What do you recommend for the best tare just add salt and vinegar or shoyu, marin and sake?
Hey Ryan I just watched your umami video and thought of a comparison video for you to make. I found out that you can buy a 1 to 1 ratio powder of Inosinate and Guanylate here www.amazon.com/Sodium-Inosinate-Guanylate-100-gram/dp/B07ZQRTG7M?th=1&psc=1 and I was wondering if it could be used to substitute the msg in the “simplest shio tare” to make it even better.
I have been making ramen stock for a while and I find that its just the culture difference. In the West, we like flavour-rich stock. We love extraordinary stock, almost artisan stock. Such stock can be even had on its own in a jug. Hence, we even now have the whole Bone Broth craze (brodo etc). Or you can just pour it into a bowl add some pasta/noodles and that's it. Demi-glace? No problem! You can do that too. Japanese stock , on the other hand, with identical meat to water to meat proportions is quite primitive and bland, it can't be just sipped on its own in a jug. By itself it lacks flavour and aromatics. Its because here, its never about the stock. The key is seasoning and all the things we put after; tare, aroma oil, dashi, and toppings which results in flavour-rich soups. Two very different approaches coming from very different mindsets.
Just wanna refer you to this yet again another Uncle Roger reaction vid of ramen... ruclips.net/video/myciX5_b1QY/видео.html Maybe you can further help us on this?
I stopped watching when he used tap water for his broth. You don't do that. You use mineral water or spring water, tap water is full of shit that alters the taste of the broth, or soup, or even the rice you cook, it's straight garbage except if it's directly linked to a fresh water spring. You don't have any credibility if you use tap water for anything besides cooking pasta which is the only case where it's ok to use.
I used to really enjoy your videos, but watching an armchair enthusiast comment on professionals just isn’t right. Open a restaurant & we’ll see if you know what your talking about.
I get what you’re saying because I’m Australian and I’ve followed Adam since day 1, but everyone is entitled to an opinion. There are heaps of home chefs that can cook better than “professional” chefs who own restaurants. I’m not shitting on Adam - dude is awesome - but the guy critiquing may also know a thing or two about rāmen, as he is highly specialised in this craft.
@@straddlemyvarius but that’s my point, he isn’t highly specialised, he’s the actual dictionary definition of an amateur. If he was any good, or believed he was half decent, he would open a restaurant. Also, what’s to be gained from this type of video? A man reviews food, which he can’t taste & judges, (as an amateur in the discipline), how he thinks it tastes, WTF! He even has the audacity in the first video to clarify that the guy can probably cook, which considering he’s won a country’s Masterchef is rather condescending.
Nah I'll never open a shop, so many things stacked against anyone who tries to make real ramen for a living outside of Japan. I'm friends with some of the best ramen chefs in the US and even for them it's a hard go. It's much better for me to just enjoy it at home.
Calm down arm-chair commenter, you're talking as if people with hobbies don't know what they're talking about whatsoever. This channel has always been about one person's love of ramen; extensively researched and then executed with him talking about what happened during the process, even owning up to his own mistakes in a number of videos. So I don't see why you're so aggressive about it when you probably know even less.
Adam is such a legend.. in addition to his pretty comprehensive videos, i just love his production quality and the overall feel like you're also in a calm meditative state haha
Adams the bob Ross of cooking
I really like this new format! Adam liaw is also one of my favorite cooking channels. Keep up the good work
He's amazing!
chintan is quite literally "clear soup" or qingtang in chinese, nearly identical in both pronunciation and writing (the difference is in tones and if you use simplified characters instead of traditional)
i think there's a noticeable difference in pronunciation but it is really similar.
@@jimmezhao1249 I didn't think there would be a tone difference, where does it indicate on the character? To transport the same situation To English, it's like cursive writing vs block letters.
@@choicelam well tones and pitch accent in Chinese and Japanese respectively isn't really indicated on the character to begin with (afaik). There are some ways to deduce the tones and pitch accent but the character itself doesn't indicate it.
Idk the exact pitch accent pattern for Chintan but I would guess it be heiban which would be really similar in tone used for qingtang
@@jimmezhao1249 that's why I was confused with what clone shark stated.
@@jimmezhao1249 yeah q and t aspirated in chinese but thats the only big different apart from tones/pitch accent
I just love how much appreciation you have for the youtubers you are reviewing. It is really refreshing.
I'm glad that you are reacting to Adam Liaws video series it help me a lot to change my perspective when making my own Ramen Shop, your videos and Adam's it's what inspired me to keep researching for information for new Ramen or seasonal ramen and I'm glad that you can inspire more people to learn about Ramen.
Love from a Mexican Ramen Nerd!
I am so glad you got to do a reaction video for Adam Liaw's Ramen! Adam is one of my favourite chefs! Really knowledgeable and he is well known here in Australia.
I also love your videos! Your knowledge in ramen is outstanding! Thank you.
I love how your "reaction" videos are not "critiquing" other people's methods, but rather just adding more valuable information to the original videos!
Keep up the good work!
Haha. He's savage af. Throwing shade.
You should see his other reaction video; Ryan will point out mistakes and say they are wrong. Just because Adam does it well does not mean Ryan is a slouch at critiquing.
His tonkotsu was the ramen recipe/technique I used for my first time. Came out great
for sure! seems legit!
I almost always refer to his video/recipe for chashu, as well. Which then bleeds over into the ajitama since you use the chashu braising liquid for the egg cure.
Ryan, I like your additional commentary to Adam's tutorial. It provides an added depth of understanding to the process and highlights some potential pitfalls.
"Have faith in yourself" ♡ 14:05
Always happy to see another video. Good content and classy comments. Thanks for including the Kanji and other linguistic info, context is important.
I love the contrast of preferences, methods, etc. Really encourages me to play n make multiple variations to find my fave.
Hey your are right
清湯 is a chinese way to pronounce
btw the reason why Old China went to Japan is to find a medicine that allows the king to live forever.
They never found it there tho they never came back
some legend has it that they found the medicine and they are still alive somewhere in Japan
oh very cool!
12:33 really hit those high notes lol
You could review Wil Yeung’s vegan ramen recipe (channel name: Yeung man cooking). Would be interesting
Please second this!!!!
I'm really digging this format, it kinda reminds me of what these really big food channels are doing with "XY popular chef reacts to XY food videos", it's really enjoyable to watch.
And I think your personality matches the format really well, being so kind and humble and appriciative of others work is super wholesome to watch and is really encouraging.
I absolutely love the detail you go into whilst stressing that ramen is all about doing your own thing within the confines of the science and artistry of Japanese cuisine.
I have a theory that much of ramen’s vocabulary largely came cantonese Chinese influences. items like char-sui and kan-sui are homonyms to colloquial cantonese terms (not really used in mandarin) and especially the heavy use of clarified broths or chin-tang in early ramen suggest cantonese origins (clear broths are not unique to Guangdong but are often the standard base for all their soup noodles)
plus during the mid and late 1800’s many cantonese people migrated from china due to the displacement caused by the opium wars (which were fought in the south china sea) which coincides with the history of ramen. this is why early chinese diasporas are largely cantonese, and early diasporic Chinese food is largely based on cantonese food.
it would be a blessing if you can get him on the podcast, he is dam busy thou he got a daily cook show now.
I made my first 4 ramen dishes using Adam's ramen school by initially substituting ingredients to make it easier then using more authentic ingredients with each attempt after that. It's difficult to get the exact ingredients in South Africa!
Ah neato, you're making your own ramen in S.A? Nice!
I personally experience sourcing difficulties with pork bones more so than anything else, but that's just where I live
I like your commentary very much, from another ramen enthusiast’s view. Very interesting and informative. Thank you.
you two are the pioneers of good youtube ramen. thank you.
I don't know any japanese or cantonese, but in mandarin Chinese the pronunciation of the characters used for the phrase chintan is 'qing tang'. For reference the 'q' is typically mispronounced by english speakers as a 'ch' noise because its the closest similar sound.
Love learning more about ramen through these vids and I hope this tiny blip of info is interesting or useful to someone who reads it!
Love your ramen series and your podcast! Very enlightening information. 🤙🏾🤙🏾🤙🏾
Love this kind of content where you break down the recipe. I love understanding why and the science behind why my food is so amazing
Definitely agree. Most ramen I made was chintan that was 8-10 hours in the pot. Clarity depends on scum skimming and straining method. Can't say much about aromatics, always added them at the last hour
Adam is a legend. So proud of him representing us Aussies.
Never been here this early, but so far really enjoying this episode! I love the really polite way you critique/add to the recipes.
it's brutal
“He was a lawyer for Disney” has to be the most evil thing I’ve ever heard in my entire life.
Why? It said "was"
@@speccysquaregolike9629 Because he still was
@@NotLuigi Yeah? People need jobs. He was a lawyer at some point and got paid to do his job.
@@speccysquaregolike9629 And Disney's Lawyers are notorious for extremely shady practices and bullying anyone they see as a slight threat to them
@@NotLuigi I don't think that Adam is a shady guy. You're really shallow if you think that one job defines somebody.
You're spot on with the large amount of vegetables being a Western/European thing. It absolutely is. I guess it's difficult to dial that instinct back when it's how you've been taught to make every single stock/soup.
I was wondering when this next vid would come out. I love these recipe react videos because it's extremely informative about what to be mindful about when making ramen.
Man I learned so much from both you and Adam. This will be a fun one.
I've used his method of Kombu extraction and I find that it works well. I've let it go for 2 hours even, to where it's not even simmering, just barely steaming and it was great.
I just watched the other two videos like this and wished there was more and boom ! here we go.
I am happy that I stumbled across this channel by chance!
I usually bring the kombu dashi to a boil after extraction, too, but I thought the reason you did it was because katsuobushi extracts better if you let it steep in water that just got done boiling.
I never read Japanese Kanji myself, but an interesting thing from the beginning of what you said about reading is true in my observations. I saw sentences once that it has the Chinese Hanzi, and in Japanese they have small-- I think-- phonetic words(?) above the characters so more people can read it. Great episode as usual!
Nice. Was waiting for it all day!
Thank you!
I really like this video format and think you should review some of your earlier videos in this style and talk about what you’ve learned since then
Adam's inspirational background music always throws me off. It feels like the turning point in a sermon at church camp
Same here. I like his content and the amount of detail that he goes into but the music just feels off.
@@starkk19 right? I REALLY love the content, the music just flows in and out though
can you watch alex's video of making ramen from trash? it's a unique video that i want to hear your opinions on
I believe my friend Mike helped him out with that video so he probably did a great job
The ruler changed alot for me.Love Adam.Cheers 🍜
Great video, thanks! Attention to detail is great, building on an already solid video.
What would you say is a good ratio for dashi to meat stock ?
Was hoping you would do this one!
Compound Kanji rarely use the Japanese readings (kun'yomi)
Most often, they use a Chinese reading (on'yomi)
So it's really not surprising, that 浸湯 uses on'yomi readings. What makes 浸湯 particularly difficult is that it is a very uncommon word and 湯 has LOTS of on'yomi readings. Now, at least according to wiktionary, 浸 doesn't actually have the "chin" reading, so it is either very uncommon or might even be unique for this word. The only on'yomi reading listed is "shin". (kun'yomi readings being "hita" and "yaya")
So yeah, chances of a Japanese speaker guessing the reading is going to be slim. It might indeed be directly derived from a Chinese word, but you have to be a bit careful with that, since the on'yomi readings all originally come from Chinese and are ubiquitous.
never knew about the slimy dashi issue. love all your insights, learn something new every video!
Awesome video. Very informative commentary.
Question: I get this is most likely not traditional, but what about clearing broth with egg white?
I need a bit of help this is for another recipe, trying to do sano-san recipe, is there any katsuobushi substitute I can use? I cant find any kind of bonito flakes here in venezuela
you can try dashi powder
try dried anchovies
Hello, I am also one of these ramen nerds you describe. I would like to know what you think of some of my favorite ramen shops; Tatsu in LA which was my first experience with real restaurant quality and their spicy miso tonkotsu remains one of my favorite bowls of ramen today. And Bari-Uma which has locations all over asia which i have tried in Bali and Kuala Lumpur and i believe they are originally from hiroshima--I tried literally every ramen shop in Kuala Lumpur and they were still my favorite. Ippudo is just meh by comparison.
Also, I have been trying something extremely non-traditional and using caramelized onions to add some sweetness and extra umami to my tare and I would love to know your thoughts on that idea. From what I can tell i might be the only person to try that and it is quite amazing
Said this in a previous video, but I'd love you to do a "5 levels of Ramen" in response to the epicurious video "4 levels of Ramen"
清湯means clear soup in Chinese, and the pronunciation in Japanese is actually very close to the Chinese pronunciation too
Hey! Great job I'm enjoying a lot ur videos. I noticed that you talk a lot about optimal extraction time and I am so curious about it. Where can I find a "cheatsheet" with optimal extration times for everything? That would be awesome. Keep it up!
What are some forbidden techniques of ramen?
Cooking the noodles in the soup
Trying to eat it like the Queen. Just slurp it and devour it.
High school student who takes Chinese here: 清汤 （pronounced qing1 tang1）means “broth” in English, and 汤(tang1) means “soup” in English. Looks like “chin tan” is actually a pronunciation of a Chinese word. Woah!
Half the Japanese writing system uses Chinese characters (which Japanese call ‘kanji’), and the Japanese language borrows a lot of foreign terms and keeps them ‘foreign’ by writing it phonetically, using the ‘katakana’ writing system, as close as possible to how it would sound in the native language. Another mind-blowing example: “rāmen” is actually derived from the original Mandarin-Chinese “lamian” meaning “pulled noodle”.
@@straddlemyvarius yep! Often times they are pronounced differently in Japanese (not in the case of 拉面）which makes it cool to find out that chintan isn’t a new pronunciation imo.
Is there also a sanban dashi and yonban dashi for students?
About kombu. While in Japanese cuisine kombu is never boiled, Koreans on the other hand boil the shit out of it. Never understood why there is such a different approach between the two. Any ideas?
A little bit of tradition, a little bit of quality control, perhaps? Quality control because in professional kitchens, you may not always get konbu with the same amount of agar inside, and boiling it activates whatever amount of agar you have, which may cause your broth to have a slimy quality.
In Korean cuisine, people don't mind this "slimy-ness" too much, I think, especially when I think of all their seaweed soups. It seems like they embrace this quality.
I assume a salt similar to msg is produced from the glutamate (conjugate base) and inosinic acid but correct me if I am wrong.
second or so video of yours, are you from/living in Hawaii? I feel like the way you say some things kinda sounds like it lol
Way of Ramen is a true scientist
Nice, maybe you can do papadesuyo next
He has like 40 videos on ramen, but only 5 of them are labeled "serious series"
So, I had a question about the double soup method. I've made dashi overnight and then strained it and used it to make my bone soup after. I do this when I'm making a chintan. I'll also maintain a temp between 195 and 185, but I was wondering if there was any reason that I shouldn't do this? I tried adding dashi ingredients to my bone soup towards the end but I felt the didn't have enough time to synergize and they ended up aromatically taking over. I've also added my dashi ingredients with the bones and just done one straight through cook for several hours, again maintaining a temp between 195 and 185. I haven't noticed any ill effects or undesirable flavors, but is there a reason I'm missing for why I shouldn't be doing this?
I don't know if you read comments, but I would like to hear your opinion on gyokotsu ramen? I always liked the idea of beef ramen especially because I try not to eat pork... I ask because it's not very popular
Could you try to recreate the tsukemen from Tsujita Annex? I’d love to know more about that.
“The science behind it is really interesting…. I don’t know the science” XD
I hate when you know something but can’t quite figure out how to explain it
Your channel is a treasure. 👌
"The aromatics are there as accent to the main flavour": technique in poetry
Is there a “there’s no rules in ramen!!!” T-shirt yet!?!?
what your reaction about adam not preboiling the bones?
It's definitely fine for chicken! And since it's only trotters it's probably all good.
Do you review instant ramen?
Dang I thought you were just a ramen nerd but you're throwing out all these chemical reaction terms and all.... Props to you
Your right about soup we make it Lots of vegs
I started watching this series when I started learning how to make ramen, but I found that he takes forever to get to method since he talks ad nauseum about each ingredient before getting to what you'll be doing with them
Two parter 😳
Keep up the good wok.
Great success
I think he lived in Japan for a few years if I remember correctly.
Yeah he was a lawyer for Disney Japan and I believe his wife is Japanese as well.
Woahhhh 4 min ago! This looks like a successful ramen?!
Thank you for providing insightful videos, they are very helpful. I noticed in Adam's tonkotsu video ruclips.net/video/F-TQjevcOf4/видео.html he did not use any soy, marin or sake in his tare. In this video he mentions the importance of salt, sweet and acidic. What do you recommend for the best tare just add salt and vinegar or shoyu, marin and sake?
Roast!
ramen culture breakdown?
I like the video but the background music is too loud for me to focus on your words.
Let’s go
Hey Ryan I just watched your umami video and thought of a comparison video for you to make. I found out that you can buy a 1 to 1 ratio powder of Inosinate and Guanylate here www.amazon.com/Sodium-Inosinate-Guanylate-100-gram/dp/B07ZQRTG7M?th=1&psc=1 and I was wondering if it could be used to substitute the msg in the “simplest shio tare” to make it even better.
Probably
可以中文字幕
啊
I Made Ramen From Scratch Using TRASH (ft. Ramen Lord) maybe worth a reaction
I have been making ramen stock for a while and I find that its just the culture difference. In the West, we like flavour-rich stock. We love extraordinary stock, almost artisan stock. Such stock can be even had on its own in a jug. Hence, we even now have the whole Bone Broth craze (brodo etc). Or you can just pour it into a bowl add some pasta/noodles and that's it. Demi-glace? No problem! You can do that too.
Japanese stock , on the other hand, with identical meat to water to meat proportions is quite primitive and bland, it can't be just sipped on its own in a jug. By itself it lacks flavour and aromatics. Its because here, its never about the stock. The key is seasoning and all the things we put after; tare, aroma oil, dashi, and toppings which results in flavour-rich soups. Two very different approaches coming from very different mindsets.
For somebody who claims they are not an expert and "just a guy that loves ramen" you sure have expert opinion
Just wanna refer you to this yet again another Uncle Roger reaction vid of ramen...
ruclips.net/video/myciX5_b1QY/видео.html
Maybe you can further help us on this?
Keep digressing please 😁🙏
* Talks about the rules of making ramen.
* Guy he respects does something he disagrees with.
* "There are no rules in making ramen."
I stopped watching when he used tap water for his broth. You don't do that. You use mineral water or spring water, tap water is full of shit that alters the taste of the broth, or soup, or even the rice you cook, it's straight garbage except if it's directly linked to a fresh water spring.
You don't have any credibility if you use tap water for anything besides cooking pasta which is the only case where it's ok to use.
Lol that's ridiculous
I used to really enjoy your videos, but watching an armchair enthusiast comment on professionals just isn’t right. Open a restaurant & we’ll see if you know what your talking about.
I get what you’re saying because I’m Australian and I’ve followed Adam since day 1, but everyone is entitled to an opinion. There are heaps of home chefs that can cook better than “professional” chefs who own restaurants. I’m not shitting on Adam - dude is awesome - but the guy critiquing may also know a thing or two about rāmen, as he is highly specialised in this craft.
@@straddlemyvarius but that’s my point, he isn’t highly specialised, he’s the actual dictionary definition of an amateur. If he was any good, or believed he was half decent, he would open a restaurant. Also, what’s to be gained from this type of video? A man reviews food, which he can’t taste & judges, (as an amateur in the discipline), how he thinks it tastes, WTF! He even has the audacity in the first video to clarify that the guy can probably cook, which considering he’s won a country’s Masterchef is rather condescending.
I believe that is why we want to do the home cooking instead of going to the restaurant. 😜
You have no right to do a "break down" you're a joke. Open your own place then we talk.
Nah I'll never open a shop, so many things stacked against anyone who tries to make real ramen for a living outside of Japan. I'm friends with some of the best ramen chefs in the US and even for them it's a hard go. It's much better for me to just enjoy it at home.
Calm down arm-chair commenter, you're talking as if people with hobbies don't know what they're talking about whatsoever. This channel has always been about one person's love of ramen; extensively researched and then executed with him talking about what happened during the process, even owning up to his own mistakes in a number of videos. So I don't see why you're so aggressive about it when you probably know even less.
This mans comment is saltier than most tare I've made
I don’t think Adam has a restaurant though, so you don’t make any sense, KosongIce.