I can definitely see Josh making a response where he re-does his recipe with Ryan's advice and just encouraging viewers to look into other ramen youtube channels for further knowledge. He does seem like a swell guy like that!
I agree that he won't rant. But he's also hoity-toity and arrogant (see his "but better" series, statistically there's no way everything he makes beats the items. The real thing is always sitting out for forever whereas his stuff is always just finished).
This video has been so educational. The more you learn about ramen, the more you realise that it's all about designing the flavour that you want into your ramen. It isn't always about what's right or wrong. The quest for that perfect ramen is a lifelong goal.
There generally isn't a wrong or right thing in cooking. It might not be the traditional thing, but as long as you enjoy what you've made, it's always right. The only thing that can be done right or wrong is recreation of something someone else made. Don't stress yourself out, enjoy the process
@@WayofRamen haha will do! I wanted to try this broth with my usual Shoyu Tare because it seemed very simple. I know the color will be off but hopeful it will be eatable.
@@WayofRamen I think we all have different skill sets and bodies of knowledge. For example, braising in an oven rather than using the stove top is something that is obvious to a professional western chef. It not only frees up the stovetops, but it also offers a lot of added temperature control so that you can completely ignore it for hours while still getting a very consistent result.
@@hypothalapotamus5293 im not convinced an oven braised chashu is superior to a stovetop chashu, but it certaintly is faster, and certaintly uses a lot of gas/electricity. It comes with pros and cons, but as an asian, I think I’ll stick to stovetop chashu, as (in my opinion) it is less of a hassle, and less likely to set my fire alarm off
Just came back here to say how much I appreciated your video series, how kind and sharp a guy you are and that I miss you/this channel. Hope you’re great.
As someone who followed this recipe a few years ago and got alittle discouraged from making ramen again afterwards... This video was extremely helpful and pointed where I got alot wrong.
I followed this recipe, and it made me super confused and a bit frustrated as to how mediocre it tasted. That pushed me to wanting to make my bowls better, and now here I am making ramen on a frequent basis as one of my favorite hobbies. I've actually gotten pretty good at it nowadays. XD Although of course, I still feel as if I can learn more and improve.
Personally speaking, from eating hotpots, I LIKE enoki mushrooms. It's a slightly different texture and experience from portabellas or other western mushrooms or even other eastern mushrooms.
I like enoki in hot pot and also yakitori style but putting it in raw seems really odd to me. I love toasted sesame seeds on lots of dishes tho. Especially roasting them at home. White and black taste very different and give you pops and crunches of fragrance.
This style is pretty refreshing! You're taking a channel that covers a wider variety like Joshua's and injecting a lot more depth and nuance into the assembly process. Joshua gives us the first lick of ramen prep and you drag us all the way down the rabbit hole!
Love this! It greatly helps to hear feedback on recipes. I too love the good ol JW's videos, but hearing someone who KNOWS and has learned and improved by trial and error is so much richer and more educational. Thanks for the helpful vid, and your professional and friendly critiquing
Love this format, espacially because your knowledge is far broader then that of these foodtubers. They can cook everything, but it shows how much more there is to know about making this simple, straightforward bowl of soup.
If this is a style of video you enjoy making I would love to see more! I felt like it was a very knowledgeable and respectful breakdown. Also, when I saw the “white hot water” kanji breakdown I burst out laughing because I was reminded of the “hot ham water” bit in Arrested Development 🤣
I really don't understand why channels like yours and Papadesuyo, can't get more views. You both do your very best to make a dish. Thank you for doing this, I think this is a good insight.
This video was amazing. I’ve never heard the term kodawari before, but as someone who’s spent the last seven years working in specialty coffee and recently transitioned into being a chef, it has already been an internal philosophy. Thank you for placing this attention to detail on food and bringing this up.
I love this! I'm personally not a fan of those "_____ chef reacts to _____" videos where the chef is overly rude and dramatic for the sake of garnering views. I love how you actually mention what the person is doing RIGHT instead of finding any and every way to tear them down
Youre so thoughtful and very detail oriented on your criticism without roasting Joshua. I agree with most of the comments here, that you do know more than them ive been watching all your videos and cant wait for new contents to be up 😀
I almost made Josh Weissman’s tonkotsu ramen after one viewing, I am so glad I watched your video before I started as I learned so much from your observations and suggestions!
Thank you for the tips. I have made Joshua's ramen start to finish following his steps exactly. The flavor was good but for the amount of time spent wasnt out there compared to some simple ramen recipes I have tried. I tweaked his recipe using your tips and will see if it makes a difference the next time I feel like spending 2 days making soup LOL.
Very informative. Have been studying asian soup stocks for the last few years. Owned a brewery for 10 years. Just like hop additions, this gentleman's comments on aromatic addition and the timing of it is integral. There's a reason we do hop additions throughout the boil in brewing to max the aromatic extractions. Great video and honest critique.
I definitely think that Josh’s earlier videos were trying to be friendlier to beginner cooks. His newer content definitely shows his knowledge from his background at Uchiko. I would love to see him do a refresh for his ramen delving into the some finer techniques. I also really enjoyed this video format, and would not be opposed to seeing more of them, if your busy schedule allows.
Well he does have a team of people to research all these recipes and build them up. If you’re looking for uncle Roger to review your food. Then you have to study multiple videos of him and find out what he likes and doesn’t like. I really don’t find that that is authentic. You should make a recipe that you really are passionate about and if he happens to review it. Be happy with the review either way.
Thanks for keeping it real and saying, "Actually making ramen is hard." Everyone wants to make things sound quick and easy, but sometimes it's important to try (and fail along the way) to do something hard. Loved your commentary. I too am a big fan of Joshua Weissman. It was great to see that even he doesn't always get it right, and that's okay. We're all learning.
For Joshua everything is easy because he has a team of people to research all these recipes and then he can claim victory because they’re the ones taste testing it. I’ve actually made one of his recipes and the saltiness was way too much. As well the dish was over complicated for the sake of it. Like I’m going to smoke duck fat to add to a fried rice that doesn’t need it.
This is true, but I'm still guessing those noodles were cold by the time he's plating. Josh spends a LOT of time and effort on his staging and food photography, it's a big part of why his channel took off, and it's really hard to get tons of good, professional quality shots without everything going cold.
@@jk10123 You can also just wet your hands with cold water before you pick up something hot (like noodles) and it makes it easy to hold for a few seconds. It's not rocket science. Liquid water can only reach 100C. At their hottest, that's how hot the noodles could be. Who knows if the noodles were cold or not, though, and who really cares?
This is a really informational collaboration. I think people will learn a lot from this. Oddly I think Joshua's video benifitted me more by having you react to it. B/c then it triggers the idea of what a normal person would do and a corrective/well through out response. Awesome Joshua and Way of Ramen!!! Very awesome seeing the difference in persepective/decisions here.
Excellent critiques. I’ve watched Joshua’s version and also had to modify. Ramen is absolutely a fine art that even in the sushi restaurant I worked at, consistency was hard to obtain. We’d have it for makanai and although I wouldn’t complain, Mana San would. Only thing I’d input on here was ensuring that when boiling the konbu, don’t over boil as it may lead to a bitter taste prior to adding in the bonito. Thank you for the precious insight. Your tips will bring in much value added techniques to my next ramen cooking day.
I enjoyed it a lot. Have been following you since last week only hahahaha I watch Joshua's for a while longer and love both of you Great tips! Imma try next time
Man this video helped out so much, especially that little fact about the trotters/gelatin vs bone as well as the timing of aromatics. I followed Joshua's recipe the first time I made ramen and it just tasted like onions, not salty enough, and it was that murky brown color. His recipe does not hit like any ramen I've had in Japan. Now I know...I will take your advice and hopefully avoid those pitfalls the next time around. Thank you!
One thing I hate about western chefs is their overconfidence. Bold claims about 'perfect' 'authentic' 'real' when they are only half way there. Too much self-esteem. Maybe it's just a culture thing. There is no such thing as perfection. Perfection is a journey not a goal.
It takes expertise to appraise the differences. Honestly i would not blame them since they cannot help it. They tried their best in their limitation and very eager to share their findings. What we need is a double blind test tbh, with panelist consisting of laymen and connoisseur. That is if you really want to judge your recipe. Coz some amateur are just sloppy while some artisan may insist on some superfluous detail which are nigh undetectable as per law of diminishing return.
Love the fact that you point out how important it is to use the right ingredients and that each ingredient is used and prepared for a specific purpose ❤
Yesss I'm glad you made this. I tried Joshua's recipe the first time before I discovered your channel and was pretty disappointed how confidently he got a lot of stuff wrong
I follow Joshua among a couple of other home cooks. Deepest respect for the breakdown of Josh's version of Ramen. I have been wanting to make it the traditional way for the longest time. I found one that was extremely minimalistic for a born-again broke college student, like myself. However, during the course of COVID, cooking has become a way for me to break away from not only the monotony of academics but the depression/anxiety to follow academics along with COVID. With that said, you have earned this subscriber. I look forward to learning more!
I love this video!!! I’m a vegan and my ill mom loves ramen (we lived in Hawaii years ago) and I wanted to make what I remember eating as a kid for her. I live in Alberta, Canada. There are zero good ramen restaurants here. I was linked to your insta pot method and I definitely like all your information. I’ve made bone marrow before and I know I’ve soaked my bones prior to remove blood etc. this step is missing in most videos. I’ve spent the better part of 3 hours watching RUclipsrs and needless to say yours was the one I’ve chosen to make. Thank you for all the information you gave!! This video was the second one RUclips recommended, it’s good. However, I appreciate all your added details. I know nothing about meat, so I’m grateful I know not to grab all one kind etc Thanks soooo much for this it’s an awesome idea. It’s not easy at all!!!!! I’m crazy nervous about making it. Since I can’t even taste it lol 😂
Fully here for the 'I have limited time' videos, as I'm also supervising online school/doing the school run on alternate weeks. This was really helpful and well done, thank you.
I helped him with his Jamie Oliver video. He's in the UK and I'm in Hawaii so a collab would be hard but I introduced him to some of my friends over there across the pond so I'm hoping he collabs with them!
@@WayofRamen I hope he invites you to one of his videos cuz he is really popular and you deserve more attention man ! been following you since you had less than 50k keep it up 💯
i like how you aren't arrogant. I actually saw a Japanese person's youtube of them breaking a few rules here. Even Japanese people do it wrong xD There's a reason some Japanese ramen chefs are so renowned and its for their knowledge of best practice. still i love the fact you point out the things i notice wrong with many youtube chefs, mainly because of your channel and a few other channels i watch on ramen.
The humble nature of chefs that refuse to admit perfection even in their own work is inspiring. It's a painful reality that a true artist never attains finality in their accomplishments.
Oh man, you have, certainly, the greatest ramen content of the entire RUclips! I love your videos and all the incredible information in them. Keep rocking!
18:06 Enoki mushrooms are to ramen as sesame seeds are to sushi. Just an asian ingredient that people put to make something look asian. Yes thank you, that enoki almost made me loose my shit🤣
I like to slow cook things in the oven because it gives good temperature control. Harold McGee's braising technique uses an oven to control the heat and that might be why Josh did the chashu that way
Wow, this video is so informational. Thanks for the great tips. I made Tonkotsu ramen today and used half pork trotters and half pork bones. It didn’t turn out that well like you said the trotters did not actually have a flavor. When I strained the soup, I broke down the aromatics that I put 30 minutes before, and it discolored my soup base. All are great tips. Hope you can make more videos like this. We all can learn from mistakes that most of us make.
10:20 Speaking from personal experience, it’s not going to work that well 😅 I rushed when rolling a piece of chashu, and ended up having to cut in the same direction as the fibers. The cooking process makes the bonds between the muscle fibers weak, but the fibers still have some structure. So when you take a bite you’re going to have just a bunch of muscle fibers in your mouth, that you then have to chew. Not recommended!
this is the first video of yours I have found, but as a home cook who is passionate about food, and meticulous when it comes to coming as close as possible to replicating the intent of dishes, I REALLY appreciate this type of content
I've been watching for a bit but never commented, but I really liked this video and would love if you did more! You're very knowledgeable and respectful and I appreciate it a lot!
So informative!!!!! Great video (like each and every one of the rest of your vids). Thank you!❤️💪 Btw, I am want to get into ramen soon, any good bowls you recommend?
@@WayofRamen hi again :) I'm trying to make a proper bowl of shoyu ramen - but in our country it is almost impossible to get chicken feet and stewing hens. I've heard that chicken wings are a great substitute for chicken feet, but I feel like its going to lack collagen and the texture is going to be different. is there anything else I could add to the broth to substitute for the loss of collagen and the loss flavor (I guess?) from the stewing hens?
Also loved this format, learned so much from this including lots of theory, technique, and ways to improve recipes as well as the rationale. You were also receptive and respective too. Keep up the awesome work!
@@angellover02171 a cook is someone who cooks for a living, a chef makes menus for restaraunts, and is implied to own a restaraunt. Joshua has never owned a restaraunt I believe, so i think hes a professional cook?
Yesterday I was wondering if my shio tare had gone bad, so I took a teaspoon and tasted it. It was like a slap in the face with how salty it was. But then I tasted the nice sake notes in it, so your explanation is very accurate!
"Making ramen is hard" Yeah, so much so that they made a whole movie about a person learning to make ramen properly. *Tampopo* is one of the best movies about food ever made, and does an excellent job of being both hysterically funny and oddly serious.
This format is really great. There's a lot of really interesting and useful info that comes out which normally wouldn't in a standard recipe video. Looking forward to more of this sort of content. Will definitely be taking notes!
Joshua Weissman is at the peak of the Dunning Kruger curve on ramen. "Yeah guys it's super easy", Sure is super easy when you haven't learned enough to grasp that there are nuances to cooking that take years and years to master.
Mad respect to you! Hats off to you for bringing real insight to something that some may view as simple. Looking forward to more Way of Ramen content!!
Actually simmering in the oven results in top-down browning which gives you more flavour. It is a French technique. It is kind of funny to see the influences that working in fine-dining gastronomic kitchens had on Joshua's style of cooking where he will instinctively braise that way even when it's not necessarily traditional.
👏👏👏 Yes! Why are all the top results on RUclips for Asian recipes bearded white boys? And I say that as a bearded half-white boy myself!! 😂 Please make more of these.
@@WayofRamen absolutely! RamenLord who you've had on the channel is a great example. Anyone can make great food, and anyone can even make food of other cultures while respecting and adapting it to their own cultural context. Unfortunately, a lot of the RUclips chefs just don't make it a priority to actually understand the culture and context of the foods they are cooking, and yet claim (like Josh here) that their version is "authentic" (the meaning of which can endlessly be debated). Still, it's nice to see someone who has done the work and is committed to the culture of ramen dissecting these style of videos.
Because they are the ones posting the videos and watching the videos. My issue more than race is the lack of knowledge being presented as fact. At this point I feel like if your interested in Japanese stuff you got to learn Japanese. Want to know how to make Tacos? Learn Spanish. Get the real knowledge in the real language.
Probably because you're searching for results in English with roman characters. If you want ideas and recipes from foreigners, you need to get off the anglosphere side of the internet.
Thanks for this video!! I’ve been listening to your podcast and watching videos, but wasn’t sure I could make a good bowl. After watching this I made my first bowl and it was awesome!! So many thanks for making Ramen accessible and connecting to so many great sources to learn from.
I made this recipe and really enjoyed it. I look forward to making ramen again taking your advice and improving the final product. I've really enjoyed binging your videos, btw.
Great video, I wasn't enthused about trotters, but also not enthused by skulls, either. Regardless, the video thankfully contained not only really helpful tips, but also some alternatives that make the recipe more doable (both from an aversion standpoint, and from an availability in my state standpoint). Also, I love how you're respectful, yet honest about the mistakes made in Joshua's video...so many would shy away from being honest even in a critiquing role. Question: The only suitable bones I can easily find will be frozen from a regional butcher (none are sold fresh). Will they work? Also, I can't take your suggestion to watch "Uncle Roger", he lost any views from our family after his behavior towards Mikey Chen.
I've made JW's ramen twice now, just last night and now I want to make it again with your tips and tricks, I can't imagine how it can be that much better, but I'm really looking forward to it now! Thanks!
I've never liked Joshua Weissmans cooking. There are so many things he does that are so simple but he frames them in a way that it's life-changing or something. Nice to see someone finally call him out on his antics
The recipes themselves are good though, or at least the ones I've tried. Like a lot of people, I ended up making sourdough a couple times a week for most of last year; JW's recipe was a big ol' pain in the ass but also gave me the best results. It seems like he has the culinary chops, but he's built a brand out of being his own hypeman. I still watch every video, though - the food generally looks good and the recipes work.
@@JeremyGabbard i agree. I wouldnt call JW recipes "simple" like Ken Z states lol. He tends to go overboard but he also stats you dont have to do what he does and you can cut corners. But i agree 100% with you everything ive made of his has been very good! you either love him or your a hater. Ken Z seems to be the later.
This was amazing, thank you. I took so many notes and appreciate your thoughtful consideration of how Joshua did it and kindly suggested a more authentic take. ♥
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I honestly feel like Josh is gonna end up here and take notes, he looks like the kind of guy who likes to learn instead of rant
I love Papa. I hope he does make ramen again!
I can definitely see Josh making a response where he re-does his recipe with Ryan's advice and just encouraging viewers to look into other ramen youtube channels for further knowledge. He does seem like a swell guy like that!
He's a professional chef.
@@KRYMauL generalist vs specialist
I agree that he won't rant. But he's also hoity-toity and arrogant (see his "but better" series, statistically there's no way everything he makes beats the items. The real thing is always sitting out for forever whereas his stuff is always just finished).
*takes notes*
Yo sup knew it you would be here
Hey Chef!!!
We def share a lot of common RUclips channels haha
Yo sup
love your videos CHEFPK
"there are no rules in ramen"
sano-san: *angry japanese noises*
LOL
Sano-san rises out of his grave and tells you to shut the fuck up and eat your ramen
サノさん:やれやれ、バカやろう
hahahah! bro!
@@loganpriest6029 feck! 100%
This video has been so educational. The more you learn about ramen, the more you realise that it's all about designing the flavour that you want into your ramen. It isn't always about what's right or wrong. The quest for that perfect ramen is a lifelong goal.
And I’m here with my Nissan packets with siracha an soy sauce
There generally isn't a wrong or right thing in cooking. It might not be the traditional thing, but as long as you enjoy what you've made, it's always right.
The only thing that can be done right or wrong is recreation of something someone else made. Don't stress yourself out, enjoy the process
@Drshogunner
And how does the car taste?
😋
this breakdown has proven that this channel isnt just a "Way of Ramen". It's a way of life.
ramen IS life.
Dude...I'm LITERALLY boiling Joshua's method for broth as we speak and you drop this video NOW? Why not 7 hours ago ?!?!?
Let me know how it turns out!
You still have time to fix and change other ingredients so the final product will turns out good :)
@@WayofRamen haha will do! I wanted to try this broth with my usual Shoyu Tare because it seemed very simple. I know the color will be off but hopeful it will be eatable.
Kill the heat!
@@thefish727 How did it turn out?
I love how you’re so careful to not be rude to anyone but hey, we all know you know more than them lol 😉
we're all at different stages of learning. i know a lot less than some of my friends too so i can't really judge.
extreme humility is parts and parcels to being asian, man. we're contractually obligated.
just like owning a rice cooker.
Ikr. I learn that you can add "which is fine if thats what you're looking for" after every cons
@@WayofRamen I think we all have different skill sets and bodies of knowledge. For example, braising in an oven rather than using the stove top is something that is obvious to a professional western chef. It not only frees up the stovetops, but it also offers a lot of added temperature control so that you can completely ignore it for hours while still getting a very consistent result.
@@hypothalapotamus5293 im not convinced an oven braised chashu is superior to a stovetop chashu, but it certaintly is faster, and certaintly uses a lot of gas/electricity. It comes with pros and cons, but as an asian, I think I’ll stick to stovetop chashu, as (in my opinion) it is less of a hassle, and less likely to set my fire alarm off
Just came back here to say how much I appreciated your video series, how kind and sharp a guy you are and that I miss you/this channel. Hope you’re great.
As someone who followed this recipe a few years ago and got alittle discouraged from making ramen again afterwards... This video was extremely helpful and pointed where I got alot wrong.
Glad I could help a little!
You're channel has actually helped me and has opened the door to other channels that have also helped with my ramen.
I followed this recipe, and it made me super confused and a bit frustrated as to how mediocre it tasted. That pushed me to wanting to make my bowls better, and now here I am making ramen on a frequent basis as one of my favorite hobbies. I've actually gotten pretty good at it nowadays. XD Although of course, I still feel as if I can learn more and improve.
"[enoki mushrooms] are just an Asian ingredient that put there to make something look Asian." One more time for the people in the back
Haha it's my only pet peeve when it comes to ramen.
I’m from Fukuoka where tonkotsu is most prominent, and I’ve never seen raw enoki topping ever.
I believe real Asian may add shredded mu er mushroom
Personally speaking, from eating hotpots, I LIKE enoki mushrooms. It's a slightly different texture and experience from portabellas or other western mushrooms or even other eastern mushrooms.
I like enoki in hot pot and also yakitori style but putting it in raw seems really odd to me. I love toasted sesame seeds on lots of dishes tho. Especially roasting them at home. White and black taste very different and give you pops and crunches of fragrance.
This style is pretty refreshing!
You're taking a channel that covers a wider variety like Joshua's and injecting a lot more depth and nuance into the assembly process. Joshua gives us the first lick of ramen prep and you drag us all the way down the rabbit hole!
Love this! It greatly helps to hear feedback on recipes. I too love the good ol JW's videos, but hearing someone who KNOWS and has learned and improved by trial and error is so much richer and more educational. Thanks for the helpful vid, and your professional and friendly critiquing
Love this format, espacially because your knowledge is far broader then that of these foodtubers. They can cook everything, but it shows how much more there is to know about making this simple, straightforward bowl of soup.
I put all my cooking stat points into just one thing
@@WayofRamen so you level up the skill to max? Xd
@@WayofRamen its called specialist or specialising
@@WayofRamen 😂😂😂😂😂😂 I couldn't even think of something witty in reply. I'm JUST chortling
His knowledge is not broader. It's the opposite of broader. It's specifically focused on ramen.
Hey Ryan, the format is nice. It's educational in a way that traditional recipes aren't; good complementary pieces. I'd gladly watch more of these.
Thank you!
If this is a style of video you enjoy making I would love to see more! I felt like it was a very knowledgeable and respectful breakdown.
Also, when I saw the “white hot water” kanji breakdown I burst out laughing because I was reminded of the “hot ham water” bit in Arrested Development 🤣
tonkotsu soup without tare is basically hot ham water lol
@@WayofRamen So true
I really don't understand why channels like yours and Papadesuyo, can't get more views. You both do your very best to make a dish.
Thank you for doing this, I think this is a good insight.
This video was amazing. I’ve never heard the term kodawari before, but as someone who’s spent the last seven years working in specialty coffee and recently transitioned into being a chef, it has already been an internal philosophy.
Thank you for placing this attention to detail on food and bringing this up.
Dude, you are very polite, helpful and skilled. What a pleasure to watch
You’re very good at giving constructive criticism in a nice and respectful way
I love this! I'm personally not a fan of those "_____ chef reacts to _____" videos where the chef is overly rude and dramatic for the sake of garnering views. I love how you actually mention what the person is doing RIGHT instead of finding any and every way to tear them down
Oh man I've been waiting for this hahahaha
I also made this as my first ramen and you do need more to make it seasoned like a traditional bowl ( just like you pointed out)
This is such a humble and cool criticism video. I don't really like these kinds of videos, but I do like the energy you brought!
This was extremely helpful. I've fallen into many of these pitfalls before. Thank you.
I think we all have
Youre so thoughtful and very detail oriented on your criticism without roasting Joshua. I agree with most of the comments here, that you do know more than them ive been watching all your videos and cant wait for new contents to be up 😀
I know Binging With Babish has a few videos on ramen making that might be good to break down. I'd be interested to see those!
I almost made Josh Weissman’s tonkotsu ramen after one viewing, I am so glad I watched your video before I started as I learned so much from your observations and suggestions!
Thank you for the tips. I have made Joshua's ramen start to finish following his steps exactly. The flavor was good but for the amount of time spent wasnt out there compared to some simple ramen recipes I have tried. I tweaked his recipe using your tips and will see if it makes a difference the next time I feel like spending 2 days making soup LOL.
Very informative. Have been studying asian soup stocks for the last few years. Owned a brewery for 10 years. Just like hop additions, this gentleman's comments on aromatic addition and the timing of it is integral. There's a reason we do hop additions throughout the boil in brewing to max the aromatic extractions. Great video and honest critique.
Good to have you back on YT :D
can't make ramen just yet. hopefully soon
I love your style of constructive criticism and knowledge of food science that goes into your critiques.
New subscriber.
What a knowledge bomb. Learned so much from this! Thank you!
Thanks for watching
This wants a nice compliment to Joshua’s video. I’m going to take what I learned and apply it when I attempt his recipe! Gracias!
I definitely think that Josh’s earlier videos were trying to be friendlier to beginner cooks. His newer content definitely shows his knowledge from his background at Uchiko. I would love to see him do a refresh for his ramen delving into the some finer techniques.
I also really enjoyed this video format, and would not be opposed to seeing more of them, if your busy schedule allows.
I think he's a super talented cook. I love his channel. Ramen is just weird and it is often confusing for most western chefs.
Well he does have a team of people to research all these recipes and build them up. If you’re looking for uncle Roger to review your food. Then you have to study multiple videos of him and find out what he likes and doesn’t like. I really don’t find that that is authentic. You should make a recipe that you really are passionate about and if he happens to review it. Be happy with the review either way.
Thanks for keeping it real and saying, "Actually making ramen is hard." Everyone wants to make things sound quick and easy, but sometimes it's important to try (and fail along the way) to do something hard. Loved your commentary. I too am a big fan of Joshua Weissman. It was great to see that even he doesn't always get it right, and that's okay. We're all learning.
For Joshua everything is easy because he has a team of people to research all these recipes and then he can claim victory because they’re the ones taste testing it. I’ve actually made one of his recipes and the saltiness was way too much. As well the dish was over complicated for the sake of it. Like I’m going to smoke duck fat to add to a fried rice that doesn’t need it.
I keep forgetting Joshua has asbestos hands from his time in the restaurant biz every time I see him handle stuff right out of and still in the pan.
oh yeah! could be the noodles were screaming hot haha
This is true, but I'm still guessing those noodles were cold by the time he's plating. Josh spends a LOT of time and effort on his staging and food photography, it's a big part of why his channel took off, and it's really hard to get tons of good, professional quality shots without everything going cold.
@@jk10123 You can also just wet your hands with cold water before you pick up something hot (like noodles) and it makes it easy to hold for a few seconds. It's not rocket science. Liquid water can only reach 100C. At their hottest, that's how hot the noodles could be. Who knows if the noodles were cold or not, though, and who really cares?
This is a really informational collaboration. I think people will learn a lot from this. Oddly I think Joshua's video benifitted me more by having you react to it. B/c then it triggers the idea of what a normal person would do and a corrective/well through out response.
Awesome Joshua and Way of Ramen!!! Very awesome seeing the difference in persepective/decisions here.
Excellent critiques. I’ve watched Joshua’s version and also had to modify. Ramen is absolutely a fine art that even in the sushi restaurant I worked at, consistency was hard to obtain. We’d have it for makanai and although I wouldn’t complain, Mana San would. Only thing I’d input on here was ensuring that when boiling the konbu, don’t over boil as it may lead to a bitter taste prior to adding in the bonito.
Thank you for the precious insight. Your tips will bring in much value added techniques to my next ramen cooking day.
I enjoyed it a lot. Have been following you since last week only hahahaha I watch Joshua's for a while longer and love both of you
Great tips! Imma try next time
Looking forward for Joshua's next video: Revisiting Ramen.
I hope so!
I really liked this video man! I also love Joshua and Nigel. Thanks for the time and content.
Man this video helped out so much, especially that little fact about the trotters/gelatin vs bone as well as the timing of aromatics. I followed Joshua's recipe the first time I made ramen and it just tasted like onions, not salty enough, and it was that murky brown color.
His recipe does not hit like any ramen I've had in Japan. Now I know...I will take your advice and hopefully avoid those pitfalls the next time around. Thank you!
There's so much great advice in the video, I'm super happy I watched it. Thanks, man!
One thing I hate about western chefs is their overconfidence. Bold claims about 'perfect' 'authentic' 'real' when they are only half way there. Too much self-esteem. Maybe it's just a culture thing. There is no such thing as perfection. Perfection is a journey not a goal.
Even then unless you're making a heater nothing can achieve 100% efficiency.
underrated take. i agree
💯
Some western chefs are not even half way there.
It takes expertise to appraise the differences.
Honestly i would not blame them since they cannot help it. They tried their best in their limitation and very eager to share their findings.
What we need is a double blind test tbh, with panelist consisting of laymen and connoisseur. That is if you really want to judge your recipe. Coz some amateur are just sloppy while some artisan may insist on some superfluous detail which are nigh undetectable as per law of diminishing return.
Love the fact that you point out how important it is to use the right ingredients and that each ingredient is used and prepared for a specific purpose ❤
the "katsu- kotsu" thing irks me way more than it should.
found this right after starting Joshua's recipe and made a few adjustments. Thanks
I love how he's trying to not cringe the whole time lmao
Yesss I'm glad you made this. I tried Joshua's recipe the first time before I discovered your channel and was pretty disappointed how confidently he got a lot of stuff wrong
Omg I loved this! I learned a lot. I have also been making ramen the past month and I’ve learned a lot from you. And I agree making ramen is hard 😂
Thanks very much for watching!
I follow Joshua among a couple of other home cooks. Deepest respect for the breakdown of Josh's version of Ramen. I have been wanting to make it the traditional way for the longest time. I found one that was extremely minimalistic for a born-again broke college student, like myself. However, during the course of COVID, cooking has become a way for me to break away from not only the monotony of academics but the depression/anxiety to follow academics along with COVID. With that said, you have earned this subscriber. I look forward to learning more!
Can you review Adam Liaw's ramen series? It would be really awesome
I second this.
Adams attention to detail is borderline neurotic but damn his stuff is fantastic.
Ramen School
Yes please!
is he the aussie guy?
I love this video!!! I’m a vegan and my ill mom loves ramen (we lived in Hawaii years ago) and I wanted to make what I remember eating as a kid for her.
I live in Alberta, Canada. There are zero good ramen restaurants here. I was linked to your insta pot method and I definitely like all your information.
I’ve made bone marrow before and I know I’ve soaked my bones prior to remove blood etc. this step is missing in most videos. I’ve spent the better part of 3 hours watching RUclipsrs and needless to say yours was the one I’ve chosen to make.
Thank you for all the information you gave!! This video was the second one RUclips recommended, it’s good. However, I appreciate all your added details. I know nothing about meat, so I’m grateful I know not to grab all one kind etc
Thanks soooo much for this it’s an awesome idea.
It’s not easy at all!!!!! I’m crazy nervous about making it. Since I can’t even taste it lol 😂
You just enlightened me on the trotter man. Thanks for this. I now try other bones too
yes please don't use only trotters lol
Fully here for the 'I have limited time' videos, as I'm also supervising online school/doing the school run on alternate weeks. This was really helpful and well done, thank you.
Thanks so much Erin!
casually drops that he knows uncle roger 👀
Collab soon ??
I helped him with his Jamie Oliver video. He's in the UK and I'm in Hawaii so a collab would be hard but I introduced him to some of my friends over there across the pond so I'm hoping he collabs with them!
@@WayofRamen I hope he invites you to one of his videos cuz he is really popular and you deserve more attention man ! been following you since you had less than 50k keep it up 💯
i like how you aren't arrogant. I actually saw a Japanese person's youtube of them breaking a few rules here. Even Japanese people do it wrong xD
There's a reason some Japanese ramen chefs are so renowned and its for their knowledge of best practice.
still i love the fact you point out the things i notice wrong with many youtube chefs, mainly because of your channel and a few other channels i watch on ramen.
The humble nature of chefs that refuse to admit perfection even in their own work is inspiring. It's a painful reality that a true artist never attains finality in their accomplishments.
Oh man, you have, certainly, the greatest ramen content of the entire RUclips! I love your videos and all the incredible information in them. Keep rocking!
18:06 Enoki mushrooms are to ramen as sesame seeds are to sushi. Just an asian ingredient that people put to make something look asian. Yes thank you, that enoki almost made me loose my shit🤣
Haha my only pet peeve with ramen
as an asian, raw enoki on anything is the weirdest idea ever
Literally just subscribed after watching this video. I love all the little details that make a difference and try to honor the original recipe.
I like to slow cook things in the oven because it gives good temperature control. Harold McGee's braising technique uses an oven to control the heat and that might be why Josh did the chashu that way
Have you seen JunsKitchen's ramen? He's a Japanese RUclipsr. His ramen recipe is pretty unique. Don't think I've seen a recipe that's similar to his.
I'll take a look!
I'd love to see your input on Jun's ramen video!
@@WayofRamen Jun is definitely 'kodawateru', obsessive in a good way, but on the borderline.
Excellent video. A different way of teaching. Learning things don’t work can be as important as why they do
@11:43 curious, any reason why you don't season the ramen broth directly, and prefer doing it via a tare?
Wow, this video is so informational. Thanks for the great tips. I made Tonkotsu ramen today and used half pork trotters and half pork bones. It didn’t turn out that well like you said the trotters did not actually have a flavor. When I strained the soup, I broke down the aromatics that I put 30 minutes before, and it discolored my soup base. All are great tips. Hope you can make more videos like this. We all can learn from mistakes that most of us make.
10:20 Speaking from personal experience, it’s not going to work that well 😅 I rushed when rolling a piece of chashu, and ended up having to cut in the same direction as the fibers. The cooking process makes the bonds between the muscle fibers weak, but the fibers still have some structure. So when you take a bite you’re going to have just a bunch of muscle fibers in your mouth, that you then have to chew. Not recommended!
Loved the video, not necessarily the reacting part but how you broke it down and explained more than you usually do
I was pretty sad when he didn't add an aroma oil.
Tonkotsu already has plenty of emulsified fat
this kind of content is really helpful
this is the first video of yours I have found, but as a home cook who is passionate about food, and meticulous when it comes to coming as close as possible to replicating the intent of dishes, I REALLY appreciate this type of content
This is great. Josh's recipe seemed like a strong start, but I'm always on the hunt for those little details that make all the difference
I've been watching for a bit but never commented, but I really liked this video and would love if you did more! You're very knowledgeable and respectful and I appreciate it a lot!
Thanks for watching!
@@WayofRamen Thanks for making such good content! Keep it up!
So informative!!!!! Great video (like each and every one of the rest of your vids). Thank you!❤️💪
Btw, I am want to get into ramen soon, any good bowls you recommend?
You can just make whatever you want to eat and keep working on it. That's usually a good way to start
@@WayofRamen good advice. Thanks man!
@@WayofRamen hi again :)
I'm trying to make a proper bowl of shoyu ramen - but in our country it is almost impossible to get chicken feet and stewing hens. I've heard that chicken wings are a great substitute for chicken feet, but I feel like its going to lack collagen and the texture is going to be different. is there anything else I could add to the broth to substitute for the loss of collagen and the loss flavor (I guess?) from the stewing hens?
Also loved this format, learned so much from this including lots of theory, technique, and ways to improve recipes as well as the rationale. You were also receptive and respective too. Keep up the awesome work!
The noodles were probably hot, every now and then he tells and shows us how much heat tolerance he has by touching really hot food or kitchenware.
Oh yeah the asbestos hands! I forgot
He was a professional chef so they don't mind touching hot food.
@@angellover02171 professional cook*
@@dask7428 chef cook it's all the same.
@@angellover02171 a cook is someone who cooks for a living, a chef makes menus for restaraunts, and is implied to own a restaraunt. Joshua has never owned a restaraunt I believe, so i think hes a professional cook?
glad to see u back posting again, love the content
Yesterday I was wondering if my shio tare had gone bad, so I took a teaspoon and tasted it. It was like a slap in the face with how salty it was. But then I tasted the nice sake notes in it, so your explanation is very accurate!
shio tare sometimes gets better as it ages as long as you have enough salt in it, it shouldn't go bad.
Lession learned!
Great dedication and commitment... thank you for your videos
"Making ramen is hard"
Yeah, so much so that they made a whole movie about a person learning to make ramen properly.
*Tampopo* is one of the best movies about food ever made, and does an excellent job of being both hysterically funny and oddly serious.
it's a great film. heartwarming & deep.
also full of ramen lore.
10/10
This format is really great. There's a lot of really interesting and useful info that comes out which normally wouldn't in a standard recipe video. Looking forward to more of this sort of content. Will definitely be taking notes!
This format is actually quite enjoyable, and lots of good info in it too.
thanks very much!
Omg this is SOO helpful! I love your ramen videos but also want to watch other ramen videos too without making the mistakes they do so this is great
Joshua Weissman is at the peak of the Dunning Kruger curve on ramen. "Yeah guys it's super easy", Sure is super easy when you haven't learned enough to grasp that there are nuances to cooking that take years and years to master.
Mad respect to you! Hats off to you for bringing real insight to something that some may view as simple. Looking forward to more Way of Ramen content!!
Actually simmering in the oven results in top-down browning which gives you more flavour. It is a French technique. It is kind of funny to see the influences that working in fine-dining gastronomic kitchens had on Joshua's style of cooking where he will instinctively braise that way even when it's not necessarily traditional.
I was sold on this channel as soon as i heard Stoop socks..... Great vid
Babish replied and Joshua didn't. Sounds like Joshua is salty.
ALMOST too salty, but not way too salty.
It’s actually kind of nice to hear you comment on this there is actually things you mention that i have not heard mention much from others in recipes
Thanks very much for watching,
👏👏👏 Yes! Why are all the top results on RUclips for Asian recipes bearded white boys? And I say that as a bearded half-white boy myself!! 😂 Please make more of these.
Some of my most talented ramen friends fit that description haha. Anyone can make good ramen if they're actually into it.
@@WayofRamen Class act.
@@WayofRamen absolutely! RamenLord who you've had on the channel is a great example. Anyone can make great food, and anyone can even make food of other cultures while respecting and adapting it to their own cultural context. Unfortunately, a lot of the RUclips chefs just don't make it a priority to actually understand the culture and context of the foods they are cooking, and yet claim (like Josh here) that their version is "authentic" (the meaning of which can endlessly be debated). Still, it's nice to see someone who has done the work and is committed to the culture of ramen dissecting these style of videos.
Because they are the ones posting the videos and watching the videos. My issue more than race is the lack of knowledge being presented as fact. At this point I feel like if your interested in Japanese stuff you got to learn Japanese. Want to know how to make Tacos? Learn Spanish. Get the real knowledge in the real language.
Probably because you're searching for results in English with roman characters. If you want ideas and recipes from foreigners, you need to get off the anglosphere side of the internet.
Thank you so much for sharing your honest and what I suspect are most insightful observations ❤
Would love to see you review JunsKitchen’s “Homemade Ramen” video!
Thanks for this video!! I’ve been listening to your podcast and watching videos, but wasn’t sure I could make a good bowl. After watching this I made my first bowl and it was awesome!! So many thanks for making Ramen accessible and connecting to so many great sources to learn from.
That's all you! good job!
"noodles may not be hot enough"
Papa has asbestos hands, he doesn't feel the heat.
but the noodles weren't steaming and didn't move like hot noodles do. -from an actual former chef with the usual asbestos hands (me)
I made this recipe and really enjoyed it. I look forward to making ramen again taking your advice and improving the final product.
I've really enjoyed binging your videos, btw.
The beginning of video: I don't want to roast anyone
The end of video: Joshua is now chashu
this honestly is so informative and i learn a lot from the video. Hope you can make more of this!
Great video, I wasn't enthused about trotters, but also not enthused by skulls, either. Regardless, the video thankfully contained not only really helpful tips, but also some alternatives that make the recipe more doable (both from an aversion standpoint, and from an availability in my state standpoint). Also, I love how you're respectful, yet honest about the mistakes made in Joshua's video...so many would shy away from being honest even in a critiquing role.
Question: The only suitable bones I can easily find will be frozen from a regional butcher (none are sold fresh). Will they work?
Also, I can't take your suggestion to watch "Uncle Roger", he lost any views from our family after his behavior towards Mikey Chen.
Frozen bones are fine! even if i buy bones fresh i usually freeze them.
I've made JW's ramen twice now, just last night and now I want to make it again with your tips and tricks, I can't imagine how it can be that much better, but I'm really looking forward to it now! Thanks!
I've never liked Joshua Weissmans cooking. There are so many things he does that are so simple but he frames them in a way that it's life-changing or something. Nice to see someone finally call him out on his antics
not really a call out tho, more like constructive criticism
The recipes themselves are good though, or at least the ones I've tried. Like a lot of people, I ended up making sourdough a couple times a week for most of last year; JW's recipe was a big ol' pain in the ass but also gave me the best results.
It seems like he has the culinary chops, but he's built a brand out of being his own hypeman. I still watch every video, though - the food generally looks good and the recipes work.
@@JeremyGabbard i agree. I wouldnt call JW recipes "simple" like Ken Z states lol. He tends to go overboard but he also stats you dont have to do what he does and you can cut corners. But i agree 100% with you everything ive made of his has been very good! you either love him or your a hater. Ken Z seems to be the later.
This was amazing, thank you. I took so many notes and appreciate your thoughtful consideration of how Joshua did it and kindly suggested a more authentic take. ♥
"There's no rules for ramen only for good ramen"