Keizo Shimamoto has never thought of becoming an influential person in the ramen industry in the US. He simply considers himself a person who likes to eat ramen.0: 00/3: 11 NAMSHIMAMOTO, which began blogging to record journeys to experience the type of ramen noodles around the UK area of Vietnam and Tokyo. He did not claim himself to be a culinary critic that only wanted to enjoy them. Experiment and learn with the desire to learn more about noodles across Japan, Shimamoto started a journey from Hokkaido to Kyushu to reward 245 different ramen types
. After the trip, he had 4 months of studying at Ivan Ramen's restaurant of American Chef, Ivan Orkin, a big name in the international ramen community. Shimamoto then moved to do in another store in Tokyo for 2 years and gradually accumulated a lot of bright experience. Ramen in the US has a poor taste in Japan due to quality of water
Photo: japantimes. In 2013 after returning to the US, Shimamoto released the meat ramen ramen. He used crispy ramen to make cakes and immediately became a phenomenon. "The success of clamping ramen bread is incredible, but I don't like this because this is not Ramen. My passion is Ramen noodles and I don't want to be known for the name of the inventor of meat ramen. " Shimamoto shares. Popular dreams of handcrafted ramen with all the accumulated experiences, Shimamoto sets the goal of lifting ramen ramen in the United States. Not only with the ramen noodles made by him himself, but also of other chefs. Therefore, he wants to open a kitchen to make water for ramen restaurants. Large ramen types that Americans are enjoyed are instant noodles
That means consumers who are hard to know how delicious ramen do. The restaurants do not want to do this ramen because it costs a lot of effort.Shimamoto said: "I hate ramen restaurants using frozen water and meat, because it's not real ramen." Shimamoto thinks that if he can process a daily supply of water that will make ramen noodles of restaurants more delicious.Shimamoto doesn't want everyone to remember me like the inventor of the cake ramen. Photo: Eater. Performing the dream of DreamShiMamoto has released Ramen Shack - a car to sell ramen - mainly to introduce his business and noodles in Smorgasburg (New York). Soon, this place has become a "sanctuary" for ramen enthusiasts. But Covid-19 pandemic makes him pause this job. However, it also brought another opportunity to Shimamoto. He returned to California and was Myojo, a large noodle manufacturer under Nissin Foods's sponsorship, to be a creative innovation director. Shimamoto said he was happy because he affected ramen culture in the US from another angle: helping many people have the opportunity to approach the delicious ramen, whether it is cooked at home or restaurants. "Me Feeling in the United States lacks noodles production facilities. While in Japan, there are many large noodle manufacturers. Delicious ramen stores do not need to make their own noodles. Therefore, my goal is to improve the quality of ramen in the distribution stage, "Shimamoto shares about bringing craft ramen more popularly. Currently, just like in Japan 10-15 years ago , Ramen's ramen fever is taking place in the US and everyone is really learning about it. This will help Ramen's development here. But the self-made Ramen is difficult to shimamoto to provide the chefs and ramen stores to choose a manual produced noodles with top quality. Le Ngoc Ductheo japantimes . Dịch vụ:
Thiết kế website,
quảng cáo google,
đăng ký website bộ công thương uy tín
