Synopses & Reviews
The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop.
While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including master recipes for the fundamental types of ramen, and variations on each. Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components.
Review
"Ivan Ramen is a wonderful glimpse into the delicious, inspiring world of Ivan Orkin." Danny Bowien, James Beard Award–winning chef of Mission Chinese Food
Review
"We are all fortunate that a young Ivan Orkin, growing up in 1970s suburban Long Island, fell in love with Japanese food. If he hadn’t, the world would never know Ivan’s amazing ramen, one of the most powerfully delicious noodle soups on the planet." Chad Robertson, James Beard Award–winning chef, author, and co-founder of Tartine Bakery and Bar Tartine
Review
"Ivan has dedicated his whole life to understanding and creating the perfect bowl of ramen, and he has mastered the two most critical elements: the noodles and the broth. He consistently delivers the best bowls I’ve experienced in my life. Completely authentic, completely delicious." Ming Tsai, James Beard Award–winning chef, author, and owner of Blue Ginger and Blue Dragon
Review
“What Ivan Orkin does not know about noodles is not worth knowing.” Anthony Bourdain chef, author, and host of Anthony Bourdain: Parts Unknown
Synopsis
The end-all-be-all guide to ramen from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop.
In 2007, Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan s handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity a fixture of Japanese TV programs and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo, and has now returned to New York City to open his first US branch.
Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candor, humor, gratitude, and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles."
Synopsis
The end-all-be-all guide to ramen featuring more than 40 recipes from Ivan Orkin, the iconoclastic New York-born owner of Tokyo's top ramen shop.
While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including the complete, detailed recipe for his signature Shio Ramen, master recipes for the fundamental types of ramen, and some of his most popular ramen variations. Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components. Ivan Ramen will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.
Synopsis
The end-all-be-all guide to ramen as told by the iconoclastic New Yorker whose unlikely life story led him to open Tokyo's top ramen shop--featuring 44 recipes "What Ivan Orkin does not know about noodles is not worth knowing."--Anthony Bourdain
While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen. Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including the complete, detailed recipe for his signature Shio Ramen, master recipes for the fundamental types of ramen, and some of his most popular ramen variations.
Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components. Ivan Ramen will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.
About the Author
Ivan Orkin is the owner of Ivan Ramen, which has two locations in Tokyo and a third opening in Manhattan in 2013. He has been covered by the
New York Times,
Wall Street Journal, CNN, NPR,
CBS Sunday Morning Show,
Japan Times, and the Discovery Channel. His article on ramen was the centerpiece of
Lucky Peach's first issue.
Chris Ying is the editor-in-chief of Lucky Peach quarterly and editor and designer of the Mission Street Food cookbook, which has been rewarded for its innovative approach with spots on both the New York Times Bestseller List and its list of 100 Notable Books of 2011.
Table of Contents
Foreword by David Chang
PROLOGUE
BEGINNINGS
FIRST ENCOUTNERS
A COOK'S LIFE
THE OBSESSION
Answers from a Master: Shimazaki-San
SO?
THE SHOP
Confessions of a Noodle Addict: Ohsaki-San
THE ABSURDITY
EPILOGUE
IVAN RAMEN'S SHIO RAMEN
Shio Ramen: The Complete Bowl
Fat
Shio Tare
Katsuobushi Salt
Double Soup
Toasted Rye Noodles
Menma
Pork Belly Chashu
Half-Cooked Eggs
NOW WHAT?
Flavored Fat
Schmaltz-Fried Chicken Katsu
Chicken Teriyaki
Omu Raisu
Ozoni
Dashi Maki Tamago
Cold Tofu with Menma
Menma Sauté
Chashu Cubano
VARIATIONS ON A NOODLE
Roasted Garlic Mazemen
Chile Mazemen
Toasted Sesame and Spicy Chile Tsukemen
Four-Cheese Mazemen
Ago Dashi Ramen
Ago Tsukemen
Breakfast Yakisoba
Bacon, Lettuce, and Tomato Mazemen
SIDES AND SWEETS
Steamed Rice
Pork and Tomato Meshi
Roasted Pork Musubi
Lemon Sherbet
Tomato Sorbet
Acknowledgments
A Few Words about Sourcing Ingredients
About the Author and Contributors
Index