A recipe born in China, which has become a cult dish in Japan and is now very popular all over the world. Ramen have many variations: in this episode we talk about Ginza Hachigou's Chukasoba, ramen designed to accompany a broth that takes 3 days to prepare, a concentrate of pure umami; but also the only ramen to have ever received the Michelin star recognition. Takahiko Kondo, chef at Gucci Osteria in Tokyo, guides us to discover Japanese artisanal noodles and its affinities with fresh Italian pasta.
A video dedicated to the Asakusa Kaikaro pasta factory of the professional wrestler Fushicho Karasu is on its way.
In collaboration with Mulino Caputo https://www.mulinocaputo.it/en/
With technical support from Tokyo Tokyo https://tokyotokyo.jp/
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