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I hear that ramen was started in Tokyo just after the war. People didnt have meat. Right.
And then ya, just boil, cook it, and theres some soup, and they did have noodle, and people
needed more protein at that time, and then the thin soup started, and then now we make
it more creative, improve it more, bitterness, sweetness, tastiness, umami, you know, compounding,
compounding and now ya, ramen there is so many more than, maybe I dont know, a hundred
different kinds of ramen here. We call it lower gourmet. Like uh, not high class fine
dining, less than $10 and you eat it quick and go, like this. But, I wanted to do something
special. Not only ramen, like this bar is not necessary, and we shout at each other
you know, Moshi Moshi, thank you very much, this is to give more impact to the customers.
We are the ramen specialists, and now we are doing pork bone soup. It takes about 20 hours
to make, and also only chicken, its good soup too. Ya, and its pretty much noodle, maybe
some fried chicken, or dumpling, bonitos, mackerel, mixed up, and also some anchovies
stock mixed together too, and also some vegetables put together and more compounding taste, that
goes into the one bowl of ramen, everything put in: ideas, you know, the spirit, soul,
put in together, then making the good, good ramen. This is our Kinton soup. My name is
Aki, I am executive chef, also manager of Kinton Ramen.