00:00 [Music]
00:06 Japanese noodles come in all varieties.
00:09 From the traditional simplicity of buckwheat soba,
00:12 to the satisfyingly chewy texture of udon.
00:16 [Music]
00:19 But the type that's currently gaining fans worldwide is of course, ramen.
00:24 [Music]
00:27 Japan's first ramen restaurants opened about 100 years ago.
00:31 [Music]
00:34 Their ramen broth was soy sauce based.
00:37 A taste that's always been a Japanese favorite.
00:40 It was an instant hit.
00:42 [Music]
00:49 A century later, we now have a wide choice of ramen styles.
00:53 [Music]
00:56 You can explore them in the shopping malls under Tokyo Station.
01:00 In a whole street dedicated to ramen.
01:03 Ramen comes in three main styles.
01:06 Miso ramen gets its deep rich flavor from that traditional Japanese ingredient, miso paste.
01:12 [Music]
01:16 With shio ramen, the broth has a mainly salty taste,
01:19 that varies widely depending on what kind of seafood is used.
01:23 [Music]
01:26 And tonkotsu ramen broth is made by simmering bones.
01:31 It makes a great base for toppings like red pickled ginger and spicy miso.
01:36 [Music]
01:40 But these are just the most popular kinds.
01:42 The world of ramen never stops expanding.
01:45 [Music]
01:49 There are always lines waiting outside this ramen restaurant.
01:54 For three years running, it's been ranked with one star in the Michelin Guide Tokyo.
01:59 [Music]
02:01 It's the brainchild of Yamamoto Atsushi, a ramen chef for 20 years.
02:06 [Music]
02:08 I couldn't feel satisfied until I'd created something unique.
02:12 The only one of its kind.
02:14 All my life I've been perfecting tastes that people can only experience in my restaurants.
02:19 [Music]
02:21 This is Yamamoto's best-selling dish, shio ramen.
02:24 The broth is made with red sea bream and clams.
02:27 [Music]
02:30 But Yamamoto takes things further with unusual non-traditional ingredients.
02:34 [Music]
02:36 For a touch of luxury, he adds truffles.
02:39 And the finest Italian porcini mushrooms.
02:43 [Music]
02:46 Skillfully balancing a classic Japanese base with gourmet western ingredients,
02:51 Yamamoto has crafted a unique ramen experience.
02:54 [Music]
02:56 He pays the same attention to his noodles,
02:58 blending six different wheat varieties for a consistency to perfectly match his broth.
03:03 [Music]
03:07 I want my restaurants to attract people in every part of the world with ramen dishes unique to us.
03:12 And I'm always seeking ways to better appeal to international tastes.
03:16 [Music]
03:17 Gourmets worldwide rush to check out each new restaurant he opens.
03:21 [Music]
03:24 The fact that ramen was originally mostly pork-based
03:27 hasn't stopped its enthusiastic adoption by halal chefs.
03:31 [Music]
03:33 It's absolutely delicious.
03:35 Empty ingest?
03:37 I have emptied.
03:39 This restaurant is run by Mujahid Jahangir,
03:43 who's lived in Japan for 35 years.
03:46 More than just providing halal ramen,
03:49 his goal is also to excel for quality and taste.
03:53 [Music]
03:55 I believe ramen should be accessible to everyone,
03:58 wherever they come from.
04:00 Ramen dishes usually use pork,
04:03 so I had to think of substitutes to make them halal
04:06 and as tasty as traditional ramen.
04:09 This way, I hope to encourage more Japanese
04:12 and people around the world to enjoy halal cuisine.
04:16 The evolution of ramen continues
04:19 as creative chefs keep bringing fresh ideas,
04:22 eagerly anticipated by ramen lovers everywhere.
04:25 [Music]
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