Ramen: from industrial milestone to traditional recipe

From industrial milestone to traditional recipe

The massive scale of an instant product as a starting point to talk about the technique, the process and the dedication required for its preparation.

With the long-cooked broth as a base, chitan —translucent and light— or paitan —thick and creamy— and the alkaline wheat noodles —the result of a dough that uses very little water, achieving that precise elasticity, essential for eating them without them breaking—, the bowl is completed with chashu pork belly —cooked at low temperature— or, in its vegetarian version, with mushrooms, the indispensable ajitsuke egg with creamy yolk —seasoned and marinated in soy—, nori seaweed, green onions, soy sprouts and other selected ingredients.

Since 2013, when ramen was still largely unknown to the local public, Fukuro Noodle Bar has established itself as a pioneering project in Buenos Aires' culinary scene. One Monday a month, with the blinds drawn, they open their kitchen to share a workshop that explores the preparations and fundamental ingredients of this traditional Japanese dish.