This week on Native, host Briana Kurtz is getting the scoop on the ramen phenomenon from two guys who know it best: Kenshiro Uki of Ramen Lab and George Kao of Sun Noodle. Discussing their backgrounds and how they fell in love with the traditional Japanese comfort food, Kenshiro and George share their take on why the noodle has taken the country by storm in the last few years and their efforts to spread fresh ramen from a restaurant setting into homes around the country. Additionally, the guests go on to explain what’s on the horizon for the Japanese soup in ‘noodle technology’ as well as the evolving definition of ramen. This program was brought to you by The International Culinary Center.
“If we can share the knowledge of what a great bowl of craft ramen is, I feel with the chefs we have here and in Europe, they can take their creativity and advance it and move it forward.” [20:00]
—Kenshiro Uki on Native
“There’s so many elements that I think captivate a customer; you eat with your eyes, nose, and finally your mouth… there’s so many wonderful factors to getting you that harmony.” [26:00]
—George Kao on Native