Ramen Noodles 101
by Pauline Munch
With today's growing appetite for ramen, the demand for fresh noodles in the New York City area is higher than ever. Ramen noodles are unique because of their low water content and firm texture. Ensuring consistent and high-quality noodles in a fast-paced kitchen environment requires the help of some innovative machines.
In addition to water content and texture, the shape of the noodle is also important. The thickness affects how fast the noodles will absorb broth. Ramen machines can produce noodles of virtually any thickness and variety, including two very popular types of noodles: Hakata Tonkotsu and Tsukemen.
Ramen machines can also be used to make skins for gyozas, dumplings, or wontons. The machines are used across New York restaurants because they continually produce the high volume requires, always with the perfect texture.
Korin offers three-hour or full-day seminars that cater to those in the restaurant business. The seminars are presented by Mr. Kotani of World-Wide Soba, Inc. A renowned noodle master, Mr. Kotani has consulted many restaurants and hospitality businesses throughout the U.S. over the years on noodle quality, menu development, and back-of-house operations. He’s also worked with many restaurants who have utilized the ramen machine to increase their production and make deliciously consistent bowls of noodles.
To check out all the seminars and classes that Korin offers, visit their blog. The machines available from Korin can make approximately 100 portions per hour and are compliant with various worldwide safety standards.
If you’d like to learn more about the history of ramen, listen to episode 34 of Meat + Three. Pauline Munch explores the culinary link between China and Japan through the journey of ramen.
Photos courtesy Shuichi Kotani.