Skip to main content

Slurping Up Ramen-y Goodness With Jay Weinstein

how to make ramen bowl
Ruthy Yang

Which new bourbon are we pumped about? What does it take to be a master journeyman? Where are we excited to travel to next? Each week, The Manual Podcast invites an expert, artisan, or craftsman for a roundtable discussion on what’s new, exciting, and unique in their trade.

For this week’s episode of The Manual Podcast, Greg and Sam sit down with chef-educator at the Institute for Culinary Education Jay Weinstein to talk about ramen.

A classic Japanese dish, ramen is a broth with wheat noodles and a variety of other ingredients like char siu pork, a soft-boiled egg, greens, and more. Depending on where you are, Weinstein explains, the broth will differ. What you get in Hokkaido is not what you will get in Tokyo, et cetera.

After an explanation of what ramen is (including a primer on why people pull the noodles out of the bowl when they are first served), Weinstein digs into the cultural phenomenon that is ramen. When did it get popular? Why? How has that popularity changed over time?

Not only does Weinstein explain ramen’s popularity and importance in pop culture, but he also looks at how to properly eat ramen (and some things to do to show the chef your appreciation for his or her work).

Lastly, Weinstein dishes on the best ways to prepare ramen at home if you’ve never done it before. His tips and tricks will set you down the right path to delicious ramen for sure.

Do you love ramen as much as we do? Do you have a favorite style? Do you make your own? Let us know. We want to hear from you. If you ever have a question or comment for The Manual Podcast folks, give us a shout at podcast@themanual.com — we’re always around! Be sure to follow us on Facebook and Twitter so you can join the discussion. Don’t forget, too, to rate and review the podcast where you download it.

Further Reading

Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
Get ready for party season with these batched summer margaritas
Coconut margaritas and prickly pear margaritas for a crowd
batched margarita recipes dsc03954 1

When you're preparing drinks for a crowd, batching cocktails is always a great idea. While it's great fun to make customized drinks for each of your guests, and that's something you can and should attempt for smaller gatherings, with a larger group you won't have time to individually mix drinks for each person. I find that it's fun to make individual drinks for groups of five or six, but more than that becomes difficult and has you running around the kitchen all night.

Instead, make your life easier by preparing a large amount of one or two cocktails ahead of time. You can mix up a big batch of drink and leave it in your fridge, then add ice when your guests arrive and garnish each drink as you serve it. That way, people still get the special feeling of a delicious cocktail but you won't be quite so frantic while trying to host.

Read more
A pair of regenerative whiskies to promote sustainable farming
WhistlePig and Brother's Bond are teaming up with this pair of American whiskies
regenerative whiskies whistlepig brothers bond bb wp bundle 6 scaled jpg

Beloved whiskey brand WhistlePig is known for its interest in farm to bottle production, with a focus on farming practices similar to what you'll find in many high-end restaurants. Now, the brand is teaming up with bourbon manufacturer Brother’s Bond to promote sustainable farming with each company releasing its own farm-based expression.

WhistlePig is debuting its new annual release of its FarmStock Beyond Bonded Rye Whiskey, and Brother’s Bond is releasing a Regenerative Grain Straight Bourbon Whiskey. The two brands will be donating a portion of sales from each bottle to Regenerate America, a regenerative agriculture coalition which aims to promote sustainable farming and health soil.

Read more
4 simple gin cocktails anyone can make (that taste delicious)
Everyone can make these gin-based cocktails
gin cocktail

 

While we mix with any spirit during the warmer months (we live a good whiskey Highball), we tend to gravitate towards un-aged spirits like blanco tequila, vodka, white rum, and gin. The latter just might be our favorite spirit to mix with between June and September for a variety of reasons.

Read more