Japan has fallen hard for its hot, slurpy ramen noodles

(25 Apr 2024)
JAPAN RAMEN TOURS
SOURCE: ASSOCIATED PRESS
RESTRICTION SUMMARY:
LENGTH: 6:53
ASSOCIATED PRESS
Tokyo, Japan - 2 April 2024
1. Mini bowls of ramen prepared for tour
2. Man eating ramen
3. Staff grilling toppings for ramen
4. Wok on fire, chef adding soup to wok
5. Mini bowls of ramen being prepared for tour
6. Man eating ramen
7. Woman eating ramen
8. SOUNDBITE (English) Frank Striegl, ramen tour organizer:
“Noodles and soup around the world is consumed in so many different countries. A lot of countries in the world have their own versions of ramen in a way, so I think because of that, it's a dish that's easy to understand, it’s the dish that’s easy to get behind.”
9. Striegl leading tour
10. Participants entering ramen shop
11. Striegl explaining how tour works
12. SOUNDBITE (English) Frank Striegl, ramen tour organizer:
“There's all kinds of different ramen styles today. Even wacky ramen, you know, on the tour, for example, there's Pork bone ramen with pesto.”
13. Various of Striegl explaining unusual ramens that the participants are about to try
14. SOUNDBITE (English) Frank Striegl, ramen tour organizer:
“And yes, I think there will continue to be interesting ramen in Japan, especially Tokyo, where they're experimenting. And then also outside of Japan, I think we're gonna see some very interesting ramen."
15. Various of tour group being led to ramen shop
16. Kitchen staff at work at ramen shop
17. Waiter bringing out ramen bowls
18. Bowls of ramen
19. Participants trying ramen
20. Participant Katie Sell eating ramen
21. SOUNDBITE (English) Katie Sell, tour participant:
"I think ramen is just... it's so soothing, it's so warm and it's got such depth of flavor that trying the different ones is just like a very fun, very warm experience. So, I think a lot of fun just to get to try a lot of the different ones, but I think that's why I like ramen. There's so many different types of flavors that you can get with it, that doesn't often pop up in the other food that I eat. So, yeah."
22. Various of man eating ramen
ASSOCIATED PRESS
Tokyo, Japan - 10 April 2024
23. Various of Gourmet Innovation co-founder and executive Kenichi Nomaguchi holding one of the company’s products, a frozen ramen
24. SOUNDBITE (Japanese) Kenichi Nomaguchi, Gourmet Innovation co-founder and executive:
“We freeze the noodle, soup and toppings made by the restaurant straight out of the pot and then sell them online.”
25. Frozen ramen noodle, toppings and soup out of packaging
26. SOUNDBITE (Japanese) Kenichi Nomaguchi, Gourmet Innovation co-founder and executive:
“We pour the soup made at a ramen shop like this into the bag. We get it directly from the shop and then freeze it.”
27. Various of Gourmet Innovation staff demonstrating how to cook frozen ramen at home
28. SOUNDBITE (Japanese) Kenichi Nomaguchi, Gourmet Innovation co-founder and executive:
“To cook ramen, you have to boil bones and meat for a very long time to make its soup. Dishes like curry or gyoza dumplings or udon are relatively easier to make at home. But if you try to make a bowl of ramen from scratch, it’s extremely troublesome. I don’t think anyone really tries to make it at home from scratch.”
29. Various of Gourmet Innovation staff demonstrating how to cook frozen ramen at home
30. SOUNDBITE (Japanese) Kenichi Nomaguchi, Gourmet Innovation co-founder and executive:
“There are so many types of ramen, I think that’s the appeal. There are so many ways to enjoy ramen.”
31. Various of Gourmet Innovation staff member putting final touches to ramen
ASSOCIATED PRESS
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