This week on Japan Eats host Akiko Katayama interviews Kenshiro Uki of Sun Noodles for a discussion all about the production of ramen. Kenshiro talks about how the popularity of ramen has risen, particularly in New York. Ramen has become a breeding ground for creativity and expression in the food world and its popularity is growing everyday. Join Akiko and Kenshiro to learn just why ramen is such a great business to be in. This program was brought to you by the International Culinary Center. Ramen is comfort food, its good and its affordable. [9:00] When youre younger you like the rich broth, and then when youre older you tend to like the lighter broths...one common thing is spicy, people are always requesting spicy. [30:00] -- Kenshiro Uki on Japan Eats
This week on Japan Eats host Akiko Katayama interviews Kenshiro Uki of Sun Noodles for a discussion all about the production of ramen. Kenshiro talks about how the popularity of ramen has risen, particularly in New York. Ramen has become a breeding ground for creativity and expression in the food world and its popularity is growing everyday. Join Akiko and Kenshiro to learn just why ramen is such a great business to be in. This program was brought to you by the International Culinary Center.
“When you’re younger you like the rich broth, and then when you’re older you tend to like the lighter broths…one common thing is spicy, people are always requesting spicy.” [30:00]
— Kenshiro Uki on Japan Eats