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Submit ReviewThis 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.
sun-ramen-brands-taste-test-01.jpg" width="400">“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
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.
sun-ramen-brands-taste-test-01.jpg" width="400">“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
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