Toasted rye noodles
These toasted rye noodles are custom made for Ivan Orkin by Sun Noodle, which is "quickly becoming something like the Pat LaFrieda of noodles".
Massaging the noodles
Each ball of raw noodles gets a quick massage to enhance texture.
The portion-sized noodle balls boil in individual strainers.
There's nothing like rich pork broth on a crisp fall day.
Shigetoshi Nakamura adds the next batch of noodles to the pot.
Draining the noodles
When the noodles are ready, each serving is drained with one, quick, ninja-like move.
No ramen no life
This man takes his ramen very seriously. Note the ramen-draining stance on his shirt.
Each cup of ramen is carefully built layer by layer. The bottommost layer is shoyu sauce (a type of soy sauce), which gives an extra dose of saltiness and savoriness to the broth.
The pork broth is ladled in next...
... followed by a single helping of freshly cooked noodles.
This ain't your average cup o' noodles.
Next in is a helping of fish powder, which has been blended with grated Parmesan cheese. And you thought it was only good for topping Italian pasta!
The slowly stewing pork belly is added next.
And finally a handful of chopped green onion completes your perfect cup of ramen.
Try it at home!
Everyone who purchased a cup of ramen got an extra packet of noodles to take home.
A perfect cup straight from the hands of ramen masters.