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Ramen in Chiba is made to fuel the region’s hardworking fishermen, whether it be the savory flavor of Takeoka soup or spicy sting of Katsuura tantanmen.
Lmen Japan this time in Chiba known for its fabulous fish we’ll look at two varieties both from fishing towns get them while they’re hot welcome to Japan the land Ramen surrounded by water with the Pacific Ocean to the East and Tokyo bay to the West Chiba is a
Peninsula our first bowl of lmen comes from katsura on the Pacific Side Long home to a thriving fishing industry this poort town is home to some 20,000 People early morning a skipjack tuna fishing boat ENT is the harbor they use no Nets only fishing rods katsura is the number one fishing port for this type of fish in the Kanto region naturally the eies around the harbor are famous for their skipjack tuna Sashimi but by far the most popular
Item on the menu is actually you guessed it lmen outside many of the restaurants in the area you’ll find Flags advertising lmen places offering grilled meat seafood places too at Classic erri like This and even this Italian dining bar with a view of the Pacific alongside Pizza and Pasta here too you’ll find in on the menu It’s Made by katsur born and raised Italian chef M the lmen katsura loves best tantan men is very spicy indeed [Applause] so how is katsura tantan men
Made the standard version is a soy sauce base blended with dashy soup Stock so far a classic Shou lmen but the ingredients that come next completely change the Flavor using vegetable oil and red chili powder this shop makes their own chili oil from scratch along with the ground meat and onions plenty of spicy chili oil is Added The father of katsur H man is this man ASA the shop he ran is still in business today the inheritor of The Taste he created his grandson masaki as well as his son humo the Elder aawa opened his katsura e in 1950 and around four years later he
Recreated the Chinese tantan men recipe he remembered it was the birth of katsura tantan Men once asa’s tantan men became popular with the fishermen it quickly spread all over katsura these men all remember that a original Taste is son humo began working in the shop at just 17 but in 1987 he had no choice but to close the Shop then two years later his father tomu passed away the tantan men taste had disappeared 12 years p The shop Reopened which one I later th’s grandson masaki also joined him and that original taste has now passed down for three Generations Hoping to spread the word about katsura tantam men around the country the local shops came together to compete in a national competition for regional cuisine in 2015 they took top prize becoming number one in Japan to commemorate the victory words of thanks are printed on the bottom of every ball to this day they keep the workers on the boats and all the local residents well fed and ready for more with a view of Mount Fuji the city of Hutu lies on the other side of the
Peninsula facing Tokyo bay lying within its borders takioka is a small fishing port with around 12200 residents a quick look in the city travel guide and you will find two long-standing lmen shops both originating right here in takioka and next up on the menu is takioka style lmen unique taste found nowhere Else at this shop the classic Taste of the old original is served up in the authentic Way by Chef Kawasaki luichi Here takaoka style lmen is available only for takeout let’s see how it’s made most Len shops use fresh made noodles but for takioka Style the noodles they use are
Dried the soup is made with soy sauce that’s been used to slow simmer chashu pork and the only other addition is hot water no actual soup stock is used Show The fishermen truly love Tak L this venerable yet humble bowl of lmen was loved by the fishermen for a reason and something the fishermen especially enjoy Chiba is also the home of dark soy sauce an essential ingredient for takioka Len this Sumo style ranking from the 19th century lists soy sauce Brewers in the Cantor
Region and 60% of the breweries listed were right here in Chiba this long-standing futu area Brewer was founded in 18 34 he shows us to the fermentation room soy wheat salt and water fermented with COI mold are the raw ingredients when pressed and filtered soy sauce is the result
Microorganisms living on the wooden surfaces impart a distinctive flavor it this artisanal flavor crafted with much time and effort is the foundation for Tako cammen in 2022 a new takioka style lmean Shop opened its Doors the owner opening a shop for the first time at age 67 is takash Shilo a takioka native she uses the same soy sauce base as the long-standing Shops Chibal lamen fortifying the hearts and bodies of hardworking fishermen now loved by visitors from all over Japan the perfect bowl of lmen overflowing with gratitude for each and every customer