Ramen Technique Manual -Learn from popular stores soup homemade noodles toppings

ramen, Japan's national dish, is evolving into a global food.Whether in the United States, Europe, or Asia, Japanese ramen is very popular.With this as a tailwind, up-and-coming ramen restaurants are expanding overseas one after another.On the other hand, competition in the ramen industry is fierce, and many new stores are born and disappear as they are influenced by the latest fads.Many business owners may feel insecure because it is difficult to maintain a stable business even after opening a restaurant.This book thoroughly dissects the products of 16 popular ramen stores.It explains how to make soup, noodles, and toppings, accompanied by detailed process photos.In particular, the book introduces a wide variety of soups, from standard soups such as chicken broth and pork bone broth to recent trends such as pork bone and seafood soup and chicken white soup.At the end of the book, the owners of 16 ramen stores share their know-how on store building and management.The book is packed with useful information for those who manage ramen stores and those who wish to open their own.Stores featured in the bookMenya IshinMARUHA BEYONDKuroki FeastMendoro GinzasaGaryu Menmai HienTokyo Style Miso Ramen Do Miso KyobashiMiso Ramen IchifukuMenya ShonoMendoro HonbondaRamen HoshinboMenya FujishiroMendozekijo Gen'ei RoppongiTsukemen TETSU Sendagi HontenShellfish soup ramen KohakuSousaku Menkobo NaruryuShina Soba Kazuya