Table of Contents

Foreword by David Chang
 
PROLOGUE
BEGINNINGS
FIRST ENCOUTNERS
A COOK'S LIFE
THE OBSESSION
Answers from a Master: Shimazaki-San
SO?
THE SHOP
Confessions of a Noodle Addict: Ohsaki-San
THE ABSURDITY
EPILOGUE
 
IVAN RAMEN'S SHIO RAMEN
Shio Ramen: The Complete Bowl
Fat
Shio Tare
Katsuobushi Salt
Double Soup
Toasted Rye Noodles
Menma
Pork Belly Chashu
Half-Cooked Eggs
 
NOW WHAT?
Flavored Fat
Schmaltz-Fried Chicken Katsu
Chicken Teriyaki
Omu Raisu
Ozoni
Dashi Maki Tamago
Cold Tofu with Menma
Menma Sauté
Chashu Cubano
 
VARIATIONS ON A NOODLE
Roasted Garlic Mazemen
Chile Mazemen
Toasted Sesame and Spicy Chile Tsukemen
Four-Cheese Mazemen
Ago Dashi Ramen
Ago Tsukemen
Breakfast Yakisoba
Bacon, Lettuce, and Tomato Mazemen
 
SIDES AND SWEETS
Steamed Rice
Pork and Tomato Meshi
Roasted Pork Musubi
Lemon Sherbet
Tomato Sorbet
 
Acknowledgments
A Few Words about Sourcing Ingredients
About the Author and Contributors
Index

About the Author

IVAN ORKIN is a native New Yorker. He spent a total of thirteen years in Japan, but now calls Dobbs Ferry, New York home. He lives there with his wife, Mari, and three sons, but returns to Tokyo frequently.

CHRIS YING, editor in chief and cofounder of Lucky Peach, is also the coauthor of Ivan Ramen and The Mission Chinese Food Cookbook. He lives in San Francisco with his wife.

NORIKO YAMAGUCHI is a Tokyo-based photographer specializing in food, travel, and still-life photography. Her work has appeared in Elle Japon and Bunshun, as well as in a variety of other Japanese publications.

DANIEL KRIEGER is a New York–based food and portrait photographer. His work has appeared in numerous publications, including the New York Times, Time Out New York, and Food & Wine.

Reviews

"Ivan Ramen is a wonderful glimpse into the delicious, inspiring world of Ivan Orkin."
—Danny Bowien, James Beard Award–winning chef of Mission Chinese Food
 
"We are all fortunate that a young Ivan Orkin, growing up in 1970s suburban Long Island, fell in love with Japanese food. If he hadn’t, the world would never know Ivan’s amazing ramen, one of the most powerfully delicious noodle soups on the planet."
—Chad Robertson, James Beard Award–winning chef, author, and co-founder of Tartine Bakery and Bar Tartine
  
"Ivan has dedicated his whole life to understanding and creating the perfect bowl of ramen, and he has mastered the two most critical elements: the noodles and the broth. He consistently delivers the best bowls I’ve experienced in my life. Completely authentic, completely delicious." 
—Ming Tsai, James Beard Award–winning chef, author, and owner of Blue Ginger and Blue Dragon
 
“What Ivan Orkin does not know about noodles is not worth knowing.”  
—Anthony Bourdain chef, author, and host of Anthony Bourdain: Parts Unknown