Chapter 5 The Ramen Dogma
Before diving into our ramen, I want to share what ramen means to me.
Unlike Italian cheeses, the term “ramen” isn’t protected. Even in Japan, thousands of shops interpret it differently, with the only constant often being wheat-based noodles. These noodles vary in shape, color, and even alkalinity—sometimes white, sometimes yellow, and sometimes lacking kansui (alkaline salt), which many associate with ramen. The definition of "true ramen" is fluid and ever-changing.
For me, ramen means alkaline wheat noodles—and they don’t even need to be served in broth. Take mazesoba: Japanese pasta without soup. At Kuma, all our noodles are made with kansui, giving them their signature springy chew and distinct character.
Rather than listing styles, I prefer to describe what ramen feels like. In Japan, ramen is often seen as cheap, quick food. But when made right, it’s a noodle dish like no other—a dish that tells a story. Some bowls hit you like a train: fast and overwhelming. Others feel like a slow boat ride across a scenic lake—comforting and reflective.
At Kuma, our ramen is upfront and honest. If there’s garlic, you’ll taste the garlic. If it’s Tonkotsu, you’ll know it came from a pig. But honesty doesn’t mean simplicity—when done right, ramen is deeply layered. Each slurp reveals something new until the last drop. A great bowl starts with one story and ends with another.
We make everything in-house—no shortcuts or premade ingredients. Think of our components as Lego blocks: each carefully crafted to fit together perfectly in the final bowl. Not every noodle works with every broth; the tare (seasoning) must complement the base; every element is chosen with intention and purpose. Adding a luxury topping doesn’t define the ramen—it’s just ramen with topping “X.” Labeling a bowl based solely on one ingredient feels reductive to me; it misses the essence of what ramen truly is.
Ramen is everything and nothing—it’s an equation where every variable matters. At Kuma, we craft each bowl not just as cooks but as storytellers, shaping it to leave a lasting impression.
