Chapter 17 My Favorite Type of Ramen: Iekei
Iekei ramen, a crossbreed of Tokyo Chicken Shoyu Ramen and Hakata Style Tonkotsu, originated in Yokohama in 1974 by Yoshimura Minoru, a former truck driver. This style captivates me with its multitude of layers and facets.
The soup's character can range from refined to intensely funky, with variations in pork and chicken balance. Regardless of the chef's interpretation, certain elements remain constant: smoked pork, spinach, and seaweed. Additional toppings like rock seaweed or wood-ear mushrooms serve to absorb as much soup as possible.
A crucial component of the Iekei experience is the accompanying bowl of white rice. This seemingly simple addition completes the meal, offering a delightful contrast to the rich broth. The tableside condiments, which may include garlic, vinegar, soy sauce, pickles, and even Kewpie mayonnaise, allow for personalized flavor adjustments.
At Kuma Ramen, I aim to offer Iekei ramen monthly. It's a style I crave intensely, evoking emotions ranging from pure satisfaction to goosebumps. The experience can feel like reuniting with a long-lost friend or encountering a passing stranger. If you ever had this style before across multiple ramen-ya in Japan, you might know what I am talking about.
Recreating authentic Iekei ramen is challenging. The soup requires constant attention, living and dying with the balance of fresh and spent bones, continuous agitation, and a precise level of funk. You need to maintain a certain level of soup and constantly produce fresh meat juice and funk; otherwise, the balance shifts from what it's supposed to be. One of the rare occasion, where I am lost for words and cannot describe it. You need to feel it.
This knowledge and dedication to craft are central to our philosophy at Kuma. We strive to honor Japanese tradition, aiming to create flavors as authentic as those found overseas. If we don't put this knowledge to use, we're letting ourselves and our customers down. This is our conviction and the path we're following at Kuma, always striving to make our ramen as tasty as possible.
