Join a RAMEN TOUR with Frank:
Tokyo Ramen Tasting With 6 Mini Bowls
GF & Vegan Ramen Tour
Ramen Shop Kitchen Experience
Tokyo Ramen Tour
Kazami Ramen serves sake lees ramen at their sophisticated, Kyoto-style shop in Ginza, Tokyo. Kyoto is known for being the center of traditional culture in Japan and is particularly renowned for its sake, home to the famous Fushimi Sake District. Kazami takes inspiration from Kyoto’s elegance and sake culture, which is reflected in their unique style of ramen.
Frank dives into two of Kazami Ramen’s specialties, starting with the sake lees ramen which is made from the leftover mash (“sake kasu” or sake lees), a byproduct of the sake brewing process. The rich soup is made with chicken bones, pork bones, and shellfish, with a slight sweetness imparted by the sake lees. Thick noodles are a vehicle for the creamy sake lees ramen broth.
Meanwhile, bowl number two is a niboshi ramen made from four types of dried fish, katsuobushi, and sababushi (dried bonito and mackerel fish flakes), and a dash of chicken oil. Delicate and thin noodles compliment the lighter soup, and porcini mushroom sauce is provided as an umami condiment on the side.
The toppings for both bowls include 2 slices of chashu pork, Japanese mustard spinach, mitsuba, nori, soft-boiled egg, thin wisps of togarashi pepper, and aburaage (deep-fried tofu) from Niigata prefecture.
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