RAMEN SCHOOL #4 | How to Make Afuri-Style Yuzu Shio Ramen | Famous Tokyo Ramen

[@kevinlee8512]

Came for the ramen. Left with a deeper understanding of solubility chemistry.

[@nilch97]

You don't even need to be a lover of ramen to appreciate this. Adam steals the show with his eloquence and passion.

[@uasj2]

So well said - eloquence and passion! You find plenty of passion and even good specialised knowledge on KZbin, but *eloquence*... that is the rare commodity that finds me engaged to the end of each of Adam’s videos.

[@shiawaseninare8287]

You are so generous with your explanations. Those are usually taught in professional schools or trainings which are worth thousands of dollars yet, we learn it for free! Thank you so much!!!

[@fandashentosa3756]

I was going to say that too. Authentic, captivating, and highly professional too.

[@toweypat]

Indeed!

[@geekthegirl6961]

Haha! Totally agree! I feel like I snuck into a high end cooking school.

[@gracelilyyoshua328]

💕👍 Wonder where's the HOW TO MAKE THE RAMEN NOODLE, THE NOODLE? 🤔 THANK you in advance 😊

[@opvask]

youre totally right, but its not like hes not getting paid here.. ads and some sponser revenue is very decent

[@thewalmer7942]

You are so underrated, literally masterclass quality content, except it's free. Calming, clear, knowledgeable, and detailed breakdowns of individual ingredients. Absolutely fantastic, keep it up.

[@jumpbugs9213]

I always thought that ramen is just a bowl of soup and noodle but no... it is MORE than that!!! I’ve learned so much by watching this video!

[@Fudgeey]

It's so complex. I know I'll never make a bowl of authentic ramen, but it's nice to know how much goes into the process.

[@nitemare3904]

Great series. Hope you make a ramen in each Different style. Shio, Shoyu, Tonkotsu and Miso

[@Faolmor]

Shoyu 4lyfe

[@RedzeeTV]

Creamy tonkotsu squad 4ever

[@VollFlippi]

I really love Miso and Shoyu but I would be so hyped to try out Tonkotsu I really hope Adam makes a Tonkotsu style Ramen his recipes are so in-depth, authentic and simply amazing tasting

[@carlotrese6996]

tonkotsu

[@RobertoAnile]

hokkaido miso chasu ramen please!

[@Golikol369258]

So... I have to say: Your channel is one of the best channels here on youtube. you explain everything in such a calm way, which makes it firstly: understandable, and secondly enjoyable! you have a gift of explaining cooking which is rarely seen here on youtube. you explain the steps and you explain the brief history, which allows the viewers to reflect how the taste shifted over time or even the dish! absolutely amazing how you cook and how you transport your knowledge. you are... awesome! thank you for your videos!

[@DadBod06]

This guy is the Bob Ross of ramen. Happy little noodles.

[@FabriceOnno]

Would I be wrong in thinking / describing him as the Bob Ross of KZbin cooking ?

[@toweypat]

Other people have done so!

[@cferracini]

I think it's a perfect description

[@MrDmitry4ever]

I totally agree even though I have no idea who mr. Ross is. But it sounds legit

[@bennyc409]

MrDmitry4ever do yourself a favour and look up Mr. Ross. He teaches painting, but even if you have zero intent of painting it’s just worth watching him for his skill, kindness and calming aura.

[@gnatluo]

From the background music I'd say you're spot on.

[@dominika7579]

I cooked this last weekend and it was amazing. The only thing - I am almost certain Adam uses kosher salt, which is approx 50% less salty than the regular table salt. If you use table salt, put 1/2 of the ammount into your tare otherwise you will be rather unpleasantly surprised :D

[@cipposuperstar]

Spot on

[@Aezandris]

Hey Adam, exceptional series, hope it lasts as long as possible! Could you do a video on logistics for home cooks? Especially what can be frozen ahead of time? Thank you so much!

[@greywolfblooddoom664]

this would be really helpful

[@andrewlazar4804]

You can freeze the soup and it will last for a long time, I'd probably say close to 8 months if not longer. The noodles and the egg can't really last that long, the chashu can maybe last for a couple of months uncut in the freezer and the menma is a preserved bamboo shoot so it lasts for a really long time in the fridge.

[@GoatChease]

Just found your channel and I absolutely love how in depth you go into the history and culture of the ramen, instead of just showing is how to make it.

[@TuPham81]

Ive watched many ramen recipes on youtube but never been given a fundamental lesson on the 5 constituents that make up ramen. This is next level. Thanks @adam!

[@cycleet]

Wow, you're definitely the best teacher I've seen for cooking lessons on KZbin. What I love about your lessons is that you explain why we do each step, and I'm terrible at just blindly following instructions without really knowing why we do them. Your lessons will truly make a difference in people who are learning to be a better chef.

[@albertozaffonato1325]

Thank you for everything Adam, you are an amazing teacher.

[@latiaos11]

I'm actually liking every single video. The production is great, the chef is great, the music is great, the food looks great, and the kitchen looks great too! What I appreciate the most of these video is that the music in them is extremely soothing, and the absence of sharp or loud noises, truly a video to relieve anxiety and stress

[@jamessteele1665]

It has always been a dream of mine to make ramen. I stumbled on your videos and watched them several times. I used the ingredients you mentioned, and I borrowed from the lessons you taught from your own experiences. And I was able to make something really special, and walked away with a truly deeper understanding about cooking things. Some of your comments didn't seem important at the beginning, but after having made the dish they had a lot more impact. The water management comment made me snicker after I had made this. I didn't realize how big 12 liters was. I had to make a triple stock because I couldn't fit my veggies in my pot with the meat stock. Long story short, thank you so much for the lessons and your work. This made a dream come true for me.

[@F10cke]

Adam; Just wanted to say thank you and emphasize that there are people out here who really appreciate your high quality content. Every explanation and your perfect pronunciation in Japanese and Chinese also helps me to "improve" my phonetics. Thx man. I wish you all the best.

[@veddardstark655]

This is the most underrated cooking channel. Phenomenal content, so instructive, and the tone and attitude is so relaxing.

[@kapitaine4104]

You have an effortlessly matter-of-fact way of demystifying not only the what and the how but also, and most importantly (because this is is the part that is most often left out), the why. I don't think I've ever seen a better analysis of the structure and reason behind a dish, which tends to be the most jealously guarded secret among professional chefs.

[@RefKirby]

Finished my dinner.....Adam Liaw video pops up on You Tube......watched the video.... .....now hungry again.....

[@leelalo6625]

So much time and love goes into these noodles. It is truly a lovely outcome. No more instant ramen ever again.

[@CL-qu8wn]

love the kitchen so clear and calming💚 like his voice and passion.

[@autlos421]

I'm a bit lazy and I usually don't take the time on commenting and liking a video, but your Ramen School series is so good and your way of talking so relaxing that I had to tell you. Thanks for this videos.

[@joliebelle69]

You are a wealth of knowledge.. it has left me with a deeper understanding of the process and more so to respect this beautiful bowl of ramen.. just wow!

[@CHEFPKR]

Please, KZbin. Recommend more creators like this.

[@jeanniebrooks]

I’m so impressed and excited to learn how nuanced ramen making is! I didn’t know about the double broth method, but what a special technique to enhance the flavors to the best they can be. It really is an art. I love how it is so individual too, different from household to household. You have to find tour own way of portioning out amounts. I love the double broth method. So important. Adam, thank you for your awesome instruction.

[@AanushaGhosh]

I've watched my share of KZbin videos but your detailed explanations of the history and background of the dishes and ingredients really makes your videos a cut above all the rest. I would never have imagined the work it takes to make a bowl of ramen had it not been for this series. And the egg pricking hack in the earlier video was a piece of genius that's changed my life for the better. Thank you!

[@GiboonCloudSmoker]

So happy to have found your channel Adam. I come back from a 2-month trip in Japan and so happy I could make my own ramen at home!! Thanks to you. Just ate my first Shio Ramen tonight and I can just say I want more :) I like the way you explain the philosophy of preparing the Ramen with so much passion. Arigatou Gozaimasu

[@chinogambino9375]

Ramen is something cooks can really nerd out over, I love rolling my own noodles, the process for making broth can be refined until you are on your death bed, the tare and toppings tweaked to what ever you are feeling. Its simple on paper but its definitely something I can understand ramen shop chefs taking pride in.

[@savannahsumrall5778]

Seriously making me fall in love with each element of the dish, and I thought I was already deeply in love with food. This is such an amazing channel.

[@blueaquos]

Adam for the WIN with the Ramen series!!!! I literally love you!!! My house smells so amazing right now...I really appreciate the thought and information you put in to make your videos! I left with a much broader understanding of the Art of Ramen making! Thank you!

[@cecello79]

man, you opened a world to me! lots of passion through your explanations, gave me a lesson on how much japanese cooking has put on this common dish called Ramen! i would like to see how to make a good Miso Ramen! Thanks.

[@anarchyripper2251]

He always looks so happy in his vids, you can tell he enjoys his craft. Love it!

[@timc247]

this is literally the most underrated cooking channel on the internet

[@lauragresen4998]

Thank you for these videos. Our 10 year old daughter has a real love for Japan (not sure where it came from but we support it 100%). I love REAL Ramen but it is so hard to get where we live. This weekend we are making our own Ramen. (and Sushi but those are several more other days worth of videos I've watched. lol) Your videos have been so educational. Thank You! Also... she loves learning the Japanese words.

[@Juizuo]

Mate, your video gave me a whole new look on cooking! I'm a pretty experienced home cook where I learned to cook by enjoying time in the kitchen with friends from all over and bringing some home cooking techniques together. So for me that was a real eye opener of how different styles can be used in one dish. You on the other hand gave such a clear story about the real meaning of why you are doing certain things. The reasoning of where to work with the fish is so well explained. Thank you honestly! I really enjoyed this one!

[@ellatoyscorner4478]

64 dislikes? for a wonderful very informative free video? I have so much appreciation on this video more power to you Adam!

[@jeffward1106]

One of the best channels on KZbin

[@dewyandsprite]

I’ve become addicted to watching your videos are only for the information you enlighten us with but also because your present a sense of professionalism and culture to those who are interested I hope you keep up the good work and those who watch your videos should like and subscribe because it’s the least I can do because what you show us is worth a lot. Thank you

[@saviyou]

I never thought to remove the fat and put it into the aromatic oil. This ramen series has been extremely helpful, thank you Adam!

[@deutschlanddeutschland7111]

I try to appropriately appreciate this appropriate appreciation of Japanese culture from Australia in Germany by trying to recreate what you're doing. Arigatou gozaimasu. Thank you very much. Vielen Dank.

[@bhuvidya]

A seriously impressive collection of videos in this channel. Humble gratitude.

[@lrstudio3221]

An absolutely wonderful series that I go back to often to re-absorb the knowledge that you are so kind to give!

[@lalaymorales7115]

This is by far the best food/cooking series on YT!

[@jaker2542]

Alex french guy cooking has a good ramen from scratch as well

[@Dovvik]

Once again, you rock. Every video proves you're an excellent teacher of asian cooking. Thank you.

[@Elazul2k]

You have such high production value on these videos. Great series! You going to do the noodles next?

[@ErichEats]

Lesson from ramen school: Find your local ramen shop. Eat ramen. Repeat. Beautiful series though. I love this stuff so much!

[@uasj2]

So good to see this amazing journey into the complexity of ramen reaching such a high point. Great work every time Adam. Looking forward to more. I hope you are getting some sponsorship from Japan because my wife (who is subscribed to you on Instagram) and I have been inspired to finally go 🇯🇵 . I’m so keen to experience a Tokyo ramen shop and I’ll appreciate it so much more after seeing your ramen videos.

[@jchootie]

Never knew it was such a precise art form. Really eye opening indeed 💕 Keep them coming!!

[@lindiphillips7271]

Really Adam... I was so impressed with your teaching in Dumpling school, your passion for Ramen is so cool, I have often looked at Ramen recipes and thought to hard to involved. I have only ever had one and then I really didn't get far into it, I asked if there was any chilli they said no, but it did have chilli and was carted off in an ambulance I am really allergic to chili's so I have never ordered another one. Making it at home I can enjoy and have controll over it as you said in #3 video...

[@DNguyenArt]

This recipe was amazing! I followed along your videos and I can't believe how good this ramen tastes. I took your advice and typed down all of the measurements and times for everything too. Thank you so much for making these videos and being so detailed about everything.

[@py1211]

I don't think I will ever cook one for myself after seeing all these, but you did a very good job in explaining all the steps to cook an authentic ramen.

[@Poypull]

I'm so thankful that this series it's being made! Over the last 5 years I've scoured the internet for ramen theory/recipes, and pieced together a decent amount of information, but it always felt fragmented. I would love to see a Hokkaido style ramen, at some point! I subscribed, and thank you again!

[@BM03]

I might never make this but these videos are oddly therapeutic, watching and learning this is kinda relaxing.

[@CleverDan31]

There's so much to take from this great video. It's helped me see the difference between cooking mechanically and cooking with expression.

[@jgoodfellow3314]

He looks at a simple dish like ramen as a song to be played and adds flavor upon flavor like a maestro adds more and more musical instruments during a performance to make the final dish a symphony of flavors, bold and subtle upon the tongue, aromas to titillate the senses and a very satisfying taste upon the palate as he swallows another portion of this fine meal. His passion for food and cooking is greatly augmented by his ability to discriminate nuances of flavor like choosing different kinds of kombu for stock and other things.

[@jeanniebrooks]

You are talented with words! You ought to be a food writer.

[@bs_blog]

I was searching to make Ramen. But here I ended up learning so much ! Thank you for such precious explanations! I just loved this entire series of Ramen❤️

[@CL-lifestyle24]

You deserve more subscribers!!! I just found the king of ramen!

[@tardif66]

You have such a great calming demeanor and such vast knowledge of your art. It's so nice to watch. Respect for that bowl of ramen because that is not fast food haha

[@ikigairamen]

I'm really enjoying all this ramen videos, I hope you keep the serie with more ramen types!

[@MMOLumis]

I just have to say that your style of video is incredible and I am very much enjoying working my way through your channel. Your passion for cooking and teaching really do shine through to your audience and the production really is top-notch. Keep up the great work. :)

[@tofudrifter]

adam has like the best looking earthen and pastelly looking pots n pans!!! love this channel!

[@nikih1333]

Thanks Adam, I m still watching it everytime I need refresh my memory on making the ramen. Great job Sensei! ( jiak, ka ki nang, we share the same hainanese roots)

[@chuulaude2335]

Visited an Afuri joint in Shibuya and it was one of my most memorable meals during my trip to Tokyo. 💚

[@DogeDelecto]

Good god, i am not even getting hungry, i just want to know MORE. Absolutely love your tutorials dude!

[@theundomesticatedmom6440]

I CANNOT WAIT UNTIL YOU SHOW US HOW TO MAKE RAMEN NOODLES! I’ve been making pasta since I was a child and I can’t eat boxed noodles because it’s so different, i would love for your next video to be the ramen noodle!

[@matthewprier4340]

A nice short #.5 would be how to properly eat ramen. I love making it, but with such a gorgeous presentation it seems hard to know how to properly eat and enjoy it. Love the series!

[@benmurray8921]

Truly some of, if not the best cooking videos on KZbin. Truly inspiring, I have to cook gluten free for my partner, and as such will have to find some gluten free alternative to ramen noodles, but I am going to aspire to make a bowl of food this beautiful by the end of the year.

[@jerichoa]

Love the Ramen School videos. Made my first ramen ever and Gluten Free. Took 4 hours to make broth. Used GF Tamari instead of salt for the tare. And GF Rice noodles. Definitely need a Ramen Journal. Need to tinker the next one.

[@Elisheva333]

👋 Two days of pleasure cooking this soup! Just amazing thank you so much

[@daniellikahong]

This video is worth a million views Adam. Mark my words!

[@Poipounda007]

I'm a new sub. that also have a culinary background and I love how clear you are in teaching. You make it easy for the forks that dont have culinary background to learn. Ramen 4life! 🤙

[@tashbulatov]

I don’t know if you’ve heard of Kazakhstan... I am watching your videos in KZ and I want to thank you for you’ve done... This content is amazing... thanks a lot!

[@GrumpetteJV]

Loved this series. Thank you. I'd love to see some (yaki) udon recipes though. So underrated, but so good!

[@allicens]

I totally agree with you there's so many other dishes that are underrated. For me it would be the rice balls. There's so many different varieties that 7-Eleven makes, I would love to see more recipes for those.

[@GrumpetteJV]

@@allicens I'm Dutch, so not familiar with 7 eleven, but yes, riceballs (onigiri, right?) sounds great too. Would love to see videos on those too.

[@Toninz]

Love the learning I’m soaking it up like a sponge…thank you!🙏

[@rogelioramirez5281]

Amazing description of the right way to make ramen, easy to follow from step 1.

[@GeoKono76]

Your an amazing teacher! I can’t wait to amaze my friends with homemade ramen!!!!

[@sald1965]

Captivating lessons on making ramen. Thanks so much.

[@edotedy]

Never realized how beautiful the grey dial on the 15400 Royal Oak. Stunning watch, and also stunning ramen mate.

[@lildevil872]

There's always such a satisfying aesthetic with all of Adam's videos. He's so engaging. Any lady in his life is lucky hahaha

[@niabiii]

Never have had the chance to try real ramen in my life, I cant wait to attempt to recreate it myself!! Thank you!

[@TashMANproductions]

This was the last bowl of ramen today before leaving Tokyo, went on how good your version looked and can’t wait to recreate it

[@Tricumulairdesigns]

Love this serie!! Perfect for Ramen geeks

[@MaxisGameplays]

Just wanted to say, your vinegar tip just saved my ramen. Added some vinegar, and it went from unedible to delicious. I was so surprised, thanks!

[@StephanieLeeShine]

Loved this series ! Thank you so much. Great content and explanations.

[@Generalmegazord]

Thank you for reminding me the name of this wonderful ramen place I ended up randomly few years ago... You would never expect to find this citrussy taste in this kind of dish and it was just mind blowing ! Your recipe (pretty much all of them) look amazing, and if you guys have the chance to go to Japan, try AFUTO it's worth the flight ticket.

[@calipaxderundo8776]

i just made my very first Ramen today! Thanks Adam, your videos helped me greatly! Wonderful series. Cheers!

[@Lorenzo-ke2vr]

Wonderful series, I loved it :) I was hoping to see you making the noodles but there are plenty other things we can appreciate from these videos :) thanks for sharing

[@mimmipiggast2243]

So nice to hear your thinking behind your choices. Only wish I could find yuzu..

[@louisbolduc1996]

This water/oil soluble trick is life changing🤙 Your videos are great

[@lecksofthebyr]

What are you grilling on @ 10:02? I was curious because I was wondering what it was that is catching the drippings, especially considering it looks like you're grilling over your stove burners. Pretty cool.

[@jwong3818]

I can't wait for the day Adam teaches us how to make ramen noodles from scratch.

[@maribelcrowe70]

Thank you so much for this great Ramen School series. I have learnt so much and I really like that you explain all the important details.

[@Strickland117]

Ahhhh this is so amazing to learn all this! Thank you so much for making these incredible series!

[@carlrauschenbach5315]

Kanpeki ni tsutaete kurete arigatou-gozaimas. Thank You for your perfect explanation of ALL the details. The best go-to, on how to make ramen on KZbin... HANDS-DOWN!!! 2 Thumbs-Up !!! !!! !!! !

[@melodyleong]

On top of lesrning about ramen, you've just taught me the reason behind why hawkers from my hometown take those steps when cooking noodles too!

[@GHeinz]

wicked vid. i didn't even know i wanted to make authentic ramen until i seen this. definitely will have to give it a shot!

[@markcinco8405]

I've had culinary school professors nowhere near as informative as your videos. Passion cannot be faked.

[@123Calig]

Would using a salad spinner be a good idea for drying noodles or is that just overkill?

[@veddardstark655]

Freshly cooked alkaline noodles should be drained and added to the broth super quickly--as they cool, the starches on the surface of the noodles make them clump. I learned this the hard way. In less than a minute you can end up with ball of clumped up noodle if you spend too long draining before dropping them into your soup.