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Homemade Ramen

by Sho Spaeth

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A home-kitchen guide to ramen’s many forms

$27.02 USD
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Hardcover New English

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AlbakiReads Editorial

A home-kitchen guide to ramen’s many forms

Sho Spaeth brings ramen’s varied traditions into the home kitchen, with recipes spanning shoyu, shio, miso, tantanmen, tsukemen, mazemen, and a vegan chickpea bowl. The book breaks 13 bowls down into their component parts, covering soup, seasoning, noodles, and toppings, with more than 100 step-by-step photographs. Its range makes room for both broth-based and soupless ramen, while the emphasis on building each bowl from scratch gives the collection a practical, component-by-component structure.

Good fit for readers who enjoy

  • Home cooks interested in making ramen components from scratch
  • Ramen enthusiasts curious about different styles and bowl formats
  • Cooks seeking Japanese regional and cultural cooking subject matter

Themes

Ramen traditions and stylesJapanese cookingNoodle and broth preparationBuilding bowls from scratch

Based on publisher information and book metadata.

Book overview

Ramen, like pizza or hamburgers, is a bundle of traditions, conventions, cultural trends, proscriptions, and crazed opinions. As a food writer, recipe developer, and ramen geek, Sho Spaeth has spent over two decades trying to make sense of it all, adapting common ramen-making techniques to his kitchen at home, and coming up with recipes that are representative of a range of ramen styles.

Recipes include:

Classic shoyu ramen - Shio tanmen with clam stock - Miso ramen - Spicy tantanmen - Pork rib tsukemen - Soupless ramen (mazemen) - Vegan chickpea ramen

With over 100 step-by-step photographs, Homemade Ramen shows you how to make every element in 13 bowls of ramen from scratch, from the soup and seasoning to the springy noodles and a wide range of toppings. More than that, the book shows that making ramen is easy, and it gives you everything you need to geek out on ramen on your own.

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