A01=Shigekazu Takanashi
Author_Shigekazu Takanashi
Category=WBN
Category=WBTP
Category=WBVD
easy authentic ramen bowl noodle recipe toppings add-on add-in real japanese cooking easy simple rice broth pork egg gyoza dumpling fried rice soy ponzu spicy fancy home chef book regional dishes street food favorites bento lunch gift
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eq_food-drink
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eq_non-fiction
Product details
- ISBN 9784805319628
- Weight: 652g
- Dimensions: 203 x 254mm
- Publication Date: 02 Sep 2025
- Publisher: Tuttle Publishing
- Publication City/Country: US
- Product Form: Hardback
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**Featured in Library Journal 2025 Cookbook Preview**
Japanese ramen chef Shigekazu Takanashi shows you how to make authentic ramen from start to finish (including the broth) in under an hour!
Ever wish you could create delicious ramen at home that tastes like it came straight from a professional noodle bar in Tokyo or Osaka? This new book by Japanese ramen chef Shigekazu Takanashi shows you how—using easy-to-find ingredients, flavor-enhancing secrets and time-saving shortcuts!
His book contains 50 delicious recipes including:
Takanashi's easy tricks to achieve maximum flavor in minimum time have won him a loyal social media following. This book is a must-have for ramen aficionados who love to eat authentic Japanese ramen at home but don't want to spend the whole day in the kitchen!
Japanese ramen chef Shigekazu Takanashi shows you how to make authentic ramen from start to finish (including the broth) in under an hour!
Ever wish you could create delicious ramen at home that tastes like it came straight from a professional noodle bar in Tokyo or Osaka? This new book by Japanese ramen chef Shigekazu Takanashi shows you how—using easy-to-find ingredients, flavor-enhancing secrets and time-saving shortcuts!
His book contains 50 delicious recipes including:
- Best-Ever Homemade Shoyu Ramen with aromatic oil, easy char siu pork and marinated jammy eggs
- Tasty regional ramens from Kyoto, Nagasaki, Tokushima and other parts of Japan
- Classic side dishes like Gyoza Dumplings and Char Siu Fried Rice plus creative ways of using leftover broth ingredients, like Chicken Cracklings with Ponzu and Greens Sauteed with Ground Chicken
Takanashi's easy tricks to achieve maximum flavor in minimum time have won him a loyal social media following. This book is a must-have for ramen aficionados who love to eat authentic Japanese ramen at home but don't want to spend the whole day in the kitchen!
Shigekazu Takanashi is the owner of Ramen Rotas, a ramen restaurant in Shizuoka Prefecture, Japan. His YouTube channel Ramen Rotas has 280,000 subscribers and his most popular videos have over 2 million views. His dream is for everybody to eat his ramen at home!
Makiko Itoh, author of the Just Bento cookbook series and Real Japanese Cooking, has translated many Japanese works into English including Zen Wisdom for the Anxious, and Real Japanese Izakaya Cookbook. She now writes a monthly column on Japanese food for the Japan Times and her new compendium work, Real Japanese Cooking has just been published by Tuttle Publishing.
Makiko Itoh, author of the Just Bento cookbook series and Real Japanese Cooking, has translated many Japanese works into English including Zen Wisdom for the Anxious, and Real Japanese Izakaya Cookbook. She now writes a monthly column on Japanese food for the Japan Times and her new compendium work, Real Japanese Cooking has just been published by Tuttle Publishing.
