Review: In ‘Ramen Heads,’ a Noodle Chef Gets Tangled Up in His Job

"Ramen Head" has a thrill of enterprise training videos and has a sense of humor. This documentary is too narrative and self-reporting, a good way to open the way to a boring story.

This movie is centered on him, including Tomita Osamu, one of Japan's most highly rated ramen restaurants, following the chef who mixes soup, makes noodles and greets customers . It was told that making and eating ramen may be a semi - religious experience. Slow motion photography, close-up of instrumental music and materials, will be possible to promote this.

However, lacking in this movie is a strong reason to worry. Unlike "Sushi's Dream" and "Sosa looking for a generic Tso", "Ramen Head" normally abandons driving theme and story. In addition to the 10th anniversary plan of Mr. Tomita's store in the scene chart of the second half, cooking food is an overwhelming theme, leading to countless boiling pots and steamed dishes.

Director Shigeki Shigetaki and his staff moved smoothly in a small kitchen and a small dining room. There seems to be few staged or scrubbed cameras to provide realism.

However, these interviews are not so insightful and often provide strange statements through subtitles. The first moment, it is said that ramen is like a warm lover's warm memories. Another scene shows a restaurant "customers are deeply involved in their balls", and in the latter part, the taste of a specific dish is "memorable even if our memories are not ours" I am insisting.

Ramen is quickly soaked and should be consumed immediately after delivery. Like other Japanese noodles, when you eat ramen, it sounds as you sip. Shipping improves the taste and helps to cool hot noodles. It is okay to put unfinished soup in the bowl after the meal is over. You do not have to drink the whole bowl to be polite, this is a compliment to the chef. Several ramen can be prepared which can be made quickly and easily in the home and hotel rooms. In supermarkets, convenience stores, and some vending machines, various instant noodles are sold in cups and packages. The easiest way is to add hot water, sometimes to put hot water in shops and machines. Most of the hotels in Japan are poured into the rooms with hot water, so instant noodle noodles like this are easy for tourists and a warm meal option.

There are many related noodles affected by China in Japan. Ramen noodles are many like the following. Noodles such as soba noodle and udon, which are traditionally named Japanese, are not included. Hiyoshi Chuka (cold Chinese, "Cold Chinese"). It is also called "leimen" especially in western Japan. For summer cuisine with cold noodles, accompany various toppings (usually omelets, ham, cucumber, tomatoes), add vinegar sauce and pepper sauce. Originally it was produced in Sendai's Chinese restaurant, Ryutei.

Ramen is a Chinese invention rooted in Japan. When Chinese immigrants started cooking at a soba shop, elastic ramen spread in the 1930s. With the combination of Chinese noodles and Japanese soup making and eating ceremonies, many modern styles are born, and ramen shops and noodle cars are furniture for Japanese restaurants. During World War II, many of the ingredients were distributed, so carts and stalls were illegal and the ramen was almost extinct. Many Japanese ramen makers left during the postwar recession, so American ramen shops could be born this time as well. These 1950s-born ramen shops may not have witnessed the popularity of today's modern ramen shops, but most of these stores are more popular than the popular restaurant food of this age It deserves attention.