Learning to Make Fresh Ramen with a Tokyo Chef​

The chef kneads dough with alkaline water, his hands moving in steady circles until it’s elastic. He shows me how to roll it thin, then slice it into noodles that bounce when cooked. We simmer pork bones for hours, the broth growing rich and creamy, and marinate eggs in soy until the yolks turn golden. My first bowl is messy—noodles slipping, broth splashing—but it’s warm and savory, a hug in a bowl. This isn’t just cooking—it’s dedication, where patience turns simple ingredients into art.​