Episode 11 ニューヨークのラーメン (Where to slurp: Ramen in NYC)




iPhone: https://itunes.apple.com/jp/podcast/id1390904619

Android: https://castbox.fm/va/1302016

Web: https://ny-breeze.koelab.net/ 

また、Google Homeでポッドキャストを聴くこともできます。

OK,Google、最新のポッドキャストを使って<New York Breeze>を再生」





Welcome to Episode Number 11 of the “New York Breeze” the podcast where you can listen in English and Japanese about life in New York City in easy to digest one-minute soundbites. I’m Chris in New York and my cohost in Japan is Shoko. Today’s episode is all about ramen in New York.


Ramen. This one word conjures so many different things: To most people, it’s a filling and satisfying food; to many, it’s a rite of passage in the form of college dorm food, or the meal we had during a fun late night out; to a small but increasing few, ramen is a quasi-spiritual culinary quest for perfection. For people who work in the restaurant industry, it means slaving over boiling pots, slicing and chopping for hours, and working on your feet all day and night — it’s a tough job feeding throngs of demanding customers.

conjure —- 1. 魔法で~を出す   2.〔物事が人に〕~を思い出させる 

filling —-腹もちがよい

a rite of passage  通過儀礼 (a ritual performed in some cultures at times when an individual changes status (as from adolescence to adulthood))

quasi-  [ kwéɪzɑɪ, ‐sɑɪ, kwάːzi ]  擬似– , うわべの–   quasi-spiritual, quasi-religious のように「似て非なる」の意で軽蔑的に用いられることが多い

on one’s feet  立っている状態で       throngs of  ~ ~の群れ   

demanding customers  要求の多い客

ラーメン。このひと言は、様々なことを思い起こさせるでしょう:ほとんどの人には、腹持ちがよく、満足のいく食べ物で、多くの人には、大学寮で食べるもの、騒いだ夜遅くの食事、少数のしかし、最近増えている人にとっては、ラーメンはうわべだけ完璧を求めるえせ精神論者の料理の探求 である。レストラン業界で働く人々にとっては、沸騰しているなべに付きっきりで覗き込んでいたり、何時間も具材を刻んでいたり、一日中、または一晩中立ちっぱなしでいることを意味します。つまり、要求の多い客の集団を満足させる大変な仕事なのです。


I’d lived in Japan for over a decade and have worked as a business consultant to food and beverage companies in Hawaii and New York City.  My first introduction to ramen was as a college food. Some Japanese friends took me to a popular ramen joint near Shinshu University in Nagano City. The two friends debated for a long time about which should it be: the popular local miso ramen, or a traditional pork broth ramen. I’m pretty sure the conversation to decide took over an hour. The wait to get inside was another hour. And to eat took less than 15 minutes. There I took my first sip of ramen broth that wasn’t from an instant cup of noodles. And I very awkwardly tried to slurp my noodles, after years of perfecting how to eat spaghetti without slurping. (LOL)  Since then, I’ve come to appreciate almost everything in the ramen universe. But my favorite is a simple tonkotsu (pork-bone broth) ramen. I like a simple salted broth. It sets the stage for the char-siu, the egg and the noodles.

What’s your ramen story?

ramen joint = ramen shop  awkwardly  ぎこちなく





Somehow over the past ten years, New York’s become a ramen town. Predictably, it’s one filled with diversity. Would you like to eat ramen made by a famous chain from Japan? How about made by a Jewish guy from Long Island? Do you like your ramen made with rich pork broth? Or chicken-based? How about gluten-free noodles? Is vegan ramen what you want? Would you like to eat at a busy, packed-in spot? Or are you more into the idea of eating solo with minimal human interaction?  Some of the ramen spots here are presided over by true ramen masters. People who made their name in Japan and have come here to continue their professional journey. Here in a very small radius you will find anything from tonkotsu purists to ramen bistros to ramen izakayas.

Can you think of a ramen-ya in Japan that you wish could come to New York?

preside over ~  ~を統括する、管理する   radius  半径  purists  純粋主義者

ここ10年に渡り、ニューヨークはラーメンタウンになってきました。予想通りに多様性に富んだものになっています。日本の有名なチェーン店のラーメンがよいですか。ロングアイランド出身のユダヤ人(Ivan Ramen のシェフ Ivan のこと) が作ったものは?  濃厚なとんこつがいいですか。それともチキンベース? 小麦たんぱくなしの麺は? ビーガンラーメンがいい? 大勢の人で混雑した場所で食べたい? できるだけ人と交流しないでひとりで食べることにこだわる? いくつかのラーメン屋は真のラーメンマスターによって管理されています。日本で名を上げた人たちがさらにひと花咲かせようとニューヨークに来ているのです。ここでは本当に小さな半径の中に、とんこつにぞっこんな人からラーメンバリスタ、そしてラーメン居酒屋まであらゆるタイプの人を見つけられます。



Here’s a quick mention of some of my favorite ramen-yas that help tell the story of this Japanese food in our city.


First off, the showcase ramen shop, Ramen Lab has an open kitchen. Their regular rotation of chefs and concepts is always fun and delicious.


An important thing to consider is, where do the noodles come from? If you check out Sun Noodle’s website and their Ramen Lab project which I just mentioned, you’ll see how they supply a large majority of the ramen businesses in New York. http://www.ramen-lab.com/ramen-shops

考えなければならない重要なことは、麺がどこから来ているか です。サン・ヌードルズのウェブや先程述べたラーメンラボの計画を見ると、彼らがどれほど多くのニューヨークのラーメン業界に麺を提供しているかがわかります。

Next, “Jack” Nakamura debuted his ramen at Ramen Lab, and a couple years later in 2015, opened his own shop underneath the Williamsburg Bridge. Nakamura features their house-made noodles and their   signature shoyu ramen that uses his own special stock made from chicken bones simmered with ginger and a soy-sauce blend.

signature  n. 署名 a. 特製の、自慢の、お勧めの

cf. Let me introduce our signature technique.(我社の特徴的な技法を紹介します)


Then there’s Momofuku Noodle Bar on First Ave. by East 11th. This is food show personality David Chang’s ramen spot. It’s pretty delicious. This is where the story of ramen goes from no bones simplicity to beast mode with executive chef flourishes like poached eggs, pickled pear, beef brisket and more.

no bones simplicity = ’super simple’ or ’spartan’ , ‘Without a doubt, simple.’

*beast mode (野獣モード)はインスタグラムのハッシュタグにもよく使われる。

flourish  v. 繁茂する、見せびらかす    n. 派手な身振り

with a flourish  大きな身ぶりで 仰々しく、華々しく、これ見よがしに

そしてフィフスアヴェニュー、東11丁目にモモフク・ヌードル・バーがあります。フードショウの司会進行役であるDavid Chang のラーメンが食べられる店です。かなりおいしいです。とてもシンプルなものからポーチドエッグ、洋ナシのピクルス、牛肉のブリスケットといった総料理長の華々しさを添えたビーストモードのものまで様々。

Chicken broth ramen is very popular here, and nobody does it like Totto. First their yakitori shop gained acclaim thanks to Anthony Bourdain. Since 2010, they’ve opened ramen shops in Hell’s Kitchen and farther afield in Boston and abroad in Taipei. Totto makes a vegetarian ramen and their signature house made chicken soup topped with scallions, onions, a sheet of nori, char siu and kikurage. The ramen can be ordered classic, spicy, or with miso.

acclaim  大かっさい,歓呼; 絶賛   farther afield  さらに遠く離れて

Totto Ramen Topping

ニューヨークでは鶏ガラスープのラーメンが人気です。トット(鳥人)・ラーメンのような店が他にあるでしょうか。最初は Anthony Bourdain 氏により焼き鳥屋が絶賛され、2010年にヘルズ キッチンにラーメン屋を開店し、さらにボストン、海外の台北にも出店しました。ヴェジタリアンラーメンとネギ(わけぎ)、オニオン、海苔、チャーシュー、きくらげののった特徴的な自家製チキンスープが知られています。

*Anthony Bourdain (1956年6月25日 – 2018 年6月8日。通称トニー)は、アメリカ合衆国の作家、シェフ、番組司会者である。著書に「 シェフの災難」、「キッチン・コンフィデンシャル」、「アペティート・クックブック」等がある。(出典ウィキペディア)

*ヘルズ キッチンについては最後のNYC街歩き をご覧ください。

Honorable mention goes to Ippudo for starting this ramen craze and introducing the concept of a “Japanese ramen restaurant,” and to Souen for producing Japanese food, including ramen, since 1971 with organic ingredients. And a shoutout to Ichiran, who try their best to recreate the experience they deliver in Japan. They produce everything in-house. The broth is shipped in from Japan. Their noodle factory and flagship shop is in Bushwick. You’ll easily pay more than $30 for a bowl of ramen here, and at most places expect to pay around $20 at least before tax and tip.

So, what’s your favorite ramen-ya?

honorable mention 特別賞、最優秀賞、選外佳作 

a ’shoutout’  —– another word for ‘praise’ or ‘compliments’ 


Bushwick, Brooklyn――――最近では西隣のウィリアムズバーグの家賃が高騰して若手アーティストの移住が始まり、ウィリアムズバーグの洗練された空気がだいぶ浸透してきた。バー、ワイン倉庫、画廊も続々進出。だが、昔ながらのブルックリンの泥臭さも残る地区である。

—honorable mention —- 

「選外佳作」、「特別賞」と意味がでていますが、honorableの意味が、「尊敬・称賛に値する、名誉を与えるべき 、高潔な」といった非常に良い意味なので入賞に勝る賞という意味ではないか と思い、Chrisさんに質問してみました。→ It means “fourth place” or “worth mentioning even though they didn’t place in a competition,” or just literally “worth mentioning because it/they are good.” ということで、「入選に次ぐ賞である、または、入選は逃したけれど高い評価を受け、述べるのに値する、または単に述べるに値する」ということで、総合的には入賞ではないけれど、称賛に値する面を持つ ——- 特別賞、選外佳作 なのだと納得しました。

V. FOOD GRADES (ここはポッドキャストにはありません。)

OK, so if you’ve made it this far into the podcast, give yourself an ‘A’ for effort. Now I’m going to switch gears a little and talk about something we have in New York City called the Food Grading System. It’s run by our local department of health. To give you some context, you know how in Japan, you have the concept of “B Grade Gourmet.” This is only possible in Japan, where the quality is so high and the integrity is backing it, that people could enjoy that idea and not worry about food poisoning. Here in NYC, we have a grading system for restaurants: A, B, C or “GRADE PENDING.”Here’s the rule if you’re eating out: If it’s anything other than an ‘A’, stay away.  It doesn’t matter if the place is famous or has great reviews. If the sign outside says ’B’ or ‘Grade Pending,’ then that means the restaurant has over 13 basic food safety violations and has been caught by the department of health.   (The only time you would eat at a Grade Pending restaurant is if it’s brand new and they haven’t had their inspection yet, which is rare. Again, if it’s ain’t ‘A’, then stay the ‘F’ away.  (笑))

stay ~ away  ~には近づかない


Most ramen served in New York will take about five to ten times longer to order, eat and pay.  You’ll find more kinds of ramen in New York than in Japan, but you won’t find the ubiquitous ticket machines common in Japanese ramen-yas. Although ramen was probably the first “fast-casual” meal, you don’t find that simplified pay ahead setup here. Most ramen is a sit-down affair, with a server coming to greet you, show you a menu, take drink orders, then come back for food orders. Some of the Japanese chains that have opened here in New York have expanded their menus and have become ramen restaurants or ramen bistros, instead of being a traditional ramen-ya.





I associate ramen with convenience, speed, being inexpensive, and having a casual atmosphere because I first experienced it in Japan, years ago. It seems — I’m not sure what’s the right word for what I want to say — maybe, unnatural. Does that make sense? To many people out there, the definition of a ramen-ya is unpretentious, no nonsense, straight-up mouth-watering deliciousness , and very, very filling. What’s the one word for that?  If you know, please tell us. Is there a single word —in any language— that can combine those concepts? Word detectives who love ramen, let us know if you find it!

What do you think makes a true ramen-ya?

unpretentious 気取らない、見えを張らない =Not hiding anything or not hiding much. Telling the truth. Being honest. Keepin’ it real

no nonsense  まじめな、しっかりした、現実的な、実際的な straight-up 正直な、正しい、的を射た

私は何年か前に最初に日本でラーメンを経験したので、ラーメンというと 便利、速さ、お手頃価格、気取らない雰囲気 を連想します。私が言いたい言葉は、たぶん「不自然」であるように思われます。私の伝えたいことがわかってもらえるでしょうか。多くの世間一般の人々にとっては、ラーメンの定義は気取らない、現実的、正直な、よだれの出るおいしさ、そして大変お腹がいっぱいになる でしょう。これらにぴったりな言葉は? 英語でなくてもよいです。これらの概念を結びつける1語があれば、是非教えてください。


OK, thanks for listening. Email, post comments, throw us a like, some stars or a nice review. We love hearing from you. Peace!











NYC街歩き——Hell’s Kitchen

セントラルパーク、ブロードウェイの劇場に近く、家族経営の食堂が多く、グルメの町としても知られているHell’s Kitchen。「地獄の厨房」という地名にもインパクトがあります。