How World-Class Ramen Noodles Are Made (Sun Noodle Factory)
Ойын-сауық
I visited Sun Noodle Factory and learnt how Ramen Noodles are made. SquareSpace : 10% off your 1st order using www.squarespace.com/frenchguy
Big thanks to Kenshiro, Makoto and the team for the warm welcome. Sun Noodle is a company that produces high-quality artisanal noodles. The company was founded in 1981 by Hidehito Uki in Honolulu, Hawaii, and has since expanded to other locations, including Los Angeles and New Jersey. Sun Noodle is known for its fresh, authentic noodles, which are made using traditional methods and high-quality ingredients. The company supplies noodles to a variety of customers, including restaurants, food trucks, and grocery stores. Sun Noodle offers a wide range of noodle types, including ramen, udon, soba, and more, and is known for its collaborations with chefs to create unique and innovative noodle dishes.
Ramen noodles are typically made in a factory using specialized equipment and processes. Here are the general steps involved in making ramen noodles in a factory:
1. Mixing: The ingredients for the noodles, such as wheat flour, salt, and water, and Kansui, are mixed together in a large mixer.
2. Kneading: The dough is then kneaded to develop the gluten and create a smooth texture.
3. Resting: The dough is allowed to rest for a period of time to relax the gluten and make it easier to roll out.
4. Rolling: The dough is rolled out using a series of rollers to the desired thickness.
5. Cutting: The rolled-out dough is then cut into noodle shapes using a specialized cutter.
6. Packaging: The dried noodles are packaged in bags or other containers for distribution to stores or restaurants.
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Salut,
Alex
Пікірлер: 380
It looked less like a factory and more like a laboratory. Extremely clean and extremely professional.
@MrBonoso
Жыл бұрын
Exactly what a good factory should look like!
@Larken42
Жыл бұрын
That’s kinda how food manufacturing works. Cleanliness standards required by legislation lend themselves to very sterile, straight forward, and accessible equipment to efficiently clean them and maintain these standards
@Pointillax
Жыл бұрын
My Grandfather had a pastry shop and I've always heard him refer to the area where he and his employees made the pastries as "the lab" or "laboratory". If I'm not mistaking it's the actual name of the room at least in french, not just a nickname
@hirobian2
Жыл бұрын
As it should be.
@dovanice-rn6et
Жыл бұрын
@@Larken42 it's not like that in most of food industry's... There it's pricey and extremely exclusive... In France you buy things that come from wide heavy in terms of productions and so dirty products all the time, I think it's like that or even worse in many parts of our world...
Love how you are now the one with the superior ramen eating style
I live for Sun noodles. Their “instant” ramen packs are soo good!
@trollzorsk
Жыл бұрын
Yes.
@Ivan-dk2uf
Жыл бұрын
Just had them for the firsf time, wow is all i have to say!
@nikman2
Жыл бұрын
They have an instant?
@Ivan-dk2uf
Жыл бұрын
@nikman2 not "instant" but 3 min using stove max
@SkkyJuse
Жыл бұрын
@@nikman2 Yep, although it’s been a minute since I had them. You’ll probably be able to find them in the refrigerated section Uajimaya or other Asian grocers. They aren’t “cheap” but certainly much less expensive than going out for ramen.
Among other sources, they’re sold at local Whole Foods in the refrigerated section. They come in several varieties. Each box contains two separately wrapped portions of noodles and two separate portions of soup base for $7.39, currently on-sale sale for $6.19 + another 10% off for prime members. The noodles are good. The base is pretty salty.
A thousand thanks to Kenshiro Uki & Sun Noodles for letting us see behind the curtain of their noodle factory. Such an experience. My Salut/Soy pan [the Silver & Copper version] arrived the other week. I decided to give it its trial run using it to reduce a stock/sauce down to a demi glace to use with some beef that I obtained from local farm [just outside my village that produces a cross between Wagyu and Black Angus]. The pan is a delight to use. I used it on my portable gas burner rather than my electric hob. The weight & control is perfect. Only using silicone & wood tools it was a total joy to use, also the clean up afterwards was simple. As I'm a little older than some of your usual viewers I decided to make an addition to the pan. I had a dog tag made with a split-ring that has "Cu/Ag" on it that I've added to the eyelet on the end of the handle. This way when I eventually pass on, the people I've left my kitchen equipment to will easily find my silver & copper pan. I have a full set of antique copper & tinned pans, but this one shouldn't get lost in the mix. Truly a pan to pass on. PS, The person I've left my kitchen equipment to is a chemist who loves to cook, so I'm sure he'll recognise the tag bearing "Cu/Ag" right away, maybe something you could add to the website, little dog-tags for the special pans?
The person in the factory: Yes Also me: Yes
@pierop1805
Жыл бұрын
Yyess
@angrypotato_fz
Жыл бұрын
Yes.
@elboincc
Жыл бұрын
The guy was quite a conversationalist. He was on a string of “Yes” responses then suddenly threw out a “right!” Must have been a challenge editing all the footage.
You were right in my backyard at Sun! That place looks more like a micro-chip factory than a noodle factory.
@Lostcyborg
Жыл бұрын
The h mart by sells them so does Mitsuwa. Wish they had a tour but I understand it has to be super clean and sterile😂
@SkyWKing
Жыл бұрын
The modern factory planning and management do originate from the Japanese auto and electronics factory back in the 70s. It's called the 5S principle. That's where the yellow marking lines, shadow boards for tools, red tag areas you see in every modern factory came from. Before that it's not uncommon to find random tools in a newly produced car.
I've waited the ramen lord episode for months and it's finally coming!!!
@adrianli7559
Жыл бұрын
Personally waiting for Way of Ramen to return
@stevenbi7495
Жыл бұрын
@@adrianli7559 Yeo facts, he's a G
@YungRamo
Жыл бұрын
@@adrianli7559 yea, i hope he is well, it seems he is having some issues in personal life currently.
“A ramen authority… or Lord.” That’s so awesome!!!!
I love your visit to factories Alex! You always go above and beyond! 🎉🎉🎉
I love their wavy noodles, some of the most amazing texture I've ever experienced with ramen.
Alex : Asks whatever question about ramen. Mr. Makoto Sato : YES
@MS-vp6rv
8 ай бұрын
YES
I just love watching noodle making factories. This is just one fantastic one. I am amazed.
this episode was just beautiful, there is no other way to describe it
This was so cool, getting to see how much effort goes into creating something. Most people wouldn't take as much care to analyse. I love how different all the noodles are
Ooooh I’m so excited for next episode! Been waiting for you to meet up with Ramen_Lord since the first episode! With his new restaurant and everything!
No way you're meeting ramen lord. Can't wait for the next episode I wonder if the next series could be focused on Tom Yum
As an American ramen lover, I can't overstate how big a difference Sun Noodle has made to the ramen scene here. Prior to the mid-2000s, "good" ramen was defined by just 1 thing - store-made ramen noodles vs. instant. As a result, ramen restaurants were relatively rare, a small number only in major metro areas, with relatively little emphasis on soup and other flavors because the noodle making process dominated the energy within each restaurant. After Sun Noodle became available, the ramen scene really took off. The use of instant noodles in any store claiming to be a ramen shop disappeared - everyone uses decent noodles now. Higher end restaurants differentiate with different noodle thicknesses, different soups, different preparations (e.g. tsukemen, tantanmen). It's a night and day difference today that they created.
@KainYusanagi
Жыл бұрын
100% agreed. It was a wave that started in the USA and quickly expanded throughout all of North America.
@shura0107
Жыл бұрын
As another American ramen eater (I enjoy it, wouldn't say I love it), my experience was in the mid to late 2000s, there were only a handful of ramen places, and there was a king. However, the king is now dethroned, and while they are still good, they are the measurement by which all new places are measured, so every new restaurant has to be close, if not better than the king, at least in their type of broth. The scene has exploded in offering all the different types of broth with styles of prep and noodles.
@bebisibeb
Жыл бұрын
Too bad that problem is still here in Zew Zealand. There is literally no decent ramen shop here. None, and I've tried dozens. Nothing even comes close to your random sketchy alleyway 5 seaters in Japan.
Your passion for these details is lovely!
Waa thinking about ramen lord...can't wait for the next video!!
If I ever come across this brand it will be tried immediately! What an interesting series this is turning out to be. As you learn it gets deeper and more interesting. Your final product will be really exciting Alex!
what an adventure. I'm loving this.
This just keeps on getting better!! Amazing work as always
WOW! Amazing you got this all on tape!
love your encyclopaedic approach
Love these factory tours. Mechanical engineer by trade - its always fascinating to me to see how other factories make their widgets.
Chicago!! Welcome home brother. glad to have you near by.
I am so excited for the next installment.
Alex, thank you so much for the tour. It was great of Sun to let you do dome filming. I'm also from New Jersey and never knew they were made here.
I love seeing noodles or pasta being made. Look forward to the next episode!
I'm loving this video series!
As much as I love making noodles, sometimes I wish I could buy Sun noodles in the UK!
I love these type of videos
I like how representative of the factory just said "Yes" 90% of the time.
New episode!! Yes 😊
Great video as always! Really love the passion and drive to learn that goes into these videoes
Awesome as always.
Ken Shiro!! the man of the 7 stars!! NANIIIIII
Your beautiful pan arrived this week, hopefully can try it out tomorrow. Thanks for this Alex!
Ive been waiting for the Mike Satinover episode. Hes a legend.
what a great factory!
I love this! As soon as I saw it, I put everything else aside to watch.
Love the new content Chef Alex 😊
Welcome to the States Alex~! We are glad to have you visit!
That was really cool getting a tour of the factory. I've only had instant ramen that I fixed up. I want to do real ramen & enjoy it.
Impressive factory !!
Amazing series! ❤
Fantastic video, Alex!
Yes!
I never knew Sun Noodles were known outside of Hawaii. Wow so they're that good
Love your Ramen episodes! ❤🍜❤
amazing work alex, love your videos, Keep it UP!!!
Great epsiode!
As a Chicagoan im so excited to see you in my city next episode i cant wait!!
Hyped to see the next episode :D great job alex!
It looked like the guy had a lot of fun showing you around!
Yes yes yes yes yes yes. Top tier commentary
Love how you change the way people look at what seems so simple, Pasta, Salt, and now Ramen (again)
Alex…. You are doing excellent work.. don’t stop. Don’t work yourself to hard.
This is very similar to making breads. Fascinating
If you've never tried sun noodles. You're missing out. They're amazing
God, i crave a bowl of noodles now. So good!
Welcome to Chicago!!!!!!
Amazing episode, salut from brazil
Alex upping his game
I'm so glad you're coming to Chicago!
Wow had no idea the process, just noodles in a package. Fantastic. And i rarely eat noodles or ramen.
i used to work at the flour mill producing Sun Noodles' flour as a flour miller! very cool to see the product being used!
I used to drive by them every day when I lived in Kalihi, had no idea how big of a deal they are! So cool to see this!
Very interesting the explanations of "Yes-right" guy, very concrete amswers, nice video man.
The process is just mesmerising ! I would love to work there :)
Well I'm sold. Looking for Sun noodles every time I go to the store now.
I love your improved ramen slurping skill alex 😊
"Yes." A man of few words indeed.
"How its Made - Ramen Noodles" ala Alex ❤ Very detailed, very high quality. As usual! 😊
This series is making me want lots of ramen...going to have to make a trip to the japanese market
OOOOOhhh you .... what a cliffhanger!!!! I live in the suburbs of Chicago and I was about to jump out of my seat at the name of the place - and BAM - the ultimate cliffhanger!
A man of may words, most of them are yes.
Please document more than just ramen when you visit Chicago. There's so much food culture, it would be great to hear more about your visit to my hometown,
Sun Noodle Factory Worker "Makoto" response to all questions: "Yesss" 🤣
Man, you are Best!
Any decent machinist should be able to make whatever dimensions of noodle cutters you want for your machine. Or you could buy a used manual lathe and figure it out yourself; it would be very valuable for many of your projects.
Yes :)
Sun noodle makes the best ramen noodles!
My favorite quote from the video: "...Yes"
Rogers Foods Flour? Awesome.. I worked there for the summer of 1996. It was really neat seeing all the flour making equipment..
Hope the family is safe during the protests! good to see the ramen series and cant wait to see whats up next!
Alex : "What's your name ?" Japanese guy : "yes !"
So cool your meeting up with ramen lord!
Yeaaaa!! Let's go Mike!!! 👏👏👏
YES
O my God... Beautifull yellow....
- So, this is a noodle factory - Yes!
This Old Tony cameo, love it.
Have fun here in Chicago! Hope you get to try a bunch of our other food too.
Can't wait for the next episode of "How it's made"
Yeah!!! Can’t wait to see Mike Satinover (?)!!!
Sun noodles = awesomeness in a bowl. Can we also take a second to appreciate how cool the name Kenshiro is?
early in my exploration of “authentic” ramen in within the United States, I learned that one of the common factors of a good bowl was the use of sun noodles, if they weren’t being made from scratch by somebody passionate and educated That said I am so excited to see your exploration of your business and happy to have some insight into what made them such a stand out an excellent ingredient
Great content,