Relative to pasta, ramen noodles are on the low end of the water-content spectrum—some can contain as little as 26 percent water. ... The more refined your flour, the better it will bind with water, and the better the texture of the final noodle.
When I talk to our flour salesman in Tokyo, I can say, “I’m thinking about making a tsukemen noodle, and I want it to be aromatic and have a chew,” and he’ll send me samples that make sense. Then we can talk on the phone and I can say, “I want my ash content to be a bit lower or higher” or “I want to be able to see more or less of the grain color in the noodle.” I can really talk to them and have a super intellectual conversation, and at the end of the day you’re able to make a really good product.
This is all to say that when I came back to New York, I felt like making my own noodles would be too big of a challenge. I had already met Ken Uki, of Sun Noodle, and I had worked with him a little bit. He’d done a really good job; they run a really professional operation. So I decided to take making noodles off of my plate. ...
In Japan, you can get great chicken fat for cheap. It’s orange and it doesn’t taste funky—it almost tastes like chicken soup. ...
You can’t get good chicken fat here in the States. A USDA plant needs approval for each part of the animal they want to use: necks, wings, heads, whatever. A guy at one of the chicken farms we use says he throws all his chicken fat away; it’s too much of a hassle to get it USDA approved, and nobody wants to buy it.
So I use whatever I can get. It’s not bad. It’s good, but it’s not as delicious. At the shop, people are like, You could use Flying Pigs Farms or whatever, and it’s like, Yeah, but they want $15 per pound for their birds. Then they’ll say, Why don’t you use pastured, sustainable, organic meat? And I’m like, Will you pay $25 per bowl of ramen?
--Ivan Orkin, Lucky Peach, on non-exportable production chains