S1, E69: Ramen Ichizu - Mike Harrison
Ramen is more than just a meal; it is a cultural experience steeped in history, tradition, and meticulous craftsmanship. In today's episode of the Small Lake City Podcast, we dive deep into the world of ramen with Mike Harrison, the founder of Ramen Ichizu, a celebrated ramen shop in Salt Lake City. Mike’s journey into the culinary world began not in a restaurant kitchen, but in the realm of technology and telecom. However, his innate passion for food ultimately paved the way for a career shift that would change not only his life but the dining scene in Utah as well.
The episode kicks off with Mike recounting how his love for ramen blossomed. Unlike the instant ramen many of us grew up on, Mike discovered a vastly different bowl during his travels in Seattle. This initial taste of real ramen ignited a curiosity in him that would carry him through a journey of gastronomic discovery. He explains how each bite of ramen can tell you a story, from the quality of the broth to the texture of the noodles. This insight opened the door to a world he was determined to master.
But what does it take to truly understand and create ramen? The episode delves into the five essential elements that form a perfect bowl of ramen: the broth, tare (flavor component), aroma oil, noodles, and toppings. Each of these elements is critical, and mastering the balance between them is key to achieving the authentic yet refined ramen experience that Mike aims to provide at Ichizu. He emphasizes that this is not simply a soup; instead, it is an intricate art that demands equal parts science and creativity.
The discussion moves on to the importance of ingredient sourcing. As Mike notes, you can taste the difference in real ramen, especially when it is made with high-quality ingredients. He passionately talks about working with local farmers to obtain fresh, pasture-raised birds for his broth while also sourcing key ingredients from Japan to maintain authenticity. This conscientious sourcing of ingredients is essential, as Mike aims to break the common perception that ramen is just inexpensive instant noodles. Instead, he wants customers to relish a bowl made with fresh, quality ingredients that bring out the true essence of what ramen can be.
Additionally, Mike shares experiences from his trips to Japan, where he studied under Japanese ramen masters. His hands-on training and immersion into Japan's ramen culture opened his eyes to the level of precision required in crafting noodles and broth. He recalls a noteworthy lesson about ladle technique and how even the most minute details can make or break a dish. This dedication to mastering the craft led him to learn not just the recipes, but also the philosophy behind creating a perfect bowl.
An even more exciting aspect of the episode is Mike's future plans for Ramen Ichizu. He talks about launching an upstairs bar, designed to replicate the izakaya atmosphere found in Japan. Complete with vinyl records and a carefully curated drinks menu, this addition promises to offer diners a unique ambiance where they can unwind and enjoy their meal. The mix of traditional and modern touches reflects both Mike’s culinary journey and his commitment to providing customers with an unforgettable dining experience.
Through the conversation, we unravel not only the technical side of ramen making but also celebrate the passion and love that has gone into every bowl served at Ramen Ichizu. Listeners will leave inspired and eager to seek out authentic ramen experiences in their local area, as well as appreciate the dedication and artistry that has made Ramen Ichizu a must-visit spot in Salt Lake City.
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