Best-Ever Homemade Ramen

Secrets of a Japanese Ramen Chef

Shigekazu Takanashi, Makiko Itoh

$29.99

Paperback

Forthcoming
Pre-Order now

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English

Tuttle
01 September 2025

Cookery, food & drink; National & regional cuisine; Pasta dishes; Soups & starters

Japanese ramen chef Shigekazu Takanashi shows you how to make authentic ramen from start to finish (including the broth) in under an hour!

Ever wish you could create delicious ramen at home that tastes like it came straight from a professional noodle bar in Tokyo or Osaka? This new book by Japanese ramen chef Shigekazu Takanashi shows you how

using easy-to-find ingredients, flavour-enhancing secrets and time-saving shortcuts!

His book contains 50 delicious recipes including:

Best-Ever Homemade Shoyu Ramen with aromatic oil, easy char siu pork and marinated jammy eggs Tasty regional ramens from Kyoto, Nagasaki, Tokushima and other parts of Japan Classic side dishes like Gyoza Dumplings and Char Siu Fried Rice plus creative ways of using leftover broth ingredients, like Chicken Cracklings with Ponzu and Greens Sauteed with Ground Chicken

Takanashi's easy tricks to achieve maximum flavor in minimum time have won him a loyal social media following. This book is a must-have for ramen aficionados who love to eat authentic Japanese ramen at home but don't want to spend the whole day in the kitchen!

By: Shigekazu Takanashi
Translated by: Makiko Itoh
Imprint: Tuttle
Country of Publication: United States
Dimensions: Height: 254mm, Width: 203mm,
Weight: 652g
ISBN: 9784805319628
ISBN 10: 4805319623
Pages: 104
Publication Date: 01 September 2025
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Forthcoming

Shigekazu Takanashi is the owner of Ramen Rotas, a ramen restaurant in Shizuoka Prefecture, Japan. His YouTube channel Ramen Rotas has 280,000 subscribers and his most popular videos have over 2 million views. His dream is for everybody to eat his ramen at home! Makiko Itoh, author of the Just Bento cookbook series and Real Japanese Cooking, has translated many Japanese works into English including Zen Wisdom for the Anxious, and Real Japanese Izakaya Cookbook. She now writes a monthly column on Japanese food for the Japan Times and her new compendium work, Real Japanese Cooking has just been published by Tuttle Publishing.

Reviews for Best-Ever Homemade Ramen: Secrets of a Japanese Ramen Chef

""An ideal and fun resource for family cooks and professional chefs wanting to create authentic and delicious ramen based Japanese meals for both formal and informal dining."" —Midwest Book Review ""Takanashi writes with authority and enthusiasm, and the recipes are brief, to-the-point, and user-friendly, written without any major gaps or shortcomings. Takanashi's voice is cheerful and direct, and he adds legitimately helpful collections of tips to most of the book's recipes. And while the book isn't particularly long …it accomplishes its mission, which is teaching the American home cook how to make legit ramen at home."" —The Cookbook Test blog