Man cave or noodle room?

An ode to Tampopo's noodle room.

Some want "man caves" or "she sheds," we at Tampopo love our noodle room located at the front of Tampopo Kitchen. We've been making our noodles for Tampopo Ramen from scratch for many years and now we are able to use the same production to make our udon noodles at Tampopo Kitchen. Our room has our noodle production machine that we imported from Japan that helps us maximize noodle flavor and authenticity. 

For both ramen and udon, It's a true science that goes into making every kind noodle in your bowl.  It's about getting the ratio of water flour, salt, and for ramen Kansui (sodium bicarbonate). That kansui is what gives ramen noodles its signature yellow color. 

After the dough is pressed and compressed, we let it rest to develop the gluten and the flavor. Even after the noodles are cut, we rest the noodle trays for one day before we serve them because this maximizes the flavor. The goal is to make a noodle with the most flavor, great chew and the right amount of absorption so it takes on and compliments the flavor of the broth. 

We love the "Al Dente" chew and freshness that comes from crafting our noodles every day. We hope you do too! 

Hope you had a great Thanksgiving, if you are tired of leftovers, we've got you with a fresh bowl of ramen or udon noodles at Tampopo Ramen or Tampopo Kitchen!

Sincerely,
 

- Josh