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'Shiba Ramen' Creates "Scientifically Flavorful" Dishes
Of the many ramen eateries around the wold, one from the United States that is a standout is 'Shiba Ramen.'
Shiba Ramen was launched by Jake Freed and Hiroko Nakamura, a husband-and-wife team of Harvard-trained Ph.D. chemists who put an emphasis on crafting "scientifically flavorful" ramen dishes. As Freed describes: "the recipes are empirical in nature, just like developing experiments in the laboratory, and our understanding of chemistry made us confident we could do a ramen restaurant, even though we aren’t chefs."
Some of the simply named ramen items that can be found on the menu at Shiba Ramen include: Clear, Spicy and Dry.
In the past, Shiba Ramen has hosted themed tasting events as part of a series called 'The Periodic Table' and frequently shares the chemistry behind ramen and what makes its umami flavors so perfect on a molecular level.
Shiba Ramen was launched by Jake Freed and Hiroko Nakamura, a husband-and-wife team of Harvard-trained Ph.D. chemists who put an emphasis on crafting "scientifically flavorful" ramen dishes. As Freed describes: "the recipes are empirical in nature, just like developing experiments in the laboratory, and our understanding of chemistry made us confident we could do a ramen restaurant, even though we aren’t chefs."
Some of the simply named ramen items that can be found on the menu at Shiba Ramen include: Clear, Spicy and Dry.
In the past, Shiba Ramen has hosted themed tasting events as part of a series called 'The Periodic Table' and frequently shares the chemistry behind ramen and what makes its umami flavors so perfect on a molecular level.
