Preparing for the Big Tsukemen Fair!

Day 1:

What a day! It was a little tough because of the jet lag, but overall it was awesome! FYI, Ivan Ramen will be closed for the next 7 days because he has agreed to attend the big tsukemen fair (Tsukehaku) in Tokyo. For this event he has created an entirely new tsukemen that will most likely leave you scratching your head with excitement. I’ll give more details of the tsukemen later this week, but in the meantime here are the details of my first day.

I woke up at 5am due to jet-lag and after a few hours of mindless internet surfing, I headed to the local ward office to apply for my gaijin (foreigner) card. I also bought a stamp, registered it, then opened a bank account at Mizuho. By the time I was finished it was already time for lunch so my sister-in-law and I decided to hit up Ramen Nakamura in Suginami-ku. It is supposedly run by the brother of Taishoken Eifukucho, but don’t take my word for it. This ramen was beautifully presented with back-fat and all, but it could have used more depth in its flavor.

After lunch I finally made it over to Ivan’s. This is where I am supposed to detail every part of my first day, but sorry I can’t. You’ll just have to wait.

Oh by the way, I spent half the day poking, peeling, then soaking 600 plus eggs. Yup you heard me right. Ivan is expecting to sell 1,000 bowls of tsukemen per day. Wow!

The roasted tomatoes looked and smelled so good. As I was transferring them to a different casing, I seriously contemplated stuffing my face. They smelled so darn good!

In case you wanted to take Ivan home, you can pick up his instant ramen at Sunkus or Circle K’s. It’s currently only available in Shio, but the Shoyu flavor is coming soon.

Alright folks, I’m going to sleep now. It’s been tough to sit here and write this because I’m just plain exhausted. I have to wake up in 4 hours and start it all over again. I can’t wait!!

8 Replies to “Preparing for the Big Tsukemen Fair!”

  1. Yeah ok, did not think i would get an answer for that.

    Personally i try smoking them this summer when i have my new grill.

    Good to dry them and it gives more flavour.

    Damn shame we do not have a ramen ya in my area.
    But i am still impressed with the one kitchen chef who made the noddles only with his hands, pulling the dough in the air, smashing it on the counter and folding the strands till he had the perfect noodles.

    It was amazing to watch this and these noddles taste better than cut or the one which are pressed out of a noddle machine

  2. I really would like to know how you do the roasted tomatoes..just cut and roast them or are you brushin them with shoyu/miso or anyhting that way?

  3. Hi Keizo,

    Omatase! Sorry about the delay in posting… work has been crazy-hectic. I will now be living vicariously through you as you live the Ramen Dream! (^_^)/

    Wow, Instant Ivan Ramen! I have to track this down (or bug him to make a contract deal with Mitsuwa USA). 🙂 (Seriously… 🙂

  4. I went to the Tsukemen festival today and had Ivan Ramen. I really liked the noodles, the tomato and the egg, but the soup was a bit bland. I guess it can't be helped because of the nature of the set-up in that small portable kitchen, but I would have liked a bit more “in-your-face” punch. All-in-all, it was a fun experience and I'm looking forward to going back this Saturday.

  5. Go figure. Last week he said he was only gonna make 200 bowls a day and keep the main shop open. I've told EVERYONE I know to come out this weekend, I wonder which shop will be the busiest? I'm thinking Keisuke or Ivan.

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