When we think of ramen in America, the first flavors that come to mind are usually Tonkotsu or Spicy Miso. However, chef Steven Pursley, owner of Menya Rui in St. Louis, Missouri, is challenging these norms by offering a menu that showcases the diversity of ramen flavors. While Tonkotsu and Spicy Miso are undeniably popular, Pursley’s compact menu features soy sauce-based flavors like Shoyu that highlight the rich umami taste that soy sauce brings to the table.
In Japan, soy-based ramen is a staple in the culinary scene. Surveys have shown that a significant portion of Japanese ramen enthusiasts prefer Shoyu ramen over other varieties, citing its umami-rich flavor profile as a key factor in their choice. Pursley’s dedication to showcasing the depth and diversity of ramen flavors extends to his menu, where guests can experience the authentic taste of Japan without leaving St. Louis.
Pursley’s unique background as the child of an American father and Japanese mother has shaped his culinary journey. Growing up with bi-cultural influences, he found his passion for food and expression in the art of ramen. His decision to move to Japan and undergo intensive training with experienced ramen chefs allowed him to hone his skills and gain a deep understanding of the complexities of ramen making.
Menya Rui is not just a ramen shop for Pursley, but a representation of the authentic Japanese ramen culture. Despite the opportunity to create a fine dining experience with higher profit margins, Pursley remains loyal to the traditional ramen shop model. From the carefully crafted broth to the handmade noodles, every aspect of Menya Rui reflects Pursley’s commitment to preserving the essence of Japanese ramen.
The popularity of ramen in America has surged in recent years, thanks in part to chefs like David Chang who have introduced the dish to a wider audience. Unlike sushi, which took decades to become mainstream, ramen has quickly established itself as a beloved comfort food with endless possibilities for creativity. Pursley believes that the lack of rigid rules in ramen allows chefs to experiment and innovate, leading to a diverse array of ramen offerings across the country.
With over 24,000 ramen shops in Japan, each offering a unique bowl of noodles, the world of ramen is vast and exciting. Pursley’s dedication to perfecting his noodle-making process and showcasing the nuances of soy sauce-based flavors demonstrates his commitment to embracing the diversity of ramen. As ramen continues to captivate palates around the world, chefs like Pursley play a crucial role in preserving and evolving this beloved culinary tradition.
Napsat komentář