KYOTO - RAMEN JAPAN.

Ramen Japan, this time in Kyoto. Unlike the delicate flavors associated with classic Kyoto cuisine, the ramen on offer is thick, rich and power-packed. Welcome to Ramen, Kyoto style. Japan's old capital, the city of Kyoto. For over 1,000 years, it flourished as the center of government and culture. While continuing to value the old, it has embraced the new, boldly incorporating cutting-edge technology into new modes of production. This clash of tradition and innovation is the very essence of modern Kyoto. When it comes to Kyoto ramen, one place in particular is worth a visit. Founded in 1931, this noodle maker was the first to offer Chinese-style noodles in the old capital. At present, they produce over 300 different varieties, made to order to suit each shop's needs. We start with the origins of Kyoto ramen. Around 90 years ago, at a food cart not far from Kyoto station, was where it all began. Five minutes' walk away, that same shop is still in business today. As soon as they open for business at 9am, the customers start coming in. Since before World War II, their ramen has been a station front favorite. Immediately, the eyes are drawn to the all-black soup. Aoki Shigeyuki, the current owner, preserves the recipe passed down by his predecessor. The all-black color comes from the char-siu pork cooking liquid. The rich, made-in-Kyoto soy sauce adds a taste of tradition. The shop was founded by Shu Yongdi, from China. But sales were slow in the beginning. Noodles meant udon. Light soup, made with classic dashi, was the norm in Kyoto. Shu persisted in offering his rich shoyu soup. Second owner, Yamauchi Masaru, said this in an interview he gave before his passing. During the post-war reconstruction, the salty, rich shoyu soup became a favorite among late-night railway workers and taxi drivers. Open from 5am to 2am the next day, some days they sold as many as 2,000 bowls. Even now, a vestige of the early hours of the old days, they stay open for regular customers. And every Sunday morning, as their work week comes to an end, familiar faces gather. A long-standing shop tradition. A hearty bowl of ramen to fill the bellies of Kyoto's hard-working people. When it comes to Kyoto ramen, the Sakyo area can't be overlooked. University students make up 10% of Kyoto's population, and Sakyo is home to many universities. Two Sakyo neighborhoods, Kitashirakawa and Ichijoji, have given rise to their own distinctive styles of ramen. We start with the ramen from Kitashirakawa. The soup comes in only one flavor. Shoyu ramen with a chicken stock base. Floating on the surface is a healthy serving of pork back fat. A side of white rice is a standard addition. The daughter of the original owner, Osaka Kazuko, shared the story of how their signature flavor came to be. At the end of World War II, out of the blue, her father decided to open a ramen shop. Her father's ramen wasn't selling, but the university students would change all that. The addition of back fat came from customer requests. Affordable yet filling back fat ramen. Its fame grew thanks to word of mouth. To this day, it's a favorite with hard-working students. Next, we head to Ichijoji. Home to lots of student housing, many ramen shops opened in the area to serve them. With over 20 shops clustered together, the competition is fierce. This area is home to one more style of ramen. The white soup, stock made with plenty of chicken bones. Thick soup perfectly coats the slender noodles. The soup's taste has changed with the times. In the past, the soup was a little lighter. But as it got thicker, I thought, isn't this one better? It's the same with the concentration of the soup. If it's not the right amount for the students, it's hard to survive. Kyoto ramen tradition continues unbroken. This shop is all about old-school shoyu ramen. Many regulars have been coming here for years. It's been about 50 years. Our DNA remembers the taste of shoyu. It just keeps coming back. The rich and hearty ramen, made to meet the needs of hungry students, keeps evolving. Large quantities of chicken bones and meat slow simmered for hours creates a soup with a consistency more like corn potage. This rich chicken soup ramen, so thick you have to mix in the noodles to eat it, took over 10 years to develop. A version coated in red hot chili powder is also a popular offering. It's not just ramen. There's a lot of people who are particular about the techniques and techniques. I think you can make interesting things in many different genres. I'd be grateful if the city itself could celebrate. A traditional favorite for hard-working heroes. A dish that evolved to meet students' changing needs. The delicious fusion of tradition and innovation is what makes Kyoto Ramen so appealing. Now, Kyoto Ramen is sweeping the nation. In just 5 years, this chain has added 74 locations. Their rapid expansion is all thanks to the back-fat ramen born in Kitashirakawa. And this venerable chain now has nearly 200 locations nationwide. Their rich chicken bone and vegetable soup has already started to make its way around the world. Kyoto Ramen. The best is yet to come.