Japan’s most famous bowl of noodles is an obsession for some.
Ramen might have certain connotations in the U.S. (a 26¢ brick of sodium, for example), but in Japan it is very much revered. The new documentary Ramen Heads goes behind the scenes with a master of the slurping arts to show just how much care can go into one deceptively simple dish.
Director Koki Shigeno has the perfect subject in Osamu Tomita, Japan’s reigning “King of Ramen.” We see him hoist his third such trophy for Ramen of the Year before being taken behind the scenes for a look at how it’s done.
Held in the same regard as other classical Japanese culinary arts such as sushi and tempura, ramen is a magical mixture of noodles and pork-infused broth. Tomita’s version is a little different in that he serves dipping ramen, a variation with thicker noodles and a dense, velvety sauce. The close up shots of this concoction leave no doubt the richness of the food involved.
The last few years have seen an explosion of this type of authentic ramen around the States, and Ramen Heads leaves no doubt as to why this has happened. The film conveys that while it is very much a dish of the people and not meant as gourmet fare, the true masters of the craft are dedicated obsessives who create bliss in a bowl.
Don’t watch this movie hungry.
RAMEN HEADS plays at the Alamo Drafthouse Cinema — South Lamar starting Friday, April 13th. Opening night features a special Q&A with Eric Silverstein (The Peached Tortilla) and Andrew Dangerfield (Daruma Ramen).
