This week on The Meat Show, host and professional carnivore Nick Solares sets out to sample the traditional Japanese dish that's become a global food-lover's phenomenon in recent years. Thanks to the likes of Rai Rai Ken, Momofuku Noodlebar, and Ivan Ramen, Solares has no shortage of ramen options in New York City, but is keen to try a bowl of the flavorful — and meaty! — broth with noodles at Kamukura in Osaka.
Unlike the majority of the ramen bowls he's eaten in the past, Solares' order at Kamukura is made with a dashi-based broth, in which kombu seaweed and bonito melt with the flavors and fat of the pork topping to create a perfect bath for a tangle of noodles. How will his first taste of porky, truly Japanese ramen stack up against the bowls he’s been eating stateside for decades? Watch the video above to find out.
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