The world of ramen has long been associated with classic flavors like Tonkotsu and Spicy Miso. However, chef Steven Pursley from St. Louis, Missouri, is shaking things up at Menya Rui by offering a more diverse range of soy sauce-based ramen dishes. His decision to focus on Shoyu ramen stems from his desire to showcase the rich umami flavors of soy sauce and introduce his guests to something new and exciting.
A survey conducted in Japan revealed that Shoyu ramen holds a special place in the hearts of many, with 46% of participants preferring this flavor over others like Miso and Tonkotsu. The appeal of Shoyu ramen lies in its ability to highlight the quality of the dish through its umami-packed profile. Additionally, other favorites like Shio ramen offer a more delicate and comforting flavor profile that continues to captivate ramen enthusiasts.
Despite his Midwestern upbringing, Pursley’s deep connection to Japan has shaped his culinary journey. His decision to delve into the world of ramen was driven by a desire to explore his Japanese heritage through a medium that resonated with him on a personal level. By honing his skills under the guidance of seasoned ramen chefs in Japan, Pursley gained invaluable insights into the diverse styles and techniques that define authentic ramen.
At Menya Rui, Pursley stays true to the essence of a traditional Japanese ramen shop, offering an intimate dining experience that mirrors the authenticity of ramen culture in Japan. His dedication to crafting the perfect bowl of ramen extends to every element, from the carefully curated broth to the handmade noodles that form the backbone of each dish. By focusing on quality and tradition, Pursley ensures that each bowl of ramen served at Menya Rui is a true culinary masterpiece.
The popularity of ramen in America has surged in recent years, thanks in part to pioneers like chef David Chang who helped introduce this beloved comfort food to a wider audience. With a growing number of ramen shops across the country, ramen has cemented its place in American food culture as a versatile and customizable dish that invites creativity and exploration. Unlike sushi, which has strict guidelines, ramen offers endless possibilities for chefs to innovate and showcase their unique styles.
Ramen has evolved from a niche Japanese dish to a global culinary sensation that continues to captivate food enthusiasts around the world. Pursley’s dedication to preserving the integrity of Japanese ramen culture while infusing his own creative flair exemplifies the beauty of this beloved comfort food. As ramen continues to gain popularity and inspire new generations of chefs, it’s clear that the art of ramen will continue to flourish and delight palates for years to come.