Here at Fat Ramen we use a Japanese professional noodle machine that produces authentic Japanese fresh noodles at a very high and consistent quality. It involves a precise and dedicated process from the ingredients to the final result.
It gently mixes the dough while water is added carefully and in various stages, the kansui is made from scratch and added to the mix, after a slow mixing it rests ina controlled atmosphere where it matures. Then it is laminated in smooth sheets over and over again, to reach a silky texture. When is ready it is cut with a bronze die that confers the perfect texture to absorb the broth.
It gently mixes the dough while water is added carefully and in various stages, the kansui is made from scratch and added to the mix, after a slow mixing it rests ina controlled atmosphere where it matures.
Then it is laminated in smooth sheets over and over again, to reach a silky texture. When is ready it is cut with a bronze die that confers the perfect texture to absorb the broth.
Our ingredients are carefully sourced and selected going directly to the source, we use organic flours from the Mediterranean area with high-quality standards in proteins and minerals, combining two different kinds of durum, a homemade kansui, and the wonderful Finnish freshwater! Fresh to us means fresh! Noodles travel fast from the mixer to the bowl, our system delivers on-demand just made noodles
Nothing else gets added, no chemicals, no preservatives no additives, we deliver daily the best genuine product. Our mission is always to improve the quality and consistency of our noodles and doing this without cutting edges, is a tough job but we gotta do it.
THE ARTSIAN ( yeah thats me)
My story with Fat Ramen started back in 2016 when I met Marcos and Otto for the first time, we were already back in the days focused to get the best Japanese noodles and gyozas for our customers.
One day after work I got a call from Marcos asking me to develop a dough that could replicate the authentic and genuine Japanese gyozas, so I went to the Kauppahalli basement and started discussing a plan, while actually kneading the dough developing the idea, the process and the ingredients to make it happen.
Our team shares a passion for quality, details, always pushing to improve ourselves with knowledge and research, paying attention to the seasonal changes in temperature and humidity during the year to get the best result from our recipe.
Our workshop started in a small room in Katajanokka, producing fresh daily noodles for our shop in Kaupahalli market, once volumes started to increase we grow with them too so we moved to a bigger facility in Lapinlahti, started sourcing for the festival as Flow and other events where about 3000 portions have been sold in only 2 days!
Now every year 100.000 portions are enjoyed across Helsinki and Espoo by our satisfied customers, 15000 kgs of bio flour are slowly mixed with 5000 liters of water and 150 kg of kansui creating a huge noodle dragon from our hands to your bowls!
We are able to produce a huge quantity of bespoke noodles recipes, traditional or modern style, some of our products include:
1.Classic ramen noodles: enjoyed with different soups produced in house as well by our best chefs!
2.Udon noodles: delicious, thick, stirfried, in a miso soup or chilled and dipped in a sauce.
3.Soba noodles: made with a mixture of buckwheat and wheat flour, a wonderful strong texture
4.Tsukemen noodles: softer, chewier, and more elastic than hot soup ramen noodles. Used for their texture when stir-fried or simply dipped in various sources
5.Your choice: Tell us how we can work together to develop your idea of noodles, gyoza skins, or sheets!
We have a team dedicated to study and research recipes and new ingredients, some of them in the last year were: hemp, squid ink, egg noodles, rye, farro!