Ramen Nagi has unveiled a limited-edition ramen that boldly features cricket as a key ingredient, pushing the boundaries of traditional flavors and dining experiences.
This is part of the Ramen Nagi’s 10th anniversary celebration in which they introduced the second series of Limited King Ramen called Cricket Ramen.
Yes, you heard right, from the soup to the toppings it is made of cricket.
This extraordinary gastronomic adventure is the second series of Ramen Nagi’s Limited King Ramen series, following the remarkable collaboration with Ramen No. 11.
This time, it is a collaboration between Ramen Nagi and ANTCICADA, a Tokyo-based award-winning fine dining establishment in Nihonbashi, led by the visionary Chef Yuta.
Chef Yuta, with over two decades of entomophagy experience, stands at the forefront of innovative gastronomy.
His intimate coexistence with thousands of insects has transformed him into a passionate advocate for integrating these fascinating creatures into our culinary repertoire.
His background, including a stint at the prestigious Michelin Star restaurant “Yotsuya Uemura,” brings a unique blend of innovation, flavor, and tradition to the table.
Ramen Nagi’s journey into uncharted territory began with a simple question: what could they offer the Filipino palate to keep the passion for ramen alive? The answer was clear – authenticity and innovation.
Thus, Yuta’s signature creation, the “Cricket Ramen,” was born, breaking down the traditional boundaries of ramen.
This distinct approach has earned ANTCICADA acclaim in the Japanese culinary scene, lauded for their pioneering work in seamlessly integrating crickets into their creations.
The concept of entomophagy, or the consumption of insects, has been steadily gaining traction worldwide.
So, what’s the experience like when dining on Cricket Ramen? It’s a remarkable balance of flavors, offering a golden blend of saltiness and sweetness.
Each bowl features a generous slab of chashu pork, perfectly grilled menma (fermented bamboo shoots), and, in keeping with its name, every component is infused with the essence of crickets.
From the dashi broth to the soy sauce base and even the noodles, which bear tiny specks of powdered Futahoshi crickets, every aspect of this dish embraces the unique essence of insects.
Two domestic cricket species are used, with up to 160 crickets gracing each bowl.
The surprising part is that despite cricket’s unconventional presence, the soup tastes remarkably like seafood, reminiscent of shrimp and lobster.
The magic lies in the culinary artistry that conceals the insect’s origin, allowing diners to savor the deliciousness without a hint of insect apprehension.
While the crispy and nutty fried cricket topping might challenge some diners at first, there’s no lingering aftertaste.
In fact, the crunchy cricket adds a textural dimension to the dish, making your dining experience as smooth as traditional ramen noodles.
However, this culinary adventure is a limited-time affair. Ramen Nagi’s Cricket Ramen will make its mark during a two-day kitchen takeover event on October 20-21 at Gateway Mall 2, Araneta City. With a total of only 300 bowls served in these two days, this experience is as exclusive as it is innovative.
