Ramen Kazama now serves tsukemen "dipping" ramen

"Tsukemen" ramen: worth getting in line for.

"Tsukemen" ramen: worth getting in line for.

Now that it's summer, you may be wondering how our latest local food craze fits into your diet. We mentioned in a previous post that lots of cultures the world over eat hot soup year-round, no matter how sweltering it is outside, and there's scientific evidence that hot food and drink may even serve to cool down your body temperature.

And if you're still not down with that plan, there are some fixes — here's our roundup of chilled or lighter versions of ramen around town. 

Meanwhile, Ramen Kazama has been promising another boon to summer ramen slurping, and that's tsukemen, or "dipping" ramen. This is where the noodles ride sidecar to the broth, allowing you more broth control and easing up a little on the whole face-over-a-steam-bath maneuver inherent to proper noodle slurping. 

David Chang, arguably the American chef most responsible for bringing ramen culture into the realm of the household imagination, is famously a big fan of tsukemen, and has even called it the only ramen he'd stand in line for: 

So, if you're not dashing off to Tokyo anytime soon, go to south Minneapolis instead to get yours. Here's chef Kazama's version: 

The noodles are served with radish sprouts, green onion, shredded red pepper, and nitamago ramen eggs (hardboiled eggs marinated in garlic, ginger, soy, sake, mirin, and sesame). 


The accompanying broth is rich, creamy tonkotsu pork base, infused with savory notes that include lots of umami thanks to pork, chicken, fish, and Parmesan cheese.

He balances all of that with shiso leaves and and lemon. 

Ramen Kazama 

3400 Nicollet Ave. S., Minneapolis