Japanese Tradition from American Hands

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ANCHOR: A tradition of Japan at the hands of an American. An American chef from New York wins the hearts of Tokyo with his bowls of hot noodles, as ramen becomes the latest US import. STORY: Ramen, originally a Chinese recipe of broth soup, noodles and various toppings, is now a unique culinary delight closer to the hearts of the everyday Japanese than sushi or tempura. At Ivan Ramen, Japanese noodle shop in suburban Tokyo, forty-five-year-old New Yorker Ivan Orkin and his employees in matching T-shirts bustle about in the kitchen trying to fill up and rotate all 10 seats. Everyday, Orkin fills up a bowl with measured amount of oil, fat and flavorings, pours soup into the bowl and finishes the dish by adding perfectly timed boiled noodles. Since its opening in June 2007, customers to the ramen shop have been increasing exponentially. The queue of hungry Japanese outside this noodle shop in Tokyo is a typical sight. But the sight of a Westerner -- namely American chef Ivan Orkin greeting his customers with a hot bowl is a rarity for fans of ramen - Japan's national obsession of broth soup, noodles, and various toppings. The 200 ramen bowls he makes a day have become a hit amongst locals, who say they were not expecting a foreigner to master the art of making noodle soup. [Satoshi Wada, Customer]: "I was expecting a greasy Americanized ramen, but it was actually light and delicious." Others say Orkin's refined ramen, priced between 6 and 12 dollars, demonstrates the skills ...

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