Ramen has become one of the world's most ubiquitous comfort foods. But just like burgers or barbecue in the U.S., the dish can change shape depending on the region and the chef. In this episode of Gochi Gang, Reina Scully teams up with ramen obsessive Keizo Shimamoto for a journey through some of Japan's most recognizable ramen styles. From the history of shoyu ramen in Tokyo, to the rise of tonkotsu ramen in Hakata, to the advent of a special dipping ramen called tsukemen, Reina and her friend Sakura Yagi are getting a true crash course in ramen-ology. But what about ramen in the U.S.? Sakura's father, Bon Yagi, breaks down the history of NYC's longest-running ramen shop, Rai Rai Ken, and trail-blazing ramen chef Ivan Orkin explains his unique approach the noodle on the Lower East Side.

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