Yokohama taste loved around the world Interview with Minoru Yoshimura of Yoshimuraya, the head office of the family

Soy sauce soup based on tonkotsu and chicken bones. Thick noodles that coat the soup well. Topped with spinach, chashu, and seaweed. Iekei ramen has now been established as a genre of ramen. The origin and pinnacle of this is the ``Yoshimuraya,'' the head office of Iekei, which opened in Shin-Sugita in 1974. Currently, it is a thriving and popular restaurant in Yokohama's Nishi Ward, with long lines of customers day and night. This time, we spoke to the company's chairman, Minoru Yoshimura, who is the creator of Iekei Ramen. He spoke candidly about how he started his ramen shop and his thoughts on ramen.

──Please tell us what made you decide to open a ramen shop.

My family was poor, so I wanted to be rich. I graduated from junior high school, so I basically had an inferiority complex. When I was a student...I guess you could call it a student, I lost at that time, so I thought I wanted to win in society. But that's it. That's why I didn't want to lose to someone who graduated from university or had an excellent job. It's good to be victorious in life, and it's good to be victorious when you die. That's why I'm running a ramen shop.

── Do you teach people how to make Iekei Ramen?

Family lineage means "house". I teach them because they are my "family." Six ramen chefs came from Yamaguchi Prefecture on Sunday, and I taught them without receiving any money. I don't teach that much, so that rarely happens. Ikei means "family". That's why I hope everyone I teach becomes rich.

── Could you tell us how you decided to open a shop in the center of Yokohama?

Because I wanted to be famous. When I was in Shin-Sugita, my rent was 180,000 yen, but when I moved to Yokohama, it rose to 2 million yen. I didn't know if I could compete there or not, but now, 40 years later, I've built a 230 million yen building here. Still, the land is not that big, only about 25 tsubo. Well, I think that's partly because I worked hard, but also because I got to know a lot of people.

──Please tell us about your daily routine when making ramen.

I usually wake up at midnight, start work at 2am, and go to bed at 5pm. Dinner is served at 3pm, and breakfast is usually around 7am. I only eat about two meals a day. I don't exercise, and if I eat, I'll gain weight. But since he's 76 years old, I think he's more energetic than the average person. I only eat ramen about three times a month, but now I can't eat it that much. There are many vegetables and other light foods. And on Sunday we go out. After all, you won't know unless you go to various shops. I go to 2-3 ramen shops and such. But 99% of the restaurants that used to be delicious are now bad. Because the father isn't in it, and the landlady isn't in it either. For me, it's been out for a long time, so I don't think it will get worse even if it gets better and better. However, when it comes to my son, I don't know. For now, both my son and daughter are passing the grade. You might be able to win even if you go out into the world.

──What is the appeal of Yokohama for you, Yoshimura?

Customers were constantly learning about new things. Customers in Yokohama are wonderful in that way. The same goes for politics, but surprisingly Kanagawa and Yokohama go first. I guess this is the ethos of the citizens of Yokohama and Kanagawa Prefecture. There's nothing wrong with taking on a challenge. It's not getting much attention from the media either. I feel like I can eat it myself and see if it suits me. That's the great thing about doing it in Yokohama.

──I think ramen is a popular food all over the world right now. Please give a message to ramen fans.

You'll have to wait for 2 to 3 hours, so if you don't like waiting, it's better to go to a different ramen shop. It's also a Japanese flavor (lol). This (Yoshimuraya's ramen) is not a Japanese flavor. My ramen has three soups (pointing to the pot) and I make a new one every day, so it's fresh and has a lot of different ingredients. No additive taste. But this seems to work all over the world.

But there are limits to each day. After eating 1000 meals, I won't be able to make enough soup in time. So I'm sorry for the wait, but there aren't many shops that make 3 of them at any given time and make 3 of them at all times. Just make a little bit, warm it up, and that's it. That's not a ramen shop, it's a vending machine.

We don't make our products in a factory; 99% of our products are handmade. I make my own vinegar, and I also make my own ginger. There seem to be very few ramen shops in Japan that sell many PB (private brand) products. It seems like it's just mine. I guess that's why there are so many people from other countries. I guess people from other countries have a good idea of the taste. My head hurts now, because deception doesn't work. I'm getting used to ramen more and more. You can't fool this person with just a little trick.

When Chairman Yoshimura concluded by saying, "Thank you for the perfect interview," he showed us the biggest smile of the day. Regarding the future of the Yoshimura family, he said: "It's still a long way off. It's only been 47 years. If I give it another three or four years, I'll be 80. Don't think about it. But I feel like there's still a long way to go."The taste of Yoshimuraya, which was born in Shin-Sugita, has now become It attracts people all over the world. We will continue to create drinks that will remain in the memories of many people as a representative flavor of Yokohama and Kanagawa.

In this way, Kanagawa Prefecture has a variety of attractive food cultures that can only be enjoyed here. Why not enjoy the food culture of Kanagawa, such as gourmet food, seasonal ingredients, and alcohol, while interacting with the local people while watching cultural arts and events?