Where to Start with Ivan Orkin
Ivan Orkin grew up on Long Island, New York, and developed a fascination with Japanese language and culture during his teens. He studied Japanese at the University of Colorado, traveled extensively in Asia, and eventually attended the Culinary Institute of America. After stints at Lutece and Restaurant Associates in New York, he moved to Tokyo and opened his first ramen shop, Ivan Ramen, in 2007. A middle-aged American opening a ramen restaurant in Tokyo was unheard of, and many expected him to fail. Instead, his handmade noodles and carefully layered broths earned him a devoted following. He became a fixture on Japanese television and even launched his own brand of instant ramen. His first cookbook, “Ivan Ramen” (2013), tells that story and shares the recipes behind his success. He followed it with “The Gaijin Cookbook” (2019), which broadened his scope beyond ramen to include the full range of Japanese-influenced dishes he cooks at home and at his New York restaurants.
Start here
Ivan Ramen
Ivan Orkin · 224 pages · 2013 · Moderate
Themes: ramen, Japanese cuisine, noodles, broth, memoir
Ivan Orkin’s first and most essential book, combining the story of how a New Yorker became one of Tokyo’s most respected ramen chefs with detailed recipes for his signature bowls. The memoir sections give you context for why Orkin makes the choices he does, while the recipe sections teach you the technique.
Why Start Here
This is the book that made Orkin’s name outside Japan. It contains the complete recipe for his signature Shio Ramen, broken into eight components that are each explained in detail. You also get master recipes for the fundamental ramen types and several of his most popular variations. The writing is candid and funny, and Orkin’s outsider perspective means he explains things that a Japanese-born chef might assume you already know.
His second book, “The Gaijin Cookbook” (2019), is worth reading eventually, but it covers broader Japanese home cooking rather than focusing on ramen. Start here for the full ramen education.
What to Expect
A 224-page hardcover that balances storytelling with cooking instruction. Some ingredients require a trip to an Asian market. The techniques are not inherently difficult but demand patience, particularly the broths. A rewarding book for anyone willing to invest the time.