SOMERVILLE.
♪ RAMEN FANS, REJOICE.
IN SOMERVILLE’S DAVIS SQUARE, TSURUMEN IS THE REAL DEAL, NO
INSTANT NOODLES HERE.
ALL THIS STARCHY GOODNESS IS MADE FROM SCRATCH.
>> THE GAPS IN THE METAL CREATE THE NOODLES AS THEY GET CUT.
>> WE FOCUS ON THE PEOPLE WHO MAKE OUR FOOD AND HOW THEY MAKE
IT, THAT IS WHAT MAKES THE RAMEN NOODLES VERY SPECIAL.
♪ TSURUMEN IS NAMED AFTER THE
CHEF’S HOMETOWN, A SUB TOWN -- SUBDIVISION OF YOKOHAMA, A
FAMOUS PORT CITY.
>> WHEN I WAS LITTLE WE HAD DINNER AT HOME.
WHEN WE WENT OUT TO EAT FOR THE FIRST TIME, WE HAD RAMEN.
IT WAS A TREAT FOR ME SO I HAVE A NICE WARM FEELING ABOUT RAMEN.
>> THE CHEF OPENED HIS FIRST RAMEN RESTAURANT IN OSAKA.
IN JAPAN, RAMEN IS NOT VIEWED AS A FAST FOOD, INSTEAD IT IS
ENJOYED WHILE OUT AND ABOUT.
>> YOU ONLY REALLY ENJOY IT WHEN IT IS FRESHLY COOKED.
OTHER FOOD, YOU CAN TAKE HOME AND EAT, BUT NOT RAMEN.
IT SHOULD BE COOKED IN FRONT OF YOU SO THAT YOU KNOW IT IS FRESH
AND IT IS HOT.
THAT IS WHY PEOPLE ARE DRAWN TO IT AND WHY THEY MAKE A LINE TO
GET A BOWL OF RAMEN.
>> LINES FORM HERE, TOO.
TSURUMEN OPENED UP ENTICING CUSTOMERS TO FEAST ON HARDY
BALLS OFTEN SEARCH WITH TOP -- BOWLS SERVED WITH CHICKEN, PORK,
BEAN SPROUTS AND BIG.
>> IT MAKES PEOPLE HAPPY SO I WOULD LIKE TO GROW THE BUSINESS
AS PART HAPPINESS THROUGHOUT THE WORLD.
♪ HAPPINESS ALSO COMES IN THE
SHAPE OF AN AMERICAN COMFORT FOOD CLASSIC, CHICKEN POT PIE.
♪ AT PIE ME OVER IN WILMINGTON,
MARJORIE HAMMETT SAYS HER PIE STAND UP FOR A REASON.
>> OUR PIES ARE NOT THICKENED WITH CORNSTARCH, WE DO MORE OF A
ROUX, NOT BEING OVERLY SALTY.
HAMMOND AND PHYLLIS YANA -- FELICIANO ARE CO-OWNERS AND LIFE
PARTNERS.
>> WE MET 15 YEARS AGO AT A DANCE.
A ROMANCE THAT BEGAN AND RANDOLPH START A BUSINESS IDEA.
HAMMETT USED TO BE A PERSONAL CHEF.
>> WHEN I GOT OUT OF COLLEGE I TOOK TO COOKING.
I WOULD READ COOKBOOKS LIKE THERE WERE NOVELS.
>> SVILANGO, , WAS A MACHINE OPERATOR WHO LOVE TO COOK.
>> I LOVE TO COOK BUT NEVER DID SO AS A PROFESSIONAL.
>> I STARTED DOING GOURMET CHICKEN POPEYES TO FRIENDS AND
FAMILIES ON THE SIDE OF MY PERSONAL CHEF BUSINESS.
-- CHICKEN POT PIES ON THE SIDE.
>> THE COUPLE MOVED TO VEGAS BUT MISSED THE EAST COAST WHERE
POPEYES ARE YEAR-ROUND STABLE.
>> IT IS A GREAT THING TO HAVE IN YOUR FREEZER WHEN YOU DO NOT
FEEL LIKE COOKING BUT WE WANTED TO KICK IT UP A NOTCH.
>> THEY DID AND SPECIALTY CRUSTS ARE MADE WITH HABANERO, CHEDDAR
AND GARLIC WITH VEGGIE FRIENDLY OPTIONS.
>> BROCCOLI VEGGIE, CAULIFLOWER VEGGIE AND CURRY VEGGIE.
>> THEY DO IT ALL THEMSELVES WORKING HARD TO HIGH PEOPLE OVER
-- PIE PEOPLE OVER.
>> 70 HOURS.
>> WE DEFINITELY -- IN OUR OWN PIES, I STILL LOVE THEM.
SHAYNE: HUNGRY YET?
TSURUMEN DAVIS JUST CELEBRATED ITS 600TH DAY ANNIVERSARY.
A FUN NOTE ABOUT OUR SHOOT - CHEF ONISHI’S TRANSLATOR
COULDN’T PARTICIPATE IN THE SHOOT BECAUSE OF UNFORESEEN
CIRCUMSTANCES.
LUCKILY, OUR VIDEOGRAPHER GEORGE RODRIQUE’S WIFE, MIZ, IS
FROM JAPAN.
PRODUCER SANGITA CHANDRA DID THE INTERVIEW WITH CHEF, WHILE MIZ
TRANSLATED VIA SPEAKER PHONE.
FO