After creating 100% Quebecois ramen, the entrepreneurs behind Gaijin Ramen and Ogari San are doing it again by producing completely homemade dumplings, from filling to dough.
Famous and appreciated for its chirashi dishes – a Japanese specialty similar to poke bowls -, Oogari-san Thus he adds a new string to his bow.
“We wanted to start making other products and chose dumplings, which have gained popularity in recent years,” co-owner David Trudeau-Fournier explains to me.
He and his partner Alexandra Joly opened their first branch in Pyramide de Saint-Foy in 2013, when they were in their early 20s. They expanded to Saint Roch in 2017, and the following year, they launched another banner, Gaijin ramenSpecializing in preparing soup meals inspired by Japanese and Korean cuisine.
Recently, they have been offering their customers the opportunity to stock up on delicious dumplings that have not been overly processed, unlike what you find in supermarkets. You can freeze it at Ogari San or enjoy it on site at the three restaurants.
Machine imported from Japan
The small bites are made from vegetable dough that is prepared in the Ogari-san kitchens on Saint-Joseph Street, which serves as a central production site.
A newly imported machine from Japan allows them to prepare dough made from wheat flour from Moulin de Solange, in Saint-Policarpe, in Montérégie. The dumplings are then assembled one by one by hand.
Ogari-san’s dumplings
Photo by Ludovic Gauthier, courtesy of Ogari-san
“We prefer to do everything ourselves. We control the product better, we control the quality better, and we can no longer choose what we want,” insists David, a self-taught man who consulted on his doctoral dissertation on baking in order to better understand the workings of gluten. better.
It must be said that ramen and dumpling dough contains much less water than that used to make bread, for example, which has led to a lot of trial and error on the part of entrepreneurs.
“We had difficulties at first, but it was through watching YouTube videos, calling, looking everywhere you could learn,” says David.
Their perseverance has paid off, as the dumplings are characterized by their generous, thick dough, as well as their three fillings: pork, pulled beef, or vegetarian (tofu-based). I loved the beef, skillfully combined with the sweet potatoes, and was blown away by the vegetarian version, which is very tasty. Not forgetting the accompanying divine sauces!
As for the gaijin ramen, the homemade noodles make a huge difference and are really delicious, whether in the spicy broth or the sweet salty miso broth.
Ramen soup from Gaijin Ramen
Image taken from Facebook Gaijin Ramen
Half and half payment
Young entrepreneurs are also increasing their efforts to reconcile accessibility with their socially responsible and environmental values.
On their counters are not tuna threatened by overfishing, but plant proteins, salmon from British Columbia, pork from Ferme Rustique de Sainte-Croix-de-Lotbinière as well as chicken from Ferme des Voltigeurs.
Korean Ogari-san bowl
Image taken from Ogari-san’s Facebook page
“Our journey, which has always been one of our important values, is to work with local ingredients as much as possible,” says Alexandra.
The latter, who is vegetarian, often offers customers a bowl that is half meat and half tofu, which reduces costs as well as the consumption of animal proteins. And trust me, you won’t be disappointed with the vegetarian options they have, like Korean orange tofu (yum!) and roasted pumpkin seeds with com. gochujang (Delight!) And cauliflower karaage Or cashews.
Image taken from Ogari-san’s Facebook page
Did I tell you they also make… Kimchi Vegetarian and their special sauce Sriracha? Your taste buds will be happy.
Ogari-san: Pyramid of Saint-Foy and 837, east of Saint Joseph
Gaijin Ramen: Saint-Foy Pyramid
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