The 102-Year-Old Japanese Chef Who Still Cooks Six Days a Week
In the quiet prefecture of Gunma, Japan, an extraordinary culinary legend continues to create magic in her kitchen. At 102 years of age, Grandma Fuku of Ginkatei restaurant is widely recognised as the world’s oldest active ramen chef, drawing visitors from across Japan and beyond who come to taste dishes crafted by her century of experience.
A Lifetime of DedicationWith remarkable posture and energy that would put people half her age to shame, Grandma Fuku stands vigilantly over her steaming pots six days a week. Perhaps most astonishingly, she performs squats whilst waiting for her noodles to boil a routine that likely contributes to her longevity and mobility.
According to those who have visited her establishment, Grandma Fuku attributes her good health to a simple philosophy: working hard, eating well, and getting proper sleep. This approach has evidently served her well throughout her remarkable life.
Mastering the Art of RamenRamen, whilst seemingly straightforward, is considered one of Japan’s most nuanced culinary traditions. The dish represents the perfect harmony of several elements: the broth, the tare (seasoning), the noodles, and the toppings. Each component requires precision and understanding that can only come from decades of practice.
Traditional ramen preparation is an art form that demands patience and precision. The broth alone can take anywhere from 6 to 48 hours to develop its characteristic depth and complexity. The noodles must be cooked to the perfect consistency maintaining a slight resistance when bitten. The marriage of these elements creates the harmonious experience that has made ramen a beloved dish worldwide.
While her ramen draws the crowds, regulars know that Grandma Fuku’s katsudon (breaded pork cutlet over rice) deserves equal acclaim. The dish features crispy golden panko-crusted pork, gently simmered with onions in a sweet-savoury dashi broth and beaten eggs, all served atop perfectly steamed short-grain rice.
Katsudon preparation showcases the same attention to detail that defines her ramen. The pork must be fried at precisely the right temperature to ensure a crisp exterior while maintaining juicy tenderness within. The balance of the dashi broth, the sweetness of the onions, and the richness of the egg create a dish that exemplifies comfort food at its finest.
The Ginkatei ExperienceVisiting Ginkatei is an experience that transcends mere dining. The modest restaurant, with its wooden counters worn smooth by decades of use, offers a glimpse into traditional Japanese food culture that is increasingly rare.
Regular customers often note the meditative quality of watching such an experienced chef work her movements efficient and deliberate, honed by a lifetime of practice. There’s something profound about receiving a bowl of ramen from hands that have prepared the same dish through nearly the entire history of modern Japan.
What makes Grandma Fuku truly extraordinary isn’t just her age or even her cooking skills it’s her unwavering dedication to her craft. In an era of instant gratification and convenience foods, she represents the enduring value of patience, consistency, and the pursuit of perfection.