Had to get my ramen tattoo to commemorate my first visit to Japan and my LOVE for Ramen!
https://redd.it/1g9kdm6
@r_ramen
The most picture perfect ramen
https://redd.it/1g9c2yg
@r_ramen
Last time it was recommended to me that the chopsticks go on the side as a cultural etiquette, so here you go!
https://redd.it/1g95h15
@r_ramen
Homemade ramen broth from leftover turkey, and homemade chashu.
https://redd.it/1g8rug3
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Might not be very authentic but it is easy to make and slaps HARD
https://redd.it/1g8mmw7
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Tantanmen. House made noodles, Double soup, Nikumiso (spicy pork), scallions, mayu (burnt garlic oil), mustard greens.
https://redd.it/1g82ta9
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One last bowl of tori paitan from Ginza Kagari in Narita before my flight
https://redd.it/1ga0wrn
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Simple Chicken Broth Ramen
https://redd.it/1g9y53s
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I miss Japan's fresh ramen.
https://redd.it/1g9grzu
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WORST bowl of ramen I’ve ever had in Japan. Stay away from Kyoto Ramen Engine
https://redd.it/1g9b7p0
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The last bowl before I leave Japan :(
https://redd.it/1g97b8o
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Just something I made for dinner
https://redd.it/1g8x9c5
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Skull questions
Trying to use a pig skull in my tonkotsu broth, but was only able to procure a full pig head. Would I want to just use the full head in the broth, or should I strip it down to a skull myself?
https://redd.it/1g8t566
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Miso broth & stuffed cabbage, esterhazy vegetables, teriyaki chicken breast, egg, leek onions & cress
https://redd.it/1g8ri32
@r_ramen
Everyone’s favourite broth concentrate/ powder that easily available on the internet?
I live in very rural northern Saskatchewan. I absolutely love ramen when I go to the cities. I eat a ton of wild meat so I’m curious if there is any good broth recommendations to try to make ramen. I’ve tried making broth with wild meat/ bones before and it’s just not quite the flavour I want. Its super hard to find a store with any foreign food/spices near me.
https://redd.it/1g8h9di
@r_ramen
My first try at spicy miso
https://redd.it/1g87xvp
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