Can I make a shelf stable broth?
I want to sell ramen under food cottage laws. Does anyone know how to keep broth shelf stable? Jarring or creating a very heavy reduction to preserve shelf life?
https://redd.it/1g04udh
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Taking ramen to go from home
https://redd.it/1fztpvh
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Chashu Chintan Shoyu Ramen. (Please be kind, it was my first time making the real thing.)
https://redd.it/1fzlz4w
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Tori Paitan - Slow roast pork shoulder.
https://redd.it/1fz395s
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Went to Ichiran ramen in Ueno, Tokyo at 4 in the morning.
https://redd.it/1fyux5k
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Late night snack - tonkotsu
https://redd.it/1fypl28
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Salt Tonkotsu Ramen at Yamaokaya
https://redd.it/1fynb6o
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Some more attempts at homemade Tantanmen! It took 3 tries to get the eggs right
https://redd.it/1fye1q4
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Alright, first time posting my bowl. Please go easy on me.
https://redd.it/1fybl3q
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The business hotel I’m staying at in rural Japan offers free late-night shoyu ramen (and it’s gooood!)
https://redd.it/1fy8ur2
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Birria Ramen + Birria Taco
I didn't know this was a thing - Taco was so delicious when dipped in the ramen.
https://redd.it/1g01jg5
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Homemade chicken shio ramen
https://redd.it/1fziu39
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4th time with Ramen Obsession Tonkatsu
https://redd.it/1fzhw8a
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Made Chicken Paitan for the first time!
https://redd.it/1fzhx6c
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Best tsukumen and chashu I’ve ever had
https://redd.it/1fys2i5
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They call this the Gyu King
https://redd.it/1fyqc5u
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Ramen is my life, (found a bowl)
https://redd.it/1fyf52z
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First time making tonkotsu
https://redd.it/1fyaxr5
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