first ramen I had here in Narita airport terminal 2
https://redd.it/1ibocw4
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New Tokyo Shoyu from Ramen Ishida in NYC
https://redd.it/1ibngdm
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Curry ramen in Edinburgh, U.K.
https://redd.it/1iblgci
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Recipe Help - Adding ingredients at multiple stages
So I'm looking at following Ramenlord's Kitakata style ramen recipe linked below. I thought it was interesting that we will be using niboshi for three elements of the bowl; the tare, dashi and aroma oil.
To cut down on steps, I want to add the niboshi to the dashi broth and leave it out of the others, with the assumption that a sufficient amount of niboshi will supply the same flavor when its all combined. On top of that my gut says that it will be harder to control the level of fish taste if its added in three different parts Does that make sense or is there something going on in the background when we prepare each of these parts of the bowl?
https://www.reddit.com/r/ramen/comments/6htapl/next\_up\_on\_my\_tour\_of\_ramen\_styles\_kitakata\_style/
https://redd.it/1ibj4r6
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Ginger-Shoyu with extra pork back fat at Gamushara in Tokyo
https://redd.it/1ibaja8
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Incredible Ichiran ramen in Osaka! 🤤
https://redd.it/1iay1di
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Ramen App
Hi all,
I am building an online ramen cookbook. It’s a webapp where users can create and share their ramen recipes with other ramen occultists.
I like the idea where I can save my own recipes online but also follow and favourite recipes from other ramen chefs around the world.
I thought I would ask if others here feel like they could benefit from a dedicated ramen app?
https://redd.it/1iap7az
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A warm bowl for a cold weather 🇯🇵
https://redd.it/1iaco3y
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Noodles too much taste of kansui
https://redd.it/1ia3b41
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Breaking down whole chickens for shio ramen.
I am wanting to make a ramen similar to this. http://www.nichijou.net/blog/shio-ramen
However, I don’t have access to chicken backs. Could I make a decent broth for this type of ramen with 2 whole chickens + chicken feet?
Would I take off the chicken skin and expose the bones? What would be a good way to
Break these chickens down and/or to supplement the chickens when making the stock? Thanks
https://redd.it/1ibm0ka
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Seafood Forward Ramen
So we have Dashi… we have fish forward Tare and elements….
What’s a fish forward Ramen traditionally look like?
Ahi Tuna, crab? Scallops? Any recipes to drop that are legit?
Best noodles, best Dashis, best Tares! Lemme hear it!
https://redd.it/1ibkkr3
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A warm bowl of deliciousness!
https://redd.it/1ibhg8w
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eating alone again but i have raku ramen with pork katsu ~
https://redd.it/1ib7o9q
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How much money do you guys usually spend when you go out and get ramen?
I literally ended up spending like $60 ($8 tip included) at this new place that opened...everything was top quality, so, it's understandable if they wanna charge more, but jeez louise. I feel like if it was in Japan, I would have had to pay only $10 at most. Kinda crazy how much we pay for top quality asian food here in the states.
On average I'll probably pay no more than $35 or 40 bucks.
https://redd.it/1iaw6nh
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Some homemade ramen, its not as good as my phõ but it's pretty tasty.
https://redd.it/1iassuf
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Perfect food during a hangover
https://redd.it/1iafdb6
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Stumbled on this place in Ome Japan
https://redd.it/1iab4xu
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My favorite way to make instant ramen!
https://redd.it/1i9v6rq
@r_ramen
