Menya Hosaki, Washington D.C.
https://redd.it/1g26eod
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Bit by bit with Chintan Shoyu - I think I got the flavored oil right.
https://redd.it/1g1zpzk
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This duck ramen I tried in Asakusa, Tokyo last year
https://redd.it/1g0dg0j
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I took my grandfather to my favorite nearby ramen house. He's quite older and he not very knowledgeable on other cultural foods. We actually had a valid discussion on Japanese culture and food during the meal and was so happy he enjoyed. Spicy Tonkotsu.
https://redd.it/1g07f7k
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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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Iekei Ramen at Yoshimuraya in Yokohama
https://redd.it/1g23o2n
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Made Ramen for the first time.
https://redd.it/1g1xxlp
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Ginza Hachigou, Tokyo, Japan
https://redd.it/1g1w3qi
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Kikanbo Spicy Miso Ramen in Ikebukuro
https://redd.it/1g0ddp9
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Shibuya’s Ramen King Koraku Honpo is open 24/7 since 1980
https://redd.it/1g08631
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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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