37 shops in 3 weeks, Part 1: Osaka
https://redd.it/1dmmrhy
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Classic miso ramen from ピッコロ in Sapporo.
https://redd.it/1dmkfkl
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Homemade Vegan ramen?
Hi! Any recommendations on broth and noodle ingredients to make the best tasting vegan ramen? I love restaurant and store bought vegan miso broth, shoyu broth and kitsune udon, things that have a little sweet like mirin or have a touch of citrus, like Yuzu and want to try making something at home as a lover of Japanese food and cooking. What vegan oils or fats would be good substitutes for lard, etc. to add and layer flavor? Is soy milk heavy enough? Would coconut milk help or just mushrooms and various misos for depth? Thank you and peace!
https://redd.it/1dm6pgv
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Ramen Ibuki - Noukou Niboshi
https://redd.it/1dm2t6a
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Shoyu Char Siu - Jacksonville NC
https://redd.it/1dlzewh
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Shoyu Chicken Ramen in Tokyo.
https://redd.it/1dlw85n
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Spicy Miso ramen and ザンギ (Hokkaido style fried chicken) with rice - Ramen HACHI, Sapporo.
https://redd.it/1dllqle
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"Top" Ramen
https://i.imgur.com/lRDa0cC.jpeg
https://redd.it/1dlhh18
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Well-Deserved Ramen Date to End the Week!
https://redd.it/1dlbv4p
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Noodles for Homemade Ramen?
I am planning on making some homemade ramen. I have no issues making everything, except for the noodles. I don’t feel like going through the process of making my own noodles.
I’ve gone to a couple Asian and one Japanese grocery store but had difficulties finding fresh ramen noodles at any of them.
For those that have made their own broth, tare, and everything else for homemade ramen. What have you done for the noodles? What should I specifically look for next time I go to one of those stores, in case I just overlooked what I should have bought.
https://redd.it/1dl7nl3
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Might be a bit weird, but I started displaying the packaging of instant noodles that I deem worthy of my wall LOL I only have 3 so far but I wanna add more! My top 3 favorite are samyang Carbo and stew and nissin king of ramen soy sauce (( one one packaging per ramen)
https://redd.it/1dmop9u
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Why does Top Ramen taste so amazing as a kid but as great as an adult? I ate it a lot as kid.
As a kid it tasted so delicious that I would eat 3 bowls a day once.
I loved the chicken flavored one. But when I got older it didn't taste as great. I wonder if I have changed or Top Ramen changed.
https://redd.it/1dmk8e3
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Marutai Saga Beef Shio with Reverse Seared NY Strip Steak
https://redd.it/1dmbwmt
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Fire Shoyu Ramen in Minnesota
https://redd.it/1dm5pa3
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Salted duck ramen in St Paul MN
https://redd.it/1dm5op7
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Spicy Tonkotzu Ramen in Dublin
https://redd.it/1dm0iiw
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Commercial Paitan/Tonkotsu boiler
Hello fellow ramen-heads,
I work in a ramen shop and we’re interested in trying out a large scale boiler to make our stock. We make a paitan soup so we need something that functions at a hard rolling boil to emulsify everything. I’ve seen videos of a “steam jacketed kettle” and those look cool but I don’t think it would hit the temperatures that we need. Our soups also have a lot of broken down bones and vegetable sediment so a tilt or straining spout that wouldn’t get clogged would be great.
The prices of this equipment is crazy, so we’re trying to see if a communal or commissary kitchen would have this for us to try.
Is there a large scale pressure cooker that would work? Any and all suggestions would be appreciated.
https://redd.it/1dlwz7x
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How to handle buldak(original) spice with the full spice pack? I don't really want to miss out the flavors because buldak is not common and cheap in my country
My spice tolerance is really low. I was dying when i ate the cheese ramen and this is 2x spicier according to buldak(cheese is level 2, original is 4)
https://redd.it/1dlrrnd
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Jiro Style! Ramen Takanome in Kita Senju, Tokyo.
https://redd.it/1dlb8bd
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What my lunch ramen looks like when I'm not flexing for Reddit
https://redd.it/1dl9777
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Waichi in Shinbashi, Tokyo
https://redd.it/1dkntf9
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Squid ink and black garlic ramen
https://redd.it/1dknwk4
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