A warm bowl for a cold weather 🇯🇵
https://redd.it/1iaco3y
@r_ramen
Noodles too much taste of kansui
https://redd.it/1ia3b41
@r_ramen
eating alone but this ramen hits different!
https://redd.it/1i9lumd
@r_ramen
When I get a sudden craving for ramen at 3 AM
https://redd.it/1i9j6fd
@r_ramen
I had my first ramen experience in Japan
https://redd.it/1i9fji3
@r_ramen
Delicious ramen at my favorite place in town.
https://redd.it/1i93s5y
@r_ramen
Starting to “dude up” shin black w/ my smoked pork loin soft egg and chives
https://redd.it/1i8i2kc
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Miso Ramen with Chicken Chashu
https://redd.it/1i8c5dn
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Stumbled on this place in Ome Japan
https://redd.it/1iab4xu
@r_ramen
My favorite way to make instant ramen!
https://redd.it/1i9v6rq
@r_ramen
The best spicy ramen in tokyo that i ate!!!
https://redd.it/1i9hq4l
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First time eating at Hanamaruken Hozenji, Namba
https://redd.it/1i9agaw
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my type of comfort food in my comfort place Japan 💗
https://redd.it/1i8sta6
@r_ramen
Asahikawa Ramen Village a BLESSING on earth!! I love Hokkaido
https://redd.it/1i8rerp
@r_ramen
Duck ramen tips
Hi,
I plan on making duck broth this weekend and need tips on how to do it as well as ratios. I will have entire duck, which from what i found is best if i roast. After roasting i planned cutting it and boiling for about 12 hours(overnight) then adding some leek, scallions and maybe garlic bulbs for the last 1-2 hours. Dont want other vegetables as i want to get clear broth with pure duck flavour, and onions and leek just for aroma since they go well with duck. The duck will be around 2-2.5kg(4.4-5.5lb). How much water do you think i should add for this amount of duck to get a rich broth? Anything i should change or other tips?
Thanks for advice.
https://redd.it/1i8gn0z
@r_ramen
Revisited BAO Ramen Kitchen in Breda, the Netherlands for their great tonkotsu ramen (and ebi bao on the side)
https://redd.it/1i8b9mh
@r_ramen
