Kodawari Ramen. Paris, France.
https://redd.it/1byfpjj
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Nice Ramen restaurant in London
https://redd.it/1by1hhm
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Ramen:
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https://preview.redd.it/o0rhv9uphzsc1.jpg?width=1600&format=pjpg&auto=webp&s=bf15ee676528d5159d2f775e35b511a58d2bb21a
Style: Kurume Tonkotsu
Restaurant: Kurume Taiho Ramen
City: Fukuoka
Comment: So apparently all except one style of Tonkotsu ramens in the Kyushu region are influenced by this style, including the Hakata style, so definitely had to try this one. So this one also has a very strong pork flavour that can be smelled from a block away. Apparently the Tonkotsu stock is left to boil all the time and never turned off. Compared to Hakata style, the smell is a bit more mild, but the soup is richer and more pork-y. Again, personally not my thing, but my wife LOVED this one, this was her favourite amongst all.
[5\] Kagoshima Ramen:
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https://preview.redd.it/5r5torbrhzsc1.jpg?width=3024&format=pjpg&auto=webp&s=3de13e7ead16516c476be717b159d80b888fcba3
Style: Kagoshima Tonkotsu
Restaurant: Kagoshima Ramen Tontoro
City: Kagoshima
Comment: This was the best bowl of ramen I’ve ever had. It is one of ramen’s in the region that developed relatively outside the Kurume influence. The stock is Tonkotsu but you can taste chicken, konbu, and fish. Its essentially asking “How much naturally occurring MSG can we find and put into a bowl of ramen” and answering “Yes”. The amount of umami in the dashi is like a barrage of thermal-nuclear weapons going off on your taste buds. The pork is slow-cooked to be so tender that it melts like butter in your month. Next time I’m in the region, I’ll definitely be making a trip on the JR just for this.
[6\] Hakata Yatai Ramen:
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https://preview.redd.it/5dc6b6bshzsc1.jpg?width=3024&format=pjpg&auto=webp&s=db98d47ba17eda652028c61f8ca632427238f6a6
Style: Hakata [Tonkotsu?\]
Restaurant: Hakata Yatai Barakamon
City: Fukuoka
Comment: When in Fukuoka, had to try the Yatai stalls. The stock is not as rich as some of the others on this list, but given it’s setting its understandable. Personally, I thought the Chashu could’ve done more, or at least given it some crisp especially given the Yatai also served Yakatori and had the facilities to do so. Personally, I felt the Yatai was more about the atmosphere and the people, and the food bring them together. As for the just the food itself in a vacuum, I felt that I could have had more targeted dishes done better elsewhere.
[7\] Convenient Store Ramen:
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https://preview.redd.it/qu3w5gzshzsc1.jpg?width=3024&format=pjpg&auto=webp&s=d7cd3d983216bb1c93a3f1a5a06334fbf6bb159f
https://preview.redd.it/6gu4vpsthzsc1.jpg?width=3024&format=pjpg&auto=webp&s=33d99dab50ce26286efafe74e945ff92c4df57cd
Style: Nagasaki Instant Ramen
Restaurant: Chef Lawson
City: Fukuoka
Comment: I know sub says no instant ramens but given the context I think this one deserves a pass. When in Japan, a visit to Lawsons is a must. To make it more fancy, we also got some off-the-shelve Menma and onsen eggs and also 4 pieces of Kagoshima Wagyu from our trip there that you can individually buy for about 200 yen each. As for the ramen, I didn’t have time [nor the caloric budget\] to go to Nagasaki this trip, so I had to check it off the list in a different way unfortunately. This ramen beats whatever I was having in college let me tell you that.
So that’s it. I hope you enjoyed this as much as I did. We also had a TON of other amazing food that isn’t ramen but I guess that’s outside of this sub’s purview. The Motsunabe was amazing. The Sushi / Seafood was fantastic. Then there were the Mentaiko, Steaks, Teppanyakis, Yakinikus, the Yakatori / Izakayas. Let me know if you have any recommendations in the region for me to try next time. This was the first time I’ve travelled specifically for food, but it definitely won’t be my last.
https://redd.it/1bxvh84
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Beef ramen with cabbage, crispy onions & egg 🍜
https://redd.it/1bxq56i
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It’s been a while since we made ramen.
https://redd.it/1bxs5ye
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Tonkotsu hit 140 on stove top overnight - worth being concerned about?
I'm generally sensitive about about food safety, and visiting family. They wanted me to make ramen, so but I had to cook it on their outside burner and it's been going overnight. The weather changed pretty hard and it got windy and cool in the middle of the night so the burner level wasn't strong enough to keep it at ~180 through the whole night.
I really, really don't want to get everyone sick, and the temp has me concerned that it could be problematic. Is it best to just dump the batch and start again or should it be fine if it's brought back up to a boil now?
I understand that the problem with food safety isn't the bad bacteria itself, but the waste it makes, but I think the fact that it boiled for hours before it hit that temp should mean it's okay
https://redd.it/1bxc3j9
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The thing about Instant Ramen
Everyone thinks of Instant Ramen as being the “poor” food. Like it’s synonymous with being “broke” or being a ”broke college kid” food. But what people forget… is that Instant Ramen is actually such a lifeline for those that are struggling. It’s literally keeping me alive right now, even though it’s the butt of so many other’s jokes.
https://redd.it/1bx5z6c
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Instant miso soup (Sing Song) and noodles
https://redd.it/1byq8u5
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Beef ramen (messed up egg)
https://redd.it/1bykann
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Are fusions allowed? Yucatan style ramen
https://redd.it/1byakq9
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First time 3xSpicy - Wish us luck
https://redd.it/1by2a00
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My Recent Ramen Journey in Kyushu Japan
Hi all, long time reddit lurker here. I’ve recently just got back from a trip in Kyushu Japan, and want to share some of the amazing ramen I’ve had there. Now I’ve been to Japan many times before, but never Kyushu. Usually my game plan would be a list of cities / attractions then plan out the itinerary, then look for food recommendations around those towns. But given This is Kyushu we are talking about and ramen is such a big part of the culture and export here, the itinerary WAS the ramen. I had specific styles of ramens I wanted to try and I wanted to go to those cities specifically for them [thank god to the JR Pass to make this affordable\]. Tonkotsu is known to the outside world as from Fukuoka but there are actually many regional varieties of it. The Tonkotsu we get outside of Japan is mostly Hakata style Tonkotsu with a really toned down version of the broth [think Ichiran and Ippudo\]. But I was keen on trying all of them [or as much as I could\] Now I know Ichiran and Ippudo have their headquarters in Fukuoka, but I was more keen to try our some other spots I couldn’t find outside Japan, so they will not be on the list. But if anyone’s been to the head shops before and think there is a significant difference between the HQ and locations outside Japan, please let me know so I can put that on my list for the next time. So in no particular order, I hope you enjoy!
Full disclaimer, I do not have any affiliations with any of the restaurants below and am not sponsored in any way whatsoever.
[1\] Nagahama Ramen:
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https://preview.redd.it/wpjde89lhzsc1.jpg?width=3024&format=pjpg&auto=webp&s=e37d1bc670d617609f57cd76218434c891cb478a
Style: Nagahama Tonkotsu
Restaurant: Ganso Nagahama Ramen
City: Fukuoka
Comment: Mild broth, but the chashu was very salty so you get a really good punch of flavors. This was the working-man’s shop right across from the Nagahama fish market, which is where it started from. Its not the most impressive ramen on this list, but to be honest if I lived in Fukuoka and had to pick one from this list to have every day, this would be it. Its mild, down-to-earth, no fuss, and is just a good meal. One thing of note here is that there is only the pork and scallion for toppings. During my trip my wife and I went to a sushi omakase where the chef handed me a just a handful of nothing but sushi rice and put some Shoyu and fresh wasabi on it. He said “Here try this. Very Basic. Simple is best”. I think this ramen encapsulated that.
[2\] Hakata Ramen:
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https://preview.redd.it/xxzu7qhmhzsc1.jpg?width=3024&format=pjpg&auto=webp&s=5dfd734a22ab5f57d3eae113fb0e7db60bff6d4f
Style: Hakata Tonkotsu
Restaurant: Hakata Issou
City: Fukuoka
Comment: Pungent, Milky Broth that’s so rich and creamy that the texture is almost like a latte. The smell of pork can literally be smelled from 2 blocks away. This is the classic Hakata Tonkotsu that is known world-wide, but we don’t get the authentic, strong pungent stock outside of Japan. Honestly, this one’s not for me. The smell was too pungent and took away from the ramen for me. I feel like this is kind of like durian or stinky tofu, you either fall in love with it on first try or it’s not your thing.
[3\] Kumamoto Ramen:
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https://preview.redd.it/573jfzaohzsc1.jpg?width=3024&format=pjpg&auto=webp&s=dcaa938c06507e98b95e057039f0c2cc8a0c1984
Style: Kumamoto Tonkotsu
Restaurant: Kokuryuko
City: Kumamoto
Comment: Garlicy and VERY oily. This was just a good bowl of ramen. Nothing really stood out, it wasn’t bad or amazing. Maybe because Ajisen [original from, and still is headquartered in Kumamoto\] exported this style of Tonkotsu with high fidelity [I don’t know, don’t quote me on that one\]. But this felt like just a good bowl of ramen that I could’ve got outside of Japan. It’s definitely not a bad thing, just didn’t stand out as uniquely as some of the other styles. The Chashu was very good in my opinion and went well with the garlic aroma.
[4\] Kurume
Tonkotsu with black garlic oil
https://redd.it/1bxt2o1
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Homemade shio tori chintan. Heavily inspired by Way of Ramen's video on Sano San's shio ramen
https://redd.it/1bxpwxq
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Duck, rabbit, and pork shio ramen.
https://redd.it/1bxo2lc
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A photo of a steaming bowl of delicious noodles, the noodles are topped with fresh vegetables and a savory sauce
https://redd.it/1bxe6pn
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Homemade mizo ramen with fried tofu 🤤 Bon appetit!
https://redd.it/1bxaa5z
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Looking for a list of all (or as many) ramen-styles in Japan
https://redd.it/1bx6ycv
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