Places to Dine
Hi all!
In October I will be travelling to Japan for a month. I don't know our full itinerary yet, but I know that initially we're going to be in Tokyo.
I need to know where to go for some ramen while I'm there.
Other dining suggestions appreciated as well :D
https://redd.it/1bpa99w
@r_ramen
I prefer slow-cooked chashu over traditional pork belly rolls.
https://redd.it/1bp505b
@r_ramen
i’ll pretend that i didn’t see that one video on t!kt0k 💀
https://redd.it/1botpqv
@r_ramen
Ramen Nagi Veggie King’s alternate in Austin, Tx
https://redd.it/1bonolh
@r_ramen
Vegan Garlic Miso Jiro-ish bowl
https://redd.it/1bo5y68
@r_ramen
Ramen Matsui - All topping Niboshi Ramen.
https://redd.it/1bnyekc
@r_ramen
900¥ in the Inaka
https://i.imgur.com/nHaUzyu.jpeg
https://redd.it/1bpka0r
@r_ramen
My first time trying fish cake!
https://redd.it/1bpgrlm
@r_ramen
Some iekkei ish bowl i made today
https://redd.it/1bpegkt
@r_ramen
what is this in my instant ramen?
https://redd.it/1bpakw5
@r_ramen
Dairy (cheese and/or butter) to cut down spicy ramen?
https://redd.it/1bp0dk6
@r_ramen
Teryaki chicken spicey ramen
https://redd.it/1borpi7
@r_ramen
Nobody but me seems to taste buldak bitterness??
No hate, I know it's a beloved brand and I respect it. But every time I've tried it, it's just so... bitter. I don't know how to explain it. It's not the spiciness, it's not heat or pain (though of course I feel that as well) it just tastes really bitter to me. Not at first though, when I first take a bite it tastes good/like how the flavor is supposed to taste, then the heat kicks in, and then this bitter metallic aftertaste.
Am I insane? Is this like the cilantro-tastes-like-soap gene? I have searched the internet for people with the same experience as me and I haven't found any posts about this..
Has anybody tasted this too? Is this what everyone tastes and I'm the odd one for not enjoying it? I don't know.
https://redd.it/1boafs3
@r_ramen
What's the difference between flavorize the broth x tare?
What's the difference between put aromatics like garlic and ginger on the soup and put them in the tare?
Similarly, is that the same for umami components like kombu, katsuobushi, shiitake and niboshi?
https://redd.it/1bo9z9d
@r_ramen
Sous vide broth is possible?
Is it possible to make a tori chintan using a sous vide? If so, how?
https://redd.it/1bo4rm2
@r_ramen
Transcendent sparkling in gold ~ Consomme noodles ~ Pork bones, chicken bones, beef shin, and several kinds of vegetables are simmered for 5 hours, and minced beef and vegetables are added to the broth for another 5 hours to complete the consommé soup that shines golden in color. Japanese broth such
https://redd.it/1bo5lz2
@r_ramen
Ramen Afro Beats - Tori Paitan
https://redd.it/1bnymsl
@r_ramen
Finally went to Tokyo! Crushed the top 3 bowls on my list. “The big 3.” Best of the best, my gratitude knows no bounds. (6hr total waiting in line)
https://redd.it/1bno6f4
@r_ramen
