An excellent butter corn miso ramen. I added extra chasu. Great balance of flavor and perfectly cooked pork.

Triple shoyu w/braised negi, plum smoked sesame oil, roasted cherry toms, 34% hydro noodles, agitama, scallions, grilled trumpet mushrooms, daikon oroshi, chopped red onion, and some uzu salt to brighten the bowl.

Pork neck, trotters, Chicken feet, and backs and some leftover beef bones I had lying around. Shrimp koumi from shrimp heads and shells, alliums, and dried shrimp.

Tare a mix of miso and seafood extract some aromats, mirin and sake and soy.

12ban high hydration noodles.

Sous vide hicken thigh chashu cubes, ajitama, and some seated shrimp from what I didn't use from making the oil.

My own fermented Calamansi-Kosho, and lemon.

Ichiran instant with pork belly and eggs. Shipment with instant ramen arrived. I miss ramen.

Hey, so I've always wanted to have Menma on hand but all I can buy in Australia is 1kg bags. I was worried once I open the bag, it will only last a week or so in the fridge

Does anyone have a solution or something else I can buy??? I would have thought as it is fermented if maybe I transferred it to a jar it would last a longer time

I'm seeking info on making authentic ramen. I know that youtube has a fair amount, but I guess I'm looking for what makes a ramen "sellable as ramen and accepted as ramen" versus a noodle soup.

I got inspired when this ramen shop by me closed, had lots of love, great reputation, but they closed due to some factors out of their hands, a fire and someone shooting at their restaurant.

Needless to say, I'm not looking to fill their shoes, but I'm wondering what makes a "sellable" ramen versus not.

Hi all, as a visitor to Tokyo, I’m looking for a recommendation for ramen in Shibuya area. Have had Ichiran on previous visits so somewhere else would be good. Thanks!

I am a muslim learning how to cook,and the first thing i want to learn is making noodles/ramen. Specifically your styles of making noodles. So,what is your signatures? If you dont want you can share a recipe if you want to. :)

Scratch noodles.

Made miso tare and an oil of lemon, garlic, and ginger to season the paitan.

Toppings seared chicken, 7-minute egg, corn, scallions, lemon roasted mushrooms, chili, a pat of shio kombu butter.

First time making paitan, and it was so satisfying to see the gelatin-rich end result!

How come after I blended my broth and portioned it there’s a layer of “froth” or “foam” at the top?

12 hours
Pork back bones
Pigs feet
Chicken feet

In Akita city Chinatown
Miso chanpon

Pic 1. Wagyu Ramen with a dahsi based shoyu broth.
Pic 2. Pork Ramen with a shiro shoyu broth.
Pic 3. Bad ass shumai.

A bowl of spicy ramen I had in Japan.

The broth was rich and pretty spicy, with lots of chashu, bean sprouts, menma and green onions.

Chicken Chasyu, Chicken Leg, Seaweed, Roasted Chicken Meat Ball, Flavoured Egg & Spring Onion

Ramen Keisuke Tori King, Singapore

Sharing a bowl of niboshi ramen from our little pop-up in Quezon City!

We make a rich, fish-forward broth using niboshi (dried sardines), and I wanted to share this style of ramen with fellow ramen lovers in Manila. It’s been fun bringing niboshi ramen to the local scene! 😃

This refreshing, well-balanced, and umami-rich chicken and seafood dipping broth hits the perfect middle ground between a deep savory base and a bright, clean finish.