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

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.

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 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. :)

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.