Ramen

This place specializes in tsukemen - you dip the noodles and toppings in the concentrated broth. There's also chunks of meat and onions in the broth itself. This is "level 3" spicy. The kakuni pork belly was very very tender

cross-posted from: https://jemmy.jeena.net/post/25463

First time for me in the North of Japan, staying for 9 days. On the first day we looked for a nice ramen place and we found a very cosy one.

cross-posted from: https://lemmy.world/post/1635865

With homemade chashu, menma and ajitama eggs.

Special menu item from a little ramen shop called Makoto-ya near Kyodo station run by a single elderly chef.

Clear broth made by keeping chicken carcasses at 180f for 12 hours and seasoned with bonito, kombu and niboshi tare

Some good if expensive ramen at one of the best ski resorts in North America!

Black King Kuroo from Nagi Zhongxiao in Taipei Fragrant blackened garlic and squid In a silky broth with succulent chashu; finished with a ball of minced pork, black sesame and Nagi spices.

I almost want to flag this as NSFW

This is their "Beefy King" challenge bowl. The broth is gyukotsu, which is like tonkotsu but made with beef bones instead of pork. Topped with roast beef, karaage, bean sprouts, menma and chili oil

Extra Ajitama of course 🥰

With sous vide chashu finished under the broiler, roasted purple cauliflower, and sauteed oyster mushrooms.

Pre-broth:

[Image description: bowl with a slice of chashu, cauliflower, mushrooms, corn, green onions, half a marinated egg, and nori sheets, all sitting on folded noodles.]

Niboshi and Pork broth, with powdered niboshi and kombu. Noodles topped with shoulder chashu, sweet onion and ajitama

This is their "Tanaka Classic" bowl

Some thick rich tonkotsu ramen. Always a long line at this shop.

Oysters and Oyster Mushrooms! Unfortunately I believe this restaurant is closed now

My digestive system never recovered from this one...

Jiro-style ramen in the great city of Vancouver. Thick pork based broth with back fat, tons of bean sprouts and chicken karaage

Tare was soy-niboshi-shiitake I believe. Broth base followed Ramen_Lord's tokyo style chintan recipe.

Haktata style tonkotsu broth

The source of the banner pic. Tiny second floor ramen shop run by one guy. Heavy niboshi broth with thick noodles, two kinds of chashu and perfect runny ajitama

Ramen_Lord, if you're out there, I'd like to mod you