/ck/ - Food & Cooking

>>13219822

Not that guy but you may be thinking of pho which is pretty much beef bone broth and spices.

For ramen, the single act of boiling bones may not be very crafty but there's obviously a lot more to it. Preboiling, scrubbing the bones, whether or not to add veggies, which veggies to add, whether or not to add dried sardines and bonito, how hot to boil, skim broth constantly or at the end, how long will it boil for etc.

Cool, you got your broth. Now what about the seasoning? That's it's own recipe. What animal fat will you use? Chashu and eggs still need to get done, each with their own seasoning.

Now we get to the noodles. Handmade or factory made. What % protein wheat flour will you use? Thickness? Wavy or straight?

With pho you literally boil the bones with spices and maybe an onion (you could char or brown the onion and spices), cook the packaged noodles, add unseasoned sliced meat, pour strained broth, add sprouts/scallions/cilantro.

>>13113683

Name of the place? Having eaten enough decent ramen in Japan, I realized the stuff back home (US) is pretty shitty. The thing is the majority of ramen in Japan is not mind blowing, it's just a serviceable, quick meal.

Also, noodle making process is actually pretty quick and most places have noodles delivered to the shop.

>>12132051

Eh, ramen can get old if you're eating it everyday but it does vary a lot in style. I always change things up with some curry or street food vendors. Oden shops are amazing. Saba is always good, though.

>>12132063

Try a style you haven't had yet.

>>12132472

Shitty places in the US that are just catching the wave are a meme. Sadly, they keep popping up.

>be Amerifat
>go to Japan for a month
>portions exceed that back at home
>get even fatter

No regrets desu