/ck/ - Food & Cooking

[Anonymous No.13207475]

Do you like real ramen?

[Anonymous No.13207477]

>real
soy boy begone

[Anonymous No.13207516]

Yes.

[Anonymous No.13207519]

yes, duh

thats like asking if you like real ham or processed deli """ham""

[Anonymous No.13207532]

Yes.
I don't like instant ramen.

[Anonymous No.13207543]

You better believe it.

[Anonymous No.13207573]

What kind of ramen should be my first if I am an uninitiated? I always wanted to try it, and a ramen place has opened up nearby. What should I order first to take the first step into being a ramen kinosseiur.

[Anonymous No.13207581]

>>13207475
Yep, tastes like how an orgasm feels. I'm lucky enough to have a place just a few blocks from my apartment that is genuinely excellent.

[Anonymous No.13207585]

>>13207475
I do but shit is so expensive compared to other Asian noodles

[Anonymous No.13207980]

[Anonymous No.13207982]

>>13207475
Ramen you get at a shop varies like pizza where the worst I've had still wasn't that bad. But there are some ramen shops in the same price range as the not great ones that I'd literally eat every day if I could.

[Anonymous No.13208011]

>>13207581
>>13207573
tonkotsu > everything else

forget shio, forget miso, forget shoyu

chads go for tonkotsu and that rich porky porky goodness
also, add extra char siu and chilli oil and roasted sesame seeds/drizzle of sesame oil

[Anonymous No.13208052]

>>13208011
>thinks babbys 1st ramen is best
I bet you think Islay is the only single scotch worth drinking as well.

Develop a palate and you'll appreciate the lighter flavours of the others. You can start with miso.

[Anonymous No.13208059]

>>13208052
miso is not worth $15

[Anonymous No.13208093]

>>13208059
Your own fault for overpaying.

My local has both tonkotsu and miso at less then 7 USD.

[Anonymous No.13208099]

>>13207475
That kisurin looks really good. Nice and spicy.

[Anonymous No.13208131]

Of course. I live in Japan and the variety and quality of ramen is simply amazing. I go to at least one or two new shops every week, I almost never eat the same bowl, it is great. Today I had some iekei ramen from Yoshimuraya, the birthplace of the style.

>>13207585
Well Japan is a first world country unlike Vietnam or wherever. Still an amazing bowl of ramen for 1000 yen is a great deal.

>>13208011
Most foreigners have had this idea planted in their head that kyushu tonkatsu is somehow the be all end all ramen but it really isn't the case in Japan. The big deal, the stuff that all of the ramen experts love is super fancy shoyu ramen with SSS grade ingredients from super famous or local farms and shit like that.

[Anonymous No.13208146]

>>13207475
Tonkotsu ramen is by far my favorite dish

[Anonymous No.13208173]

[Anonymous No.13208189]

[Anonymous No.13208229]

>>13208146
I second this.

[Anonymous No.13208237]

Jiro ramen, the ultimate junk food. Bowls of super heavy and salty pork broth loaded with super thick noodles, copious amounts of garlic and fat, with huge pieces of fatty pork and a pile of vegetables (bean sprouts and cabbage) on top. The small size is still over 1000 calories. Finishing a bowl is a mental and physical challenge.

It is unknown by my foreign tourists but a huge deal among the Japanese. There are shops all over the country and fans of the style call themselves Jirorians and try to go to every shop they can.

[Anonymous No.13208315]

[Anonymous No.13208322]

'Real ramen' is Chinese la mian.

Japanese ramen is a cheap knock off, and generally worse.

[Anonymous No.13208324]

>>13208237
Looks bland as fuck

[Anonymous No.13208343]

no, ramen is gay

[Anonymous No.13208346]

[Anonymous No.13208352]

[Anonymous No.13208365]

I want to try ramen because I'm a weeb but I can't stand seafood. How do I eat ramen without eating anything fishy?

[Anonymous No.13208369]

>>13208322
Don't you mean lo mein

[Anonymous No.13208374]

>>13208365
theres no seafood taste in ramen unless you specifically order ones containing fish broth

pork is far more common

theres also the fish cake swirly thing but thats very very mild in flavour

[Anonymous No.13208382]

>>13208324
Are you stupid? I actually don't like Jiro ramen but how did that description make it sound bland to you? It is ridiculously strong and salty and meaty and fatty and garlicy to the point it is overbearing.

[Anonymous No.13208405]

>>13208322
yes ramen is derived from la mian

but they focus on different things and now its 2 different evolutions that i think can be enjoyed in their own way
la mian focuses on the mian, or noodle--good ones are all handmade on the spot
ramen focuses on the broth

>>13208369
no, la mian is the specific originator dish. Lo mein is a southern dish and its in sauce, not broth. The noodles for lo mein also contain eggs. Ramen and La Mian noodles doesnt.

>According to the record of the Yokohama Ramen Museum, ramen originated in China and made its way over to Japan in 1859. Early versions were wheat noodles in broth topped with Chinese-style roast pork.

[Anonymous No.13208422]

>>13208365
I don't particularly care for fish either, but the kamaboko in ramen is tasty. Perhaps expand your horizons and taste things before judging them.

[Anonymous No.13208703]

>>13208131
You seem to be a seasoned ramen expert. I want to try it for the first time, there are so much varieties and styles. Which one should I order to take my ramen virginity away? Which one should I order to start my path towards becoming a ramen expert?

[Anonymous No.13208758]

>>13207980
This shit is surprisingly good.

[Anonymous No.13208763]

>>13208052
Babbys first is usually miso or shoyu. Or at least it was the default in LA when I was growing up.

[Anonymous No.13208767]

>>13207475
No because they ruin it with a bunch of retarded high residue decoration vegetables that I can't digest and would get horrible intestinal blockages from eating.

[Anonymous No.13208773]

>>13208767
>they
What's stopping you from making it yourself?

[Anonymous No.13208776]

Do you guys eat it alone or go with someone? Is it really hard to use chopsticks? I am actually worried about going alone and sperging and doing something embarrassing like spilling it or something. Will I be fine alone?

[Anonymous No.13208788]

>>13208776
ramen is literally japanese junk food

its normal to eat it alone, even
its like a supper for salarymen

so dont worry about "proper" or not
but i wouldn't use forks for any asian noodle dish you'll look very silly, as silly as eating pasta with chopsticks

[Anonymous No.13208806]

>>13207475
>reddit soup
Dilate.

[Anonymous No.13208807]

>he doesn't add the swirly fishcake slice just like in the annie mays
never gonna make it

[Anonymous No.13208973]

>>13208131
>tonkatsu
look at this local expert LMFAO

[Anonymous No.13208980]

>>13207475
could never get into it. i've tried a few ramen places and every meal just seemed meh to me. i see how people could enjoy it, but it's just not for me.

[Anonymous No.13209039]

>>13208806
>implying reddit soup isn't pho

[Anonymous No.13209055]

>>13207475
one of my favourite meals

[Anonymous No.13209073]

i don't like ramen :( I tried it a few times and I don't get it bros

I love pho though

[Anonymous No.13209129]

>>13209073
Which reminds me, my father once took me to Vietnam, as a coming of age kind of thing. He kept going about how he fucked vietnamese teens when he was my age, apparently his father did the same for him once he turned 18. Anyway, first thing we did the first day, he took me to some shady place, in which a young lady served me a really nice pho. After that he took me to this "massage parlor", in which he left in me in a room laying in a bed. Suddenly, two teenagers come and lay by my sides. They start caressing me and one of then finally grab my crotch. Even thought they had the initiative, you could feel their nervousness and inexperience. My body took control and I took my pants off and revealed my humongous boner. I started sucking their tits and rubbing their cunts, they were a bit hairy but really smooth and wet. I then positioned one of them on top of me and I rammed my dick inside but she recoiled. I notice there's blood in my dick, then I realized these were virgins. To be honest, that made me even harder so I kept ramming it in even if she gestured me as if stopping, I could stop now. A few minutes passed, and I was losing my mind, I just keep hammering my dick deep inside this virgin girls pussy. I was wondering why hadn't I cum yet if I was so horny, probably after years and years of dead grip this happens, but who cares, I'll last longar anyway so thats good. Her pussy was really tight and really wet, it was a mixture of blood, precum, and her thick sticky pussy juice. I switched to the other and started fucking her doggystyle, she was a virgin too but her pussy was less tight. I couldn't stop staring at her anus, it was twitching everytime I thrusted my dick in her pussy. I couldn't resist anymore and took my dick out her pussy and rammed it slowly into her ass after spitting in it. The other girl licked her pussy while I fucked her virgin asshole. She was literally screaming and crying but that onlt made me harder. Cont...

[Anonymous No.13209171]

>>13209129
I kept going and going. I feel as if I was destroying her ass, I could feel it tightening everytime I rammed it deep. After some deep drilling, I felt something warm on my dick. I took my dick out and her gaping tight asshole let a little fart, and little chunk of shit came out. There was some on my dick too. Too be honest I was too horny to care, I didn't care about being degenerate or not. I fucking rammed it in again and fucked her even harder against the wall. I could feel the warmness surrounding my dick and her anus would let little farts when I rammed her deep enough. After some serious anal destruction, I took my shit filled bloody cock out of her now shitty and bloody asshole. She was crying, as if she were just raped. I felt so fucking powerful. As if it was instinct. I took her and forced her to clean my cock with her little pristine mouth. Her teary eyes locked into mine as I smiled. She was gagging and crying into my dirty cock and yet she was looking deep into my eyes, at this point I was throatfucking her. After I got tired of throatfucking her, I then fucked the other one in the pussy and came inside it.
This repeated everyday I was there. This experience literally changed my life and the way I see woman. I used to be a beta orbiter nice guy, but now I can easily can get a quick fuck from college girls and more. I developed a fetish for taking girls' virginities.
To all the virgins out here, sex is something powerful, once you experience it, you can't go back. Be it for good or for bad. But if you asked me whether if it's worth it or not, I'd say yes, it is worth it to experience it at least once, masturbating doesn't even come close.
The pho was good too, I recommend it.

[Anonymous No.13209181]

Had actual Ramen for the first time a while back, spicy Tonkotsu, holy fucking shit it was divine
Now I have an insatiable urge to get more but there are no places near my house

[Anonymous No.13209515]

>>13207475
Yes

[Anonymous No.13209533]

>>13209171
super hard erection right now

[Anonymous No.13209561]

>>13208973
LOL

[Anonymous No.13209754]

Tonkotsu all day you pl3bs

[Anonymous No.13209769]

Nah. It's supposed to be cheap fast food. "Real" ramen take themselves too seriously. It's just noodles in soup. It doesn't need to be sophisticated.

[Anonymous No.13210191]

>>13208237
Why is Japan so obsessed with coming up with categories to put people in?

[Anonymous No.13210244]

>>13208324
>>13208382

Jiro is known to be too rank for even some ramen lovers. You can ask for "zen mashi" and they will give you pretty much loads of every topping >>13208237 mentioned.

>>13208011

Tonkotsu is nowhere near as popular in Japan. I was some dumb fuck who went to Fukuoka to do a Hakata ramen tour thinking tonkotsu was my favorite food. While everything was easily better than anything in America, only a couple places really stood out to me (out of all the bowls of Japanese ramen I've eaten in the past few years). Even in the rankings/ratings it doesn't garner the same scores as gyokai tonkotsu, shio or shoyu. It's seen as unrefined, smelly with a one dimensional taste. Maybe that's why gyokai is so popular. Mixing tonkotsu with dried fish just makes for a far superior, balanced taste.


>>13208365

Hakata tonkotsu, tori paitan, some shio etc.

>>13208807

I have yet to come across narutomaki in 50+ different ramen shops in the past two years. I think kitsune udon is the only dish I've actually seen it in.

>>13209769

I know it's gotten that reputation but personally I don't think even the Michelin starred places are really sophisticated. It's all b-kyu gourmet (comfort foods) that you don't need to reserve and where you won't be told how to eat (just eat fast and leave).

>>13210191

Jirofags are pretty insane. It reminds me of a cult of people who are like that guy who ate a Big Mac everyday his entire adult life.

>>13208703

Not that guy but just start off with whatever places that seem good around you. Don't go for ultra spicy or black garlicky oil version of a bowl. It'll give you a base from which to better judge later bowls. Shio and shoyu are obviously more subtle than the rest.

[Anonymous No.13210249]

>>13208131
Thanks, Ken-sama

[Anonymous No.13210276]

>>13207475
I live in flyover country so the good ramen here costs $15 a bowl.
And to anyone saying "make your own"
Don't @ me. No one cares how good your farts smell

[Anonymous No.13210615]

>>13207475
Yes.

[Anonymous No.13210671]

>>13210276
You're just lazy. I'm in literal BFE, and it's forced me to experiment in cooking foreign foods because they're nowhere near me. In a way, it's been a godsend.

[Anonymous No.13210772]

>>13210244
>>13209181
>>13208788
I am >>13208703 and >>13208776
I had ramen for the first time today, I went with Traditional Ramen (that's what they call it on the menu). Holy shit, the bowl is so fucking big was my first thought. It was tonkotsu broth with some pork pieces and noodles, and a bit of spring onions. It had less toppings compared to actual tonkotsu ramen but it was also cheaper, it was my first time so I didn't want to go overboard.
It was really worth it, it tasted divine. I can't believe I have been missing out all this time.
The only thing is that I didn't know how to use chopsticks so while I got used to using them, the ramen cooled up, but it was delicious nonetheless. To all that people out there who are thinking about trying ramen, go try it, it is really good, go for tonkotsu ramen if you don't know which one to get. I will go for Shoyu Ramen with more toppings next time.
The only thing that was strange is that, they brought me a single boiled egg in a separate plate, what do I do with it? I didn't want to eat it alone by itself. Am I supposed to put it in the broth or what?

[Anonymous No.13210994]

>>13209769
this is pure american cope, the packaged stuff was made because the normal stuff is so good that people wanted a facsimile at home. it's not "sophisticated", it just takes a long time and a lot of craft to make.

[Anonymous No.13211031]

pho>ramen and costs half as much

[Anonymous No.13211054]

is there a specific name for ramen and pho noodles? I got rice noodles for pho before but they aren't the same as the ones at the restaurants.

[Anonymous No.13211117]

>>13211031

Eh, they are so different I find it pointless to compare. There is a reason why one is cheaper. One uses beef bone and spices for the broth, the other has varying broths with varying tares and oils. One uses packaged dried rice noodles you can find anywhere, the other uses wheat flour noodles that are specially made to fit the broth. Different toppings et al...

Pho vs. Boat Noodles would be a more fair fight.

>>13211054

You want to look for dried Rice Stick noodles...they should have Bánh Phở written on the packaging. Thin rice vermicelli noodles are also nice.

[Anonymous No.13211216]

>>13208052
Rich whisky is the only whisky worth drinking. It doesn't have to be Islay.
You wouldn't sip pinot griggio from a thimble. You wouldn't nibble at white chocolate. Slam down bud lights, sip Ardbeg.

Given that I'm not Japanese and am therefore not eating a lot of ramen, a richer pork broth is probably the way to go. Not that I find miso lacking.

[Anonymous No.13211221]

>>13207475
Yes.

I have been to Japan and ramen shops are unironically one of the best things there. Fucking delicious and reasonably priced.

[Anonymous No.13211230]

Pimp gone be eating good noodles every day.

[Anonymous No.13211229]

>>13208131
>Most foreigners have had this idea planted in their head that kyushu tonkatsu is somehow the be all end all ramen but it really isn't the case in Japan. The big deal, the stuff that all of the ramen experts love is super fancy shoyu ramen with SSS grade ingredients from super famous or local farms and shit like that.
I'm told by reputable western chefs of Japanese heritage that the western ramen fashions are merely lagging behind Japan's by several years. SSS Shoyu will come.

[Anonymous No.13211237]

>>13211216
ardbeg is shitty syrup for babies

[Anonymous No.13211538]

><That one dancing monkey (teachers assistant) who has been in Japan for 3 months and starts acting like an expert
LOL

[Anonymous No.13211704]

It’s a shit photo because the bar is dark but at a nearby Yakitori bar they started serving
Tonkatsu ramen which is absolutely fucking delicious.

[Anonymous No.13211753]

>>13211704
Tonkotsu*

Tonkatsu is fried pork cutlet

[Anonymous No.13211758]

>>13207475
ramen is decent but i don't know how people slurp it without spilling oil fucking everywhere

[Anonymous No.13211795]

>>13211538
>being this buttmad
LOL, seems like the weeb made a stinky in his diapers

[Anonymous No.13211799]

>>13211758
Use the chopsticks to hold the noodles in place, so they don't start flailing and spilling oil everywhere

[Anonymous No.13211854]

>>13211117
thanks!

[Anonymous No.13212018]

The noodles for Shio Ramen are firm. Not fishy, just savory and salty.

[Anonymous No.13212369]

>>13207475
Yes.
I love tonkotsu ramen.

[Anonymous No.13212380]

Best 5 RAMEN in Tokyo - Japan
https://www.youtube.com/watch?v=Hf0b_-hVBS4

[Anonymous No.13212891]

Expensive.

[Anonymous No.13212897]

I've always hated ramen that has corn in it.
Something about the sweetness of corn didn't really mesh with the other flavours in it.

[Anonymous No.13212909]

I'd need to be really hungry to eat this stuff, and I'm certainly not going to pay for it.

[Anonymous No.13212916]

>>13211538
>>13208806
I hope you both die.

[Anonymous No.13212940]

>>13207475
Some of it is good and some of it isn't.

[Anonymous No.13213932]

I wouldn't mind paying 12-15 bucks per bowl if they didn't give such a pitiful amount. I hate how "authentic" ramen here is such a luxury compared to basically any other Asian foods.

[Anonymous No.13213943]

>>13212018

ARE YOU ME?

Kaijin's shio seafood is nice.

[Anonymous No.13213993]

Are the noodles supposed to be super firm?
Even if it's authentic I don't really enjoy it, it's like they hardly cooked the noodles at all and the clash of textures is too much for me

[Anonymous No.13215305]

>>13213932
Find a better ramen restaurant. The one in my shithole gives you a huge bowl

[Anonymous No.13215425]

>>13207475
>Do you like real ramen?
No, I much prefer the fake stuff.

[Anonymous No.13215463]

Tomorrow is Ramen Friday at the office.
Will post dish then.

[Anonymous No.13215590]

>>13208131
ramen sensei, what is a good type of ramen if I like spicy food ?

[Anonymous No.13215864]

Can someone give me a recipe for Abura Soba that doesn't involve making instant ramen and then mixing half the flavor packet in oil?
Ideally, if the sauce is miso-based that'd be the best.

[Anonymous No.13216011]

Ramen Festival
https://www.youtube.com/watch?v=k_JA7SwqDLY
https://www.youtube.com/watch?v=mmhY81QLWn8

[Anonymous No.13216014]

>>13215590

Not that """tonkatsu""" guy but it'll just depend on the place you go to as "spicy ramen" isn't a standard category. However, miso ramen is most often the one that you'll see combined with butt numbing spicy levels. Also, some places that have tantanmen often sell a spicy version.

>>13215864

You just need the components. Noodles, fat/oil, tare and toppings. But I would add the miso paste at the end when assembling (places in Japan have miso as a counter condiment for abura soba).

>Noodles

Try to find Sun branded noodles in the refrigerated section of an Asian market. If not, some other fresh Chinese style noodle would make do.

>Fat

If you are preparing pork chashu you could just take it from that after you roast it or by some other means.

>Tare

1 cup soy sauce
2 tsp sake
2 tsp mirin
1 tsp sugar
1 garlic clove, finely minced
1/2 tbsp ginger, finely minced
1 stalk green onion
1 3x3 inch kombu
1 ounce bonito flakes

Boil then simmer for 10 minutes. Then strain.

>Assembly

Since you want miso it's probably best to add 1 tablespoon in the bottom of the bowl, followed by 1 tablespoon of the tare. Mix them together then add the oil followed by the noodles and the rest of the toppings.

[Anonymous No.13216146]

ULTIMATE JAPANESE FOOD CHALLENGE!! EP.1
https://www.youtube.com/watch?v=ATRARggn1L8

[Anonymous No.13216150]

You know, I don't actually care for ramen that much. I prefer pho. I'll eat an entire god damn dozen of their eggs though. God those are amazing.

[Anonymous No.13216151]

>>13216014
I'll give that a shot, I feel like it'll hit close to what I want. When I was in Japan I frequented an Abura Soba shop called Menzy (menzy.jp if you're interested) and they had 茶味 as one of their options for flavor, which I ultimately figured out was miso. That was my favorite, highly recommend.

[Anonymous No.13216285]

>>13207475
I have never had ramen. Ramen restaurants dont exist in my country

[Anonymous No.13216376]

I do enjoy them but wouldn't eat ramen regularly. Fukuoka (Hakata) has some GOOD SHIT tonkotsu ramen, would recommend to everyone if you are visiting Japan.

>>13216285
Where do you live???

[Anonymous No.13216380]

>>13216376
Sweden

[Anonymous No.13216894]

>>13208146
Funnily enough I'm heading out to eat that in 20 minutes lol.

[Anonymous No.13216946]

>>13207475
Isn't "Fukki Ramen" what's sold as ramen in most restaurants?

[Anonymous No.13217306]

>>13215590
You want tantanmen or Taiwan Mazesoba.

Pic related is Tantanmen.

[Anonymous No.13217310]

>>13215590
>>13217306
Pic related is Taiwan Maze Soba. It has nothing to do with Taiwan by the way.

[Anonymous No.13217324]

Judith I miss you
please reply

[Anonymous No.13217435]

>>13217306
Tiananmen?

[Anonymous No.13217478]

I've been trying to make ramen at home but the seasoning is just not available.
I usually just combine beef or chicken stock base with fried leeks, garlic and maybe onions, add fish sauce, soy sauce, rice vinegar, ginger and chilli and sometimes bit of sugar. add it to a bowl with egg noodles boiled in salted water, egg, beef, pork or chicken meat, spring onion and corn.
It's really nice, cheap and filling enough so that one bowl easily can keep you full for an entire day. But far from authentic.

[Anonymous No.13217481]

>>13216380
feel ure pain, only way to eat ramen, poutine, butterscotch, kimchi, kfc here in balt is to make everything from scratch.

[Anonymous No.13217689]

>>13216014
>Not that """tonkatsu""" guy
Yeah fuck me for making a typo everything I said is now wrong and I have no credibility and I am shamed for all time and I will now kill myself. Fuck you.

[Anonymous No.13217862]

>>13217689

It's just banter, m8.

>>13217478

Where do you live?

>>13217435

Well it's all Chinese anyways. Tantanmen = dan dan noodles.

>>13216376

It does but stay away from that ramen food court in the mall. I actually took a bus to Kurume from Fukuoka to try one of the oldest tonkotsu bowls at Kurume Seiyoken. Definitely stinky and the pork fat back was a nice.

[Anonymous No.13218081]

>>13207477
So anyone who inquires about real ramen is to be dismissed as a soyboy now?

[Anonymous No.13219802]

>>13209171
>>13209129
Good lord...

[Anonymous No.13219822]

>>13210994
>this is pure american cope, the packaged stuff was made because the normal stuff is so good that people wanted a facsimile at home. it's not "sophisticated", it just takes a long time and a lot of craft to make.

Ramen doesn't tAke craft. What the fuck ? If you can make stock you can make ramen.

[Anonymous No.13220007]

>>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.

[Anonymous No.13220676]

[Anonymous No.13220961]

I went to for the first time to eat ramen some time ago, you weren't lying, it is otherworldly. I had tonkotsu ramen and it was the best thing ever. The only thing is... How the fuck do I master using chopsticks? I sperged a good chunk of time trying to even hold the noodles. Is there any good tutorial or something to practice you recommend?

[Anonymous No.13220979]

Ramen is like sushi. Dirt cheap peasant food that's actually decent. When the dirt poor peasants of japan became wealthy their comfort foods became delicacies. Fifty cent cups of instant ramen ARE the real ramen. Paying $10 for a bowl of noodles is a complete scam. It's nothing fancy, it's a salty noodle soup. Soup is peasant food. Noodles are peasant food. Sure it tastes good but even an expensive bowl should never, never cost more than $5.

[Anonymous No.13221091]

>>13220979

see

>>13220007

If you think ramen is dirt cheap to make in the US then you're kidding yourself. While, it is a simple comfort food in the category with curry, yakisoba, gyudon etc, if you actually had to calculate food costs and labor costs it wouldn't be as cheap as everyone thinks. Production is often a 24 hour process for something that won't see as high of a turnover as a Japanese ramen shop. People in America eat really fucking slow, so the number of covers will be a fraction of what they would like or expect. 15 minutes from order to check for an average person in Japan vs 40-45 in America. Our food cost is generally a lot higher than it is in Japan too. So is our minimum wage and overhead.

I still find myself easily spending 10usd for a bowl in Japan so I really don't complain when I see roughly the same prices here, albeit an inferior product.

[Anonymous No.13221615]

[Anonymous No.13222220]

how do make cum ramen

[Anonymous No.13222280]

>>13212897
Blame the Americans for bringing canned corn everywhere.

[Anonymous No.13222326]

>>13222220
>>13222222

[Anonymous No.13222710]

>>13207475
Great pictures anon, thanks for sharing the love.

[Anonymous No.13222717]

>>13217862
>Where do you live?
baltics

[Anonymous No.13222811]

>>13209073
Of all the Vietnamese noodle dishes, pho is the blandest one. Of course, burger hippies love the shit because it's basically Asian chicken noodle soup.

>t. vietnamese

[Anonymous No.13223056]

[Anonymous No.13224559]

>>13222811
It's easy for a group to agree on since you can doctor it up with the sauces and stuff they serve with it. I've had pho tai a bunch but haven't even tried other types of pho. What other noodle dishes should I look out for next time I go to a vietnamese restaurant?

[Anonymous No.13224640]

>>13223056
I have tried so many of those "fresh" ramen packages and I am surprised at how they manage to taste so horrible all the time

[Anonymous No.13225472]

ramen is really overpriced compared to chinese noodle soups in nyc, I can get good chinese noodles for under $8 whereas I've never seen ramen for under twice that. I'm a poorfag so I usually would rather buy some beers at the bodega and go to a byob delicious shithole in Chinatown than go to a ramen restaurant.

>>13224559
bun bo hue is god tier

[Anonymous No.13225567]

>>13207475
never 'ad
simpl as

[Anonymous No.13226194]

>>13207475
There's an "authentic" ramen shop that opened up next to where i worked. I tried their miso based ramen and it was awful tasting.

[Anonymous No.13226211]

>>13226194
>miso based
That’s the problem. Real ramen is based on a clarifies stock, usually takes a few hours to cook down and is then turned into a broth.
Miso has no place in real ramen.

[Anonymous No.13226215]

>>13207475
ramen is like flavorless pho, i honestly dont understand why people eat it

[Anonymous No.13226236]

>>13226211
Are any of these worth trying or is the place just a sham?

[Anonymous No.13226252]

>>13207475
I prefer spicy seafood ramen

[Anonymous No.13226313]

>>13226252
Disgusting.

[Anonymous No.13226362]

>>13226211

Stock definitely takes longer to boil than a few hours. Try at least 12. What is your definition of "real ramen"? Would you consider Tokyo-style, Kitakata or Yokohama-style "real ramen"? If so, why not Sapporo/miso? It's certainly newer that those aforementioned styles but still it's been around since the 60s. Literally all they do is take a ladle of broth and mix miso into it for a more hearty bowl for cold climates.

>>13226215

LQB

>>13226236

Any ramen place that has a menu that big is probably a sham. The need of options is the major flaw of most American ramen places. Also,

>katsu in ramen

[Anonymous No.13226370]

>>13226362
>12 hour stock
Go away, idiot.

[Anonymous No.13226391]

>>13226362
>stock
>boil
It’s simmered.
You never boil stock, that’s a basic of cooking.
No go else where. Culinary matters are clearly not your strong point.

[Anonymous No.13226396]

>>13226252
that looks like shit. I wouldn't feed that to a starving Asian. I'd make them a burger instead

[Anonymous No.13226402]

>>13226362
Modern Japanese cooking uses pressure cookers to make stock, it’s quicker.
You should never boil stock, it’ll ruin it.

[Anonymous No.13226437]

>>13226362
>boiling stock
Esscofier would turn in his grave.
Less animu and more actual education, anon.

[Anonymous No.13226438]

>>13226391
>>13226370

If you were so keen on specifics then maybe you shouldn't have been so general. A simmer is a type of boil you fucktard. All boil means is the liquid has reached a temp at which it's turning to vapor. Guess what? That's happening when you simmer. Hard boil is a thing you know?

>cooks down

Any name of ramen places that "cook down" their broth for a "few" hours?

>>13226402

I haven't come across a decent place in Japan that uses a pressure cooker. Then again, I don't know what you mean by modern (home cooking?) and most of the places I visit are tales of the crypt-old. Any names of those shops?

[Anonymous No.13226445]

>>13226437

We're not in French culinary school, anon. No matter how much you want it to be. Simmer is a literal boil. Hard boil and simmer are both boils. Wow, imagine that.

[Anonymous No.13226451]

>>13226438
>Hard boil
American term.
They don’t know about cooking.
Simmering and boiling are quite distinct culinary terms. You’d know that if you had an interest in cooking rather than being a cross board shitposter looking for an easy troll.

[Anonymous No.13226461]

>>13226438
SIMMER: Liquid reaches 180 to 190 degrees ; small bubbles rise from bottom of pot and occasionally break surface. BOIL: Liquid reaches 212 degrees ; large bubbles vigorously rise from bottom of pot and continually break surface
NEVER allow a stock to boil.
Basics.

[Anonymous No.13226473]

>>13226451

Here's where I tell you I don't care about using specifics of classical cooking terminology when discussing making ramen.

>>13226461

>He doesn't use the cooking definitions we set on Cambodian tumblr REEEEEE

Back on topic. What's your favorite ramen? Any recommendations in Japan?

[Anonymous No.13226475]

>>13226438
It’s a basic of not just Asian but western cooking.
Google ‘cooking in essences’. You’ll find a good explanation of the basics of stock making, it’s also concerned with some of the mother sauce recipes.

[Anonymous No.13226488]

>>13226473
Imagine being this fucking pig ignorant.

[Anonymous No.13226495]

>>13207475
yes but I actually prefer instant because it reminds me of being a comfy boi

[Anonymous No.13226509]

>>13226475
>cooking in essences
Generally considered a turning point in cooking, a bit like discovering DNA.
It’s not limited to savoury dishes either.

https://www.escoffieronline.com/the-essence-of-food-understanding-the-flavor-wheel-infographic/

[Anonymous No.13226511]

FRESH RAMEN Delivered from Japan
https://www.youtube.com/watch?v=sF6X7m95dgc

[Anonymous No.13226512]

>>13226475

Nice, i've made a stock before. Pic related.

What's your favorite ramen?

>>13226488

Never said that definition you posted wasn't correct. But just because I used the word 'boiled' doesn't mean I didn't know those terms are used different in the specifics of cooking.

Pic related is my first ever attempt at making tonkotsu about 6 years ago. Yes, I simmered (which is technically a boil but we can't use that word among food people) the broth for about 14 hours. Couldn't get the seasoning right and added mushrooms like a fucktard.

[Anonymous No.13226520]

>>13226475

Nice, I've made a stock before. Pic related.

What's your favorite ramen?

>>13226488

Never said that definition you posted wasn't correct. But just because I used the word 'boiled' doesn't mean I didn't know those terms are used different in the specifics of cooking.

Pic related is my first ever attempt at making tonkotsu about 6 years ago. Yes, I simmered (which is technically a boil but we can't use that word among food people) the broth for about 14 hours. Couldn't get the seasoning right and added mushrooms like a fucktard.

[Anonymous No.13226528]

>>13226475
Verjuice was probably the first stock (used for deglazing) before ones of meat juice (in medieval times they just soaked up the ‘drippings’ with bread.

[Anonymous No.13226538]

>>13226475
Interesting.
I didn’t actually understand the difference between stock and broth before I read that.

[Anonymous No.13226545]

>>13226538
> https://alicethecook.com/cooking-techniques-of-the-renaissance/
Post medieval cooking revolution which led to Esscofier’s work and the birth of modern cooking.
>>13226528
I’ve experimented with Verjuice, never managed to make it work.

[Anonymous No.13226547]

[Anonymous No.13226552]

>>13226547

Huge ass chashu. That shoyu looks nice too.

[Anonymous No.13226557]

>>13226545
* Escoffier
To be fair, it’s a weird name.

[Anonymous No.13226568]

>>13226545
>Verjuice
Waste of time and a bitch to make. It went out of fashion when people started using wine reductions and jus in cooking.
It’s also to bitter to be consumed uncooked.

[Anonymous No.13226580]

>>13226557
is it where the word scoff comes from??
:)

[Anonymous No.13226588]

>>13226473
Looks bland.
Anime isn’t generally considered an alternative for actual study you ignorant shit.
>>13226475
Thanks, man.

[Anonymous No.13226592]

Mon Dieu!

[Anonymous No.13226600]

>>13226545
I love the idea of European medieval food even though I bet it didn’t taste great for the most part.
any one tried medieval recipes?

[Anonymous No.13226604]

>>13226588

Hmm, last anime I watched was probably Mushishi ages ago. Not sure what that has to do with ramen. Shoyu will look bland. But, I don't have to tell you that looks and tastes are different things. What's your favorite ramen place?

Pic related is Ittou in Tokyo (Shin Koiwa). The line is AIDS some nights but they have one of the best tsukemen bowls that hasn't seen a major drop in quality since they hit it big.

[Anonymous No.13226636]

>weeaboo circlejerk turns into a thread about legitimate cooking and culinary history
All is not lost, /ck/.
>>13236472
>I don't care about using specifics of classical cooking terminology
Cancer.

[Anonymous No.13226641]

>>13226636
>he deleted it
kek

[Anonymous No.13226645]

>>13226600
Roasted meats were probably good.
Gruel and shit sounds gross.

[Anonymous No.13226655]

>>13226636
Probably thinks Big Mac is a ‘classical culinary term’
Fuckers killed my /ck/ a long time ago.

[Anonymous No.13226667]

>>13226568
>a bitch to make
Its fucking simple:
> https://honest-food.net/how-to-make-verjuice/

[Anonymous No.13226678]

>>13226667
Id like to see an AUTHENTIC garum recipe, one with historical sources.

[Anonymous No.13226692]

>>13226641

It's still here, fuckface. Forgot the pic. Favorite ramen place?

>>13226520

>>13226636

Do you have cancer, m8? Ease your pain with a bowl of ramen. What's your favorite?

Pic related to subject, Shin Shin (Fukuoka) which does--you guessed it--tonkotsu. Salaryman stronk.

[Anonymous No.13226699]

>>13212369
What are the most important aspects of ramen? The noodles? The broth? The oil?

[Anonymous No.13226704]

>>13226678
This recipe is from a text in the British Museum.
Chop small fish into tiny pieces.
Add fish eggs and the entrails of sardines and sprats.
Beat together until they become an even pulp.
Set mixture in sun to ferment, beating occasionally.
Wait six weeks or until evaporation has reduced the liquid content of the pulp.
Hang reduced liquamen in a basket with fine holes in the bottom.
Place storage jars under the basket.
Let liquid slowly drain into the jars.
Collect the liquid in the jars. This is the garum.

[Anonymous No.13226709]

>>13226704
>enjoy your six week wait

[Anonymous No.13226716]

>>13226704
Muh romans an shiet.

[Anonymous No.13226718]

>>13226699

Soup followed by noodles and seasoning/oil. A lot of places don't make their own noodles, have them shipped in from a factory or other shops they have a friendship with. Pic related (Noroma in Nara), makes their own.

[Anonymous No.13226736]

>>13208315
this isn't real ramen, did a white girl make this for her anime club?

[Anonymous No.13226737]

>>13226718
>Soup
*broth
The dish as a whole is a soup.
>>13226678
Worcestershire sauce would be similar but not as strong tasting. Garum definitely tastes very fishy.

[Anonymous No.13226744]

>>13226678
>garum
meme

[Anonymous No.13226751]

>>13226678
>The Roman legions' staple ration of food was wheat. In the 4th century, most legionnaires ate as well as anyone in Rome. They were supplied with rations of bread and vegetables along with meats such as beef, mutton, or pork.
Garum was a luxury, a campaigning army wouldn’t have the time to make it.

[Anonymous No.13226756]

>>13226737

>still getting rustled

Friend, any recommendations for a good ramen shop? Would love the try the soup that's been boiled.

[Anonymous No.13226759]

>>13226718
As a beginner how should I savor it. Do I slurp or is it a meme? Am I supposed to taste it without the oil first or is it already incorporated? How many chews of the noodles are acceptable to appreciate the artisanal craftsmanship instead of chewing it to a mush like a pig eating drivel? Do you eat noodles first then get a spoonful of broth then the meat/egg/other sides, or try and get a bit of everything in one bite?

[Anonymous No.13226764]

>>13226751
>Garum was a luxury,
you sure about that?

[Anonymous No.13226770]

>>13226667
>extreme bitterness
I’ll pass

[Anonymous No.13226771]

>>13226759
At the end of the day it's still just a bowl of noodles and soup, anon.

[Anonymous No.13226773]

>>13226759

Doesn't really matter how you eat it. Just eat it quick. Seems barbaric and could fuck up your tongue. No need to slurp but it doesn't hurt to fit in I guess. Eat it how you normally eat anything...but quicker?

[Anonymous No.13226774]

>>13226759
:^)

[Anonymous No.13226791]

>>13226759
Don't forget to say いただきます and ごちそうさまでした before and after eating

[Anonymous No.13227634]

>>13208131
thank you, davido-kun. very cool.

[Anonymous No.13227849]

>>13226759
Don't even worry about this. If you are a beginner, you'll be a brute once you have the bowl in front of you, specially if you have no experience using chopsticks. Literally just relax and enjoy the experience. Eat it the way you feel like. Start with いただきます. The only thing I would tell you about is the order. First of all, take the initial sip of the broth to get a taste and get you palate ready. Now the noodles, take a suitable quantity into your vocal cavity, slurp if needed, notice the firmess, texture and flavor. Now, try each of the toppings. Once you have an idea of what you are going against, and now your palate has a working palateal memory, so you'll be able to get in sync with the ramen even more. From now onwards, turn between eating noodles, and toppings, with a few sips of broth here and there to reset your mouthbuds, once the toppings are gone, you should have a bit noodles, to pay respect to whoever made them for you, it is a custom. Always eat toppings first before finishing noodles, always. Once you are done with the toppings, take a few more sips to reincorporate the taste receptors again. Now you only have you broth left, this is your final destination. The journey you should have enjoyed, because you can now see the last station in front of you. Take your bowl and carefully emplace it into your lips, don't throw it all over yourself or you will never be able to come back to this ramen office. Once you take the last sip, put the bowl back. Put your hands together and say with a strong voice ごちそうさまでした to thank the people who made it possible to have this meal today. Take a moment to appreciate what you just experienced, the staff will be looking at you from the counter, any seasoned ramen chef will look at his customers face awaiting a silent expression, the cultimination of the labor of the man. Look at the staff and smile. Once you have taken your time, call waitress and pay bill, dont forget say thanks

[Anonymous No.13228372]

Shio ramen is the best to me. Or if it is tonkotsu, Kumamoto ramen is good.

Ramen's 'ra' means 'pull' in Chinese and 'men' is needles. It explains how the Chinese needle is made in China.

But, there is no such meaning in Japanese ramen.

The biggest difference between Chinese and Japanese is the soup. Japanese uses 'dashi (soup stock)' while Chinese not.

[Anonymous No.13228583]

>>13207475
>carbs in fat sodium water
mmmm based nihongo desu ne?

[Anonymous No.13228584]

>>13226451
I have always heard rolling boil not hard boil.

[Anonymous No.13229287]

>>13228584
Wisping
Welting
Simmering
Boiling
Roiling (rolling boil)

Come now, its not too difficult is it?

[Anonymous No.13229295]

>>13228583
you must really hate soup then

[Anonymous No.13229331]

>>13229287
No I'm just saying that I'd never heard of hard boil as a term.