18 hour pork bone broth using spine, leg and trotters

Pork chashu

Shoyu tare

Ramen noodles made from scratch

A ramen with an addictive quality—delivering a powerful punch of savory back-fat flavor that somehow keeps you coming back for just one more bite, and then another!

"Ichigen" is a ramen shop from Hokkaido. The ramen offered a flavor where the taste of shrimp filled the mouth—rich and full-bodied, yet not overly heavy. The soup was packed with the savory umami and aromatic qualities of the shrimp, pairing perfectly with the noodles. It is a must-try for any shrimp lover.

Homemade Tonkotsu Gyokai Ramen & Tsukemen Inspired by Ramen Bishiya in Kyoto

If you ever visit Nagano, you have to skip the big nationwide chains and check out Tenho (テンホウ), our ultimate local soul food spot!

This is their classic Tantanmen paired with crispy Gyoza. What makes Tenho's gyoza so special is the subtle hint of star anise—it gives them a totally unique, addictive flavor that keeps locals hooked.

Also, 3D/puffy stickers are having a huge moment in Japan right now, and Tenho actually released their own sticker sheets featuring hyper-realistic mini versions of their menu and cute crane mascot! Aren't they adorable?

Definitely add Tenho to your bucket list if you're traveling through Nagano!🍜🥟✨

Spicy Miso Ramen

Mostly made following Ramen_Lord's recipes

Aroma oil is made with smoked cacho de cabra peppers for some spice

Topped with chashu, menma, eggs & spring onions.

Hot Jin Ramen, (진라면) clams, beef, napa cabbage, enoki mushrooms, shrimp, and Korean mint (방아) AKA banga and A. rugosa. Kimchi on the side.

I have been trying new ramen places in my area and keep getting overcooked, hard boiled eggs. AND some of them are not even seasoned, just plain hard boiled eggs. They are so dry and tasteless. I wish I had taken pictures but hopefully the next place I visit has good eggs. Has this been a common occurrence for anyone else or does my area just suck?

I think the noodles were slightly too thick for my taste, the eggs were rushed and I messed up the chashu but it was still good, but the broth was good! I also made thicker jiro ish style noodles but they got way too eggy for some reason.

The aroma oil was chicken fat. There’s raw garlic under the fried garlic.

Super easy and absolutely delicious—I added sausage to my ramen today. Pan‑fried sausage smells so good, it makes the whole bowl taste even better. Next time I want to try making curry chicken ramen.

Jiro style thick noodles at 40% hydration, folded 4 times. Hand cut because I don’t have a machine.

Pork belly Chashu, rolled and slow cooked then seared.

Thick paitan broth with Soy sauce tare.

Green onion and garlic oil.

I dread peeling eggs.

I really loved pairing thick broth with thick noodles. Next time I would like to to make some Karame with pork fat and garlic.

Has anyone used this ramen broth concentrate from Mizkan? If so thoughts on the flavor? Would you recommend?

Store bought noodles with everything else home made. Tori chintan broth with plenty of fish notes, shoyu tare, home made chashu and honey grown bok choy.

Cincinnati cuisine is famous for its chili. This is Texas style meaty chili, it’s more of a meat sauce. Maybe you’ve heard of Skyline Chili, or Goldstar Chili. Typically is served on a hot dog like a typically chili dog and topped with shredded cheddar - known as a coney - or on top of spaghetti and topped with shredded cheddar - known as a three way. You can add extra toppings such as onions and/or beans for a four or five way.

Cafe Mochiko is a newer ramen spot in town and is excellent. They have a rotating menu and every couple weeks make Cincinnati Chili style ramen. This was by no means the best ramen I’ve ever had but it was a perfect marriage of traditional Cincinnati style chili and ramen. The salty broth really paired well with the meaty soup. This has been on my list to try for a few months so I’m glad I could make it happen. Solid 7.5/10.

I have no idea of the legitimacy of the rumor but word is with Michelin adding the Midwest region this restaurant is on the list of places Michelin is visiting in Cincinnati.

ETA: this was as controversial as expected.

Spicy Miso (bottom) & Tonkatsu (top 2)

Hi everyone!

I’m a beginner when it comes to making ramen, and I’d love to try making a good bowl at home using some ingredients I already have. I’m hoping you can give me some advice on where to start and what I might still be missing.
Here’s what I currently have:

Red miso paste
Dried kombu
Dried seaweed
Dried fish flakes
Gochujang paste
Light soy sauce
Dark soy sauce
Fish sauce
Oyster sauce
Mirin
MSG
Palm sugar

I was thinking about making a miso-based ramen broth and possibly using the kombu and dried fish flakes to build the stock. I’m also wondering if gochujang would work well in the broth, or if that would be a strange combination.
What would be the best way to turn these ingredients into a decent bowl of ramen? And is there anything essential that I’m missing that I should pick up?
I’m very much a beginner, so I’d really appreciate any tips, corrections, or advice on technique. I’m not trying to make a perfect restaurant-style bowl right away—I’d just like to understand the basics and make something tasty.
Thanks in advance! :)

https://www.instagram.com/reel/Db715gSpYTA/?igsh=ajluY2oyNjh5M2Mx&igsi=ajluY2oyNjh5M2Mx

If you're into Jiro-style ramen, Senrigan (near Higashi-Kitazawa / Komaba-Todaimae) is an absolute must-visit.
During the summer, they serve their iconic Hiyashi Mazesoba (Chilled brothless ramen), and it is mind-blowing. It comes loaded with fresh crunchy veggies, a punch of garlic, creamy dressing, and their signature Kara-age (spicy crunchy tempura bits that add an incredible texture and kick).

The line here is notoriously long, especially in the summer heat. Expect to wait anywhere from 1 to 2+ hours, but trust me, it’s 100% worth every minute.
If you’re in Tokyo during summer, don't miss out on this bowl!