I actually ate more

I love japanese Karê / Dry Kaê since I was a kid. My favorite food after Brazilian churrasco e Feijoada!

Also, any recommendations for a good knife? As you can see, mine is not the best…

Super fresh and quality lunch today. Salmon was extra fresh and hit the spot. Legitimately hard not to go to get sushi everyday. If money wasn't an option, it wouldn't even be a decision.

paid chf 29.- (US$ 37.50) for this bowl of tantanmen in Basel / Switzerland

Post your good ramen with me!

My partner and I love oi kimchee so I make these batches a couple times a month. I have to add Thai chili peppers so it’s spicy af so we don’t eat it so quickly ????

I did... and after that, life was good.

Medium-thin curly noodles

Green onion

Garlic chives

Chashu pork

Bean sprouts

Spicy minced meat with chili peppers

Taiwan ramen actually originated in Japan.

It is based on a soy sauce–flavored broth topped with extremely spicy minced meat, creating a bold “spicy yet delicious” flavor.

A very standard, casual ramen bowl and spoon in Japan.

Second attempt at making unagi don at home. Flavor was better this time, but I’m still struggling to get that deep brown color. Any tips on sauce, glazing, or grilling technique?

Finally made it to AFURI after hearing about it for years. Their yuzu shio ramen is everything people say it is - light, clean, and the citrus just cuts through perfectly. The broth looks simple but there's so much depth. Already planning my next visit.

I’m a teacher and for winter break I wanted to learn how to make ramen for scratch. Let the noodles rest for 5 days, eggs for 3 and cooked the broth overnight for 18 hours. I also made the shoyu tare, all the toppings, sous vide chicken chasu, and the red and black oil using Ramenlords recipes. The broth was a little more rich than I wanted it to but was still very delicious. It was so much work but very rewarding in the end.

Paired it with a peach soju tasting which was really fun. Great date night.