Feeling a bit hungry after that bowl of instant ramen? Maybe it’s because there’s a bit less ramen in that bowl.
Even gourmet chefs like ramen. Here’s a gourmet ramen recipe from 20 year veteran chef chefRob.
If sumo champions recommend a ramenya, it’s gotta be good, right? Sumo great Konishiki and yokozuna (grand champion) Musashimaru both rave about Tenkaippin Ramen in Kapahulu, Hawaii.
Ma Ru Yu’s kurogama (black sesame) ramen: what lurks beneath its murky surface? No less than threebravesouls weigh in on this ramen’s darkest (get it? get it?) secrets.
If black sesame ramen isn’t special enough for you, you can make your own buttermilk ramen!
If anyone’s in China for the Olympics next week and finds that special someone, remember to take them out for ice cream, not ramen. Ramen was rated the least popular place to take a date. Least?! Whaa–?!? (Oops, sorry folks, I’ve had this link since March and it looks like the article is subscriber-only now.)
Garlic ramen at Minca, in New York City. Need I say more?
It’s been over twoyears since we reported on the Ramen Girl, a movie about an American woman (Brittany Murphy) stranded in Japan, who ends up learning how to make ramen. Even though it’s starting to look like the movie might go straight to dvd, this new trailer doesn’t look half bad, thanks to Toshiyuki Nishida. What do you think?
Some things are meant to be in a can, while others…maybe not so much. I’ve been looking forward to trying “ramen in a can” since I first heard about it last year, and thanks to fellow ramen blogger Keizo, who was nice enough to share his loot from his trip to Tokyo, I had my chance. (And yes, I should’ve finished writing this review months ago. I suck!)
Now, the ramen in canned ramen isn’t like the noodles you’re familiar with. Canned ramen is actually made of konjac, aka konnyaku, aka “devil’s tongue”. Konjac is a tuber and belongs to the yam family. It’s usually made into a flour or jelly for use in a variety of dishes and has a chewy texture, like a firm jello. The reason the noodles are made of konjac is to prevent them from becoming soggy. Can you imaging eating ramen noodles which have been soaking in soup for days or weeks? Mush city. Read the rest of this entry →
This ramen advertises that it takes only 90 seconds to make! Just imagine…if you eat this ramen every day for a year, you can save…multiply…divide…divide again…a whopping 9 hours a year! (Compared to the typical 180 seconds (3 mins) that other bowl ramen need.)
If that’s not enough to get you excited, what about the four packets of ramen accoutrements included in the bowl: there’s the obligatory soup pack, a packet of dry toppings, sesame seeds, and beni shoga. Read the rest of this entry →
this is the tonkotsu version of this. the soup was much better and the meat is just as yummy as the shoyu version. the noodles seem just a little better than before, or maybe it’s because i cooked it longer this time. i give it an 8!
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