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Where can you find the best Ramen in the World ?
I show you better Ramen than the one in Naruto Ichiraku Ramen !
You can find " NANIWA " in Düsseldorf in germany. That town has a nickname: Little Tokyo because there are living so many japanese people.
Here you can see NANIWA Ramen >> http://www.youtube.com/watch?v=FY5f9E-KDH4
Did you eat somewhere else, such a size of Ramen bowl ?
Last edited by DRAGONKAMI; November 03, 2010 at 09:30 AM.
I once ate in Wagamama with my friends on our school trip to London. We ate chicken ramen. It was great, but I think I should've chosen the pork ramen instead !
I don't mind the Ramen at Wagamama's. The best dish they have to offer imo is most definitely the Seafood mix ramen! Crab, mussels, prawns, mmmmm etc etc. So many more yummy ingredients. I would recommend going there for dinner over lunch tbh. Why? The bowl's are fricking huge! If you go for lunch, you're definitely going to bed without the need for dinner. xD
I haven't been to Wagamama's for a long time. I hope they haven't changed their dishes too much.
I actually buy the Clearspring Instant Ramen, then add new ingredients to it such as wasabi (added to the broth right at the start of cooking), mirin, tamari or shoyu, ume plum seasoning, toasted sesame oil, rice vinegar, and miso (added to the broth right at the end of cooking after I add a little cold water so as not to kill the koji).
Reviving an old dead thread if only because I don't feel like starting a new one. Recently, there was a Ramen fest over her in Los Angeles.
Spoiler: Niboshi no Kaoru Hiyashi Ramen - Tokyo Cold Ramen with Dried Sardines by Tsujita LA: Artisan Noodles show
---------- Post added October 22, 2013 at 12:24 AM ---------- Previous post was October 21, 2013 at 10:02 PM ----------
I forgot to post this Ramen pic.
This is also from Silverlake Ramen. This is their Black Garlic Tonkotsu. This is a style of Ramen that has only recently become popular. It's your basic Hakata Ramen (Hakata Ramen means it's from Kyuushuu in origination and that also means it's a Tonkotsu broth) but added in is black garlic oil (the black stuff). The Black Garlic Oil adds a great umami boost and also helps to cut through the 'creaminess' of the broth a bit while maintaining that rich porkiness you can only get from boiling pork bones upward of 16 hours.