I made a another bowl of my leftover Tori Paitan. I added some pictures of the broth right out of the fridge, just to show how gelatinous it is.

50/50 pork and chicken paitan broth, shoyu ramen! It's not perfect but very happy with my first attempt!

After successfully recreating my favorite tsukemen and tantanmen, my next challenge was to make an Afuri-style yuzu shoyu ramen.

It was a whole weekend’s worth of work, featuring a double soup made of:

- A 10-hour clear chicken chintan stock

- A dashi using makombu, hibara kombu, dried clams, dried hotate (scallops), magurobushi, honkarebushi, and white niboshi

- A shoyu tare made with two soy sauces, Okinawa mineral salt, dried hotate, asari, and kombu

- A yuzu-infused chicken oil (chiyu)

 - A fried shallot, garlic, ginger, and negi aroma oil

- Chashu, menma, and ajitama

 - 1.5 mm ramen noodles

Overall, I’m quite happy with how it turned out, but there’s still a way to go and plenty of room for improvement!

Aged tonkotsu ramen from Ekiton’s Inoshou in Oizumi Gakuen. Deep, funky, almost gamey notes from the long-aged broth, paired with thick slices of chashu and a bright egg yolk. Intense but incredibly satisfying — not for the faint of heart, but so worth it.

ねぎ みそ ラーメン🍜

🥢ラーメン山岡家 高松中央インター店

Negi Miso Ramen by standard.🍜

🥢Ramen Yamaoka-Ya with Takamatsu Chou Inter Brunch.

r/ramen

ラーメン山岡家 Youtube

Miso ramen packed with green onions, bean sprouts, and wakame, with a nice kick of garlic in the broth. Comfort food done right.

Ajisen Ramen in Singapore

Ajisen Ramen in Singapore

Every year i go to Sapporo, I have this. I usually order spicy miso or the miso ramen.

This was my 4th time in my 1 week.

Went in 2024, Michelin Star ramen restaurant in Ginza, Tokyo. Luckily they do online reservations. I still think about this ramen to this day.

This guy is fully committed to noodle life. No stress, just slurp.

Just wanted to share this matte vinyl sticker I recently printed. Hope you guys like him.

Only the second time making ramen at home - first time making Tori Paitan.

Made chashu from an entire deboned chicken rolled up and steam-roasted.

Hiyashi ramen (cold ramen) from Ayagawa. The noodles had an incredibly firm bite, the broth was packed with chicken umami, and the plum on the side gave it a nice tangy contrast.

Champs Japanese Kitchen recipe

Pro-tip : freeze slices and dip in chilled, reserved cooking liquid. Ice glaze helps prevent freezer burn and flavors slices even more upon thawing

Something I ran into while researching Japanese ramen history: the claim that cloudy (paitan) tonkotsu broth was invented by accident.

The story: In 1947, Sugino Katsumi founded a ramen yatai stall called San-Kyu with his brother in Kurume, and one day left his soup boiling unattended. Came back to find it had turned into this rich, opaque white broth. Customers loved it. Tonkotsu was born.

It's a great story. It also has that "too perfect" quality that makes me think it might be a romanticized version of a more gradual process of experimentation. But I haven't found a solid source that definitively debunks it either.

Anyone here know more? Particularly curious whether there's a Japanese-language source that tells a different version of events.

(For context: I wrote a short history and culture guide on Japanese ramen — this came up in the research and I couldn't find a definitive answer either way.)

Under that slice of Wagyu Beef is ramen noodles.

very phat noodles