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taikou / ramenya kitchen (RARE) [The Epiphany]
taikou / ramenya fridge [The Epiphany]
taikou / shichimi togarashi [The Epiphany]
taikou / ramenya menu [The Epiphany]
taikou / tonkotsu ramen [The Epiphany]
taikou / shoyu ramen [The Epiphany]
taikou / sake bottle [The Epiphany]
taikou / takoyaki [The Epiphany]
--ANHELO-G03-10-17AGA :: boiled egg [6 Republic]
--ANHELO-G03-09-17AGA :: disposable chops A [6 Republic]
--ANHELO-G03-09-17AGA :: disposable chops B [6 Republic]
--ANHELO-G03-14-17AGA :: tebo x2 [6 Republic]
--ANHELO-G03-07-17AGA :: inari [6 Republic]
--ANHELO-G03-06-17AGA :: tanuki soba [6 Republic]
--ANHELO-G03-05-17AGA :: kitsune soba [6 Republic]
--ANHELO-G03-04-17AGA :: tsukimi tanuki soba [6 Republic]
uK - Tokyo Grill Bamboo Fountain RARE [6 Republic]
HAKATA TONKOTSU DX: Hakata Style Ramen with Rich Pork Broth, chashu pork (simmered pork belly), seasoned soft boiled egg, green onions, kikurage mushrooms, bean sprouts & buta kakuni (braised thick pork belly), corn, and nori seaweed.
had to go to ippudo the day after trying bone daddies for the first time, just to make sure my love for ramen hadn't gone off the boil overnight
With eggs, char-shu (BBQ pork), green onion, black fungus, and thick noodle.
KURASHIKI Ramen Noodle by Masuya, Kurashiki, Japan. This tonkotsu and soy-sauce based noodle is made with ingredients from Kurashiki. Had it with gyoza from Kurashiki and fried rice.
I’ve been meaning to try this recipe (really 4 or 5 recipes that all come together in one bowl) for some time, but needed a weekend where I could carve out time to babysit a pot of broth for 12 hours, pork belly for another 3 or 4, plus do all the other prep involved here. Totally worth it, even if I did have to improvise a bit on the actual noodle front, since my local-ish Asian market sold the last of their fresh ramen noodles just before I got there (d’oh!)
Even though it’s not my recipe, it was enough work that I felt compelled to take a photo. So, this is alkali noodles (not quite ramen, but close), in a rich, sticky, porky tonkotsu broth, with a slice of chashu pork, ajitsuke tamako (marinated soft boiled egg), baby corn, sliced scallion, and mayu (black garlic oil) as a condiment. Very tasty, and there’s leftovers of almost all the components for another dinner this week.
If you’d like to try yourself, all of these come from J. Kenji Lopez-Alt’s article over on Serious Eats.
This was set up on a low surface, camera on a tripod above. Nikon D7000 w/Nikkor 50mm ƒ/1.8 prime, 1/250s @ ƒ/8, ISO100. One SB-700 at 50mm bounced off of a silver umbrella above scene at rear right, 1/8 power; second SB-700 at 50mm shot through a white umbrella at 1/13 power above the scene at front left, white bounce card front right. Cropped and color finished in Aperture.
One of the last days in our Kyushu trip, here comes Kumamoto. Unfortunately Kumamoto became a lot more famous after the recent earthquakes they had, and I wonder some places are still around or not.
We just got to send one night and less than a day total - but the night out was fun. They are famous for horse meat in this prefecture, but we enjoyed standard izakaya culture with shochu (hard white alcohol from Kyushu area of Japan), then completed the night with a bowl of ramen from a famous Kumamoto ramen (thick noodles, tonkotsu & chicken base broth, often topped with fried garlic) at Ten Gai Ten Ramen. Too bad we couldn't spend more time there, the Kumamoto Castle we saw on the following day looked stunning.
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Hakata ramen originates from Hakata district of Fukuoka city in Kyushu. It has a rich, milky, pork-bone tonkotsu broth and rather thin, non-curly and resilient noodles.
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Tonkotsu Cha Shu Ramen by Osaka Ohsho 大阪王将 in Tampines Mall.
*Note: More food pics in my: Favorite Food Album.
good, but by no means Ippudo. I went back to Ippudo the next day and was instantly reassured.
This experience did, however, get me into Clarence Court eggs, and unfortunately there's no way back to their pasty-yolked cousins at home anymore.
50L$ per play. All items are mod/trans.
Epiphany is open on 10/15 - 10PM SLT.
I don't usually like to share my artwork, but the tiger on the building is a drawing of mine. Hope you will enjoy.
Items: (10 common. 2 rare)
1. SHIO RAMEN [2LI]
2. MISO RAMEN [2LI]
3. TONKOTSU RAMEN [2LI]
4. SHOYU RAMEN [2LI]
5. RAMEN TOPPINGS [3LI]
6. TAKOYAKI [4LI]
7. RAMENYA FRIDGE & RACK [4LI]
8.RAMENYA MENU & STUFF [4LI]
9. RAMENYA BAR COUNTER & BAR STOOLS [1LI counter / 1LI each stool]
10. RAMENYA TABLE & ROUND STOOLS [1LI table / 1 LI each stool]
11. RAMENYA KITCHEN (RARE) [4LI]
12. LUCKY TIGER RAMENYA BUILDING (RARE) [46LI]
福岡県久留米市 くいよい軒/ "Kui-Yoi Ken" the ramen restaurant, Kurume city, Fukuoka pref.
Tonkotsu Ramen from Jiro - Rich, delicious pork & chicken broth with fresh noodles, soft yolk eggs & melt in the mouth pork belly. Ultimate comfort food.
Pork shoulder, green onion, canola flower, black fungus, cabbage, half seasoned soft-boiled egg, and housemade black oil
The restaurant hails from Japan's second-largest city, Yokohama, it specializes in that city's regional ramen: iekei, which developed in the 1970s. While most ramen shops serve either pork or chicken broth, this style incorporates both, blending tonkotsu (pork broth) from Kyushu with shoyu ramen from Tokyo. Their bowls come with various toppings, such as chashu (pork), spinach, and nori (roasted seaweed), and their noodles, made locally, are thicker than average ones, according to iekei style
Fukuoka City / Hakata Station area is the business hub of Kyushu, Japan. We happened to be in the area over the Christmas / New Year time luckily, and they had a beautiful illumination at the train station.
This is where our Kyushu trip started.
From Hakata Station, we took a bus to the famous Nakasu night vendors, walked through the neon signs of Fukuoka City. While having grown up in even busier city of Tokyo, Fukuoka certainly had its catch with faint flavors from influence from Korea & China. Fukuoka / Kurume area is also where now the world-famous Tonkotsu Ramen came from. And you shouldn't forget shochu when you are in Kyushu! Ah, it was one hell of a trip in Kyushu....
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Nakasu in Fukuoka is the contemporary hub for yatai, the small, mobile stall selling food, typically ramen. The specialty here is the pork-based tonkotsu ramen.
The first reference to yatai in its modern sense (lit. shop stand) is found as early as 1710. As yatai transformed into storefronts and new regulations ahead of the 1964 Tokyo Olympics were implemented to address the health risks posed by the travelling food stands, the number of yatai declined. In Fukuoka, yatai operators created a trade association and were not severely affected, although the number of carts has also declined, partly to a 1994 law according to which a yatai must be passed to a direct descendant, or closed, upon the retirement of the operator.
Today there are few hundred left in Fukuoka, with the largest concentration along the southwest bank of Nakasu island. None of these have a fixed location, but anyway they don’t venture too far and the locals know where to find the ones that stand out.
Material to become ramen soup is in business can.
It is an interior item to use for the decoration of a noodle shop.
Itto-can style can is quite popular in Japan. Due to it's size, it is mainly used for distributing liquid products for industrial usage.
Shape is very Japanese unique style. Itto is a unit of liquid in old Japan and approx. 18.039 liter.