Did a search, but i guess the last ramen thread 404ed.
Got some Nissin ramen from a japanese convenience store a few days ago, these appear to have been manufactured in Singapore and come in 116g packets. The chinese convenence stores stock the Nissin Demae ramen type (i think these are exported to China mainly) which comes in smaller packets.
They both use very different noodles, which one is more authentic?
Pic related, its the singapore manufactured one
is black really worth paying double over the regular shin ramyun? I get the frozen chukazanmai noodles instead of the regular dried one, but I'm not sure shin ramyun black is worth it.
does the black still come with the dried meat if you get it in korea?
you're not allergic you're just a bitch
shin ramyun isn't even spicy, especially the black version. try these if you want hot.
the black version has two soup powders instead of one, and the dried ingredients are better in my opinion. I like it better but I can't say if it's really worth the price.
it's just something you get used to. peppers have a lot of flavor aside from the heat so you're missing out if you can't eat them.
Those are very basic brands, which is typical for what you will find in the US. There are hundreds of brands in Japan though. I had to import this curry. It's an instant retort pack too, which is a bit different than roux blocks. Lee is good if you like spicy.
I'd say Golden is the worst out of those, with Kokumaro being the best
I usually get golden curry since the other common brands have weird shit like fruit and cheese in them which doesn't sound that appealing. it's disappointing that even the extra hot isn't really hot though. what kind can I get if I want more flavor but still basic sorts of ingredients?
By the way, in Japan, fresh noodles with soup and spices are packed and sold for around 300 yen at stores.
These are almost the same as instant noodles, but fresh noodles are usually boiled separately from the other ingredients.
search 生ラーメン on http://www.amazon.co.jp/
anyone else tried this? they weren't as hot as I was expecting.
No. Unless you live in no mans land there should be a gook supermarket near you. My local chink store sells >>14572039 (wich is my favorite) for under 20 bucks a case and plenty other decent brands (indo mie is fucking awesome)
black is probably the mildest ive tasted from shin. the "gourmet spicy" they sell at wally worlds tho, that shit is spicy as fuck for real.
Bitch, Lee x40 is where it's at.
Kidding, that shit is a bit much even for me.
My favorite is Kinkei's stuff, though. The one in the center in pic related is only 200 yen but it kicks the shit out of of pretty much every other instant curry I've tried, and I've tried quite a few.
(I had the one on the left for dinner tonight. Needed some veggies in me. Was good.)
It definitely has a noticeable kick, but still "Japanese Spicy," so over-exaggerated. I like spicy food though.
This guy has the right idea with x40
The odd ingredients help complement the flavor
They don't taste odd when they are in it. Try a bunch.
Torokeru is good too.
Also good. It's a bit sweeter
Only brand I have in my pantry. I grew up on this stuff.
Yeah, Japan fucking loves eggplant. Eggplant pasta, eggplant stir-fry, eggplant on pizza...
Which is fine by me, because eggplant is a god-tier vegetable that doesn't get enough love in Western cuisine.
Bought this on a whim at my local Asian market. It's now easily my favorite ramen.
Sapporo Ichiban is easily the best ramen (especially the shio-flavor).
Looks like a nasty soup you would get at one of those small town Asian resturants since the owners are Korean but they sell "ramen soup" that the local weebs eat up because they have no other options available within a 2 hour radius.
Yes, but that's no excuse for a disgusting looking soup in >>14628118
I honestly thought it was caldo de pollo in the thumbnail because of how messy it was, but then I saw all the bean sprouts.
Boil in water > drain > add more boiled water with the sauces/flavors
Thats if you want to do it the "right" way, but you can just boil it straight and add the sauces/flavors. The only bad part is that you'll have a lot more starch in thee soup.