Not entirely sure how authentic this is. I followed the shoyu ramen recipe from Joshua Wisseman.
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Authentic is less important than delicious. It’s great to learn the history and tradition around the food you enjoy, but not knowing or not following that tradition doesn’t make your food any less valid or tasty
Looks absolutely fantastic!
The meat is kind of whacky but the rest looks nice. So how was it? How long did it take to make the broth?
Looks great!
Weissman. Wisseman looks incredibly cursed.
So what kind of surface is that bowl on? Is it sitting on a bunch of rocks?
If you’re worried about authenticity, probably compare notes with native cooks, but more importantly, check to see if the ingredients are correct. Very easy to get bastardised ingredients; as an example, living in an Asian country, I used to have a hell of a time getting the right herbs and vegetables for doing certain Western dishes with, and very common to get some pre-packaged “mix” of herbs instead.
Do Asian countries have Western markets the same way Western countries have Asian markets?
Kinda, but nowadays it’s all filtered in so even in a mass market supermarket you can get some decent ingredients. Like anything else not common to the local palate, you have to pay. Kale is ridiculously expensive, for example.
Japanese food is the dogs bollocks and I have no idea why.
I’m not even hugely keen on fish. But fuck those guys on that crazy little island make some good tucker.
Well visually it looks delicious for sure
I’m not even a big ramen fan and this looks so tempting. Well done! Was it as good as it looked?
That looks amazing!
Kinda looks like a cassowary photobombed your shot in the bottom right corner.
