That looks pretty legit. Soup is a little dark and clear compared to most tsukemen but well within normal.
sambasurprise
? This looks more legit than 95% of ramen in the states. The rare shoulder chashu is very popular in Japan, as is the lighter tanrei soup for tsukemen
HolySaba
I love the large thin slice of meat as a presentation, I wish more places did it like this. The noodles look a bit thin for a typical tsukemen, but there’s really no set rule for ramen. The biggest question is the taste. The soup look a bit thin to attach to the noodles, but if it does its job and tastes good, how viscous it looks doesn’t really matter.
Immediate_Order_5728
Authentic? There’s so many variations of ramen (let alone tsukemen) across Japan that it’s hard to really pinpoint what the archetype should be, so 🤷♀️
🤔Depending on who you ask or where you are (in Japan), tsukemen isn’t even considered to be ramen: it can be made with non-Chinese noodles. It really depends on the restaurant (ramen restaurants serve it with ramen, udon restaurants with udon). We live in Kurume ( where tonkotsu was invented) and tsukemen isn’t usually served at the ramen shops (I’m sure there are exceptions amongst the 2000+ shops in this city).
Anyway, looks good to me. If it’s a pork-based ramen soup, I tend to prefer the thin, classicJapanese mentsuyu (noodle dipping sauce) over the thicker Chinese-style sauces some places serve. If it’s Hiroshima-style (with hot chili oil and sesame), I definitely prefer it thin!
4 Comments
That looks pretty legit. Soup is a little dark and clear compared to most tsukemen but well within normal.
? This looks more legit than 95% of ramen in the states. The rare shoulder chashu is very popular in Japan, as is the lighter tanrei soup for tsukemen
I love the large thin slice of meat as a presentation, I wish more places did it like this. The noodles look a bit thin for a typical tsukemen, but there’s really no set rule for ramen. The biggest question is the taste. The soup look a bit thin to attach to the noodles, but if it does its job and tastes good, how viscous it looks doesn’t really matter.
Authentic? There’s so many variations of ramen (let alone tsukemen) across Japan that it’s hard to really pinpoint what the archetype should be, so 🤷♀️
🤔Depending on who you ask or where you are (in Japan), tsukemen isn’t even considered to be ramen: it can be made with non-Chinese noodles. It really depends on the restaurant (ramen restaurants serve it with ramen, udon restaurants with udon). We live in Kurume ( where tonkotsu was invented) and tsukemen isn’t usually served at the ramen shops (I’m sure there are exceptions amongst the 2000+ shops in this city).
Anyway, looks good to me. If it’s a pork-based ramen soup, I tend to prefer the thin, classicJapanese mentsuyu (noodle dipping sauce) over the thicker Chinese-style sauces some places serve. If it’s Hiroshima-style (with hot chili oil and sesame), I definitely prefer it thin!