this post was submitted on 13 Jul 2026
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Yeah, sure. Because karaage, teriyaki, yakisoba, gyōza, gyūdon, katsudon, they're all uncooked, right? And someone gotta dump all those pigs and chickens into the sea, so they become seafood. Ah, and the cow for the gyūdon.
…just shut the fuck up about things you're clearly ignorant.
I love Japanese food. Actually I love the food in all places I visit. Some people are very not adventurous though… Like this guy has probably been to one local bad sushi joint and proclaimed all 🇯🇵 food is bad. Red spicy ramen is one of my favourite things on the entire planet, 11/10 meal for my tastes
Just for curiosity, what toppings do you use? I'm asking it because I prepare ramen at home often, and I wouldn't mind spicing it up a bit.
I can't really cook anymore since I got sick, and I have no idea what they put in at the restaurant lol. All I know is that they call it Aka ramen and it's great.
I found a picture online of what it looked like, maybe you can find a recipe or reverse engineer it? It has this beautiful oily fat layer and deep red-orange colour, I think chives and slices of pork, with those magic 3 day ramen eggs, and the thin noodles. It had other stuff in there too but I was too busy enjoying it to pick it apart lol
Ah, it's the classics: egg, pork belly, chives. The sauce is probably pork neck broth with some miso and pepper. I'll try my hand at it; I did prepare pork belly ramen once, it turned out delicious, but the pepper probably gives it a nice kick. Thank you!
Yes I remember it being the perfect level of spiciness. Not too hot so it becomes unpleasant, but moderately warm and comforting level of heat. Good luck!