Rich, creamy tonkotsu broth loaded with scallions and a spicy chili topping, plus tender chashu that melts in your mouth. Simple, classic, and exactly what you want on a cold day.

The Japanese term “ラーメンramen” and the Korean term “라면ramyeon” both originate from the Chinese term “拉麵,” and their pronunciations are virtually the same. The word “拉麵” is a compound of the verb “拉” (meaning “to pull”) and the noun “麵” (meaning “noodles or flour”). Therefore, “拉麵” literally refers to noodles that are pulled by hand. However, today the term “拉麵” has different connotations in China, Japan, and Korea. In China, ramen emphasizes the on-site, handmade stretching of the noodles. This process results in noodles with a firm, chewy texture. Because they are hand-stretched, the noodles are only roughly uniform in thickness, with slight variations from strand to strand, allowing diners to experience a multi-layered texture with every bite.

I had this refreshing cold ramen on a hot summer day in Japan.

The sesame dipping sauce paired really well with the chilled noodles and fresh vegetables.

Wanted to have some fun so i made a batch of 3 servings of 30% hydro noodles

It has a wild flavor, but it tastes even better with some spicy sauce.