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Yes, they are cheap. Usually around 600-1200 yen or $6-12 many of them reduce labor costs by having a vending machine outside where you get a token that indic

Yes, they are cheap. Usually around 600-1200 yen or $6-12 many of them reduce labor costs by having a vending machine outside where you get a token that indicates your order. https://livejapan.com/en/in-tokyo/in-pref-tokyo/in-asakusa/article-a0001973/ https://livejapan.com/en/in-tokyo/in-pref-tokyo/in-asakusa/a... The current ramen fad in America relies on super rich broth, basically liquid bacon. There are many styles of ramen in Japan, ranging from super simple broths to the liquid bacon style.

op00to 7y ago
How do I ask for the simple stuff? The liquid bacon gives me unfortunate digestion symptoms that should not be named.
- hkmurakami 7y ago
  Some ramen joints in the states offer non pork broth ramen options. But I'm the states the options are predominantly pork
- L_Rahman 7y ago
  /u/op00to: This is challenging because ramen is classified by a mix of base, seasoning and thickness. Roughly bases can be: bones of chicken, pork, fish or in rare instances beef. Often there is blend of these bases Seasoning: sea salt (shio), soy sauce (shoyu) and miso Thickness is a spectrum ending with: kotteri (thick) and assari (light) Now, how to pick a light broth? This will be highly context dependent. Most shops in Tokyo where I'm living right now are specialists so research will show you upfront whether it's tonkotsu (heavy pork), chicken paitan (heavy chicken), hakodate (light fish), tonkotsu-gyokai (blend of pork and fish). If you're in Japan, I recommend the Ramen Beast app which has location based recommendations, high quality reviews and lists for lighter ramen. If you're in NY and looking for a lighter bowl: I can vouch for most of the bowls at Nakamura, the yuzu shoyu at Mr. Taka, and all of the bowls at Yuji Ramen.
  - elvinyung 7y ago
    Note that as you mentioned since most shops in Japan specialize in a specific type of soup (i.e. the only differentiator is the tare and the toppings), it might be more useful to familiarize oneself with the characteristics some of the more common regional styles. For example, "Hakata-style" ramen generally describes a creamy tonkotsu soup, "Kitakata-style" is generally a chintan with shoyu tare and hand kneaded "temomi" noodles, Yokohama "iekei" generally tends to be a paitan with shoyu tare, Sapporo ramen is generally a pork soup with miso tare, etc. This is not to say that e.g. Sapporo only has Sapporo-style ramen or Fukuoka only has Hakata-style ramen, but the names describe where the style is perceived to have originated from. The water is slightly muddied (no pun intended...) by techniques like "double soups", i.e. mixing multiple soups in the same bowl. In some cases a chintan might be mixed with a paitan, etc.
- 01100011 7y ago
  Skip the tonkotsu and try another broth like miso?
- WalterSear 7y ago
  Vegan ramen.
tptacek 7y ago
I don’t think Americans invented tonkotsu broth.
- vinay427 7y ago
  It doesn't seem like they tried to imply that given that they stated the diversity of broth options in Japan.
deleted 7y ago
[deleted]
01100011 7y ago
"Liquid bacon" seems quite disingenuous and cynical. It's thick broth that is, reportedly, full of collagen. That doesn't sound like liquid bacon to me.

op00to 7y ago

How do I ask for the simple stuff? The liquid bacon gives me unfortunate digestion symptoms that should not be named.

hkmurakami 7y ago
Some ramen joints in the states offer non pork broth ramen options. But I'm the states the options are predominantly pork
L_Rahman 7y ago
/u/op00to: This is challenging because ramen is classified by a mix of base, seasoning and thickness. Roughly bases can be: bones of chicken, pork, fish or in rare instances beef. Often there is blend of these bases Seasoning: sea salt (shio), soy sauce (shoyu) and miso Thickness is a spectrum ending with: kotteri (thick) and assari (light) Now, how to pick a light broth? This will be highly context dependent. Most shops in Tokyo where I'm living right now are specialists so research will show you upfront whether it's tonkotsu (heavy pork), chicken paitan (heavy chicken), hakodate (light fish), tonkotsu-gyokai (blend of pork and fish). If you're in Japan, I recommend the Ramen Beast app which has location based recommendations, high quality reviews and lists for lighter ramen. If you're in NY and looking for a lighter bowl: I can vouch for most of the bowls at Nakamura, the yuzu shoyu at Mr. Taka, and all of the bowls at Yuji Ramen.
- elvinyung 7y ago
  Note that as you mentioned since most shops in Japan specialize in a specific type of soup (i.e. the only differentiator is the tare and the toppings), it might be more useful to familiarize oneself with the characteristics some of the more common regional styles. For example, "Hakata-style" ramen generally describes a creamy tonkotsu soup, "Kitakata-style" is generally a chintan with shoyu tare and hand kneaded "temomi" noodles, Yokohama "iekei" generally tends to be a paitan with shoyu tare, Sapporo ramen is generally a pork soup with miso tare, etc. This is not to say that e.g. Sapporo only has Sapporo-style ramen or Fukuoka only has Hakata-style ramen, but the names describe where the style is perceived to have originated from. The water is slightly muddied (no pun intended...) by techniques like "double soups", i.e. mixing multiple soups in the same bowl. In some cases a chintan might be mixed with a paitan, etc.
01100011 7y ago
Skip the tonkotsu and try another broth like miso?
WalterSear 7y ago
Vegan ramen.

tptacek 7y ago

I don’t think Americans invented tonkotsu broth.

vinay427 7y ago
It doesn't seem like they tried to imply that given that they stated the diversity of broth options in Japan.

deleted 7y ago

[deleted]

01100011 7y ago

"Liquid bacon" seems quite disingenuous and cynical. It's thick broth that is, reportedly, full of collagen. That doesn't sound like liquid bacon to me.