#ramennagi — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #ramennagi, aggregated by home.social.
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https://www.alojapan.com/1486379/demon-slayer-kimetsu-no-yaiba-frozen-ramen%f0%9f%8d%9casmr-unboxing-no-talking/ Demon Slayer: Kimetsu no Yaiba Frozen Ramen🍜ASMR & Unboxing (No Talking) #Akaza #asmr #cooking #DemonSlayer #eating #FrozenFood #GiyūTomioka #Japan #JapaneseStuffChannel #japanesestuff #JapaneseStuffChannel #jsc #KimetsuNoYaiba #nerd #noodles #ramen #RamenNagi #takumen #tanjiro #Weird #すず鬼 #ラーメン凪 #冨岡義勇 #冷凍ラーメン #冷凍食品 #宅麺 #猗窩座 #鬼ラーメン #鬼滅の刃 Demon Slayer: Kimetsu no Yaiba Frozen Ramen🍜ASMR & Unboxing (No Talking) Demon Slayer: Kimetsu no Yai
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https://www.alojapan.com/1486379/demon-slayer-kimetsu-no-yaiba-frozen-ramen%f0%9f%8d%9casmr-unboxing-no-talking/ Demon Slayer: Kimetsu no Yaiba Frozen Ramen🍜ASMR & Unboxing (No Talking) #Akaza #asmr #cooking #DemonSlayer #eating #FrozenFood #GiyūTomioka #Japan #JapaneseStuffChannel #japanesestuff #JapaneseStuffChannel #jsc #KimetsuNoYaiba #nerd #noodles #ramen #RamenNagi #takumen #tanjiro #Weird #すず鬼 #ラーメン凪 #冨岡義勇 #冷凍ラーメン #冷凍食品 #宅麺 #猗窩座 #鬼ラーメン #鬼滅の刃 Demon Slayer: Kimetsu no Yaiba Frozen Ramen🍜ASMR & Unboxing (No Talking) Demon Slayer: Kimetsu no Yai
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Went to Ramen Nagi in Palo Alto last week. I’ve eaten lots of ramen over the past 40 years of many different styles. I’m a fan of simplicity and Nagi is the opposite. Too many flavors mixed together for my liking. Was excited to try it because I heard it used fish broth, but my standard is Ogikubo Ramen which is a katsuoboshi ramen. Seems Nagi also put some sweet sauce (like a hoisin sauce) along with everything else. Covered up the broth. The noodles were absolutely perfectly slightly firm though.
My current high mark is Okinawa soba that I had in December. That changed my whole world. And the Hakata ramen which we also ate in Okinawa (by a transplant from Hakata using local Okinawa pork bones) was outstanding.
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Went to Ramen Nagi in Palo Alto last week. I’ve eaten lots of ramen over the past 40 years of many different styles. I’m a fan of simplicity and Nagi is the opposite. Too many flavors mixed together for my liking. Was excited to try it because I heard it used fish broth, but my standard is Ogikubo Ramen which is a katsuoboshi ramen. Seems Nagi also put some sweet sauce (like a hoisin sauce) along with everything else. Covered up the broth. The noodles were absolutely perfectly slightly firm though.
My current high mark is Okinawa soba that I had in December. That changed my whole world. And the Hakata ramen which we also ate in Okinawa (by a transplant from Hakata using local Okinawa pork bones) was outstanding.
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Went to Ramen Nagi in Palo Alto last week. I’ve eaten lots of ramen over the past 40 years of many different styles. I’m a fan of simplicity and Nagi is the opposite. Too many flavors mixed together for my liking. Was excited to try it because I heard it used fish broth, but my standard is Ogikubo Ramen which is a katsuoboshi ramen. Seems Nagi also put some sweet sauce (like a hoisin sauce) along with everything else. Covered up the broth. The noodles were absolutely perfectly slightly firm though.
My current high mark is Okinawa soba that I had in December. That changed my whole world. And the Hakata ramen which we also ate in Okinawa (by a transplant from Hakata using local Okinawa pork bones) was outstanding.
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Went to Ramen Nagi in Palo Alto last week. I’ve eaten lots of ramen over the past 40 years of many different styles. I’m a fan of simplicity and Nagi is the opposite. Too many flavors mixed together for my liking. Was excited to try it because I heard it used fish broth, but my standard is Ogikubo Ramen which is a katsuoboshi ramen. Seems Nagi also put some sweet sauce (like a hoisin sauce) along with everything else. Covered up the broth. The noodles were absolutely perfectly slightly firm though.
My current high mark is Okinawa soba that I had in December. That changed my whole world. And the Hakata ramen which we also ate in Okinawa (by a transplant from Hakata using local Okinawa pork bones) was outstanding.
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Went to Ramen Nagi in Palo Alto last week. I’ve eaten lots of ramen over the past 40 years of many different styles. I’m a fan of simplicity and Nagi is the opposite. Too many flavors mixed together for my liking. Was excited to try it because I heard it used fish broth, but my standard is Ogikubo Ramen which is a katsuoboshi ramen. Seems Nagi also put some sweet sauce (like a hoisin sauce) along with everything else. Covered up the broth. The noodles were absolutely perfectly slightly firm though.
My current high mark is Okinawa soba that I had in December. That changed my whole world. And the Hakata ramen which we also ate in Okinawa (by a transplant from Hakata using local Okinawa pork bones) was outstanding.
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Ebi King limited ramen from #RamenNagi. It's delicious, but for some reason it has less broth than usual.
However, I still much prefer the previous limited offer, Garlic Squid King.
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Ebi King limited ramen from #RamenNagi. It's delicious, but for some reason it has less broth than usual.
However, I still much prefer the previous limited offer, Garlic Squid King.
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Garlic Squid King at #RamenNagi
Costs about 10 dollars, which is even more absurd when you realize this is in a developing country. But boy is it so damn delicious!
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Garlic Squid King at #RamenNagi
Costs about 10 dollars, which is even more absurd when you realize this is in a developing country. But boy is it so damn delicious!