Comments by "jeffchan7" (@jeffchan7) on "Eating Take Out Ramen in Japan" video.

  1. Yes.
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  2. If you do that, the noodles will lose their texture and become mushy.
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  3. They're having a variation of Ramen called Tsukemen. The thick Tsukemen noodles are served at room temperature and dipped into the soup. The Tsukemen soup is a variation of the typical Ramen soup (Pork broth, Dashi seafood stock, and Soy sauce), but it's been cooked longer to become thick and more concentrated.
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  4. They're having a variation of Ramen called Tsukemen. The thicker Tsukemen noodles are intended to be rinsed, served at room temperature, and dipped into the thick concentrated soup. Since the soup is highly concentrated, you don't want too much clinging to the noodles during each mouthful - otherwise the flavors are too strong. I've eaten at Taishoken restaurant (where Tsukemen originated) and can affirm that the serving method is as intended.
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  5. This is the video host and his daughter.
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  6. They're having a variation of Ramen called Tsukemen. The thicker Tsukemen noodles are intended to be rinsed, served at room temperature, and dipped into a thick concentrated soup. Since the soup is highly concentrated, you don't want too much clinging to the noodles during each mouthful - otherwise the flavors are too strong.
    1
  7. They're having a variation of Ramen called Tsukemen. The thicker Tsukemen noodles are intended to be rinsed, served at room temperature, and dipped into a thick concentrated soup. Since the soup is highly concentrated, you don't want too much clinging to the noodles during each mouthful - otherwise the flavors are too strong. I've eaten at Taishoken restaurant (where Tsukemen originated) and can affirm that the serving method is as intended.
    1
  8. In past videos, they've indicated that Japanese is their children's first language. They are probably more comfortable speaking it and perhaps have a larger vocabulary.
    1
  9. ????
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  10. Negi are related to both spring onions and leeks, but resemble leeks slightly more. They are longer and thicker than spring onions and have a larger amount of the white stem.
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  11. His daughter.
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  12. They're having a variation of Ramen called Tsukemen. The thicker Tsukemen noodles are intended to be rinsed, served at room temperature, and dipped into the concentrated soup. Since the soup is highly concentrated, you don't want too much clinging to the noodles during each mouthful - otherwise the flavors are too strong. I've eaten at Taishoken restaurant (where Tsukemen originated) and can affirm that the serving method is as intended.
    1
  13. Yes.
    1
  14. The video host's daughter.
    1
  15. They're having a variation of Ramen called Tsukemen. The thicker Tsukemen noodles are intended to be rinsed, served at room temperature, and dipped into a thick concentrated soup.
    1