@slavinjoshua: Ranking EVERY Style of Ramen: Asahikawa • #Foodie #japanesefood #japantravel #fyp #ramen

Josh Slavin :

Here’s some additional information if you’re interested in learning more!: - Asahikawa’s postwar template formed in 1947. Aoba started as a street cart under Yoshiya Murayama and settled on a “double soup” that blends land (pork/chicken) and sea (fish dashi). Hachiya dates to the same year and is also credited in local write-ups as an origin shop. Together they fixed shōyu as the city’s baseline. - The climate shaped the technique. Broth often mixes pork-and-chicken stock with seafood dashi, then gets a cap of lard so the bowl stays hot in sub-zero winters. Noodles run springy and slightly frizzed to hold that oily soy broth. Government and tourism guides explain the lard layer explicitly as insulation.

Николай Вознесенский :

Will you try Ainu food on Hokkaido?

constitucionalmente :

Im so jealous and so hungry💔

Itisme_shah :

someday I'll go to Japan to have this ramen tour

rai[49%] :

all I do is starve 😞

#Iamrainbowheart :

Otsukare Daijobu excellent video as always

. :

Just realised this is the food critic guy

Bec Recs Books 📚📖 :

Delicious

KingCaveman :

So far has the more expensive ones been better or have the cheaper ramens been better?

Brendan Perreault :

Who’s final meal was this?

yourstepdad6308 :

I would love to see an udon tier list someday

Sydney Slavin :

Love

easytimeline.org :

Enjoying your series.

saki !! PURE VANILLA'S WIFE 💛 :

i have never been this early to anything 😭

user99742870972 :

early

Wiggles Anansi 🕷🖋 :

This was a great series!

Sydney Slavin :

Fyp

Ma'A🦋 :

awww mann travell💗😍

bayonshadowqc :

ᡕᠵデ气亠 GD :

👍🏻👍🏻👍🏻

RSQ2001 :

🔥🔥🔥

DAZRAT75 :

👍👌💯💯

Reyna Agbesi :

😂😂😂