// TRANSMISSION_LOG
Transmissions received from the Kowloon cyber-slum
The truly great hidden ramen shops never top review rankings. Here is how to find them—reading location, hours and menu, and squeezing the most out of a map app—from the perspective of someone who eats hundreds of bowls a year.
A complete list of the regional ramen of all 47 prefectures of Japan. From Sapporo miso, Kitakata and Hakata tonkotsu to Toyama Black, Onomichi, Tokushima, Shimane and Miyazaki—every regional ramen, organized by region in a single table with origin notes and representative shops.
MEN-YUKI is built for ramen fans. Find nearby ramen shops with radar, 'seal' (log) the ones you've eaten, and send cheering 'toppings' to shops. Here is how it works and why it lands with ramen fans.
Emulsification, chashu, straight noodles—once you can read the words on a ramen shop's sign and menu, you can already imagine the flavor. A basic glossary for talking about ramen, organized by soup, noodles, toppings and method.
White-cloudy tonkotsu sounds like one thing, but it tastes completely different by prefecture. Hakata's thin noodles, Kumamoto's garlic, Kagoshima's light style, and the Kanagawa-born Iekei school. A tour of tonkotsu ramen's branches and lineage, organized by flavor intensity and history.
Jiro-style ramen is a heavyweight genre born from Ramen Jiro, opened in Tokyo's Mita in 1968. Extra-thick noodles, heavy pork-bone soy broth, back fat, veggies and garlic. A beginner's guide to the definition, history, representative shops, ordering rules and etiquette.