(Translated by Google) ⸻
You know, in the world of Japanese cuisine, which is so obsessed with craftsmanship, ramen used to be a total outsider. To soba, Compared to ramen’s history is ridiculously short—just a few decades. But that’s exactly why it’s the only genre where anyone can succeed in their own way. That’s why I see ramen as Japan’s truly free food.
But here in Kobe, all I see is the obsession with selling Kobe beef, just chasing money. Honestly, I couldn’t find a single real strength.
The broth? It’s cloudy—sure, that means they’ve boiled bones, but it’s not a clear beef soup. And that kind of heavy-cost broth just ends up hurting the business in the long run.
There wasn’t a single ramen that felt like a “new Kobe beef ramen.” Instead, it reminded me of something like instant Sarigomtang noodles.
And what about the whole “local production, local consumption” idea? Not here.
It’s like they’ve pawned off their love for ramen.
In the Japanese culinary world, armed with craftsmanship, ramen is a nobody!
Compared to soba, ramen has been around for a ridiculously short decade,
and it’s the only genre where anyone can succeed in their own way.
That’s why I think of ramen as a free-spirited Japanese food.
This place is full of greed,
and only wants to sell Kobe beef and make money.
I couldn’t find any merit in it.
The broth is clear. It’s made from boiled bones.
It’s not clear gomtang. That would only drive up costs and hurt the restaurant.
There was no new Kobe beef ramen.
Summon the sari gomtangmyeon (instant ramen).
Local production, local consumption!
Not here.
They’re just pawning their love of ramen.
(Original)
⸻
You know, in the world of Japanese cuisine, which is so obsessed with craftsmanship, ramen used to be a total outsider. Compared to soba, ramen’s history is ridiculously short—just a few decades. But that’s exactly why it’s the only genre where anyone can succeed in their own way. That’s why I see ramen as Japan’s truly free food.
But here in Kobe, all I see is the obsession with selling Kobe beef, just chasing money. Honestly, I couldn’t find a single real strength.
The broth? It’s cloudy—sure, that means they’ve boiled bones, but it’s not a clear beef soup. And that kind of heavy-cost broth just ends up hurting the business in the long run.
There wasn’t a single ramen that felt like a “new Kobe beef ramen.” Instead, it reminded me of something like instant Sarigomtang noodles.
And what about the whole “local production, local consumption” idea? Not here.
It’s like they’ve pawned off their love for ramen.
장인정신으로 무장 된 일본요리계에 라멘은 듣보잡!
소바에 비하면 터무니 없이 짧은 기십년 된 라멘은
누구나 자신의 방법으로 성공 할 수 있는 유일한 장르.
그래서 라멘을 일본적인 자유로운 음식이라 생각 해.
여긴 고베 비프 팔아 화폐를 갖고
싶은 욕심만 가득 해.
어떤 장점도 발견 할 수 없었어.
육수는 뽀해. 뼈를 고왔다는 것이지.
맑은 곰탕이 아니지. 그건 코스트를 높여 가게를 해 치는 일이야.
새로운 고베비프 라멘은 없었어.
사리곰탕면( 인스탄트라면)을 소환 해.
지산지소!
여기 없어.
라멘에 대한 사랑을 전당포에 맡길 뿐이야.
