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在ramen near me這個產品中，有8篇Facebook貼文，粉絲數超過989的網紅琳達的全植日常 Linda's plant-based diary，也在其Facebook貼文中提到， 【LA life day 12: The Tonkotsu Ramen that connects the past, present and future】 . Tonkotsu Ramen always reminds me of middle school– there’s a nice ...
　同時也有10部Youtube影片，追蹤數超過15萬的網紅ロイドごはん，也在其Youtube影片中提到，因島で出会ったおばあちゃんの営む島中華！広島県尾道市因島『味萬』に伺ってきました。しまなみ街道を渡り、因島に到着して見つけた中華料理店です。島をつなぐフェリーが就航している金山港の近くにあるお店で、まるで時が止まったかのうような空間でゆっくりとオススメのラーメンをいただいてきました。それでは早速ご覧...

ramen near me 在 琳達的全植日常 Linda's plant-based diary Facebook 的最讚貼文

琳達的全植日常 Linda's plant-based diary By 琳達的全植日常 Linda's plant-based diary

2021-08-23 03:34:46 有 9 人按讚
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【LA life day 12: The Tonkotsu Ramen that connects the past, present and future】

.

Tonkotsu Ramen always reminds me of middle school– there’s a nice little ramen place near my school and I went there after the summer classes with my classmates almost every day. The Tonkotsu Ramen there was so creamy, rich, and flavorful– it was definitely the highlight in the dull middle school years.

.

I have never had Tonkotsu Ramen after I turned vegan. The essence of the Tonkotsu Ramen lies in the broth– bones are cooked at a rolling boil for a long period of time until the collagen dissolves into gelatin that adds richness to the broth. My landlord's happy face when describing the taste of her Tonkotsu Ramen inspired me to search for vegan Tonkotsu Ramen recipes– and I had a fruitful discovery! I found that kombu and shitake mushroom boiled in vegetable stock makes perfect soup base– it adds umami and extra depth to the broth. To create the richness and creaminess, we use oat milk and mix it with sesame paste– this creates a subtle sweetness and savoring nuttiness to the soup!

.

On a chill Saturday afternoon, I invited my friend to try out this Tonkotsu Ramen recipe with me. We weren't able to get kombu and shitake mushrooms in the grocery stores here in LA, but we found a secret ingredient that works wonders– the fermented bean paste. The fermentation process adds depth to the umami and blends harmoniously with the oat milk, creating a savoring sensation when you sip the noodles.

.

We drizzled hot chili oil on top of the ramen for seasoning. The moment the chili oil diffuses into the soup, suddenly I was back in the little ramen place again– it is strange how your sense of smell roots deep inside your memory lane once you allow your mind to return into the grooves which lead back.

.

School starts tomorrow and I can literally feel the butterflies in my stomach, yet it's exciting to be able to talk to my professors and classmates face to face after COVID has distanced us for so long. Walking around the campus, the back to school vibe energizes me and I think I am ready for a brand new start!

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琳達的全植日常 Linda's plant-based diary

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致力於挖掘兼具美感與美味、提升身心質量的全食物、純植物料理 關於 Linda 喜歡用真實的食物做料理，除了日常的柴米油鹽醬醋茶，永遠不忘為料理撒上滿滿的愛！
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ramen near me 在 mrbrown Facebook 的最佳解答

mrbrown By mrbrown

2019-11-09 17:13:54 有 1,383 人按讚
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Isaac, Joy and Papa Go Japan: Day 5 and 6, Asahidake and Mombetsu

On Day 5, we woke up at Hotel Bearmonte and when we looked out the window of our “Western Room with Loft” we saw the surroundings covered in a blanket of white.

“It snowed last night!” the kids exclaimed.

Yes, winter comes earlier to Hokkaido than the rest of Japan and we witnessed the arrival of the first post-autumn snow. It was a pretty sight.

After consuming an obscene amount of food at the breakfast buffet, we packed up our things and loaded up the car to head to Asahidake Ropeway.

To be fair, it was only a short walk from Hotel Bearmonte to the ropeway but the ground was covered in snow and only Joy had her mother’s waterproof snow boots on. Isaac was wearing his Nike track shoes and I was wearing my Allbirds sneakers. Not the best choice for traipsing in snow.

So we drove that short distance and parked the car as near to the entrance of the ropeway as possible, then took the scenic ride up Hokkaido’s highest mountain (2,291m).

We had a lovely hike at the Sugatami Station (altitude 1,600m), wearing borrowed rubber boots. We would have finished the full one-hour hike but snow starting falling heavily. Weather in the mountains must be respected and it can turn bad very quickly. So one must always know one’s limits.

Then it was lunch at the ropeway restaurant, and a drive back to Higashikawa.

The next day, I decided that we would drive out to Mombetsu. Actually it was not so organized. We were just looking for breakfast and we just drove further and further away from our home base until we found ourselves back in Kamikawa, but this time we found another ramen place there. Parking our car in the snow-covered car park, we walked over to Asahi Shokudo, and we were their first customers of the day.

Their ramen was worth driving from Higashikawa to Kamikawa for. Try their Maboroshi ramen made from natural Okhotsk sea salt. Limited to 20 bowls a day. I had Bowl One of Twenty.

Also great, their miso ramen. Some of the best ramen I’ve ever tasted. The owner, a handsome elderly gentleman whose face was on many of the photos on the wall, posing with celebrities, asked me where we were heading.

“Mombetsu,” I blurted out, even though it was just a random thought in my mind. I didn’t even know what was there. Just that I haven’t been there before, and I’ve covered A LOT of Hokkaido in prior trips.

“Ah,” he said, “about 95km from here. Maybe three hours in this weather. Drive carefully, ok? Big snow.”

I thanked him for the advice and my teens and I drove off towards Monbetsu. Along the way, I asked Isaac to look the town up and read me some facts.

Turns out Mombetsu is famous for crabs and for the port, the sea ice, and icebreaker ships. Well, it wasn’t quite sea ice season but we were already on our way there, so what the heck. Let’s go.

The snow got heavier and heavier as I drove on the highway. I was super-cautious because we Singaporeans don’t drive in snow very often.

As my children fell asleep one by one, my iPhone started playing Angels We Have Heard on High, by Sixpence None the Richer, though the car stereo.

On my windscreen, I saw snow gently falling. In the car, I heard:

“Angels we have heard on high,
Singing sweetly through the night,
And the mountains in reply
Echoing their brave delight.”

It was like a scene out of a winter movie. Except I was also a hyper-alert father driving as carefully as I can, mindful of the sleeping young charges in my care.

When we got to Mombetsu, there was no snow. Just windy cold coastal weather. I drove the kids to the Okhotsk Tower where you can normally see the sea ice in the Sea of Okhotsk and take icebreaker cruises. We settled for visiting the underwater observatory that is 8m below sea level.

And oh, we also made sure we visited the giant Crab Claw Statue that is the pride of Monbetsu town. Not visiting the Crab Claw in Mombetsu is like not visiting the Merlion in Singapore, ok? Must go one.

Wish I tasted some of that Monbetsu crab though. But it was a long drive back to Monbetsu, and at 4pm, it would soon be nightfall and I still had that snowy part of the highway to drive through. And miles to go before I eat.

Dinner.

#travel
#mrbrowntravels
#mrbrowninJapan
#IsaacJoyAndPapaGoJapan

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ramen near me 在 mrbrown Facebook 的精選貼文

mrbrown By mrbrown

2019-11-05 21:04:41 有 2,728 人按讚
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Isaac, Joy and Papa Go Japan: Day 3 and 4, Higashikawa, Otaru, Sounkyo and Asahidake
⠀⠀⠀ ⠀⠀⠀⠀⠀⠀
I did not plan to drive around the entire island of Hokkaido in the few days we had. It would not be practical or fun. So I decided to keep things within the centre of Hokkaido.

From Shikotsuko, we drove to Higashikawa (my favourite town) and stayed at my friends’ B&B. Dinner was spent watching the Rugby World Cup Finals with my friends (they were rooting for England) while Isaac and Joy played with their kids, who were a few years younger. Jody and Nina adore big sister Joy, whom they met when she came visiting during my solo trip with her when she turned 12, and the girls were happy to see her again.

The next morning, we set off again, without any plans once more. I thought, perhaps we could drive out to Otaru, just to have a look. Frankly, it was just an excuse to drive, as the drive itself is very pleasant. I told them, “Otaru is famous for their canals.”

Joy asked, “And?”

“That’s pretty much it,” I said. It is one big tourist trap, to be honest, and I told them, “Essentially, we are driving all the way to see Otaru’s Long Kangs.” They laughed and were cool with their father’s rather stupid travel plans.

“The canals are actually quite nice when it is winter, to be honest,” I added, trying to make it sound a bit more exciting.

When we got to Otaru, I found a parking lot near the canals and was quite pleased it said ¥100 for 30 minutes. After parking, I realized I read it wrongly and it was actually ¥400 for 30 minutes during the day, and ¥100 for 30 minutes AT NIGHT.

“We better not stay too long,” I told the kids. Joy, the financially-minded of the two, said, “Ya, not worth paying that kind of parking for Long Kang.”

So we snapped some photos, walked around the food court a bit, and then left Otaru. I figured we would get lunch further away, en route to Sounkyo, where we planned to stay the night.

Sounkyo is a quaint mountain resort area, located in Kamikawa. It is considered a touristy place, but a good base to hike Daisetsuzan National Park from. We stopped at a ramen place in Kamikawa called Yoshino, just off the highway. And wow, the ramen was great. They even had thick slices of Miton roast pork available as a side, in limited quantities. This is part of the fun of road trips: stumbling upon good places to eat.

After eating at Yoshino, we drove on to Sounkyo and stopped at the Twin Waterfalls rest stop. That was when we encountered some serious cold and wind chill. It was -1ºC and windy there. We looked at the majestic cliffs for a bit, stared at the waterfall which was not flowing very rapidly (Spring is when the ice melts and you get a grander sight) and then we ran into the souvenir store to enjoy some heat.

The store ladies were so kind, and offered us cups of soup. They had a hot pot set up with paper cups to serve their customers, and we were very thankful for the soup. So much so that I felt I had to buy some stuff there, in gratitude. I bought some sweets and grapes. You may have seen the Instastory of Joy and me eating said grapes in our ryokan later, and attempting to spit the seeds into the bowl.

I asked the kids if they wanted to climb the stairs to the viewing platform but the sign said, “20 minutes” and there was a sign to look out for bears. So we chickened out. Actually we were just lazy. It was too much of a climb on a cold autumn’s day just to see two off-peak waterfalls.

We finally checked into Kumoi Hotel, a nice little place that was renovated only two years ago. Many of these onsen hotels in areas like this tend to be old and tired. A couple of the hotels I saw along the way had signs with missing words in their names. But not the Kumoi.

The kids had to set up the futon beds themselves, something they learned to do in our first house, and I have to say, it is handy having two assistants to set up the beds.

At least this Sounkyo area had three restaurants open till 8pm, so we did not need to tabao food. We chose an Italian place called Bear Grill, run by a handsome old man who made great food.

We also stopped by the Seicomart, the FamilyMart of Hokkaido, to resupply our drinks and junk food. And then retired to our hotel.

Because the Kumoi has its own onsen baths, I took the kids to the baths and taught the son how it works. Joy already had some experience in our previous trip so she was fine. The son took some convincing. “Nobody will look at your junk lah,” I assured him.

I gave him pointers on how to use an onsen, like putting a small towel on his head, and using the same small towel to cover his lower bits. The butt, that one cannot cover, the small towel was not big enough.

The kids enjoyed the onsen experience thoroughly, and we vowed to do it again when we could. And we ended our night at Sounkyo with a movie screening in the room, where I introduced them to The Matrix. Suffice to say, their minds were blown.

The next morning we drove back towards Higashikawa and stopped at the Seven Stars Tree. It is a scenic spot where, I later learned, a famous oak tree, that was once used on the packaging of seven stars tobacco, stood.

I only found out when I got to the Tree. Great, we drove all this way to see a cigarette advertisement. But the view was really nice lah. So it was not for nothing.

We also made a stop at the Shirogane Blue Pond, which was recently upgraded with new viewing platforms and lights. There, we spotted some dumb tourists taking photos on a tree branch that grew over the water. This is why we can’t have nice things.

By then it was close to sunset, and I didn’t want to drive in the dark, so we drove to Hotel Bear Monte, near Asahidake mountain, where I booked a night in this bigger, fancier onsen hotel. It took a lot of talking to convince the kids that it is okay to walk around the hotel in our yukata. And even to have the buffet dinner wearing our takata.

“This is how the farmers used to do it, on their vacations to onsen hotels,” I told the kids. They looked a little skeptical but took to it eventually. So we walked here walked there, like a boss, in our yukatas.

Like Japanese farmers on their winter onsen vacations.

#travel
#mrbrowntravels
#mrbrowninJapan
#isaacjoyandpapagojapan

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ramen near me 在 ロイドごはん Youtube 的最讚貼文

ロイドごはん By ロイドごはん

2021-08-23 18:31:01 有 14,238 人看過 有 0 人喜歡
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因島で出会ったおばあちゃんの営む島中華！広島県尾道市因島『味萬』に伺ってきました。しまなみ街道を渡り、因島に到着して見つけた中華料理店です。島をつなぐフェリーが就航している金山港の近くにあるお店で、まるで時が止まったかのうような空間でゆっくりとオススメのラーメンをいただいてきました。それでは早速ご覧ください！

＊感染対策を徹底して撮影を行っています。
＊撮影に際しては、お店の方や周りのお客様に充分配慮して撮影をおこなっています。

Island Chinese food run by a grandmother I met in Innoshima! I visited “Ajiman" in Innoshima, Onomichi City, Hiroshima Prefecture. It is a Chinese restaurant that I found after crossing the Shimanami Highway and arriving at Innoshima. At a shop near Kanayama Port, where the ferry that connects the islands is in service, I slowly received recommended ramen in a space that made me feel as if time had stopped. Please have a look!
* We take thorough measures against infection.
* When shooting, we take the shop and the customers around us into consideration.


いつもありがとうございます！( ´ ▽ ` )
高評価＆チャンネル登録もよろしくお願いいたします！

#ラーメン #広島 #昭和遺産 #ロイドごはん #因島

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『味萬』https://www.cookdoor.jp/dtl/75000000000000023980/

—————《ロイドごはんオススメの動画！　 ROIDGOHANs’ Recommended video》———————————

78才おじいちゃん屋台ラーメンの朝『幸っちゃん』夜明けの銀座【飯テロ】Old Style Ramen Stall Yatai Japanese Street Food
https://youtu.be/YHiWYvhxUI4

【家系ラーメン特集!】
https://www.youtube.com/playlist?list=PL6yW17uB9uIVUmOS8qnXrRwcBu8W-uRYZ

神回【ラーメン二郎の貴重映像】全増しが出来るまで一部始終を大公開！【ラーメン二郎 ひばりヶ丘店】ramen
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『フラメンコロイド』というバンド３人組が 各地で出会ったグルメを毎日お届けしてます！ 2017年6月23日始動！ 2018年6月9日登録者1000人突破！ 2019年1月27日10000人 2019年6月30日50000人 2020年9月27日100000人 2021年2月25日140000人 ★2010年から旅を開始現在は日本9周目！ 登録＆高評価！応援よろしくお願いします！ ——————【メンバー紹介】—————— ★メロンシート（G）★あや（Vo）★まこ（Per＆Vo） ———《姉妹チャンネル》——— メロンシート ジャーニー https://www.youtube.com/channel/UCwNlBAUziFWkJZFY_u3t65A フラメンコロイド https://www.youtube.com/channel/UCsFJHNg3SR41R2a3vctUInw —————《twitter》————— ロイドごはん https://twitter.com/roidgohan メロンシート https://twitter.com/meloncito310 フラメンコロイド https://twitter.com/flamenkoroid —————《インスタ》————— ロイドごはん https:/https://www.amazon.co.jp/ナイ/www.instagram.com/roidgohan メロンシート https://www.instagram.com/satoshimelo... フラメンコロイド https://www.instagram.com/flamenkoroid —————《HP》————— ロイドごはんの公式ブログ https://ramenjapan.net/ メロンシート ジャーニー https://pordiotama3.xsrv.jp フラメンコロイドの神話と伝説 https://flamenkoroid.net 【お仕事のご依頼】 https://www.uuum.co.jp/inquiry_promotion 【お手紙・プレゼント】 〒107-6228 東京都港区赤坂9-7-1 ミッドタウン・タワー 28階 UUUM株式会社ロイドごはん宛
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ramen near me 在 kottaso cook【kottaso Recipe】 Youtube 的精選貼文

kottaso cook【kottaso Recipe】 By kottaso cook【kottaso Recipe】

2021-06-04 16:00:07 有 238,924 人看過 有 2,741 人喜歡
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◆【５分漬けるだけ】料理人の父が遺してくれた我が家の神レシピ『超やべぇ野菜漬け』
Recipe⇒https://youtu.be/RKDGG9w9GWg

◆こっタソ動物園チャンネル
新しいチャンネルです！こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals

ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world

【材料】（保存期間：冷蔵で約4日、冷凍で約1か月）
●中華麺（ご飯、冷凍うどん、そうめん、パスタ何でも合うよ♪）
●豚ひき肉：約400~500g
●えのき：1パック（椎茸でも美味しいよ♪）
●ニラ：5本くらい（好きな方はもっと多くてももちろんOK）
●卵：人数分
●にんにく：2片（チューブタイプでも大丈夫なんですけど香りが全然違うので出来れば生がオススメ）
●生姜：にんにくと同量くらい
●紹興酒：大さじ2（普通のお酒でもOK）
●みりん：大さじ2
●醤油：大さじ2
●赤味噌：大さじ2（普通のお味噌でもOK）
●オイスターソース：大さじ1
●砂糖：大さじ1
●甜面醤：大さじ1
●豆板醤：小さじ1（コチュジャンでもOK）
●創味シャンタン：小さじ1/2〜1（鶏ガラスープの素、ウェイパーでもOK）
●花椒油（胡麻油でもOK）
●ごま油
●ブラックペッパー
●お好みで花椒、ラー油、きゅうり、メンマ
※お使いの味噌によって塩分が変わってくるのでまずは大さじ2入れて味見をしてから足してみてね♪
※砂糖も甜面醤を使わない場合やお使いの味噌によって変わるので味見をしてからお好み量入れて下さい。
-------------------------------------------------------
前回本当に沢山の方に作って頂けて沢山の方に大好評だった
父が遺してくれた我が家の神レシピ！(父ちゃんもきっと喜んでます)
今回はその第二弾という事で
『超やべぇ肉ニラえのき』作らせて頂きました。
お店に負けないような本格的な味をご家庭でも簡単に作れるよう
父ちゃんが考えてくれたものです。（暑い時期になると必ず作ります♪）
香ばしい味噌の風味、きのこの旨味や色んな出汁を吸った豚肉が、本当に味わい深く、最高にやみつきな美味しさなんです(*^^*)
しかも香りまで最高に美味しく仕上がってます。
(昔、家近くでこの香りがするとダッシュで家に帰った良い思い出がありますｗ)
お客様第一で病気になってからもお店を休む事は一回も無かったくらい、料理で美味しいと言ってくれるお客様の笑顔が大好きな父ちゃんだったので、コロナ禍で本当に大変な世の中ですが、前回同様、このレシピで少しでも多くのご家庭の食卓で笑顔が作れたら、天国にいる父ちゃんも喜んでくれると思います。
これからの季節、冷やしたラーメン、うどん、素麺にも最高だと思いますし、
あとはやっぱご飯！！!(^^)!
ほっかほかのご飯にこの『超やべぇ肉ニラ』を乗せて卵乗せて食べたら、ウマすぎて最高に幸せな気持ちになれます♪
ダイエットや糖質制限されている方は、きゅうり、大根、人参をスティックにしてディップして食べても良いですし、豆腐や、今回みたいに茄子やズッキーニの上にチーズと一緒に乗せて焼いても最高に美味しいです。
カレーに乗せたり、パスタに和えたり、グラタンの具材にしたり、春巻きで巻いてもマジで旨いですよ♪
今回も作り方は炒めるだけ！おつまみに関しては乗せて焼くだけ！（オマケまで見てくれた皆さんありがとう♪）
どちらも本当に簡単ですけど、とにかく味と香りが最高に美味しいです。
ご家庭で簡単に作れるお店の味を是非皆さん作ってみて下さい。
あと花椒を食べた事がない方は今回の料理は花椒抑えめなので、これを機に一度使ってみて下さい。少しピリッとした痺れる辛味や香りが本当にやみつきになりますよ♪

[Ingredients] (Preservation period: about 4 days refrigerated, about 1 month frozen)
● Chinese noodles (Go well with rice, frozen udon, somen, pasta as well ♪)
● Minced pork: about 400~500g
● Enoki mushrooms: 1 pack (Shiitake mushrooms are also good)
● Chives: about 5 chives
● Eggs: enough for several people
● Garlic: 2 cloves
● Ginger: about the same amount as the garlic
● Shoko-shu: 2 tablespoons (Normal sake is fine too)
● Mirin: 2 tablespoons
● Soy sauce: 2 tablespoons
● Red miso paste: 2 tablespoons (You can use regular miso too)
● Oyster sauce: 1 tablespoon
● Sugar: 1 tablespoon
● Tian men jiang: 1 tablespoon
● Dou ban jiang (or gochujang): 1 tablespoon
● SOMI shantung: 1/2 to 1 teaspoon (or chicken broth or Weipa)
● Huājiāo oil (Sesame oil is fine too)
● Sesame oil
● Black pepper
● Huājiāo, Ra-yu, cucumber, pickled bamboo shoots as you like
※ The salt content will vary depending on the miso you use, so try
adding 2 tablespoons and taste before adding more.
※ If you don't use sugar or Tian men jiang, or depending on the miso
you use, the taste will vary, so taste it before adding the desired
amount.
-------------------------------------------------------
The last time I shared the recipe my father left to me, I had a lot of people make it and it was a big hit.
(I'm sure my dad would be happy to hear that.)
This time, I made the second version, "Amazingly Yummy Pork, Chinese Chives & Enoki with Miso Topping"
My dad came up with this recipe so that you can easily make it at home with the same authentic taste of a restaurant. (I always make it when the weather is hot ♪)
The fragrant miso flavor, the mushroom flavor, and the pork that has absorbed the various broths are really flavorful and addictive (*^^*)
Moreover, the aroma of the pork is also very delicious.
(I have good memories of dashing home when I smelled this aroma near my house in the past.)
Even after he got sick, he never took a day off from work.
He loved to see the smiles on his customers' faces when they said how delicious his food was.
I think my father in heaven would be pleased if you give it try.
It would be great with chilled ramen, udon, or somen in the coming season.
And then there is rice! (^^)!
If you put this "Amazingly Yummy meat sauce" on a bed of rice and top it with an egg, it will be too good to eat and you will be very happy.
Again, all you have to do is stir-fry them!
And as for snacks, just put them on top and bake them! (Thanks to everyone who took the time to look at the extras ♪)
It's really easy to make, but the flavor and aroma are just amazing.

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●twitter
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⇒kossarisyuntaso@gmail.com

#こっタソの自由気ままに #炒めるだけ #超やべぇ肉ニラえのき #父が遺してくれた神レシピ #肉味噌 #超やべぇ野菜漬け #JapaneseFood #ジャージャー麺 #汁なし担々麺 #やみつき野菜 #ひき肉レシピ #えのき #Enoki #炸醤麺 #炸江面 #ラーメン #Ramen #MixedNoodles #Cucumber #PorkRecipe #和食 #低糖質おつまみ #糖質制限レシピ #ヤセ筋 #低糖質レシピ #ヘルシー #ダイエットレシピ #激痩せ #糖質制限レシピ #ロカボレシピ #dietfood #lowcarbdiet #dietrecipe #晩ごはんレシピ #ご飯泥棒 #おかず #極上レシピ #ワンパンレシピ #時短レシピ #おうちごはん #至福の料理 #ご飯のお供 #太らないレシピ #やみつきレシピ #酒のつまみ #簡単つまみ #こっタソレシピ #男飯レシピ #mukbang #먹방 #男子ごはん #HomeCooking #StayHome #大食い #男ウケ料理 #晩酌 #自炊 #酒の肴 #簡単レシピ #弁当 #作り置き #常備菜 #Bento #recipesfordinner #マツコの知らない世界 #WithMe #Eazyrecipe #モッパン #から揚げ #唯一無二の絶品レシピ #こっタソ動物園

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kottaso cook【kottaso Recipe】

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[Subtitles in 15 languages] Due to the use of machine translation, the translation may differ slightly from the content. Here are some simple but very delicious recipes that you can make at home. Telling people from various countries about the charm and deliciousness of Japanese cuisine I would be very happy if you could actually make it or be happy.
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ramen near me 在 Ghib Ojisan Youtube 的最佳解答

Ghib Ojisan By Ghib Ojisan

2020-10-05 19:31:12 有 62,503 人看過 有 1,660 人喜歡
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I hope me wife does not see this. Today, I went on a date with my Singaporean mother in law. Our plan is to eat nice ramen, have some kopi kopi and then enjoy shopping. Curious of how it went? Then why not join me as we enjoy our day at Paya Lebar.
And don't forget to check out mom's inspirational quotes near the end!

Lunch at Ramen Keisuke Niku King was an invited media tasting hence we did not pay. Thank you Ramen Keisuke for the invitation.

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post-title
Ghib Ojisan

About author
シンガポール在住YouTuber（ユーチューバー）のGjib Ojisan（ジブおじさん）です。4年勤めた会社を辞め、約1年間 世界旅行したあとに気に入ったシンガポールに移住しました。観光、グルメ、基本情報はもちろん、ディープな穴場スポットまで幅広く動画にしています。ぜひチャンネル登録お願いします！ Hi I'm Ghib Ojisan, a Japanese travel vlogger living in Singapore. ▼生配信専用チャンネルThe Lost Ojisan My Live Streaming Channel https://www.youtube.com/c/TaberuOjisan ▼シンガポール旅行に特化したサイト『シンガポールと熱狂』 My website about Singapore tourism https://nekkyo-singapore.com/ ▼SNS (Social Medias) Instagram → https://www.instagram.com/ghibli_ojisan/ Twitter → https://twitter.com/ghibli_ojisan Blog→https://www.ghib-oji.com/ ＜経歴＞ ・2016年：会社と自宅の往復に耐えられなくなり退職、世界一周旅行へ ・2018年7月：チャンネルが1日で2万人増加 ・2019年1月：シンガポールの会社からオファーをいただき、移住 ・2019年6月：退職、起業 ・2019年12月：チャンネル名をGhibli OjisanからGhib Ojisanに変更。シンガポール情報に特化 ＜チャンネルのキーワード＞ ・旅 ・シンガポール ・海外での路上ライブ（ソロギター） ・ジブリなどのアニメやゲームの舞台でギター演奏
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#94. Ramen - Wikipedia

Ramen became popular in China, Hong Kong, and Taiwan where it is known as rìshì lāmiàn (日式拉麵, lit. "Japanese-style lamian"). Restaurant chains serve ramen ...

#95. The World's First Michelin-Starred Ramen Shop Just Opened

Since receiving its star in 2015, Tsuta has expanded to places like Singapore and Hong Kong, but it's only as of this week that the chef has ...

#96. Ichiban Ramen Menu - Taman Maluri - Zomato

Menu · Related to Ichiban Ramen, Taman Maluri · Restaurants around Taman Maluri · Frequent searches leading to this page · Company · For Foodies · For Restaurants.

#97. Ramen Otaku: Mastering Ramen at Home: A Cookbook

To me that's a massive fail. But, at the end of the day, if people like it the argument is over. If I go to a place and I don't like it but look around and ...

#98. Ramen and Other Stories - Google 圖書結果

I pulled my wits about me and ran to the entry of the chainlink fence around the archery range. In retrospect, I should have just climbed the fence since it ...

#99. Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most ...

I was fifteen years old when Dean Grabsky called me to say he'd just gotten a job at a Japanese restaurant near the local train station.