Dipping noodles

I’m handsome.

I always think that being easy to make and tasting good are completely different things.

Even chefs and cooks have plenty of people who enjoy simply eating rice with a raw egg and think it’s delicious.

>>5

TKG is about the taste of the ingredients, so whether you warm the egg for 20 seconds before pouring soy sauce on the rice or make some slight changes, it doesn’t really matter who does it or why; it’s all pretty much the same.

However, the soup of the tanmen and the spicy sauce can unconsciously surpass the blend sense of the bald person, making it easy to end up not being what it is, and in reality, I keep going there instead of making it myself.

This difference is huge.

>>5

There aren’t many people who would intentionally go to a restaurant to pay a high price for egg over rice when they can enjoy a delicious bowl at home.

I understand.

I love the terrible tonkotsu ramen at family restaurants so much that I’m about to go crazy.

It’s bliss to dig in with greasy rice that tastes like fried rice.

This guy who trash-talked the tanmen suddenly starts calling his own best ramen a work of art, which is just frustrating.

>>8

On the contrary, those with poor taste who harshly criticize new wave ramen also like bald freaks at Hori.

It can be said not only about food but also about plastic models, clothes, cars, and so on.

The fried chicken with soy sauce at Bamiyan is seriously delicious, and I wonder what it would be like to eat the fried chicken with soy sauce at a real Chinese restaurant.

When I was a student, to put it mildly, I was in the category of bad school cafeteria ramen, and I loved it so much that I always ate it.

I prefer the cheap ones that you can buy at supermarkets for under a hundred yen rather than the expensive ones that cost several hundred yen each.

I wonder why.

>>16

It might also be that I’m cautious because I’m not used to eating it.

As an animal instinct

I’ll become a thread image at the neighborhood tantan tsukemen shop.

I think spicy and flavorful dishes are more addictive than I imagined.

I like Hidakaya’s tanmen.

It’s a correction based on memories.

I feel like I won’t encounter new things like this after getting older.

>>20

It’s the taste of memories.

>>20

I was thinking of the same food and ended up going that way.

It’s quite common for things like that to happen, or rather, it’s a bit surprising that the character is depicted as being unsettled by it.

>>21

I wonder if they are upset?

If you’re just eating with single-minded focus while saying it’s a mystery…

This is close to my cup noodle curry.

I really like it because I feel that way.

In the first place, I can’t continuously repeat the thick umami, deep flavors, and creatively prepared boiled vegetables that are on top of the ramen.

You will definitely get bored somewhere.

I recently tried Marugen Ramen for the first time, and I was surprised at how delicious it was, even though it’s a chain.

Even super-rich celebrities don’t necessarily enjoy eating a three-course meal every day…

This might be the cup wonton… there are no substitutes.

The story of suddenly wanting to go to Hidaka-ya, a place I hardly ever visit nearby.

Even top enka singers who aren’t really struggling for money sometimes eat nothing but salmon bento, saying that it’s delicious.

At Gyoza no Manshu, it costs 30 yen, but you can do the same thing.

>>33

Even if the drawing skills aren’t great, I’ve often heard that the libido can still be felt.

I wonder what it feels like to be totally exceptional despite everything being mediocre.

>>37

Commonly referred to as nostalgia effect.

Ah, I really want to eat the Kansai-style tempura soba from my alma mater’s cafeteria, which is probably just a name and has some indescribable broth.

It seems that the cafeteria has been reorganized, so I’m not sure if it still exists.

I think it’s probably the tanmen from Hidakaya, but it’s quite delicious because the vegetables are stir-fried.

Was there a spicy sauce at Hidaka-ya?

It might be more like a memory bias or imprinting.

>>42

I simply like this flavor.

It must also be related to my own memories.

I can understand how you feel because I often drink canned coffee that probably wouldn’t taste good if someone else had it.

>>44

Maybe like canned coffee or cup noodles.

It might also be that they are recognized as something different.

It feels like you can’t compare the taste of curry and ramen as if they were the same thing.

I also went to eat Sanuki udon in Shikoku.

I still like the cheap standing udon at the local station with its dark broth, so I can understand the image.

Even though I see them refilling bulk packs of curry right in front of me, it’s still delicious.

>>45

But wasn’t the one from Sanuki much cheaper than the local standing food?

What is this? This erotic doujin is so lame…

>>46

Younger generations might feel that way when they look at books from a while ago due to the advancement of tools and the generalization of painting techniques.

Like and dislike are inexplicable and mysterious feelings, aren’t they?

There are times when I end up eating something in this category, which is not cheap at all, but rather quite expensive.

Family restaurants are dangerous.

>>49

It might be the same for convenience stores.

I end up buying vegetable sticks even though they’re definitely expensive.

It has already become the basis for deciding what is delicious and what is not.

Ultimately, since it is a matter of sensation, the final judgment of likes and dislikes is up to the individual.

If you’re bald, you could easily copy it perfectly, but that’s not really the issue, is it?

That’s also a reason why the mediocre survive…

In “Saiyuki,” Konoha’s ramen and vegetarian pork looked delicious.

>>60

I want to try pork miso soup ramen too.

I can tell that this is super expensive!

By the way, it’s quite common to not really feel like eating it again.

There was a Chinese restaurant nearby that served a mysterious soup that smelled like dogs, but I liked it.

It has a level of animal smell that makes me want to throw up when I drink it, but I still find myself wanting to drink it regularly.

It recently collapsed.

It’s different from just being simple and delicious.

There are indeed things that can only be described in a contradictory way, saying they are delicious even though they are not.

It’s delicious to eat bland ramen with a lot of pepper and chili oil.

>>66

I think there is a synergy similar to croquette soba.

I wonder what corresponds to spicy sauce in eroticism.

>>67

Armpit hair

>>67

For me, it’s NTR.

It’s strange how, when it comes to audio or erotic games, it suddenly feels just painful.

What on earth does this mean… I can’t understand it myself!

>>67

I am this hypnosis.

No matter what character you apply it to, it will only result in a generic flavoring.

But I can pull this off!! It’s super easy!!

>>78

I guess it’s a rough big-breasted tit-job…

I think this is basically fine for the standard chain store.

If the body is craving something, it means that there are nutrients it is missing.

There are simply personal taste preferences, after all…

I have always loved Hidaka’s tonkotsu ramen.

Probably if you ask a bald person, they would say it tastes like garbage with no attention to detail, just chemical seasonings.

I love C&C curry, so whenever I go to Akihabara, I always eat it.

I can only make peppery ramen like the old woman from “Twilight Meteor Shower” at a place like Ousho, but when I do, it’s delicious.

>>79

Looking at that, I wonder if putting a lot of pepper won’t make bad ramen any better?

>>83

Ultimately, it’s a matter of degree, but if it’s something like the smell of grass being annoying, then it should become relatively manageable.

Of course, ramen that tastes like zero flavor is just unacceptable.

Matsuya’s beef bowl is really tasty to me.

I like this because it suits my taste.

It will become like a snack type.

What’s similar to this is Sugakiya.

I like that, but I can’t explain how I like it.

If it’s not at a high level, there’s no point in spending money, and the genre will gradually decline.

It’s not necessarily bad if it’s organized at a low level.

If that’s the case, the lower levels will perish in every genre.

There is always a meal that one would not recommend to others but can enjoy alone.

I think there are foods whose flavors are irrelevant but evoke associated memories and reminiscences that modify our perception of them.

>>88

If you told me to compare my child’s first fried rice with that from a Chinese restaurant purely based on taste without any adjustments, it would be impossible.

Mr. Yamaoka’s sweetfish is garbage.

I have a lot of favorite things, but in the end, I think the tastiest is rice with miso soup on it.

I’ve been thinking about it for a long time.

On the contrary, I used to like Sugakiya, but when I eat it after a long time, it’s not that great…

The taste hasn’t changed much from the old days.

Chicken ramen is such a terrible instant noodle that you get tired of it in no time, but once your mouth has gotten used to chicken ramen, it’s all over.

>>93

That’s why the amount of something like mini ramen is just right.

I feel like something is missing, so maybe I’ll put in two.

>>93

Chicken ramen has a flavor that you don’t usually experience in everyday life.

I think there is a tendency to underestimate the deliciousness that can be mass-produced.

If I had to choose between something fancy like a light soy sauce ramen with sweetfish broth, or a vegetable-loaded tanmen from Hidakaya, I’d definitely pick the latter.

That thing that sometimes I desperately crave for its cheap taste.

When I calm down, it’s a terrible anime, but I still like it… something like that.

>>98

When I looked back at it after a long time, I thought, “This is really terrible…” and ended up watching it all the way through.

>>98

I can understand why it’s being criticized, but it really pisses me off when I’m told that to my face.

>>101

Anyway, it’s better to stop directly mocking what other people like!

>>106

That’s true, but there are often cases where people who already understand it are dissing it.

Riding on that and saying something slightly off might feel like an accident that could leave me battered.

>>98

I want to play retro games over and over again.

The flavors that are ingrained from such experiences are not shaken at all by other delicious things, but when that particular thing changes, it can surprisingly cool your enthusiasm.

Even products that were huge hits can disappear entirely along with their brand because they were renewed.

I love AnsaGa, which is said to be a terrible game.

I can’t explain why I like it; all I can say is that I just do.

Deliciously new with the possibility of actually becoming really tasty, if I can go, I will go, it’s a possibility of actually coming.

>>105

Generally, it’s the ones that cater to loud demands for healthy or light flavor options that get completely rejected when they’re finally released.

I think there is something addictive in Hidaka’s Chinese noodles.

The cafeteria’s mapo eggplant rice bowl is this.

There’s no eggplant at all! It’s just starchy rice!

>>110

It seems like they feel happy when they can faintly taste the flavor of eggplant.

The traditional taste only exists in beautified memories, so when I eat it now, it tastes bad, and since a different character made that statement, I’m not really inclined to support this manga now.

>>112

Since ramen has accumulated so much history and progress, it’s only natural to say that there are now even more delicious foods available.

Once we start talking about how it’s already delicious, it turns into a water-throwing situation, but you all really love water-throwing, don’t you?

>>112

That was the flavor of the traditional Chinese noodles that I thought was delicious back then, but by today’s standards, it tastes bad.

The thread image isn’t anything special, yet for some reason it seems delicious to me, so I don’t think there’s any particular contradiction, right?

The traditional flavors have been around since before there were ramen specialty shops.

It’s different from the feeling of old times as we say now.

Real old-fashioned ramen really tastes bad if you eat it now.

Recreating traditional Chinese soba! There was a mini ramen on the menu, so I ordered it, and wow… the noodles smell really strongly of kansui… the soup isn’t tasty… Yes, this is it, this is the ramen from back in the day…

That’s how it turned out.

The anime of the cell era is great, and the eroge of the dot era is also great.

That’s not possible, right? Sure, there are out-of-place artifacts and such.

They start saying things like “That’s not it” or “It can’t be that” due to contrarianism and nostalgia bias.

Ramen is the same.

Hori’s tanmen is, to begin with, mediocre even by modern standards, but it is not bad.

I thought this was a manga where this bald guy is the main character until I read it for free the other day.

It was a position like that of Mount Ou.

>>119

It’s a bald protagonist now.

I like to pour a lot of vinegar, chili oil, and pepper into dishes like champon and tanmen and eat them.

The old-fashioned Chinese noodles that were said to be bad-tasting are from even before the time of Horidei.

Cheaper than Kourakuen.

Has Kourakuen raised its prices?

This looks delicious.

I really hate spicy doubanjiang without umami.

>>125

Pishen is better, right?

This is probably a pork bone broth flavored High Mee, and even if it’s something random like this, it’s still tasty…

In other words, I think that nowadays, noodles are so delicious that it can go well no matter what.

I feel like getting angry for a moment when I’m mocked for my Tantanmen.

Since I was evaluating light soy sauce ramen, I let it slide – a laid-back ramen guy.

>>127

The person may be unaware, but the bald guy is too lenient on those who are lightly complimenting him.

In the old days, bald people had more extravagant diets, right?

>>130

Drinking wine in a fancy apartment right before the competition to repay my lover for the favor of the scallion oil ramen.

After that, I was only drinking soup or eating dessert at French restaurants, sticking to a stoic diet for the sake of studying.

I want to try somewhere like Hidakaya at least once, but I guess it’s just going to have that kind of mediocre taste.

I like places like Bamiyan.

>>131

Mediocrity is similar to one another, so you’ll probably like it.

>>131

The spicy ones are extremely spicy.

>>134

Spicy dishes in restaurants are usually unforgivingly spicy, aren’t they?

Is my sense of taste strange or something?

Nissin’s bagged yakisoba is exactly this.

If anything, if you say it’s common, then the so-called “non-traditional” ramen that has been trending lately is all quite mediocre, right?

On the contrary, ramen that deviates from that tends to be selective when it comes to people.

>>135

It’s kind of sweet, you know…

Tannmen is delicious in the first place.

Miso ramen is so delicious.

>>136

It’s as if the soy sauce ramen isn’t trying at all.

>>139

When made carelessly, soy sauce ramen can turn out the worst, so I think it requires the most effort to succeed.

I personally think that Higashiya is delicious enough not to be considered mediocre.

The most delicious dish I recently had at a chain restaurant was the oyakodon from Nakau.

To be honest, I don’t know any soy sauce ramen that surpasses Maruchan’s three-pack of fresh noodles seasoned with green onions and pepper.

Hidakaya’s tonkotsu ramen is delicious.

In the story I’m currently serializing, a bald person is making ramen that rivals soy sauce, salt, miso, and tonkotsu.

I am trying to do work that is the culmination of my efforts as a ramen researcher.

Besides the ramen that I have thought was delicious until now, there are still ordinary ramen that are surviving.

I’ve eaten everything from trendy ramen to instant and vending machine ramen.

If we’re talking about classics, I think things like Iekei or Jiro’s soy sauce pork bone broth deserve to be in the hall of fame… although there’s a wide range of varieties.

Hidakaya is more like a place where you want to eat once you find the restaurant, rather than a place you crave and go to.

I wonder if you can make the fifth ramen, baldy.

This is how Kourakuen’s tantanmen looks.

Sometimes I uncontrollably crave it.

For me, this is the best!

I prefer ramen from a shop where I can casually walk in, eat quickly, and leave, rather than from a bustling place with long lines that is hard to enter.

When you add spicy miso to Tenichi’s light soup, it becomes this.

Humans tend to find familiar foods delicious.