Well, Showa-era ramen is like this.

Is it that the seasoning is bad…?

I feel like it was often said in the past that it smells like ammonia.

Anti-kanzai

Kikusui’s ramen can be stinky if you don’t drain it well with plenty of hot water.
I don’t know if that is Kansui, preservative, or dusting flour.

Nowadays, there are more shops that emphasize the taste of the noodles themselves rather than the aroma of wheat.

Well, the noodles from back in the day… yeah…

On the contrary, there are times when eating noodles that recently emphasize the scent of wheat makes me think (it smells like wheat…).

Soba often gets a lot of attention regarding the taste of the noodles, but with udon, it’s mostly about the thickness and how it’s cooked, and you don’t often hear discussions about its flavor.
Isn’t it just that wheat noodles have less variation in taste?

Ramen puts its life on the line for the soup.

The “Oishinbo” series started in 1983, so if it’s ramen from 40 years ago, it would be like this.

The Chinese noodles at the upscale Chinese restaurant were different from what you would call ramen noodles, but they had a solid noodle flavor.

On the contrary, modern ramen may have advanced too much.

I still don’t really like noodles.
I would rather have it served with rice instead of noodles.

Thick or thin noodles.
It has frizzy hair in it.

Recently, the taste of noodles has become quite important.
It can be a bit tiresome when it seems like the thicker and chewier, the better.

After soaking in the rich-flavored soup.
If you make rice into fried rice, you won’t notice.

If you eat the noodles of the old ramen now, it’s amazing how strong the kansui smell is.

Ramen has changed to the level that it can be considered a different dish over the past few decades…

It can be tiresome when the trend tends to favor thicker and more chewy textures.Does that mean that my grandmother’s udon is better than the udon made by a sumo wrestler?

They are using good wheat and researching noodle-making, so they are probably evolving at a level that amateurs wouldn’t notice.
Even if the noodles are subpar, you wouldn’t be picky if it’s a weapon.

Noodles are seriously completely different now compared to the past.
If I brought regular noodles back to that time, it would be a revolutionary level of shock.

The reality is that there have been times when using too much food additive caused a tingling sensation on the tongue.

Isn’t it simply bad to use too much chemical seasoning in terms of flavor?

Recently, old-fashioned hand-kneaded thin noodles are becoming trendy again, which is interesting…

In the past, there were places that were heavily mixed in to cover it up…

By the way, if you add too much umami, it can exceed capacity and the tongue might perceive it as bitterness.

Well, not just ramen, but most food is tastier now.

It may not be because of “Oishinbo,” but the flavor of ramen itself has changed quite a bit.

Not just the delicious places, but there are also some that are celebrated just for being a neighborhood Chinese restaurant, and I don’t think there are many people who really care about things like chemical seasonings.

It’s something similar to sweetness or saltiness, so it’s only natural that if you consume too much, it will result in a strange taste, rather than whether it’s harmful or not…

You can try a mountain of scientific seasoning by yourself…

If the oil and spices are added and it’s hot, then you probably don’t need to worry about the taste of the noodles.

Ramen that I was particular about has been coming out since the early 90s.
I went past Kiraku and Genkotsu Ramen in Shibuya.

I like domestically produced wheat noodles because they have a mild flavor but are easy to eat without any strong taste.

No matter how good the soup or ingredients are, if the noodles aren’t delicious, it brings down the mood.

It’s a recent story, but when I read “Kenkara Ramen,” which started serialization in 1995, I was surprised to find that tonkotsu ramen was still considered a relatively new thing nationwide.

I can say this because of the context, but I dislike people who only go against the grain of “Oishinbo” and say that adding Ajinomoto makes it delicious no matter how much you add.
Balance is important, right?

When it comes to high-quality somen, the taste really is on another level.
I can’t go back to being cheap anymore.

I’ve recently started boiling soba, but it’s quite difficult.
Boiling it deliciously and eating it is tough.

In other words, ramen is more of a soup dish than a noodle dish…?

I tried a ramen shop near a local Chinese restaurant for the first time and ended up getting a dud after a long time.
It looks like the instant noodles I bought at the supermarket just came out as is.

Roughly speaking, Oishinbo 40 years ago, the ramen fight 30 years ago, and Ramen Hakkenden 20 years ago…

1995 was 30 years ago, so that’s definitely a long time ago.
Well, it’s been a long time in one person’s life, but was tonkotsu ramen really that young in history?
Well, ramen itself is historically quite young, but…

I want to try the ramen at the soba shop.
Because I live in an area with many famous soba restaurants, there aren’t any unusual items available.

I want them to stop adding coloring agents to commercially available noodles.
There’s nothing like that in udon or soba.

Isn’t it safe to say that things have worsened compared to the thread image, now that Jiro is trending?

Old-fashioned ramen used to be cheap and not very tasty, right?
When I come across a ramen shop that looks like a fossil, it can be so bad that it gives me a headache…

If you add too much Ajinomoto, it tastes bad, but that’s something that Westerners came up with to diss Chinese cuisine in the first place.

After eating ramen at an old Chinese restaurant inside a company building, the smell of the noodles, the thin taste of the soup, and the dryness of the char siu were so bad that I couldn’t eat it…
I think being left behind by the times is something like that, but if you’re used to it, you probably see it as a unique flavor that can only be experienced there.

I’ve seen someone who disparages Oishinbo praising Ramen Hage.
I said that your lack of seriousness is on the same level, and they went crazy.

The trendy high-spec type is the same theory, right? Chilled Chinese noodles…

I have memories of the sound of the charmer when I was a kid, but it seems that ramen food trucks are still not extinct even now.

I think there were probably few ramen specialty shops in the past.
The Chinese noodles at Chinese restaurants have a flavor that is the same base as other dishes, so they are quite different from what we have now.

There was a place that recreated traditional ramen, so I ate it a few years ago.
That’s right! This is it, this is the flavor! I remembered, there’s no doubt this is the taste! It’s seriously so disgusting!

I wonder why even famous restaurants have a similar feel when it comes to light and refreshing types.
I don’t know if it’s because of cost issues or what, but they can only use similar ingredients.

The reverse trend of Oishinbo also became popular, or rather, in the sequel to Mr. Ajikko.
Even if they say free-range chickens are the best, everyone would probably die off right after eating them.
There was also a story that was ironic around that area.

As a result of repeatedly satirizing works like “Oishinbo,” there are creators like Fujie Michihiko whose works emit an even stronger unpleasant smell than “Oishinbo” itself.

In a few years, people will say how we used to eat such pig food like this ramen.

But I think even if Jiro were around in this era, he would still be a subject of ridicule in “Oishinbo.”

YouTube videos are running out of ideas, and while they aren’t bad, it feels like there’s no reason to praise them so highly.

Jiro seems to be at a point where he’s eating food that feels like top-quality pig feed.
Jiro goes to experience the feelings of Chihiro’s parents.

They’re knocking on the flavor enhancer again…

I wonder what would happen if Curry wrote this story after eating the current ramen.

Yamaoka who is not anti-chemical seasonings is not Yamaoka at all.

It might be an exaggeration to say it’s vulgar, but the one that has the strongest craving in the Ramen Hage manga is the tonjiru ramen, so it seems that not many people expect ramen to be sophisticated.

Japanese wheat has historically had poor quality due to the local conditions, making it difficult to compete on taste.

Was rice during the Edo period not consumed that much outside of Edo, where it was gathered from all over the country?

It’s not that I dislike vulgarity in things like gourmet food, but I dislike shallow trends.

If the noodles aren’t good, then it’s pointless to have kombu water dipping noodles.

Chemical seasoning and no-added chemical seasoning.
Rather than a substitute, the deliciousness of ramen takes on a different vector.
I think it’s a finding that has become established over the last 20 years.

I think the homemade noodle boom is strongly influenced by a counter to opinions like the one in the image.

Don’t worry about “Oishinbo,” it’s just full of lies.

Even in “Ramen Discovery,” there’s a lot of talk about the soup, while the noodles are somewhat neglected.
It’s a strange thing, even though it’s a noodle dish.

Even though it’s “Ramen” in the Discovery Edition, how is it that the evolution of noodles is being neglected?
There was a story like that, wasn’t there?

I’m not saying that I haven’t touched on ingredients or water content with the noodles.
Speaking of ramen, it’s all about the soup.

Watching cooking videos that use noodle-making machines makes homemade noodles seem like a high hurdle.

They say it’s a refined style, but in essence, it’s just a modern upgrade of the traditional soy sauce ramen, and because it’s simple, the composition of ingredients inevitably tends to be similar.

There are indeed ramen enthusiasts who are involved in making noodles themselves.

It’s not that the common sense and knowledge from 40 years ago is wrong, but rather that, along with the times, there has been an increase in various insights about food and cooking.
I think I’ve just started to notice the misunderstandings and mistakes.

Even if you say it with poop attached…

Putting in too much is not good, that’s the nuance.
From the perspective of properly utilizing modern chemical seasonings, it would be even more out of the question…

When I ate at Ikyo in Jimbocho, I could no longer believe in the theory of the old Chinese soba being mediocre.

It seems that the tingling sensation often attributed to the flavor enhancer in Chinese cuisine was actually due to the spiciness of Sichuan pepper, so the misunderstanding originated from the outset.
Indeed, the sounds are similar, but…

Rather, it would be strange if the noodles weren’t the main feature in dipping noodles.

Oshon used to be a cheap powder, but with Jiro’s appearance, it has become a bit branded, which is interesting.

It seems that in Ajihei they were particular about the noodles in the Hokkaido ramen battle…
There was someone who was working on something, right?

While “Hakken-den” can cut through the eras, it is unique to regional-specific ramen and similar dishes.
I felt a kind of atmosphere where it was difficult to criticize customs just because they are established and cherished, making it unavoidable to be considerate.

By “coloring agents,” they mean things like gardenia, right?

Even though Ramen Hage said he changed his ways midway, when I think about how he made fun of the delicious taste at first with a tingling tongue…

One of the great things about manga is that you can draw freely without any basis.
Complaining about fantasy is the crazy thing to do.

The ramen bald comic is also extremely biased in its critique based on new wave supremacy.

It seems that the Ramen Bald is saying that the theory has become outdated in the sequel or something like that.

All of the refined, Jiro-style, and family-style ramen are too oily, and I’ve started to feel that places like Hidaka-ya and Ousho are just fine for ramen now.

What corresponds to the hatred towards chemical seasonings in the later stages of Oishinbo is
In Serizawa, it would probably be mildly warm dipping noodles.

“Seeing people eat ramen captures the darkness of Japanese society, and that’s what ‘Oishinbo’ is about.”

It’s strange for people who read this and start saying things like “chemical seasonings are bad for your body,” so there’s no problem at all.

Isn’t it impossible to make Chinese noodles without kansui?

Even after the start of the Reiwa era, it seems there were customers still eating ramen even in the midst of a fire.
It feels like I can no longer point out Kurita’s mistakes too much.

Soy sauce is bad for your health too, you know.
Many people suffered health issues due to this during the war.

Cold dipping noodles are probably not tasty.
In other words, most warm noodle dishes become unappetizing when they get lukewarm, and dipping noodles are working hard to overcome that.
I haven’t covered it recently, but I might deal with it again.

Tsukemen is actually good because it becomes lukewarm and easier to eat.

When I look at cooking manga from the old days, I realize that the conventional wisdom about cooking has been completely overturned.
Since it’s a major dish, the timing for seasoning the steak and the heat level when cooking are important.

In the end, it’s sold on the assumption that it will get somewhat lukewarm.
Isn’t the market and demand already established on top of that?

In other words, if hot dipping noodles are the correct choice, then the type that keeps them heated would be taking over.
If you’re hoping for it to be piping hot, then you can just use other noodles, right?

Even if it’s lukewarm, the delicious composition being refined is probably the current technological innovation of dip ramen.

I researched the stone-grilled ramen volcano that aimed to be hot all the time.
Is there only one store left?

Everything evolves over time, just like it always has.
Freezing technology
Rice milling technology
Breeding improvement
Aquaculture

Even when it comes to processes like soaking to remove bitterness, it’s almost unnecessary for the vegetables you can buy at the supermarket.
In the past, rice was rinsed thoroughly, but now it’s just gently touched to remove dirt.

His lukewarm ramen theory seems oddly out of place.
If you’re going to make a profit, you should do this. In the end, regardless of my likes or dislikes, the reality is that there is value in this since it sells, right?
I think it’s because while they sarcastically point out those business-like values and virtues, they tend to overlook that aspect when it comes to dipping noodles.

Since both hot and cold food are a thing, it’s only natural that lukewarm food can exist too, right?