Haruka Reset - Vol. 16 Ch. 131 - Food for the Masses Is Special?!

[MangaDex]

 

[Genzerum]

I've never ate ramen

 

[malagigi_encantatore]

Me? Hakata.
Had my life changed by this street vendor outside Tenjin station in Fukuoka. Did grilled pork feet and ramen.

But if you’re in Tokyo the Kikanbou spicy-numbing demon ramen is worth the wait in line

 

[danbellucci]

I can't believe dis shit went on for 16 volumes

 

[malagigi_encantatore]

I can't believe dis shit went on for 16 volumes

20 and counting bro (when does vol 20 come out anyway? Need to check that bookstore)

 

[brndndss]

around where i live, pork broth is only option (unless vegetarian). other than that, the only standard part for me is thick noodles

 

[WANgue]

I personally like Iekei style (a Yokohama thing) but I also enjoy Asahikawa (Hokkaido) style ramen from the likes of Sentouka (a regional chain from northern Japan). Yeah, sometimes it’s not you enjoying a bowl of ramen as much as facefucking one…

 

[malagigi_encantatore]

I personally like Iekei style (a Yokohama thing) but I also enjoy Asahikawa (Hokkaido) style ramen from the likes of Sentouka (a regional chain from northern Japan). Yeah, sometimes it’s not you enjoying a bowl of ramen as much as facefucking one…

Asahikawa! That layer of lard on top is certainly welcome when it’s -bitch° C outside

 

[WANgue]

20 and counting bro (when does vol 20 come out anyway? Need to check that bookstore)

Came out on March 18th - those Haruka Reset Tankobons come out every 3 months or so. Nogami-sensei has a chapter out on Champion Cross each week, so volume 21 (current) will hit the shelves at Kinokuniya or Akita Shoten late May/early June.

 

[Fugutron]

as much as facefucking one…

Wat?

 

[Mitsu13]

I usually order spicy miso ramen. With a loooot of chili. For me, as long as it's spicy and savory, it's good. Tantanmen is also good, but it's hard to find.

 

[Wolvenworks]

Tonkotsu/Hakata ramen for me. Others are ok but it just makes me miss tonkotsu.

But if we’re talking strictly local noodles, you gotta try bakmi karet ayam kampung. Far as i know, you can only find it in Jakarta, and the OGs use only boiled ayam kampung (free-range chicken). I highly recommend anyone to try Bakmi Krekot or Bakmi Alok (technically Alok’s not karet since they made their own noodle style but it’s similar enough).

If the bakmi karet has pork instead (minced, chasiu, or samcan), it’s Bakmi Siantar (which is from Siantar, North Sumatra), which is heavier in flavor.

 

[WANgue]

Wat?

If your face doesn’t end up like a sweaty glazed donut after you chow down on a bowl of highly fatty iekei or Asahikawa (with back fat and who knows what else) with results reminiscent of chowing down on the nether regions of a moderately intoxicated and extremely eager lady of moderate attractiveness and loose morals, well, my guy, you haven’t truly enjoyed life to its fullest.

 

[WANgue]

Tonkotsu/Hakata ramen for me. Others are ok but it just makes me miss tonkotsu.

But if we’re talking strictly local noodles, you gotta try bakmi karet ayam kampung. Far as i know, you can only find it in Jakarta, and the OGs use only boiled ayam kampung (free-range chicken). I highly recommend anyone to try Bakmi Krekot or Bakmi Alok (technically Alok’s not karet since they made their own noodle style but it’s similar enough).

If the bakmi karet has pork instead (minced, chasiu, or samcan), it’s Bakmi Siantar (which is from Siantar, North Sumatra), which is heavier in flavor.

Heh. Oh, I am not Indonesian but I had some very enjoyable bakmi ayam in South Philadelphia near Passyunk Square (there’s a large pocket of Indonesian immigrants in the area) - not sure what style it was, but it’s not the usual ground chicken like the ones that I am used to. I think Bakmi karet ayam kampung is a dry Southern Chinese/Indonesian lo-mein hybrid…which is kinda like a Tokyo style Abura soba but served with chicken shreds and schmaltz instead of pork belly strips and lard.

Also, eeeh, I probably should get some Soto Betawi in my system…haven’t had some since…wow, last year.

 

[Wolvenworks]

Heh. Oh, I am not Indonesian but I had some very enjoyable bakmi ayam in South Philadelphia near Passyunk Square (there’s a large pocket of Indonesian immigrants in the area) - not sure what style it was, but it’s not the usual ground chicken like the ones that I am used to. I think Bakmi karet ayam kampung is a dry Southern Chinese/Indonesian lo-mein hybrid…which is kinda like a Tokyo style Abura soba but served with chicken shreds and schmaltz instead of pork belly strips and lard.

Also, eeeh, I probably should get some Soto Betawi in my system…haven’t had some since…wow, last year.

Bakmi karet usually has boiled chicken shreds, yes. Schmaltz, I don’t know but google says it’s some kinda kosher chicken fat? I don’t think that’s supposed to be there. The key to a good bakmi is to have a good, strong-flavored chicken stock broth, and for the noodles themselves to be covered in the oil too.

So yes, you can eat it like abura soba with the soup separate (helps to keep the noodle from getting soggy), but some ppl would actually pour in the broth and eat it like a ramen/lamian.

I didn’t know there’s an indo community in the US tho. Outside of some restos i’ve heard, I thought our food and cuisine are basically unknown outside SEA and Netherlands, especially in the US. Good to know that more ppl are finding out more indo food outside rendang.

 

[WANgue]

Bakmi karet usually has boiled chicken shreds, yes. Schmaltz, I don’t know but google says it’s some kinda kosher chicken fat? I don’t think that’s supposed to be there. The key to a good bakmi is to have a good, strong-flavored chicken stock broth, and for the noodles themselves to be covered in the oil too.

So yes, you can eat it like abura soba with the soup separate (helps to keep the noodle from getting soggy), but some ppl would actually pour in the broth and eat it like a ramen/lamian.

I didn’t know there’s an indo community in the US tho. Outside of some restos i’ve heard, I thought our food and cuisine are basically unknown outside SEA and Netherlands, especially in the US. Good to know that more ppl are finding out more indo food outside rendang.

Schmaltz is a Yiddish word used by older American (especially Ashkenazi) jews to refer to liquified chicken fat, and while most Americans don’t use it (we have access to cheap corn oil, canola oil, olive oil, butter, etc) most know about it (thanks to generations of Jewish-American comedians like Adam Sandler or Jerry Seinfeld referencing it in bits about their grandma’s cooking).

It is seen as a bit old fashioned and not that healthy (who still keep rendered chicken oil in a jar for cooking, anyways?). That being said, just like any animal fat, it’s delicious. Some of my jewish friends will remark that potato pancakes don’t taste right unless it’s fried using schmaltz, and I tend to agree.

Abura soba don’t come with broth on the side, but Cantonese style lo-mein definitely does - that’s usually thin noodles, mixed with oyster sauce, oil (lard, schmaltz or sesame oil), soy sauce, scallion and ginger and then served with garnishes like meat (shredded or thinly sliced) and fried shallots.
The broth is usually seen as a palate cleanser, or you are welcome to pour a spoonful or 2 onto the noodles to moisten it up.

Yeah, there are pockets of Indonesian restaurants where you can get Ayam Panyet, Gado-Gado or Soto betawi in some bigger American cities, and most Asian supermarkets stateside like H-Mart or 99 Ranch do carry Indonesian products - Indonesian cuisine is not widespread, but it’s also not unheard of.

 

[WANgue]

BTW, does anyone know where this ramen shop Haruka happened to have visited? Next to an Izakaya where I can’t read the Hirigana, there’s a yakiniku place, at an underground arcade and probably in Western Tokyo…I am drawing a blank here.

 

[Piime]

BTW, does anyone know where this ramen shop Haruka happened to have visited? Next to an Izakaya where I can’t read the Hirigana, there’s a yakiniku place, at an underground arcade and probably in Western Tokyo…I am drawing a blank here.

I think it's this place: https://maps.app.goo.gl/iwiGJDzUqWdn7TQAA

There's a set of stairs and the characters on the banners on page 7 are the same.

 

[WANgue]

I think it's this place: https://maps.app.goo.gl/iwiGJDzUqWdn7TQAA

There's a set of stairs and the characters on the banners on page 7 are the same.

Huh. Mendokoro Inosho 麺処 井の庄 next to Seibu Railway's Shakujii-kōen station (西武石神井公園駅)? Yeah, that looks like it. This photo on Tableog looks like a dead ringer for the top panel of page 8, and the food on page 10 looks like this photo on tabelog. How did you find the place? Was it because it's close to Shakujii-koen station (supposedly near Haruka's address), or you founf other "tells"? That banner is fairly generic in terms of appearances...

 

[Piime]

Huh. Mendokoro Inosho 麺処 井の庄 next to Seibu Railway's Shakujii-kōen station (西武石神井公園駅)? Yeah, that looks like it. This photo on Tableog looks like a dead ringer for the top panel of page 8, and the food on page 10 looks like this photo on tabelog. How did you find the place? Was it because it's close to Shakujii-koen station (supposedly near Haruka's address), or you founf other "tells"? That banner is fairly generic in terms of appearances...

It says that the restaurant is near the station and I know that Shakujii-koen is where Haruka lives so I searched for "Shakujii-Koen Ramen" (石神井公園 ラーメン) on Google Maps and looked on streetview at the results it gave me.