Between fast Ramen and slow Ramen
When I traveled in Japan, I had lots of Japanese noodle. In fact, I ate it for appeasing my hunger like Korean noodle. I wonder how Japanese noodle is difference from Korean noodle with my consciousness. So Last Saturday Jae Ho and I went to Hakada Bunko that is one of famous Japanese noodle restaurants in Korea
As I had Japanese one, I thought basically between Korean ramen and Japanese one are totally different from the way to make it except that both use noodle and name Ramen. The reason is that soup looked like Korean soups which get their juice from bone of cow or pig but it looked oilier than Korean one. Another point is who it makes. Korean one’s cook is usually themselves who eat it but Japanese one is made by professional chef. Actually, before I got my noodle, I felt the chef looked serious during making it.
However, I don’t want to decide which one is tastier and better food because each one has advantages. In case of Korean one is very simple to make it and anyone can be cook for a hungry man. On the contrary Japanese one is made by chef and can taste more deeply than Korea one.
The most important thing you have to remember is it is just from me so I’m afraid you don’t taste good when you have it.