Comments on: Jipang Japanese Noodle House at Manly

By: Not Quite Nigella

Not Quite Nigella — Sun, 17 Feb 2008 08:56:00 +0000

Hi Ramen Fiend-Do be sure to check our Ryo’s autographs on the well. There’s Iron Chef Sakai’s there!

By: Ramen Fiend

Ramen Fiend — Sat, 16 Feb 2008 02:34:28 +0000

I’ve just come back after living a year in Tokyo. Currently suffering Japanese food withdrawal, so I’m definitely going to give Ryo’s a go soon!

By: Not Quite Nigella

Not Quite Nigella — Sat, 16 Feb 2008 00:24:46 +0000

Hi Ramen Fiend-that’s a great tip, thankyou! I’ll try and remember that for my next ramen trip (doh I only went to Menya ramen the other night!). I think Ryo’s noodles are the only ones that naturally understand that the best ramen is al dente

By: Ramen Fiend

Ramen Fiend — Fri, 15 Feb 2008 17:01:10 +0000

I notice that a common complaint about some ramen shops in Australia is that the noodle is too soft.

If the ramen shop is really run by japanese chef, you can consider asking “men katame de”. Which means, literally, “noodle, hard”. In Japan, you will often see ramen connoisseurs say this, as the general consensus between true ramen lovers is that ramen al dente is the way to go.

By: Not Quite Nigella

Not Quite Nigella — Sun, 27 Jan 2008 00:03:34 +0000

Hi Lori-That’s a good question! I wish I knew the answer (and I wish they gave us ice cubes to cool it down)

By: Lori

Lori — Sat, 26 Jan 2008 02:45:51 +0000

That sounds yum! I have always been curious, why is it that japanese ramen soups seem to be able to exceed 100degrees?? Why can’t my soups stay so hot at home.