It’s been a well-rested week since my last post and 3 weeks since I got back from my trip, but did you really think I left Japan without any loot? C’mon! It’s not a trip without having to pay the overweight luggage charge…haha.
Nantsu-Tei is a popular ramen-ya in Japan with a couple shops in Tokyo and Kawasaki that I know of. I’ve read about them often, but I have yet to step into one to try their うまいぜベイビー (loosely translated as “damn good baby”) futuristic tonkotsu soup. Lucky for me, I was able to buy a box at the Raumen Museum and bring it home to cali.
- Tokusei Gara Soup
- Tokusei Shoyu Tare
- Tokusei Kuro Ma~yu
The preparation for this ramen is slightly different from the norm. Instead of adding the packets to the bowl then adding hot water, you add the gara soup and shoyu tare to a pot with 280ml~300ml of water and slowly bring it to boil. Once the soup is hot enough, you transfer it to the bowl and then add the Kuro Ma~yu on top before you add the noodles. And that’s what you see below.
This tonkotsu soup is not like any other. Well…it is, but it isn’t. Uh…okay. I’m a little confused myself but this flavor is awesome! This creamy gara soup mixed with shoyu tare and topped with a mysterious garlic concoction called Black Ma~yu is unmistakenly habit-forming. All I know is なんつッ亭 will be first on my list of ramen-ya’s to try when I get back to Japan.