Nagomi ramen: 59 Photos & Videos
Order Ramen Nagomi - Freehold Township, NJ Menu
FAQ
Jeffry Undiarto (currently worked as n/naka GM), childhood friends Sabastian Karyadi (owner of ramen nagomi in New Jersey and formerly work at Mori sushi in LA) and chefs Hiroyuki Masato (formerly owner Poke Tendo, chef and manager at sushi chain sushi Mac) and Andy Juliady (owner seafood company based in downtown LA).
In South Korea, ramen refers almost exclusively to Japanese noodles with fresh ingredients and spices, usually served at restaurants. Meanwhile, ramyeon refers to instant noodles with dried vegetables and artificial flavoring. Ramyeon is served at eateries, too, but cooks use pre-packaged instant noodles.
There are four major types of Japanese ramen, decided by the tare, or base flavor: shio (salt-based ramen), shoyu (soy sauce-based ramen), miso (soybean paste-flavored ramen), and tonkotsu (pork bone broth ramen).
Tonkotsu. Tonkotsu. Tonkotsu is a viscous, creamy, and complex ramen made from simmered pork bones. The bones break down and release collagen while cooking, meaning that tonkotsu can be so thick that it coats the back of a spoon. Tonkotsu shokunin often fortify their already rich broth with pork or chicken fat.);})();(function(){window.jsl.dh(04W8Zv7FA7S35OUPpJjZiAc__49,
Ramen Nagi 😛 First time trying Michelin star ramen lol. We were lucky to get seats once they opened cos we joined the queue early!