Comments on: Collabo-Ramen – 六厘舎 http://howtojaponese.com/2010/03/15/collabo-ramen-rokurinsha/ How to "Get Used to" Japanese Tue, 31 Jan 2012 00:37:40 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: How to Japonese» Blog Archive » Collabo-Ramen – ほん田 http://howtojaponese.com/2010/03/15/collabo-ramen-rokurinsha/comment-page-1/#comment-32056 How to Japonese» Blog Archive » Collabo-Ramen – ほん田 Tue, 19 Jul 2011 11:23:44 +0000 http://howtojaponese.com/?p=1680#comment-32056 [...] Rokurinsha Hirugao Mutsumiya Keisuke Nidaime (lobster ramen, currently a crab ramen which Brian and I gave a pass) [...] [...] Rokurinsha Hirugao Mutsumiya Keisuke Nidaime (lobster ramen, currently a crab ramen which Brian and I gave a pass) [...]

]]> By: Noah http://howtojaponese.com/2010/03/15/collabo-ramen-rokurinsha/comment-page-1/#comment-10594 Noah Tue, 16 Mar 2010 14:34:42 +0000 http://howtojaponese.com/?p=1680#comment-10594 Great video. Thanks for sharing, and looking forward to more! Great video. Thanks for sharing, and looking forward to more!

]]> By: Daniel http://howtojaponese.com/2010/03/15/collabo-ramen-rokurinsha/comment-page-1/#comment-10589 Daniel Tue, 16 Mar 2010 01:39:05 +0000 http://howtojaponese.com/?p=1680#comment-10589 It's pretty common. I got ramen yesterday with a friend at a different restaurant and they offered the same thing. Brian mentioned that it's definitely an in-the-know type thing - he picked up on it by watching people around him. It’s pretty common. I got ramen yesterday with a friend at a different restaurant and they offered the same thing. Brian mentioned that it’s definitely an in-the-know type thing – he picked up on it by watching people around him.

]]> By: Will http://howtojaponese.com/2010/03/15/collabo-ramen-rokurinsha/comment-page-1/#comment-10588 Will Tue, 16 Mar 2010 01:36:01 +0000 http://howtojaponese.com/?p=1680#comment-10588 Is owari-soup a common thing with tsukemen? Or is it just a clever name used only by Rokurinsha because the broth is so thick? Either way looks delicious! Is owari-soup a common thing with tsukemen? Or is it just a clever name used only by Rokurinsha because the broth is so thick?

Either way looks delicious!

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