麺屋蕪村
めんやぶそん
Menya Buson
Tsukesoba: 13 / 20
(つけそば)
Buson soba: 15 / 20
(蕪村そば)
Agosoba: 14 / 20
(あごそば)
Nagano prefecture is a pleasant place to go in winter: skiing, seeing monkey bathing in onsen, watching the snow falling... Does enjoying good ramen to the list? To have an idea about that, we went to Buson, the second most highly ranked ramen place in the prefecture on ramendb, and conveniently located near the station. We ordered the tsukesoba, the buson soba, and the agosoba. Let's start with the former.
Broth: A torigara-katsuo broth, a bit fat and simple, that did not stick enough to the noodles.
Noodles: A bit too soft. Is it because I asked them atsumori?
Meat: A few thick dices of meat with some good melting fat.
Toppings: A few mild, thick menma, most of them very firm and fibrous - too much! Lots of white negi. You can also add some mix of spices of yuzukoshio, garlic and momiji oroshi.
Soup wari: You get some chicken broth for the soup wari which changes the not so remarkable broth into an excellent, kind-of-creamy soup. This saved the bowl.
The Buson ramen was less fat than the tsukemen broth and had a more punchy and complex taste - although the soup wari of the tsukemen may have been better. The meat was thick and similar to the one in the tsukemen, and the noodles firmer.
The agosoba uses flying fish for dashi - an interesting twist, although it's difficult to taste the difference. The broth was a bit lighter, kind of intermediate between the buson ramen and a shio broth. I preferred the buson ramen though.
More info on ramendb.
Other review: Ramen Adventures.
めんやぶそん
Menya Buson
Tsukesoba: 13 / 20
(つけそば)
Buson soba: 15 / 20
(蕪村そば)
Agosoba: 14 / 20
(あごそば)
Nagano prefecture is a pleasant place to go in winter: skiing, seeing monkey bathing in onsen, watching the snow falling... Does enjoying good ramen to the list? To have an idea about that, we went to Buson, the second most highly ranked ramen place in the prefecture on ramendb, and conveniently located near the station. We ordered the tsukesoba, the buson soba, and the agosoba. Let's start with the former.
Broth: A torigara-katsuo broth, a bit fat and simple, that did not stick enough to the noodles.
Noodles: A bit too soft. Is it because I asked them atsumori?
Meat: A few thick dices of meat with some good melting fat.
Toppings: A few mild, thick menma, most of them very firm and fibrous - too much! Lots of white negi. You can also add some mix of spices of yuzukoshio, garlic and momiji oroshi.
Soup wari: You get some chicken broth for the soup wari which changes the not so remarkable broth into an excellent, kind-of-creamy soup. This saved the bowl.
The Buson ramen was less fat than the tsukemen broth and had a more punchy and complex taste - although the soup wari of the tsukemen may have been better. The meat was thick and similar to the one in the tsukemen, and the noodles firmer.
The agosoba uses flying fish for dashi - an interesting twist, although it's difficult to taste the difference. The broth was a bit lighter, kind of intermediate between the buson ramen and a shio broth. I preferred the buson ramen though.
More info on ramendb.
Other review: Ramen Adventures.
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