u/Colin_inat

So when I was in Japan I had this Yakishoyu ramen at the Yokohama ramen museum, and I’m having a hard time finding any information regarding recipes for the tare, and the overall body of the ramen. I tried making it with a shoyu tare thrown into a wok but I just wanted any input I could get regarding recipes, what regions of Japan this type of ramen is more commonly made, and any tidbits about its history.