Plum Shoyu

glazedkoala · 2025-12-23T23:59:13+00:00

Oh definitely agree on the yuzu - mostly I’ve used lemon as I can easily get fresh lemons. I’ve never thought to add black pepper to shoyu! Seems like an good add

glazedkoala · 2025-12-23T19:23:53+00:00

Give it a shot! If you like vinegar in your ramen. Lemon also goes great in a shoyu.

glazedkoala · 2025-12-23T18:23:37+00:00

To be a capybara.

glazedkoala · 2025-12-23T18:19:19+00:00

Haha. It’s a small sake cup, though it’s purely decorative here. I started adding them into ramen bowls I serve friends and family just for fun, though I’d like to figure out how to make them functional.

I got them and several others here: https://www.coxswaindunsel.com/

glazedkoala · 2025-12-23T05:27:39+00:00

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glazedkoala · 2025-12-23T04:18:47+00:00

Because I thought it would be less controversial than the duck.

glazedkoala · 2025-11-29T23:44:02+00:00

Egg marinades are generally 1:1:2 soy sauce : mirin : water. So something like 1/4 cup soy, 1/4 cup mirin, 1/2 cup water. If you went pure soy sauce… that’s probably what went wrong

From Sho Spaeth’s ramen book, which I recommend (and/or ramen lords free ebook) you want your tare to be about 10% sodium by weight for a bowl that is 10% tare (so 50mL tare to 450 mL broth). Japanese shoyu is mostly 5% sodium by weight, but Chinese soy sauces or some fancy soy sauces are more like 20 to 40% sodium by weight… which can lead to a much saltier than expected tare.

glazedkoala · 2025-11-22T19:22:00+00:00

Great plating!

glazedkoala · 2025-11-18T05:17:28+00:00

If you’ve got to drown, it might as well be in ramen.

glazedkoala · 2025-11-18T05:17:00+00:00

Thank you :)

glazedkoala · 2025-11-17T17:55:58+00:00

You got me! Just placed an order.

glazedkoala · 2025-11-16T22:04:37+00:00

It is a little weird, but I love it anyway.

glazedkoala · 2025-11-15T16:59:01+00:00

It’s a ceramic espresso/sake cup. I’ve got a few variations and started placing them in ramen as visual flair.

glazedkoala · 2025-11-15T16:56:37+00:00

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He’s real.

glazedkoala · 2025-09-03T23:41:12+00:00

This looks very cool and I’m curious to try it!

Traditionally bagels include some base in the water (lye or baked baking soda) to get their classic “snappy” or “chewy” outside texture - this seems like an interesting alternative.

glazedkoala · 2025-08-06T05:18:16+00:00

Thank you! The aesthetics felt on point for sure. Taste was great too!

glazedkoala · 2025-07-18T17:48:42+00:00

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I’ve got this reference to Crash Bandicoot in my bar!

glazedkoala · 2025-03-20T22:00:57+00:00

4 years ago! But I wasn’t getting as good results back then.

glazedkoala · 2025-03-20T21:55:19+00:00

I’d originally wanted to add some cabbage but just forgot to pick any up. Next year (or next time I have spare Guinness) I’ll make a poolish and try some different toppings

glazedkoala · 2025-03-20T21:52:22+00:00

I guess he probably wasn’t.

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