Umami—the often-misunderstood “fifth taste”—is now a staple of ramen-lovers’ vocab. But what is umami, exactly? And how did it move from kelp broth to MSG packets? I went to the Ajinomoto MSG factory in Kawasaki to find out.
What Is Umami, Really? A Visit to the Ajinomoto Factory in Kawasaki Read Post »
Recently, I dropped by Ninben, a long-established dashi specialist in Nihonbashi, to dive deeper into the world of dried fish, umami, and what really goes into a good bowl. What I found was part demonstration, part pantry, part tiny eatery—and pretty fascinating.
Dashi: The Soul of Japanese Broth – A Walk Through Ninben in Nihonbashi Read Post »
Look, we get it—Ichiran has the booths, Afuri has the yuzu. But if that’s all you’re eating in Tokyo, you’re barely scratching the surface. The real magic’s hidden in back alleys, down quiet streets, or inside sleepy neighbourhoods where chefs obsess over soup like it’s a religion. This isn’t a list for people chasing Instagram likes. It’s for folks who want to eat what Tokyoites actually crave. No chains, no fluff—just 10 bowls that made me stop mid-slurp and go, “Wah, this one damn shiok.”
10 Must-Try Ramen Shops in Tokyo (That Aren’t Ichiran or Afuri) Read Post »
After slurping through over 230 bowls across hawker stalls, hidden gems, and big-name chains, I’ve finally compiled the AhBoyLikeRamen Singapore Ramen Guide 2025—a no-nonsense, flavour-first list of the best ramen in Singapore right now. Whether you’re craving rich tonkotsu, light shoyu, spicy miso or rare tsukemen, this annual guide rounds up the standout bowls that truly delivered. Forget hype and sponsored fluff—this is based on actual eating, consistent revisits, and an obsession with broth, noodles, and balance. Hungry yet? Let’s get into the top 18.
Where to go, what to eat, and what to avoid. After 103 brands and 231 bowls of ramen. I’ve finally found the time to pin all my adventures on a map! If you’ve ever gone ramen hunting and wished for a shortcut to the good stuff, this is it. This interactive Google Map lets you explore every ramen shop I’ve reviewed.
The Ah Boy Ramen Map – Singapore Edition Read Post »
When it comes to ramen, most of us obsess over the broth, toppings, and noodles—but what about the bowl? At The Art of Ramen Bowls exhibition in Tokyo, I learned that the humble donburi is more than just a container. From the curve of its lip to the weight in your hands, every detail is deliberately designed to enhance aroma, retain heat, and elevate the way you experience each slurp.
The Design Secrets Hiding in Your Ramen Bowl Read Post »
Ever wondered how ramen noodles are made on a large scale? I had the chance to go behind the scenes at Marutaka Seimen, a ramen noodle factory in Yokohama, where I got a hands-on look at the process. I learned the foundations of noodle making, and trust me, it’s a lot more fascinating than I thought.
A Visit to a Noodle Factory with a Master Noodle Maker Read Post »
If you’re a ramen nerd like me, you’ve probably heard of Tsuta Ramen Tokyo—the world’s first Michelin-starred ramen restaurant. On my recent trip to Tokyo, I signed up for their exclusive ramen kitchen tour, and let me tell you, it was one slurp-worthy experience. From the way they layer umami to the noodle room that felt more like a lab, this tour gave me a whole new appreciation for the craft behind world-class Japanese ramen.
If you’re a ramen lover like me, visiting the Shin-Yokohama Ramen Museum is like stepping into noodle heaven. But beyond the nostalgic streets and delicious bowls, the museum is packed with fascinating info about the history, science, and craftsmanship behind Japan’s most beloved comfort food.
