Notes about Dry Ramen / Tsukemen / Mazesoba

Mazesoba is mostly about toppings and has little broth, while tsukemen serves noodles and broth separately. In tsukemen, you dip the noodles in the broth as you eat, but in mazesoba, there’s little to no broth, and you mix the various toppings directly with the noodles.

WHAT WE ATE

• Original mazesoba with braised meat, 55/100 (06 April 2023, Square 2)

Original mazesoba with braised meat – 55/100

Noodle – 25/35

The thick, round, dense, springy, and chewy noodles are just like the ones you’d find in dry ramen. They carry a mild aroma of wheat that adds to the experience.

Sauce – 10/35

The sauce is somewhat subtle and there’s not enough of it to coat the generous portion of noodles. Nevertheless, when you can taste it, the sweet and savory sauce complements the meal well.

Meat – 10/20

The chashu is delightfully savory and tasty, but the texture is a bit tough – it might get stuck in your teeth. It also carries a light aburi taste.

Toppings – 10/10

Apart from the meat, you’ll find generous toppings of bamboo shoots, negi, seaweed, and an onsen egg.

The bamboo shoot is a bit fibrous and has a pungent taste. The onsen egg adds a nice texture and eggy flavor, while the abundant negi gives a pleasant crunch to the meal. However, the seaweed didn’t make much of a difference.

DISCLAIMER

One man’s meat is another man’s poison.
Find out more about our palettes and how we evaluate our ramen here. 😉