I visited "NAKAGAWA WAZU" in Higashiyodogawa-ku and tried their "Shoyu Ramen with Dried Fish (1100 yen)". This ramen features a soy sauce-based broth made from dried fish such as Himi niboshi and olive oil, with a rich umami flavor and a touch of back fat sweetness. The noodles are homemade, thick and curly, with a good chewy texture. The chashu pork is made from Kagoshima OX pork belly, tender and flavorful. Overall, the ramen has a deep, flavorful broth with well-cooked noodles and delicious pork.

#nakagawaWazu #ChickenSobaShio #OkazakiOuhan #TamagoOkazakiOuhan?? I wonder what it's like? ((꜆꜄｀•ω•)꜆꜄꜆ﾎﾟﾁﾎﾟﾁ( ♡・♡)ｶｯｹｪｪ‪.ᐟ‪.ᐟWhite x black stripes with a bright red comb✨Long legs! A modern-looking one (☆ω☆) Good aroma (*¯ ꒳¯*) sniff sniff♡♡(*/◎＼*))))))gulp gulp‼️The broth is strong but not your typical chicken flavor✋It's light yet has a strong broth taste, but the chicken aroma is not there before you sip it. Even though it feels like a clean broth, the chicken aroma pops up after you swallow. Interesting timing lag where the soup disappears from your mouth for a moment and then the broth comes back. Noodles slurp slurp(˘ω˘ )Σ( ˙꒳​˙ )!?Haven't figured out if the saltiness enhances the chicken's sweetness or if the sweetness elevates the umami, but regardless, it's delicious! A calm bowl with some unique features. Thank you for the meal, Sak-kun ( ･ᴗ･ ) #Ramen #OsakaRamen #ramen #RamenLovers #RamenClub #RamenInstagrammer #RamenLife #Noodlestagram #KansaiRamenClub #OsakaLunch #OsakaFood #noodle #yummy #foodie #JapaneseFood #AwajiStationLunch #AwajiStationFood #AwajiStationRamen #HigashiyodogawaLunch #HigashiyodogawaRamen #HigashiyodogawaFood #HigashiyodogawaStationLunch #HigashiyodogawaStationFood #HigashiyodogawaStationRamen

I wanted to try the "Dangerous T" that was a hot topic in the Twitter world, so I visited the restaurant after a long time. Luckily, I made it just in time for the last bowl of Dangerous T. It was a bowl of spicy meat miso with a trio of chili oil, white onions, and bok choy that looked super photogenic! Although it looked like a rich tantanmen, it completely surprised me. As I was contemplating whether to eat it or not, the magical owner, who usually works calmly, said, "Do you need an apron?" What a thoughtful gesture! He kindly asked me, a person in a suit, if I needed an apron. I was moved to tears of joy. Tantanmen can be tricky, but thanks to the owner's kindness, I was able to eat it with peace of mind! The Dangerous T noodles can be divided into "sesame area," "chili oil area," and "meat miso area." I first tried the rich sesame soup area. It was delicious! Then I tried the chili oil area. It was also delicious! I like to eat meat miso without breaking it up! The flat and smooth noodles were coated with chili oil and sesame, making it easy to eat. The sesame and chili oil areas mixed nicely, and it was perfect for the hot summer. As I continued to eat, it gradually became spicier. That's when the white onions came to the rescue! I also found sliced onions in the bowl! The sweetness of the onions helped soothe the spiciness. Finally, it was time to eat the "meat miso area." It must be delicious! But when I took a bite, it was incredibly spicy! The stimulating spices of Sichuan pepper and red pepper hit me all at once. The spiciness was definitely from the red pepper. I was completely fooled! The spiciness of the meat miso was addictive. Even though I usually don't mix the meat miso, I couldn't resist and ended up mixing it into a chaotic mess. I should have taken a picture of the soup with all the red pepper floating in it. I never expected the meat miso to be this spicy. By the time I left, I was sweating so much that I couldn't see in front of me! This was not what I had expected. I thought "Dangerous T" stood for "Dangerous Tantanmen," but now I am convinced it stands for "Dangerous Red Pepper." The owner of NAKAGAWA WAZU, known for his playful spirit, really got me this time. It felt like I wrote the most sweat-inducing review of the year in this hot summer. As I left the restaurant, I even felt a sense of exhilaration. I'm glad I encountered this "Dangerous T" noodles. Thank you for the delicious ramen. Grazie Mille!

On a regular day at 7:00 PM, the restaurant was empty. I ordered the mixed noodles for 1000 yen with a large serving for an extra 50 yen. The large serving was quite filling, but the size of the bowl made it a bit difficult to eat. The texture of the noodles was chewy, not firm from being rinsed in cold water. The noodles were medium thickness and gradually became softer, making them a bit hard to eat. Mixing them with the sauce was also a bit challenging. The topping of simmered fish paste was soft and finely ground, which was a good point. The pork slices seemed to be from the ends, with a crispy skin that I didn't particularly like. The green onions were not cut neatly, which gave a messy impression. I could taste a hint of butter, but it wasn't very prominent. Overall, I had high expectations but felt a bit disappointed this time. I recommend trying the soup with simmered fish for a better experience.

I visited this restaurant as my second stop for lunch on a regular day. I arrived before 1 pm and was able to be seated right away. The place is known for its dried fish broth, and I found out that it is actually a second brand of the popular "Ennosuke Shoten" restaurant. The interior has a stylish design with only a 7-seat counter. There are no dividers between the seats, and the spacing is quite wide. I ordered the "Salt Dried Fish Broth Ramen" for 1100 yen. It took about 18 minutes for the dish to be served, as there was only one staff member working. The broth had a slight bitter dried fish flavor, which I found to be unique and impactful. Personally, I would have preferred a stronger dried fish flavor. The thin noodles were cooked slightly firm, giving a chewy texture typical of dried fish broth ramen. The toppings were simple, with braised pork belly and chopped onions. The pork belly was tender and fatty, but I was unsure about its compatibility with the broth. Overall, this ramen focused on the distinct dried fish flavor, which is rare in the Kansai region. While I felt it was a bit lacking, I appreciated the opportunity to enjoy the dried fish broth.

Order: Shio (salt-based) Niboshi ramen (large size). One of the 100 famous ramen shops near JR Awaji Station. They serve a rare salt-based Niboshi (dried baby sardines) ramen here. I visited around 12:30 on a weekday and was prepared to wait in line, but surprisingly, I was able to get in quickly. The soup has a strong Niboshi flavor compared to the more common soy sauce Niboshi ramen. It has a rich umami that makes you want to drink it all up. The noodles are thin and firm. They are delicious on their own, but the perfect cooking time really brings out the best texture. The toppings are simple, with a chunk of flavorful char siu, chopped onions, and seaweed. Although the presentation lacks color, each topping has excellent flavor. The char siu is so tender and tasty, comparable to the famous "Niku-men" char siu. The onions are sweet and complement the ramen well. However, the prices are a bit high, and the shop is a bit far from Hankyu Awaji Station, so it may not be suitable for everyone. But if you're willing to pay a bit more for delicious ramen, it's worth a visit.

I had the Chuka soba for 1,200 yen (I forgot the correct menu name) on a Saturday night around 6:30 pm. There were two customers ahead of me, but I was able to enter without waiting. The menu for the night was only Keema Curry Mazesoba and Chuka soba, so I chose the Chuka soba. It was delicious with medium-thick noodles that absorbed the soup well. The chashu had a good amount of fat but was not overpowering. It seems they also sell chashu separately. The person next to me was eating the mazesoba, which also looked delicious. I would like to visit again at the right timing.

The shop with only a counter was full so I waited in the aisle on a chair. After a few minutes, I was called inside. I ordered chicken soba with soy sauce and char siu rice bowl. They were delicious, not too strong in flavor. Maybe char siu is their specialty. The char siu rice bowl was also tasty. I'm full! I will visit again.

At lunchtime on a regular day, I arrived at JR Awaji Station. After exiting the ticket gate, I walked east for about 2 minutes and arrived at the restaurant on the right side. The entrance is at the back of a narrow passage on the right side of the store. Inside, there is a counter with seating for about 7 people in a row, with a wall close behind. The kitchen is also close, so it's a cozy seating arrangement. It might be a bit challenging for a woman to dine alone. After ordering from the staff, I waited a bit and then my ramen arrived. The ramen had a simple clear soup made from chicken broth and soy sauce, topped with chashu and chopped green onions. The air conditioning was weak, so I ended up eating while sweating. The chicken umami and mellow soy sauce were delicious. The straight, medium-thin noodles had a nice elasticity, and the pork shoulder was tender and flavorful. This ramen is all about savoring the simplicity of the flavors, so it may vary depending on personal preferences. Thank you for the meal.

Today's first stop is my second visit to "NAKAGAWA WAZU" in Awaji. I came here seeking their limited edition cold ramen. I'll have the "Shoyu Ramen (Cold)" please. Here comes the bowl. Let's start with the soup. Hmm, it's a strong bonito flavor. It's rich but not too heavy, making it easy to eat. The seasoning is salt. The noodles are thick, flat noodles with a smooth and chewy texture. The toppings include chashu, onions, and seaweed on a separate plate. Let's mix them all together and enjoy. Thank you for the meal.

I had dried fish salt ramen. It was Saturday afternoon but I didn't have to wait in line. The flavor of the dried fish was strong, but it was easy to eat because it was light with salt. Next time, I want to try soy sauce flavor. The mazesoba with butter was delicious with a rich taste.

【Boiled Dried Soba (Super) Eso-Cold 1500 yen】I've been wanting to try the cold boiled dried super for a while now ^_^ Today it was Eso boiled dried. Eso is considered a bycatch in fishing, but when it comes to boiled dried, how is it? "It will take some time, is that okay?" I was asked. "That's fine! I'm fine with waiting as long as it takes" (inner voice). The long-awaited cold boiled dried (super) with XO pork, seaweed, and onion toppings! The appearance is too beautiful. First, I took a sip of the soup. Wow! It's delicious! Overwhelming boiled dried and salty flavors. At first, I thought it was too strong, but upon further consideration, I should have mixed it a bit more at the beginning. But I didn't want to ruin this beauty (ToT). The gentle boiled dried broth started to show its face once the oil on top disappeared! "I want to keep drinking this forever!" I truly felt that way. The Haru Ranman flat noodles, chilled with ice, have an amazing texture! The chewiness of the flat, thick noodles with a hint of wheat fragrance. "I want to keep chewing on this forever!" Adding onion and seaweed enhances the flavor even more. It's amazing how just a little bit of onion can make a difference. The XO char siu was delicious with its high-quality fatty meat, but I still wanted to try the char siu in a warm ramen, where the fat melts and becomes tender. Can we call you a magician of boiled dried? You declared on Twitter that you will deliver delicious ramen and a live experience, and personally, even though I eat quietly and solemnly, inside I'm extremely moved and want to high-five you, wanting to ask more about ramen, and I always have a great time, so thank you very much. NAKAGAWA Wazu-san, thank you for always serving delicious ramen. Grazie Mille!

I arrived at the restaurant at 12 o'clock on a regular day. There were 4 people waiting ahead of me. It was my first visit, and I ordered the Eso Niboshi Soba (cold) for 1500 yen because it looked delicious as a limited item on Twitter. When I tried the soup, I could taste the clear niboshi flavor, which was a taste I had never experienced before. However, the saltiness was quite strong. I felt that the balance between the broth and the salt was off. I have never really eaten cold ramen before, so maybe that's just how it is. The noodles were medium thickness and smooth, which was delicious, but I couldn't really taste the flavor due to the saltiness of the soup. I should have just stuck with the regular option. Thank you for the meal.

Saturday at 1pm. There were about 3 customers already seated. This seems to be a good time to visit. I ordered the Niboshi Shoyu Ramen for ¥1100. The soup had a clear Niboshi flavor, with a distinct bitterness and no apparent chicken or meat-based broth. The noodles were likely made with plenty of water, giving them a chewy texture. The quality was good, but it felt more like a high-quality supermarket ramen rather than something meticulously crafted. The pork topping was Kagoshima OX belly meat, which was tender and moist, possibly cooked slowly in an oven. The finely chopped onions added a nice sweetness and texture. Overall, I would rate it a 3.6 out of 5.

#nakagawaWazu #Akira-style ramen #Akira is still alive within us! What does Akira-style mean? While waiting for the ramen, I asked Sakkun to explain. What is it? I haven't tried it before. Sakkun's creation. Akira-style is... I'm about to dig in. It's delicious! The flavor is rich and salty. It's not too light or too heavy, just the right balance. With garlic and pepper. The soup base is solid, preventing it from becoming too junky. It's tasty! If I have the chance, I'll try the original at the main shop. The way they name their limited edition ramen is unique and clever. Sakkun, thank you for the meal. #ramen #OsakaRamen #ramenlover #ramenclub #rameninstagram #ramenlife #noodlegram #KansaiRamenClub #OsakaLunch #OsakaGourmet #yummy #foodie #Japanesefood #AwajiStationLunch #AwajiStationGourmet #AwajiStationRamen #HigashiyodogawaLunch #HigashiyodogawaRamen #HigashiyodogawaGourmet #HigashiyodogawaStationLunch #HigashiyodogawaStationGourmet #HigashiyodogawaStationRamen #soytonkotsu

I visited "NAKAGAWA WAZU" near Awaji Station in Osaka for the first time. I tried their "Shio Niboshi Ramen" with an extra topping of egg. The aroma of the niboshi (dried sardine) was comforting, and the straight thin noodles in a light niboshi broth were delicious. The finely chopped onions added a nice touch of spiciness. I wish I had done more research before going, but overall it was a satisfying meal.

Limited Firefly Squid Ramen. You can't tell by looking at it, but the taste is as follows. It's all about the firefly squid. Seriously, it's packed with firefly squid. How many squids are in here, haha, but it's delicious. The strong squid flavor is excellent! I even snatched the delicious soupless ramen from the person next to me, but this is a taste that you don't come across often! The chashu bowl was also delicious!

Visit date: Weekday at 7:00 PM Waiting time: None Taste: Light chicken broth with a bit of oil. The chashu is rare and has a good chewy texture, very tasty. The noodles are thin and smooth. The price is a bit high, but the taste justifies it. Other: The restaurant seems to change its name often, even though I've been there several times.

#NakagawaWazu #FireflySquidNiboshiSoba #RecommendedforEnthusiasts👆 Today's recommendation is not what I thought it would be, according to Sak-kun the smell was so strong that he swore never to have it again... However, inside the restaurant, there was no overwhelming smell of squid, quite the opposite actually. When it was being prepared, did they notice it? I, on the other hand, am looking forward to Sak-kun's firefly squid. Now, let's dig in (´ー｀*) うんうん It gently wafts the scent of squid (*/◎＼*)))))) *gulp gulp* It smells delicious ( •̀ω•́ )✧ The firefly squid's niboshi flavor is so rich, you'd think it was roasted? But, it's not roasted after all ✋ It must be tough to roast 7 kilograms... The impact of the rich umami flavor is endless ( '-' ) The squid punch is strong, but to avoid it becoming monotonous, there are some different flavors mixed in. I asked, and they said that if it was only chicken broth and firefly squid, the soup would be too light. So, they combined a softer chicken broth to maintain viscosity ( ˙꒳​˙ )ﾅﾙﾎﾄﾞ! The combination of these two elements solidifies the unique umami and sweetness of the firefly squid. The thin noodles firmly hold onto the soup. With each bite of the noodles, the distinctive aroma of the firefly squid escapes through the nose. Delicious━━━(*´ч ` *)━━━!!!! It was supposed to be a non-recommended menu item, but perhaps it should be recommended instead. Sak-kun suddenly becomes a curry shop one day. He asked if I had curry today, but since I'm alone, I can only eat one bowl of ramen unless Abeshi is around. Sak-kun, thank you for the meal ( ･ᴗ･ ) #Ramen #OsakaRamen #ramen #RamenLovers #RamenClub #RamenInstagrammer #RamenLife #Noodlestagram #KansaiRamenClub #OsakaLunch #OsakaGourmet #noodle #yummy #foodie #JapaneseFood #AwajiekiLunch #AwajiekiGourmet #AwajiekiRamen #HigashiyodogawaLunch #HigashiyodogawaRamen #HigashiyodogawaGourmet #HigashiyodogawaLunch #HigashiyodogawaGourmet #HigashiyodogawaRamen #FireflySquidRamen #FireflySquidBroth

Hello, it's RamenWalking! Today, I had the "Kombu and Shrimp Cold Ramen" at NAKAGAWA Wazu in Awaji, which is known for its ramen. I visited Awaji Station for the first time, taking the East Osaka Line from Osaka Station. Arriving at 7:00 PM, I was a bit late but was able to enter the restaurant right away as there were only two other customers. [Order] Kombu and Shrimp Cold Ramen - 1,200 yen Toppings (Chashu, Green Onion, Seaweed) - 300 yen The soup had a flavorful shrimp base with a hint of kombu, making it easy to drink with a soft shrimp taste. However, there was a slight bitterness towards the end which may be a hit or miss for some. The flat, medium-thick straight noodles were smooth and perfect for cold ramen. The additional toppings of chashu, green onion, and seaweed complemented the seafood-based soup well. Overall, while I had mixed feelings about the shrimp soup, this limited menu item was unique and worth trying. I was intrigued by the "Nipobata Mazesoba" that the customer next to me was eating, so I'll definitely try that next time! Thank you, NAKAGAWA Wazu, for the delicious meal! Today's steps: 11,700 Calories burned: 433 kcal

I was lured in by the Twitter exclusive and ordered the limited "Shiokara soba extra (cold)" with extra meat! It was made with 100% Kasago anchovies, with a refreshing and flavorful soup, and thin homemade noodles that slide down smoothly. The presentation was also very stylish, with an elegant seafood broth that was delicious until the last bite!