keipon0414
I have plenty of time to write a draft, maybe I should think about a system. Many people said, "It's impossible to do it alone." I think it's because I skied too much last year. The last ski trip was at Zenibako Ski Resort, the snow was heavy and crunchy due to the high temperature. I think I strained my lower back or something, my right leg goes numb and sometimes it hurts so much that I can't move. That's why I thought skiing might be impossible this year. But on the first weekend after New Year's, I was invited to go to Asahikawa for skiing. I thought it would be skiing, but I didn't refuse and went along. We left early in the morning and arrived at Asahikawa Kamui Ski Links. "It looks like we can visit three places," they teased, but I thought it would be more efficient to visit places in the city of Asahikawa. Since Yome-san was driving the whole time, we arrived almost an hour later than expected. By the time we arrived, it was time for lunch. First, we had ramen. I bought a ramen ticket from the vending machine and headed to the restaurant, but there was a long line. Since I didn't drive, there was nothing I could do. It's ramen, so it's a ticket. 900 yen. If you don't like it, you can go home for lunch. If you have any complaints, bring your own bento. Still, I had no complaints. Why is there only one person at the ramen counter? Can't you be more flexible in rearranging the setup? Is ramen special? Well, this is the first time I've seen such poor planning at a ski resort. At other ski resorts, I could have finished eating and skied a run in the time it took here. Why don't you go to another ski resort then? If you don't know something, you really can't do it. Don't you think it's a waste of time not boiling the noodles? The noodles are clumped together. It's Asahikawa-style noodles, but the low water content makes them weak. They become soft, but they're delicious. The menma is cheap with pre-seasoned flavor, thin and small. I don't understand why they make it so thin. The chashu roll is probably not homemade, but it's delicious. It has fat, but it's not stinky. The green onions go well with this old-fashioned ramen. It's the soup, right? I thought it was chicken broth, but is it not pork bone? Is there enough umami and richness? It has a proper broth flavor and a mildness that covers the saltiness. It's probably salty, but it has a smoothness that masks it. Still, 1.5.