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I am known in my village as the infamous pasta guy. There are a lot of dishes you can make with it. Ramen, I think, is disgusting and way too salty, but I know some of you like it. Any toppings/sauce you like on either of these?
Fresh tomatoes make for good marinara, and can be diced, as a nice additive to a good pasta dish. I like to keep it simple but good.

Have you thought about moving to Italy, where everyone is a Pasta Guy?

Then I wouldn't be so unique. I would just be another pasta conformist. Do you think italian pasta is big in the far east?

soy sauce. soba. butter.
teriyaki.
I consume insta noodles. Idk what proper ramen is, anyone who lived in japan, can explain?
I like chuuka salad pretty much! and laminaria. & mushroom that grow on trees. funchoozya.

I like bulgur.

macaroni feathers with tourist canned beef & real tomato pasta

>macaroni feathers
you eat those?

>>4
Proper ramen would be better quality over all compared to instantt ramen. Less salty and more texture, as well as added ingredients. I've never lived in Japan but I've seen it.

well I've heard few times that ramen could be salty (depends on prefecture cuisine & cook maybe?) but I don't think it's always the case.
I bought imported ramen from jp, vn, cn, thailand ... south asia, egg yolk one, rice noodles, instant noodles, miso, kimchi ... those were interesting & different from local.
But I don't remember very salty ones. Spicy? Maybe. Maybe traditional recipe assume salt addition manually while boiling, by cook.
The tastyest noodle thingy I ate was beashbarmac from central asia.

Ptitim is nice

>>8
It doesn't taste accurate, but instant noodles/ramen have infinite salt in them. I try to stay clear of them just for that
>>9
There's a lot of couscous that differs on region. I would like to try them all because I know there are people who despise some of their textures but love other kinds.

>>There's a lot of couscous that differs
maybe, different sorts of wheat, grains.

So I've tried it. It's almost instant, just add boiling water and flavourings. But it goes hard on my soft gastric stomach. So I've prefer more easy to digest thigies like parboiled basmati.

All in all you're just eating bread

I've traveled to Japan two years ago and I'll try to describe what ramen is like. I've ate at least 4 ramens, two at Tokyo ("standart recipe" i guess), one at Fukuoka/Hakata and the last one at Kyoto
All but Hakata's had a strong and greasy broth, which was the base for all the ingridents. They are pleasently salty, it's not overwhelming. The noodle is less thick then spaghetti and there are pork meat, bean sprouts, boiled egg and nori in the bowl as well.
Hakata's ramen followed the same recipe but the broth was lighter, it was a salt-based instead of miso- or shouyu-based broth and it wasn't that greasy. Then we have Kyoto's. I don't know if it's a regional speciality or not but I've ordered a tomato ramen near a temple. The broth was as greasy as Tokyo's and you could feel the pork umami mixing with the tomato-based broth. There where some pieces of tomatos in the bowl as well.

>>12
bread is hyper-racist
there are so many colours of bread

bread tube is interesting

Do you want to know how monkey bread is made?

That's scary! I won't

I'll stick to my trusted Shillajit (TM) from my trusted source provided.

Anyone like licorice? Twizlers suck, I mean real black licorice.

I am Salmiakki consœur

bleh, you lost me at the salt