Rating(3.4 / 5.0, 72 votes)
5 stars
18(25%)
4 stars
15(21%)
3 stars
20(28%)
2 stars
19(26%)
1 stars
0(0%)

Popular Reviews

  1. MysticMosaicFsU
    MysticMosaicFsU rated it
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    Thanks for uploading all of it! What a way to start the year!
  1. Daoist57BLYpOJ
    Daoist57BLYpOJ rated it
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    Campy, but not too interesting
  1. 3ddyxAc
    3ddyxAc rated it
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    Collect and conquer the land and bitches
  1. KRPL
    KRPL rated it
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    Why am I reading this garbage instead of studying for my exams?!?
  1. DragonGod4869
    DragonGod4869 rated it
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    Poor ass...
  1. The_Last_Native
    The_Last_Native rated it
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    it is good but god every page has like a million word in it
  1. DeathSimulation
    DeathSimulation rated it
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    Like the noblesse himself was entrusted to guard the blood stone. Now suddenly everybody has one. Shits goofy
  1. SunnyKiki
    SunnyKiki rated it
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    Just another day for the original monster trio lol
  1. Uskalski_Yuchiha
    Uskalski_Yuchiha rated it
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    ok
  1. CAESAR20WZx
    CAESAR20WZx rated it
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    My god….
  1. Jacky0211
    Jacky0211 rated it
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    New chapter when ;-;
  1. SovereignOfDarc
    SovereignOfDarc rated it
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    Fish dashi (stock) adds sharpness and complexity to any base flavors.  I think in every household in Japan moms prepare ozoni (that cozy New Year's little soup) mixing dried bonito and chicken stocks.

    But dried seafood stock in ramen is a whole different beast.  It's a science and shops keep their tested flavor profile a secret.  You just can't have flavors like that from traditional restaurant stock prep methods.

    Niboshi (dried sardine) ramen soup is one of my favorites.  It's acquired taste, but old people crave for strong flavors like that lol

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