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Now serving: Ramen in salt and soy sauce broth with white onions, chili flakes and karashi takana. Served with seaweed salad.

Now serving: Curly, thick noodles in rich salt broth with chicken meatballs, sesame seeds and chili flakes.

Now serving: Flat, thin noodles in light salt broth with chili flakes, roasted garlic chips and sesame seeds.

Now serving: Ramen in pork bone and soy sauce broth with pork shoulder, boiled spinach, a seasoned boiled egg and an ajitama, sprinkled with chili peppers. Served with tofu nuggets.

Now serving: Ramen in salt broth with menma, sprinkled with sesame oil. Served with seaweed salad.

Now serving: Ramen in miso broth with dried mushrooms, boiled spinach, karashi takana and menma, sprinkled with black pepper. Served with tofu nuggets.

Now serving: Ramen in grilled soy sauce and Rishiri kelp broth with filet mignon and a seasoned boiled egg, sprinkled with black pepper.

Now serving: Flat, medium-thick noodles in mild soy sauce broth with sweet corn, karashi takana, sauerkraut and spring onions. Served with cucumber salad.

Now serving: Curly, thin noodles in light gyokai broth with teppanyaki beef and sweet corn. Served with karaage.

Now serving: Ramen in salt and soy sauce broth with scallions.

Now serving: Straight, thin noodles in light salt and soy sauce broth with pork shoulder, shiitake mushrooms, menma and spring onions, sprinkled with ponzu. Served with seaweed salad.

Now serving: Ramen in grilled soy sauce and Rishiri kelp broth with chili flakes, sesame seeds, negi and scallions. Served with tofu nuggets.

Now serving: Straight, thick noodles in rich pork bone and chicken broth with sea urchin, sweet corn, a seasoned boiled egg and white onions. Served with enoki rolls.

Now serving: Tsukemen from salt broth with bamboo shoots and shiitake mushrooms.

Now serving: Flat, medium-thick noodles in mild Kobe beef bone broth with beef shank, kikurage and bean sprouts.

Now serving: Ramen in salt and soy sauce broth with sesame seeds.

Now serving: Flat, thin noodles in light miso and truffle broth with scallops, shiitake mushrooms and sesame seeds. Served with seaweed salad.

Now serving: Flat, medium-thick noodles in mild grilled soy sauce and Rishiri kelp broth with bamboo shoots, roasted garlic chips and dried mushrooms. Served with seaweed salad.

Now serving: Tsukemen from pork bone, chicken, tuna and kelp broth with squid, sprinkled with butter.

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