Best products from r/laidbackcamp

We found 8 comments on r/laidbackcamp discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 8 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

Top comments mentioning products on r/laidbackcamp:

u/MohnJaddenPowers · 5 pointsr/laidbackcamp

Big ups to my friend Ren, who is the single hardcorest Yurucamp fan I know, for providing advice and involving a friend of hers who made this for their own Yurucamp re-enactment last winter. Original recipe:

I hate it when recipe bloggers do their life story before the recipe. Here's what you came for, extra info follows thereafter. Amazon links to harder-to-find goods included, but you can find this stuff at any decent Asian market. All I'm going to say is that if you like cooking and you like Yurucamp, you absolutely have to try this before you die.



1 tbsp sesame oil

1 tbsp (or more) chili garlic oil/chili oil/rayu/etc.

1 clove garlic, minced or pressed

1" peeled fresh ginger, minced (or if you have it, 1 teaspoon of ginger paste)

1/4 lb ground pork (we omitted this due to medical dietary concerns)

1 tbsp doubanjiang (You can double this if you like it really spicy

1 1/4 cups cold water

1/4 pound tofu, cut into 1/2" cubes (doesn't have to be perfect)

4 tbsp goma shabu/sesame dipping sauce (If you understandably don't want to pay $20 for this, you can make it yourself - this looks like it's easy enough to do using tahini as a base)

2 packets miso ramen flavoring from ramen packets (if you can get it from a local Asian market, get the kind that comes with the fresh [not freeze-dried] noodles so you can cook the noodles in the broth, otherwise substitute with 2 tbsp white miso paste, 1 tbsp soy sauce, and a little bit of sake or dry white wine)

1 tsp chicken bouillon/stock powder (I use and highly recommend Better than Bouillon paste, it's lower in sodium and lasts forever in the fridge)

4 leaves Napa cabbage, thick white parts cut out from the leaves

A handful of bean sprouts

Fresh mushrooms (We usually use enoki and shitake, but if you don't have access to those, regular button mushrooms or baby bella will work fine)

Scallions, sliced into 3" sections (Don't use leeks, they're not the same, but if you can get access to Tokyo negi/naga negi, that's the real stuff)

Pork gyoza or similar potstickers, thawed to room temperature or fresh and not frozen (as many as you can fit around the rim)


  1. Cut the cabbage into thin slices. Keep the white core parts separate from the green leafy parts.
  2. Cut the roots off of the mushrooms if they have them, remove stems from shitake/button/baby bella.
  3. Heat a nabe pot or stock pot over medium-high heat. When hot, add the sesame oil and swirl to coat.
  4. Add the garlic and ginger to the oil. Stir, cooking until fully aromatic (1-2 minutes at most)
  5. Add the ground pork, stirring to break up chunks. Cook it until it's cooked all the way through and no longer pink.
  6. Add the doubanjiang and stir to coat. Cook for a minute, stirring constantly.
  7. Add the water and increase the heat to medium-high. Bring to a boil.
  8. Add the goma shabu, chicken stock, miso ramen flavoring/substitute paste, and chicken stock. Stir well and bring to a boil.
  9. Put the tofu, mushrooms, white parts of the cabbage, and dumplings into the pot. Cover, lower the heat to medium, and cook for 3 minutes.
  10. Put the scallions, green cabbage parts, and bean sprouts into the pot, cover, and cook for 3 minutes more.
  11. Top with chili oil/chili garlic oil. Serve it up, and save some of the broth to cook noodles in to finish it off.


    This can't be beat served in a nabe pot over a portable gas burner, family-style, but you can easily just do this in a normal pot. I doubled the recipe to feed four people, and used some different toppings/ingredients. It scales up well, just make sure you don't go over the rim of your pot.

    In terms of quantity of toppings, ;ess is more, and I found this out the hard way. Don't overload with everything, you can easily just use half of what you prep and add more to cook after everyone takes their first share. Also, the dumplings tend to fall apart if cooked too long, so go for them first.

    Also the Shimarin scooter figure is getting made, erryone get hype
u/tofu_square · 1 pointr/laidbackcamp

Thanks!! I also really like the style, looks so comfy. Gonna keep looking =w=

Found a couple more things..

One of Nadeshiko's specific hats also on the mont-bell site (sold out) seen on the cover of the manga here

Rin's boots as seen in the manga here and
Nadeshiko's boots from vol 1 cover of the manga as seen here

u/Goblin_Axeman · 1 pointr/laidbackcamp

Yeah, the price tag is also why I haven't picked one up yet. There is the Moon Lence which I've seen mentioned on /r/campinggear as the budget version, but it doesn't have the cool pattern on the seat fabric.

u/icysandwich · 11 pointsr/laidbackcamp

It's a card game playmat, This is the specific one I ordered. And This is the picture I used.

u/I-dont-trust-myself · 1 pointr/laidbackcamp

Broken link =/
I ordered it here :
I first ordered it on buét when i saw it was delayed, i cancelled it to order it on .com (it's curently unnavailable but it will be back)