{"id":113277,"date":"2019-09-18T13:48:40","date_gmt":"2019-09-18T04:48:40","guid":{"rendered":"https:\/\/www.fukuoka-now.com\/?post_type=food&p=113277&lang=en"},"modified":"2019-09-19T11:04:10","modified_gmt":"2019-09-19T02:04:10","slug":"oshige-shokudo-imaizumi","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/oshige-shokudo-imaizumi\/","title":{"rendered":"Oshige Shokudo Imaizumi"},"content":{"rendered":"

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After winning the Ippudo-sponsored World Ramen Grand Prix last year, Oshige Shokudo, a progressive izakaya<\/em>, opened its own ramen<\/em> shop this May in Imaizumi. The menu is simple: ramen<\/em>, kaedama<\/em> (noodle refills), and rice with umeboshi<\/em> plums. The soup base is made from Nagasaki flying fish and top-grade kelp from Hokkaido, which is mixed with an original blend of seven dried meats and fishes. This base is placed in a coffee siphon at your seat and then heated and extracted to make the soup\u2014a stunning visual show that smells great, too! No artificial seasonings are used in Oshige\u2019s unique offering, which has garnered the attention of many a ramen<\/em> fan. The bouncy noodles are made from locally grown ramen<\/em> wheat, and toppings include a marinated soft-boiled Rao brand egg (from Oita) and Biton brand pork chashu<\/em>, which has been soaked 48 hours in salted rice malt. The owner\u2019s discerning sense also extends to the stylishly curated Japanese decor.<\/p>\n

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