{"id":114001,"date":"2018-09-26T18:00:38","date_gmt":"2018-09-26T09:00:38","guid":{"rendered":"https:\/\/www.fukuoka-now.com\/?post_type=food&p=114001&lang=en"},"modified":"2019-06-11T14:03:30","modified_gmt":"2019-06-11T05:03:30","slug":"emi-udon","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/emi-udon\/","title":{"rendered":"Emi Udon"},"content":{"rendered":"

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In business for more than 50 years, Emi Udon is run by Satoru Ichinomiya. After graduating high school, he went to train in Kagawa, Japan\u2019s most famous prefecture for udon<\/em>, so he could take over his aunt\u2019s shop. Always curious, Ichinomiya makes his trademark thin, flat noodles by hand every day. In true Hakata style, he aims to serve his udon<\/em> quickly. After much experimentation, he found that thin noodles could be boiled quicker, but he had to keep them flat to ensure they kept their integrity. The mellow soup, which uses his aunt\u2019s recipe, is made from Hokkaido kelp, dried red-eye herring and dried mackerel. His menu features the Hakata standard goboten<\/em> (burdock root tempura<\/em>) udon<\/em> as well as a many originals like tori oroshi udon<\/em>, a dipping udon<\/em> served with a hot chicken broth. There is also an a la carte menu for evening patrons who’d like to imbibe while relaxing to the sounds of jazz on the shop\u2019s stereo.<\/p>\n

*This shop has moved. The address, phone, and menu have been updated as of May 2019.<\/p>\n

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