{"id":121175,"date":"2019-05-29T14:41:30","date_gmt":"2019-05-29T05:41:30","guid":{"rendered":"https:\/\/www.fukuoka-now.com\/?post_type=food&p=121175&lang=en"},"modified":"2019-05-29T14:41:30","modified_gmt":"2019-05-29T05:41:30","slug":"shina-soba-yacchanchi","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/shina-soba-yacchanchi\/","title":{"rendered":"Shina Soba Yacchanchi"},"content":{"rendered":"

\"ramen,<\/p>\n

Owner Yasunori Mori was born in Fukushima, home to Kitakata ramen, one of the \u201cbig three\u201d styles in Japan after Sapporo and Hakata. The culture of Kitakata, where people eat ramen<\/em> any time of day, suits Fukuoka’s own noodle ethos. The shop opens at 7 am, a rarity in Fukuoka, so its reputation quickly spread. The mainstays are the shina soba<\/em> (an old name for ramen<\/em>), the niku soba<\/em> chock full of roast pork and the dashi soba<\/em>, which only comes topped with green onions and wheat gluten. Choose from three flavors: salt, soy sauce and miso<\/em>. Surprise! The clear, light soup is actually made from pork bones. \u201cAfter boiling the bones to get a milky broth, I put minced chicken in the following day and boil it again until it becomes clear,\u201d says Mori. The thick, handmade noodles curl slightly and have a slippery mouthfeel, setting them apart from Hakata ramen<\/em> noodles. Born in Fukushima and raised in Fukuoka, Mori\u2019s ramen<\/em> is the best of both worlds.<\/p>\n

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