{"id":126119,"date":"2019-04-25T17:33:27","date_gmt":"2019-04-25T08:33:27","guid":{"rendered":"https:\/\/www.fukuoka-now.com\/?post_type=food&p=126119&lang=en"},"modified":"2019-10-02T10:37:06","modified_gmt":"2019-10-02T01:37:06","slug":"ramen-oigen-kego","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/ramen-oigen-kego\/","title":{"rendered":"Ramen Oigen Kego"},"content":{"rendered":"

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Located at the Kego Crossing, within walking distance from Tenjin, Oigen serves up a super-rich bowl of tonkotsu ramen<\/em>. Although it can be considered a late entry to the ramen<\/em> game, only opening in 2014, Oigen is now one of the city\u2019s more well-known shops. Owner Takeshi Tsumagari, who opened Oigen after years of training at a famous ramen<\/em> shop, decided to focus on the combination of \u201cextra rich\u201d soup and seared char siu (braised pork). \u201cEach bowl packs a punch with a soothing pork flavor and a resonating aftertaste. It may be a little bit robust, but it’s just right,\u201d says Tsumagari. You can even request the \u201cextra rich\u201d ramen<\/em>, with added back fat, for an even stronger punch. Searing char siu is a recent trend among ramen<\/em> shops, but instead of taking a short cut with a kitchen torch, Oigen uses a charcoal brazier. The char siu is seared right before serving to ensure the flavor and aroma of the seared meat can blend with the soup. Oigen also has a shop near Dazaifu Tenmangu Shrine, so you can also enjoy this rich, flavorful ramen<\/em> before or after seeing the sights in Dazaifu.<\/p>\n

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