{"id":126979,"date":"2019-10-29T18:45:09","date_gmt":"2019-10-29T09:45:09","guid":{"rendered":"https:\/\/www.fukuoka-now.com\/?post_type=food&p=126979&lang=en"},"modified":"2019-10-29T18:45:09","modified_gmt":"2019-10-29T09:45:09","slug":"jugemu","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/jugemu\/","title":{"rendered":"Jugemu"},"content":{"rendered":"

\"\"<\/p>\n

Jugemu is a soy sauce ramen<\/em> shop run by Kanto native Hikaru Chiba. The name comes from a famous rakugo<\/em> (comic storytelling) play, and rakugo<\/em> plays in the background. To align his soup more closely to Fukuoka\u2019s trademark tonkotsu<\/em> style, Chiba uses pig knucklebones in addition to chicken bones and vegetables. This is simmered for eight hours, and at the end of the process, he adds dried baby sardines to create a rich original soup. Chiba spent nine and a half years working at the popular tonkotsu ramen<\/em> shop Ikkousha. \u201cI wanted the first sip of soup to pack a punch that Fukuokans can relate to,\u201d he explains. His noodles, which he sources from the same supplier as Ikkousha, are straight and slightly thick with high moisture content. This gives them their bouncy, smooth texture. He cuts his homemade char siu, which is made with pork belly, right before serving it to ensure its juiciness. Enjoy a Kanto favorite that\u2019s been adjusted to local tastes.<\/p>\n

\n\t\t