{"id":87873,"date":"2016-06-17T11:33:41","date_gmt":"2016-06-17T02:33:41","guid":{"rendered":"http:\/\/www.fukuoka-now.com\/?post_type=food&p=87873&lang=en"},"modified":"2019-08-13T13:45:10","modified_gmt":"2019-08-13T04:45:10","slug":"kisoji","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/kisoji\/","title":{"rendered":"Kisoji"},"content":{"rendered":"

Kisoji was founded in 1977, but 15 years ago, the second-generation owner, Takeshi Miyazaki, returned to Fukuoka and revamped the soba<\/em> shop after his culinary training in Tokyo. He sources different kinds of soba<\/em> from farmers all over Japan to create delicious seasonal dishes from hand-ground soba<\/em> flour. Most soba<\/em>-makers won\u2019t change the flour-to-binding agent ratio, but Miyazaki will make slight adjustments depending on the provenance of the soba<\/em>. He also employs different noodle-making techniques to achieve different effects: nihachi<\/em> style for a smooth, slurpable noodle, or juwari<\/em> style to emphasize the soba<\/em> flavor. The broth, made from thickly sliced bonito, kombu<\/em> kelp and soy sauce, also enhances the flavor. Kisoji also serves local sake<\/em>, a practice Miyazaki brought back from Tokyo, where sake<\/em> and soba<\/em> go hand-in-hand. (Tipplers can opt for the sake<\/em> sampler.) Once you try Kisoji, you may never see soba<\/em> in the same light again.<\/p>\n

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