{"id":91484,"date":"2016-09-28T13:31:38","date_gmt":"2016-09-28T04:31:38","guid":{"rendered":"http:\/\/www.fukuoka-now.com\/?post_type=food&p=91484&lang=en"},"modified":"2020-03-03T18:24:18","modified_gmt":"2020-03-03T09:24:18","slug":"udon-biyori","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/udon-biyori\/","title":{"rendered":"Udon Biyori"},"content":{"rendered":"

\"noodle-biyori-001\"<\/p>\n

Chie Yarimizu wanted to run a restaurant where she could see people go about their daily life, so the residential location near the Baikoen Greenway was perfect for Udon Biyori. Originally a nutritionist, Yarimizu honed her noodle-making skills at the popular Sanuki Udon Shinari in Otemon for four years before striking out on her own in July 2012. After perfecting a mellow kombu<\/em>-based broth that uses four kinds of dried fish flakes, she began tweaking her udon<\/em> recipe. Her dough uses an original blend of two locally produced flours and is left sitting for two days to ensure proper chewiness and a wheaty aroma. She also cuts her noodles thinner than usual for the sake of the texture. While staying true to the fundamentals of udon<\/em>, Yarimizu never forgot originality\u2014the avocado and shrimp tempura udon<\/em> is a popular dish (served hot or cold). The avocado not only creates a visual impact, it pairs well with the painstakingly crafted soup base.<\/p>\n

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