{"id":97732,"date":"2017-05-29T18:25:12","date_gmt":"2017-05-29T09:25:12","guid":{"rendered":"http:\/\/www.fukuoka-now.com\/?post_type=food&p=97732&lang=en"},"modified":"2017-08-24T13:29:57","modified_gmt":"2017-08-24T04:29:57","slug":"ramen-kuramochi","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/ramen-kuramochi\/","title":{"rendered":"Ramen Kuramochi"},"content":{"rendered":"

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Last April, Kuramochi began dishing out soy sauce ramen<\/em> in the pork ramen mecca of Fukuoka. Owner Osamu Izumi learned how to make his ramen<\/em> directly from the founder of Manrai, a famous shop operating in Tokyo for nearly 50 years. The clean tasting soup is made from chicken broth using only neck and body bones. This yields a broth that is as clear as possible but still retains a deep, rich flavor\u2014a perfect match for the special-order thick noodles. In addition to a standard bowl of ramen<\/em>, you can also order cold zaru ramen<\/em>\u2014another popular Manrai standby. Just dip the firm, cold noodles in the rich soy-based soup and slurp away! No matter which ramen<\/em> you choose, you better come hungry, though\u2014the noodle portions are a whopping 240g. The juicy thick-cut char sui is also a delight, but as with the soup, freshness is key. When it runs out, Izumi stops taking orders. As with the flavor, the dedication to the Manrai way is impressive.<\/p>\n

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