Comments on: On the Tonkotsu Ramen Trail: From Its Birthplace in Fukuoka to the Boom in Bellevue and Seattle http://thesunbreak.com/2014/07/29/on-the-tonkotsu-ramen-trail-from-its-birthplace-in-fukuoka-to-the-boom-in-bellevue-and-seattle/ Curious Georges in a conversation with Seattle Wed, 18 Feb 2015 07:17:37 +0000 hourly 1 http://wordpress.org/?v=4.1.1 By: Rog http://thesunbreak.com/2014/07/29/on-the-tonkotsu-ramen-trail-from-its-birthplace-in-fukuoka-to-the-boom-in-bellevue-and-seattle/#comment-105602 Fri, 01 Aug 2014 14:14:16 +0000 http://thesunbreak.com/?p=901122#comment-105602 Incidentally, I just asked my wife who’s from Fukuoka Prefecture and lived in Fukuoka city for a number of years about your choices. She pretty much agreed with you, and said that Hacchan was too much for her (she likes tonkotsu, but not the really “kote kote” stuff). Mengekijo she remembered for the seating rather than the ramen.
My favourite ramen in Fukuoka city is probably Daruma, near the Hotel New Otani. If you come to Fukuoka again, give it a try!

]]> By: Jay Friedman http://thesunbreak.com/2014/07/29/on-the-tonkotsu-ramen-trail-from-its-birthplace-in-fukuoka-to-the-boom-in-bellevue-and-seattle/#comment-105601 Thu, 31 Jul 2014 14:58:27 +0000 http://thesunbreak.com/?p=901122#comment-105601 Rog, I think there’s a place in Vancouver doing iekei ramen. Will be checking it out soon. Will try to report back here.

]]> By: Rog http://thesunbreak.com/2014/07/29/on-the-tonkotsu-ramen-trail-from-its-birthplace-in-fukuoka-to-the-boom-in-bellevue-and-seattle/#comment-105600 Thu, 31 Jul 2014 11:32:12 +0000 http://thesunbreak.com/?p=901122#comment-105600 Yokohama “iekei” ramen is sort of tonkotsu with thicker noodles. It uses a pork broth with soy-sauce flavouring, then thicker, slightly wavy noodles. There’s one place in Machida (south-western suburbs of Tokyo next to Kanagawa Prefecture) that serves it with noodles like tagliatelli. At least, it used to when I lived near there a few years ago.
Anyway, “iekei” is not exactly pure Hakata tonkotsu, but it has the thicker noodles.

And thanks for some interesting recommendations. I’d like to give Hacchan a try next time I’m in Fukukoka.

]]> By: Jay Friedman http://thesunbreak.com/2014/07/29/on-the-tonkotsu-ramen-trail-from-its-birthplace-in-fukuoka-to-the-boom-in-bellevue-and-seattle/#comment-105597 Wed, 30 Jul 2014 02:41:34 +0000 http://thesunbreak.com/?p=901122#comment-105597 Yes, that’s standard for tonkotsu ramen in Fukuoka. Some say it’s because the wavier noodles would retain too much of the rich broth. Like you, I ultimately prefer the chewy texture of thicker, wavy noodles, even if “inauthentic.”

]]> By: Frank http://thesunbreak.com/2014/07/29/on-the-tonkotsu-ramen-trail-from-its-birthplace-in-fukuoka-to-the-boom-in-bellevue-and-seattle/#comment-105596 Tue, 29 Jul 2014 23:34:54 +0000 http://thesunbreak.com/?p=901122#comment-105596 Does all of the ramen in Kyushu use the straight, white noodle? I love tonkotsu, but man, I really prefer the chewier, wavy noodles.

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