Low hydration noodles, perfectly matched with niboshi ramen soup (Ichikawa)

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1. Niboshi Chukasoba Ichikawa serves delectable niboshi ramen and is rated as the top ramen restaurant in Tsukuba. Actually not only that, but it’s actually the top restaurant in general in Tsukuba city. Not surprisingly, you will have to expect a long line at Ichikawa and a cut-off even before the restaurant opens. Ramen hunters, be aware!

   The shop itself is run by an old couple, very friendly service, which isn’t a given in ramen shops in Japan. The menu has a regular shoyu niboshi and a shiroshoyu (white soy sauce) niboshi bowl. The difference is the intensity of the tare seasoning, I can recommend trying both if you can. The soup is of course heavy on the niboshi, but has basically no bitterness at all. It’s more like a good gravy or demi-glacé in flavor, but with the depth and richness of niboshi.
   The noodles are low hydration and boiled for a short time, definitely on the al dente side, which is quite common for heavy niboshi ramen bowls.
   The chashu is basically falling apart when picked up, flanked by mild white onion cubes.
   The final noteworthy thing is the ajitama egg, which is injected with tare seasoning sauce. It unfortunately makes the egg almost burst when opened in a not very visually pleasing way, but it definitely amps the flavor up to 11.

   If you would like to see more of this bowl and this ramen shop, check out this short video:
   https://youtu.be/XF6lPlQwzdI