Yugawara Iida Shoten Shio Chashu Ramen + Tsukemen (Soy Sauce Flavor, Smaller Portion) + Dashi-Wari (Niboshi) In June, with limited openings in Yugawara, I managed to secure a visit. On this day, the shio (salt) broth was delicious, maintaining a sharpness while gradually building a rich flavor with the addition of chicken oil. The noodles, fragrant and with a satisfying texture, paired perfectly with the broth—it's hard to put into words. The chashu (braised pork) had a notably large amount of fat, enhancing the sweetness that contrasted beautifully with the saltiness. The leafy greens beneath the green onions were a first for me, adding a nice bitterness, and the bamboo shoots were simply delicious. Next, I tried the tsukemen with soy sauce. On this day, the white noodles were particularly fresh and had a great texture. Dipping them into the sauce just enough to soak was a delightful experience. That day, green peas were included as a side. I chose the dashi-wari with niboshi, and the wide, thin noodles were wonderfully chewy and satisfying. It was a great meal!