The noodles are handmade at the rear of the shop each day. A blend of domestic wheats from across Hokkaido, Fukuoka, and Kagawa is used alongside natural lake water from Inner Mongolia and Okinawan Nuchi-masu salt.
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Iida Shouten (らぁ麺屋 飯田商店), Yugawara (April 2017)
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It is said that the shoyu tare uses 6 kinds of raw, unpasteurized soy sauces from across Hyogo, Gunma, and Wakayama to deliver a unique blend (including 4 dark soy sauces, 1 light soy sauce, 1 re-fermented soy sauce). The main soup is chicken based, drawing on Akita Hinai-jidori, Nagoya-cochin, and Sansui-jidori chicken to enhance the flavor.
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Iida Shouten (らぁ麺屋 飯田商店), Yugawara (April 2017)
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The Shoyu Chashu Wontonmen at Iida Shouten (らぁ麺屋 飯田商店), a bowl of ramen that has been on our bucket list for years. We finally found the time to make it out to Yugawara (near Hakone) to have this legendary award-winning ramen. It was excellent! But that means it was about a 1 hour wait before the shop opened.
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Iida Shouten (らぁ麺屋 飯田商店), Yugawara (April 2017)
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