小僧らーめん / Kozō Ramen / Ramen Kozō — Fukushima, Osaka
Rich tonkotsu soup is made from boiling pork bones and water at 136 °C, the highest temperature currently used to make soup at any ramen shop in Japan. Noodles are special ordered from Mineya Shokuhin. The shoyu in the tare is from Matsushimaya, located in Shimane Prefecture. Eggs come from chickens that are only given 100% natural vegetable feed. The pork chashu takes three days to make; it's first salted and left to rest one day, then slow cooked and rubbed in black pepper before resting for an additional day.
Master Daichi Horikawa is an Osaka native, he started off as a member of a ramen-eating club before getting a job at a ramen shop when he was 22. After training for several years, he eventually opened his own store together with his sister. They now run three shops in the group. 13 seats at the Fukushima flagship, open since February 17th, 2014. @ramenkozou0217
