Review

During the post-war period, many workers struggled to access a balanced meal, facing a shortage of sodium or “flavour”. Some ‘wise men’ devised a ‘side dish’ to supplement workers’ sodium intake. The noodles are crafted to require thorough chewing, with ample meat and sodium, presumably to induce a quicker feeling of fullness. Workers could then consume the remaining soup with their rice, showcasing the ingenuity of this invention – a meal serving a larger purpose.

Mensho Muginosuke, a beloved local Fukui brand with multiple outlets, has earned its stripes under the discerning palate of ramen connoisseur and critic, Mr. Hideyuki Ishigami. Their star attraction? The creamy rich chicken paitan—a frothy, snowy white delight that not only tantalizes the taste buds but also captivates the eyes. It’s no wonder it’s their bestseller!