How to Eat Ramen for Foreign Tourists (4)  Tonkotsu (Pork bone) ramen

How to Eat Ramen for Foreign Tourists (4) Tonkotsu (Pork bone) ramen

Tonkotsu (Pork bone) ramen

Unlike “soy sauce,” “shio,” and “miso” ramen, which are named after the seasonings used to make them, tonkotsu ramen is named after the pork bones from which the broth is made.

The soup is a cloudy white emulsion of fat and gelatinous substances from the pork bones, which are boiled over high heat for a long time.

Tonkotsu ramen is sometimes referred to as Hakata ramen or Nagahama ramen (both from Fukuoka City), but it is said to have originated in Kurume City, Fukuoka Prefecture.

In 1937, “Nanjing Senryo” in Kurume City developed Tonkotsu Ramen based on “China soba with menma,” which was popular in the Kanto region, and “Nagasaki chanpon’s pork bone-based soup.”

Tonkotsu ramen can be said to be highly liked or disliked ramen, as some ramen shops have a strong “pork bone smell.” Of course, Muslims are not allowed to eat it due to religious reasons. Because of its strong “pork bone smell,” Tonkotsu Ramen has a strong image of “rich soup,” but there is also a “light soup.

In most cases, the noodles are very thin and straight, like somen noodles, and you need to choose the hardness of the noodles when you order. The hardness of the noodles is called, from hardest to softest, “Harigane,” “Barikata,” “Kata,” “Normal,” “Yawa,” “Bari-yawa,” and so on. Many people who eat tonkotsu ramen choose “Bari-kata” or “Kata” for the hardest noodles.

Pork cha shu, cloud ear mushrooms, red ginger, spicy leaf mustard, and sesame seeds are often used as toppings for tonkotsu ramen. Many ramen shops offer red ginger, hot spicy mustard greens, and sesame seeds free of charge. On the other hand, some restaurants do not offer red ginger and spicy mustard greens, as they can greatly change the taste of tonkotsu ramen.


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