Tonkotsu ramen 豚骨ラーメン
Tonkotsu ramen is cloudy soup ramen, which thick broth made from boiling pork bones.
Today we talk about “Tonkotsu Ramen” 【豚骨ラーメン/とんこつらーめん】.
The first thing about Tonkotsu Ramen we want to talk about is the consistency and the contents of this food. The name stems from a mixture between “Ton” which means pork and “Kotsu/Hone” which means bones. This means the contents are pork-grilled meat and porkbones which makes for a pretty tasty little meal.
Things which come to mind upon thinking of Tonkotsu ramen are its white, cloudy soup, broth and that the recipe originates from Fukuoka Prefecture.
This is a common misconception, since original “Tonkotsu” is not supposed to be cloudy and it originates from “Kurume” which is in close proximity to Fukuoka.
The soup of “Kurume ramen” is added by foundation, and according to this fact, it’s said that the boiling time of the soup is half a century.
This is the secret of it’s unique taste.
The soup is clear, and the noodle is soft compared to “Fukuoka ramen”.
It was first created in 1937 and immediately gained recognition
The soup they originally used in “Fukuoka” was made by mere coincidence.
An owner of a stall boiled the pork bone too much and thought that was a fatal mistake, But this soup was actually good and they kept “overcooking” the bones to the point when the unique taste started to emerge. And now it’s eaten not only in Japan, but has gained massive international reputation.
Many shops abroad sell Fukuoka: Tonkotsu ramen”.
The soup is cloudy and the noodle is thin a very hard.
Fukuoka ramen was founded around 1941.
Some ramen shop has system of “Kae-dama” , where customers who have finished their noodles can order only noodle and a few additional ingredients to have put into their ramen soup. The origin of culture of Kae-dama is also said to be Fukuoka.