Tag: Hakata Tonkotsu Ramen

Tonkotsu Ramen originated from the Kyushu area, which soup is made mainly from pork bones. Pork bones are cooked for a long period of time to extract gelatin, water, and oil from the bone. The soup is thick and white. Toppings for this ramen is very simple, just green onions or chashu on top. Shoshu, shio, miso ramen are based on the taste of the soup. Tonkotsu ramen is based dashi of the soup, which is pork, so it has many flavors based on this soup- tonkotsu-shohu, tonkotsu-shio, and tonkotsu-miso. As Tonkotsu ramen was first introduced to those working in a fish market, the noodles are thin, which meant easier and faster to eat, as they did not have a long break between their tasks. Thin noodles soften very fast, so most tonkotsu ramen start out with small amount of noodles and they add new noodles (kaedama) for more servings. As other kind of ramen do not ask for the hardness of the noodle, but with hakata ramen, they have barikata (very hard) to yawa (very soft) As Tonkotsu soup is very thick and creamy, not only does it satisfy your stomach, but is also known to have many nutritional benefits. It is high in calcium to protect your teeth and bones, and help lower blood pressure; high in magnesium to help metabolize protein; and high in potassium to control water in your body; and collagen to keep your skin and ligaments healthy.