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Tonkotsu ramen (豚骨ラーメン) is a ramen dish that originated in Kurume, [1] [2] [3] Fukuoka Prefecture, Japan, and is a specialty dish on the island of Kyushu. The broth for tonkotsu ramen is based on pork bones, which is what the word tonkotsu ( 豚骨/とんこつ ) means in Japanese.
Must-try dishes include the burnt garlic tonkotsu ramen, miso crab ramen, and spicy vegetarian miso ramen. Like most small and super popular restaurants, the original New Brunswick location can ...
Jinya Ramen Bar's Tonkotsu Black ramen with pork belly, kikurage and tonkotsu broth. (Jinya Ramen Bar) Tonkotsu is said to be the most popular ramen type outside of Japan and focuses on the ...
A hot bowl of tonkotsu ramen in Tokyo. In 1958, instant noodles were invented by Momofuku Ando, ... Ramen in a reddish, spicy chili and sesame soup, ...
The venue is located on Russell St, in Melbourne's CBD. The ramen served is of the Fukuoka, tonkotsu variety. Three broths are served; tonkotsu, black sesame tonkotsu, and the spicy 'god fire'. Four textures of noodle are served, and black fungus and bamboo shoots serve as toppings. The master broth is prepared over a 12-hour period. [1] [2]
Ramen enthusiast chef Josh Reisner combines Japanese ramen with the spicy tongue-numbing Sichuan dish, mapo tofu. It's made with homemade chicken stock, tofu, and chile oil. Get the Recipe
Ichiran Ramen (一蘭, Ichiran) is a Japanese ramen food-service business specializing in tonkotsu ramen. [1] The chain restaurant began in Fukuoka [ 2 ] in 1960 as a ramen stall named "Futaba Ramen" (屋台双葉ラーメン).
Its soup is mainly based on tonkotsu (pork bone broth). It is a little cloudy, and chicken stock, vegetables, dried sardines, kelp and dried mushrooms are added. Kagoshima Ramen is the only ramen which is not influenced by Kurume ramen for geographical and historical reasons [citation needed]. The size of the noodle is a bit thicker than normal.