Tonkotsu ramen
 Tonkotsu ramen | |
| Alternative names | Hakata ramen |
|---|---|
| Type | Noodle soup |
| Place of origin | Japan |
| Region or state | Fukuoka |
| Created by | Tokio Miyamoto |
| Invented | 1937 |
| Main ingredients | |
| Variations | Kagoshima ramen |
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.[4][1][5] It is prepared by boiling the bones in water for up to eighteen hours, at which point the soup becomes cloudy in appearance.[4][1][2] Additional broth ingredients can include onion, garlic, spring onions, ginger, pork back fat, pig's trotters, oil, and chicken carcass.[4] The dish is traditionally topped with chāshū (sliced pork belly), and additional ingredients can include kombu, kikurage, shōyu, chili bean paste, and sesame seeds.[4][1]
The traditional preparation method for tonkotsu ramen is for the noodles to be hard in the center.[2] Some ramen shops allow customers to select the level of firmness, including futsu for regular or standard, harigane for very hard, barikata for al dente, and yawamen for soft.[2] Some restaurants also provide a second order of noodles if requested by the customer, in a system referred to as kaedama.[2]
History
[edit]
Tonkotsu ramen was invented in December 1937 by Tokio Miyamoto at his yatai originated in Kurume, Fukuoka Prefecture, which is located on the northern shore of Kyushu island in Japan. The dish was further refined to its milky appearance by Katsumi Sugino when he accidentally overcooked his origin broth.[3] In Fukuoka, the dish is often referred to as Hakata ramen (博多ラーメン) as Hakata is the historical name of central Fukuoka, but can also be called "tonkotsu ramen".[1] The dish is prepared in ramen shops in all other regions of Japan.[1] Tonkotsu ramen was originally prepared as an affordable and easily prepared fast food for laborers at fish markets.[2] In contemporary times, tonkotsu ramen is renowned for the significant time it can take to prepare a proper version of the dish.[4]
See also
[edit]References
[edit]- ^ a b c d e f Heiter, C.; Press, T.A.; George, R. (2009). To Japan with Love: A Travel Guide for the Connoisseur. To Asia with Love. ThingsAsian Press. p. 34. ISBN 978-1-934159-05-7. Retrieved 16 May 2017.
- ^ a b c d e f From the Source – Japan. Lonely Planet. Lonely Planet Publications. 2016. pp. pt384–386. ISBN 978-1-76034-311-8. Retrieved 16 May 2017.
- ^ a b "The History of Tonkotsu Ramen in Kyushu". Retrieved 16 August 2023.
- ^ a b c d e Aye, M.M. (2014). Noodle!: 100 Amazing Authentic Recipes. 100 Great Recipes. Bloomsbury Publishing. pp. 48–49. ISBN 978-1-4729-1061-5. Retrieved 16 May 2017.
- ^ "Tonkotsu ramen's international popularity inspires innovation". The Straits Times. 8 May 2017. Retrieved 16 May 2017.
Further reading
[edit]- Japan Ramen Magazine (2017). Tokyo Tonkotsu Ramen: The Best. Nippan Ips. ISBN 978-4-86505-073-8. 200 pages.
External links
[edit]
Media related to Tonkotsu-ramen at Wikimedia Commons
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