French
DeutschTonkotsu 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 | ramen, pork broth, chāshū |
| Variations | Kagoshima ramen |
Tonkotsu ramen (豚骨ラーメン) is a ramen dish that originated in Kurume,[1][2][3] Fukuoka Prefecture on the Kyushu island of Japan, and it is a specialty dish in Kyushu.
The broth for tonkotsu ramen is based on pork bones, and tonkotsu (豚骨/とんこつ) in Japanese means "pork bones".[4][1][5] The soup broth is prepared by boiling the bones in water for a significant amount of time, up to eighteen hours, and the broth is typically 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 carcasses.[4] The dish is traditionally topped with chāshū (sliced pork belly), and additional ingredients can include kombu, kikurage, shōyu, chili bean paste, sesame seeds and others.[4][1]
The traditional preparation method for the ramen noodles used in tonkotsu ramen is for the noodles to be hard in the center.[2] Some ramen shops allow customers to select the level of firmness for the noodles, 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 May 16, 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 May 16, 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 May 16, 2017.
- ^ "Tonkotsu ramen's international popularity inspires innovation". The Straits Times. May 8, 2017. Retrieved May 16, 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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