Video snippet is from Hakata Ramen Kazu, near Akasaka station in Tokyo. I did a short video review about the place: https://youtu.be/QeA55wyTAVU
My question is what you guys are looking for in a good tonkotsu. Richness? Creaminess? Saltiness? Should it be white and clean or rather have some dank pork funk?
by namajapan
7 Comments
As long the broth doesn’t come from those instant soup concentrated bottles, I’m fine with it.
But I am always a sucker for somewhat fatty, thick, and flavorful soups. Light broths are once in a blue moon for me.
As long as there is no penis in it, I am usually OK. Seriously, I like both the “clean” version and the “funk.” Two different beasts. I don’t like the funk, however, if I am not super hungry. It can be tough for my stomach; the taste, however, is still good.
a deeper spoon 👹
The more likely the tonkotsu will give me a heart attack, the better
A *white* creamy broth.
Depends on which tonkotsu really. If its Hakata I want maximum pork flavour, funk, deep emulsion. If its Iekei I want a bit lighter more balanced soup with chicken and I don’t care about the emulsion as much. If its a gyokai I want that strong niboshi to balanced out by the pork. If its a kumamoto I ramen I want to feel the garlic in the forefront fried garlic, mayu, raw garlic and i want the garlic to cut trough a rich tonkotsu with some chicken.
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