I've been living in Japan for a few years and I've tasted many different styles of ramen in different places. In my opinion, this was the tastiest so far! Give it a shot if you ever go to Kumamoto.
this post was submitted on 18 Jun 2023
99 points (97.1% liked)
FoodPorn
15906 readers
73 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I’m not as familiar with the regional variations of ramen! This looks delicious. Mind sharing what some of the distinctions of it are compared to other tonkotsu-style broths?
I think the biggest distinction is that in addition to pork bones, they also add chicken bones and vegetables to the broth to make it richer. Also, they add pepper oil and garlic as topping. The raw egg yolks are not part of the style, they're an "unorthodox" (because it deviates from the traditional style), but delicious addition by the restaurant.
Curious myself. I make tonkotsu about once a month and would be interested in trying another style.