Tonkotsu ramen(Heo cốt ラーメン)is aramendish that originated inKurume,[1][2][3]Fukuoka Prefectureon theKyushuisland ofJapan,and it is a specialty dish in Kyushu.
 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,porkbroth,chāshū |
| Variations | Kagoshima ramen |
Thebrothfor tonkotsu ramen is based on pork bones, andtonkotsu(Heo cốt /とんこつ)inJapanesemeans "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 withchāshū(slicedpork belly), and additional ingredients can includekombu,kikurage,shōyu,chili bean paste,sesame seedsand 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]Someramen shopsallow customers to select the level of firmness for the noodles, includingfutsufor regular or standard,hariganefor very hard,barikataforal denteandyawamenfor soft.[2]Some restaurants also provide a second order of noodles if requested by the customer, in a system referred to askaedama.[2]
History
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Tonkotsu ramen was invented in December 1937 by Tokio Miyamoto at hisyataioriginated inKurume,Fukuoka Prefecture,which is located on the northern shore ofKyushuisland 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 asHakata ramen(Bác nhiều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 preparedfast foodfor laborers atfish 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
editReferences
edit- ^abcdefHeiter, 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.ISBN978-1-934159-05-7.RetrievedMay 16,2017.
- ^abcdefFrom the Source – Japan.Lonely Planet. Lonely Planet Publications. 2016. pp. pt384–386.ISBN978-1-76034-311-8.RetrievedMay 16,2017.
- ^ab"The History of Tonkotsu Ramen in Kyushu".Retrieved16 August2023.
- ^abcdeAye, M.M. (2014).Noodle!: 100 Amazing Authentic Recipes.100 Great Recipes. Bloomsbury Publishing. pp. 48–49.ISBN978-1-4729-1061-5.RetrievedMay 16,2017.
- ^"Tonkotsu ramen's international popularity inspires innovation".The Straits Times.May 8, 2017.RetrievedMay 16,2017.
Further reading
edit- Japan Ramen Magazine (2017).Tokyo Tonkotsu Ramen: The Best.Nippan Ips.ISBN978-4-86505-073-8.200 pages.
External links
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Media related toTonkotsu-ramenat Wikimedia Commons