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{{Short description|Ramen variety originating in Fukuoka}}
{{Short description|Ramen variety from Fukuoka, Japan}}
{{distinguish|text = the Japanese deep-fried pork dish [[tonkatsu]]}}
{{distinguish|text = the Japanese deep-fried pork dish [[tonkatsu]]}}
{{Infobox prepared food
[[File:Tonkotsu ramen.JPG|thumb|upright=1.2|Tonkotsu ramen]]
| name = Tonkotsu ramen
{{nihongo|'''Tonkotsu ramen'''|豚骨ラーメン}} is a [[ramen]] dish that originated in [[Fukuoka]],<ref>{{Cite web|date=2020-07-06|title=Hakata Ramen Recipe: Char Siu Pork, Pickled Ginger, and Fried Garlic|url=https://dinnerbydennis.com/hakata-ramen/|access-date=2020-07-06|website=Dinner By Dennis|language=en-US}}</ref> [[Fukuoka Prefecture]] on the [[Kyushu]] island of Japan, and it is a speciality dish in both Fukuoka and Kyushu. The soup broth is based on pork bones and other ingredients, which are typically boiled for several hours, and the dish is traditionally topped with sliced pork belly and served with ramen noodles that are hard in the center. In Fukuoka, tonkotsu ramen is referred to as '''Hakata ramen'''.
| image = Tonkotsu ramen.JPG
| caption = Tonkotsu ramen
| alternate_name = Hakata ramen
| course =
| served =
| type = [[Noodle soup]]
| country = [[Japan]]
| region = [[Fukuoka Prefecture|Fukuoka]]
| creator = Tokio Miyamoto
| year = 1937
| main_ingredient = [[ramen]], [[pork]] [[broth]], [[Char siu|chāshū]]
| variations = [[Kagoshima ramen]]
| calories =
| other =
}}
{{nihongo|'''Tonkotsu ramen'''|豚骨ラーメン}} is a [[ramen]] dish that originated in [[Kurume]],<ref name="TJWL 2009" /><ref name="LPFood 2016" /><ref name="abokichi">{{cite web |title=The History of Tonkotsu Ramen in Kyushu |url=https://www.abokichi.com/blogs/news/the-history-of-tonkotsu-ramen-in-kyushu |access-date=16 August 2023}}</ref> [[Fukuoka Prefecture]] on the [[Kyushu]] island of [[Japan]], and it is a specialty dish in Kyushu.


[[File:TonkotsuRamen.jpg|thumb|A close-up view of tonkotsu ramen]]
The [[broth]] for tonkotsu ramen is based
⚫
on pork bones, and {{nihongo|''tonkotsu''|豚骨/とんこつ}} in [[Japanese language|Japanese]] means "pork bones".<ref name="Aye 2014" /><ref name="TJWL 2009" /><ref name="StraitsTimes 2017" /> 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.<ref name="Aye 2014" /><ref name="TJWL 2009" /><ref name="LPFood 2016" /> Additional broth ingredients can include onion, garlic, [[Scallion|spring onions]], ginger, pork back fat, [[pig's trotters]], oil and chicken carcasses.<ref name="Aye 2014" /> The dish is traditionally topped with [[Char siu|chāshū]] (sliced [[pork belly]]), and additional ingredients can include [[kombu]], [[Wood-ear mushroom|kikurage]], [[Soy sauce#Japanese|shōyu]], chili bean paste, [[Sesame|sesame seeds]] and others.<ref name="Aye 2014" /><ref name="TJWL 2009" />


⚫
The traditional preparation method for the ramen noodles used in tonkotsu ramen is for the noodles to be hard in the center.<ref name="LPFood 2016" /> Some [[ramen shop]]s 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.<ref name="LPFood 2016" /> Some restaurants also provide a second order of noodles if requested by the customer, in a system referred to as ''kaedama''.<ref name="LPFood 2016" />
⚫
The [[broth]] for tonkotsu ramen is based upon pork bones, and {{nihongo|''tonkotsu''|豚骨/とんこつ}} in [[Japanese language|Japanese]] means "pork bones".<ref name="Aye 2014"/><ref name="TJWL 2009"/><ref name="StraitsTimes 2017"/> The soup broth is prepared by boiling pork bones in water for a significant amount of time, up to eighteen hours, and the broth is typically cloudy in appearance.<ref name="Aye 2014"/><ref name="TJWL 2009"/><ref name="LPFood 2016"/> Additional broth ingredients can include onion, garlic, spring onions, ginger, pork back fat, [[pig's trotters]], oil and chicken carcasses.<ref name="Aye 2014" /> For service, cooked ramen noodles and slices of roasted or braised [[pork belly]] are added, and additional ingredients can include [[kombu]], [[Wood-ear mushroom|kikurage]], [[Soy sauce#Japanese|shōyu]], chili bean paste, sesame seeds and others.<ref name="Aye 2014"/><ref name="TJWL 2009"/>

⚫
The traditional preparation method for the ramen noodles used in tonkotsu ramen is for the noodles to be hard in the center.<ref name="LPFood 2016"/> Some [[ramen shop]]s 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.<ref name="LPFood 2016"/> Some restaurants also provide a second order of noodles if requested by the customer, in a system referred to as ''kaedama''.<ref name="LPFood 2016"/>


==History==
==History==
⚫
[[File:TonkotsuRamen.jpg|thumb|A close-up view of tonkotsu ramen]]Tonkotsu ramen was invented in December 1937 by Tokio Miyamoto at his [[Yatai_(food_cart)|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.<ref name="abokichi" /> In Fukuoka, the dish is often referred to as {{nihongo|''Hakata ramen''|{{ruby|博多|はかた}}ラーメン}} as Hakata is the historical name of central Fukuoka, but can also be called "tonkotsu ramen".<ref name="TJWL 2009" /> The dish is prepared in ramen shops in all other regions of Japan.<ref name="TJWL 2009" /> Tonkotsu ramen was originally prepared as an affordable and easily prepared [[fast food]] for laborers at [[fish market]]s.<ref name="LPFood 2016" /> In contemporary times, tonkotsu ramen is renowned for the significant time it can take to prepare a proper version of the dish.<ref name="Aye 2014" />[[File:Kappa Ramen Hompo 01.jpg|thumb|Tonkotsu ramen with [[Chahan (dish)|chahan]]]]
[[File:Kappa Ramen Hompo 01.jpg|thumb|Tonkotsu ramen with [[Chahan (dish)|chahan]]]]
⚫
Tonkotsu ramen originated in [[Kurume]], [[Fukuoka Prefecture]], which is located on the northern shore of [[Kyushu]] island in Japan, and it is a specialty dish in Fukuoka and Kyushu.<ref name="TJWL 2009"/><ref name="LPFood 2016"/> In Fukuoka, the dish is often referred to as {{nihongo|''Hakata ramen''|{{ruby|博多|はかた}}ラーメン}} as Hakata is the historical name of central Fukuoka, but can also be called "Tonkotsu Ramen".<ref name="TJWL 2009"/> The dish is prepared in ramen shops in all other regions of Japan.<ref name="TJWL 2009"/> Tonkotsu ramen was originally prepared as an affordable and easily prepared [[fast food]] for laborers at [[fish market]]s.<ref name="LPFood 2016"/> In contemporary times, tonkotsu ramen is renowned for the significant time it can take to prepare a proper version of the dish.<ref name="Aye 2014"/>

==See also==
==See also==
* [[Japanese regional cuisine]]
* [[Japanese regional cuisine]]

Latest revision as of 06:01, 2 December 2024

Not to be confused with the Japanese deep-fried pork dish tonkatsu.
Tonkotsu ramen
Tonkotsu ramen
Alternative namesHakata ramen
TypeNoodle soup
Place of originJapan
Region or stateFukuoka
Created byTokio Miyamoto
Invented1937
Main ingredientsramen, pork broth, chāshū
VariationsKagoshima 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]
A close-up view of tonkotsu ramen

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(はかた)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]

Tonkotsu ramen with chahan

See also

[edit]

References

[edit]
  1. ^ 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.
  2. ^ 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.
  3. ^ a b "The History of Tonkotsu Ramen in Kyushu". Retrieved 16 August 2023.
  4. ^ 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.
  5. ^ "Tonkotsu ramen's international popularity inspires innovation". The Straits Times. May 8, 2017. Retrieved May 16, 2017.

Further reading

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