新媒网 · 跨境数据社区

Our tonkotsu ramen, with a rich broth, slow-simmered blend of pork knuckles, pork backbones, pork meat, and chicken bones, cooked for many hours to extract deep flavor. To create a creamy white tonkotsu base, we use light soy sauce, enhanced with the umami of kombu (kelp), shiitake mushrooms, and dried sardines. The noodles are made with low-hydration Japanese wheat flour and cut with a #26 blade for an ultra-thin finish. They are cooked al dente to highlight their firm, satisfying texture. We offer two types of chashu (braised pork): pork belly, simmered for hours, marinated in a soy-based sauce, coated in black pepper, and roasted until fragrant. Pork shoulder, marinated in soy sauce and orange juice, then slow-cooked at a low temperature for tenderness. Compared to classic tonkotsu ramen, this version is slightly creamier. For those with a hearty appetite, it’s common in Japan to save some broth and order kaedama (extra noodles) after finishing your first serving. Please feel free to ask our staff if you’d like a noodle refill.