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Greetings everyone! I had Tonkotsu ramen as dinner in an Asian restaurant called Kaishu in Maastricht last weekend. This type of ramen is famous for its rich broth made from simmered pork marrow or pork bone.
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A good broth is supposed to be prepared by boiling the bones for around 10 hours or more. But I guess not every ramen restaurant has put this amount of time into it to get the real broth done, especially when it comes to some localized ones out of Japan.
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According to Seriouseats:
You often see ramen categorized into four classes: shio (salt), shoyu (soy sauce), miso (fermented bean paste), and tonkotsu (pork), which doesn’t make particular sense, as the first three are flavorings, while the fourth is the broth base.
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To be honest, the soup of this ramen I ordered was not so rich as I expected, but it’s a full photogenic bowl, and I was grateful that I found this heartwarming tasty food in a frigid windy night. 😋
Address:
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图文 by Donica多
Photos shot with iPhone 7
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