Tonkotsu Ramen

Pork bones simmered until the broth turns milky white and intensely creamy — this is tonkotsu. The kaedama system, where you add extra noodles to the remaining broth, is genius. Adding a dollop of pork back fat (se-abura) for an even richer finish is popular too. One bowl and you'll still be thinking about it days later. The broth is always pork bone-based and rich. Toppings typically include chashu pork, soft-boiled egg, green onion, and nori — though specifics vary by restaurant.

豚の骨を白くなるまで煮込んだ、濃厚でクリーミーなスープが命のラーメンよ。麺だけ追加できる「替え玉」システムも面白いよね。最近は背脂たっぷりのこってりスタイルも人気で、一度食べたら最後、またすぐに恋しくなってしまうような不思議な魅力があるよね。