Black Tonkotsu Ramen
Features a black garlic infused oil in their rich pork broth.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ramen, in general, has its roots in Chinese noodle soups. It was introduced to Japan in the late 19th or early 20th century. Tonkotsu ramen, specifically, originated in Fukuoka Prefecture on the island of Kyushu, and gained popularity post World War 2. The addition of black garlic oil (mayu) is a more recent innovation, likely developed in the late 20th or early 21st century as ramen chefs experimented with different flavor profiles.
Ramen, including Black Tonkotsu, is deeply ingrained in Japanese food culture. It's considered a fast-casual meal, commonly enjoyed at ramen shops (ramen-ya) across the country. It represents a balance of affordability, flavor, and speed.
Ramen Culture
Eating ramen is often a communal experience, with customers slurping noodles and enjoying the broth together. It's acceptable, and even encouraged, to slurp your ramen, as it's believed to enhance the flavor and demonstrate enjoyment.
Ramen Shops (Ramen-ya)
Ramen shops are ubiquitous in Japan, ranging from small, family-run establishments to larger chains. Each shop often has its own unique recipe and style of ramen, contributing to the vast variety of ramen available.
Regional Variations
While Tonkotsu Ramen is a style from Kyushu, variations of ramen with regional ingredients and techniques abound across Japan. The Black Garlic oil aspect has been adapted across many different regional ramen styles and shops.
Black Tonkotsu Ramen offers a complex and umami-rich flavor profile, characterized by the deep savoriness of pork broth, the pungent aroma of garlic, and a slight bitterness from the charred garlic oil.
The dominant flavor comes from the tonkotsu broth, a rich and creamy pork bone broth achieved through hours of simmering. This base is then infused with mayu, or black garlic oil. Mayu is created by frying garlic to the point of charring, which imparts a smoky, slightly bitter, and intensely garlicky flavor. The overall profile is further enhanced by toppings such as chashu (braised pork belly), green onions, marinated soft-boiled egg (ajitsuke tamago), and often nori seaweed. The alkalinity of the ramen noodles also subtly influences the flavor.
Slurping Etiquette
Don't be afraid to slurp! Slurping ramen is considered polite and helps cool the noodles while enhancing the flavor.
Broth Consumption
It's common to drink the remaining broth after finishing the noodles, as it's packed with flavor. However, it's not mandatory.
Adding Condiments
Many ramen shops provide condiments like chili oil, sesame seeds, or garlic press. Feel free to experiment and customize the flavor to your preference.
Ordering Kaedama
If you finish your noodles but still have broth left, you can order 'kaedama,' which is an extra serving of noodles. This is a common practice, particularly in Tonkotsu ramen shops.
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