JINYA Tonkotsu Black
Pork broth ramen with pork chashu, kikurage, green onion, nori seaweed, seasoned egg, garlic chips, garlic oil, and spicy sauce.
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.
JINYA Ramen Bar
Ramen's roots trace back to China, but it was significantly adapted and popularized in Japan during the early 20th century. Tonkotsu ramen, specifically, originated in Fukuoka Prefecture on the island of Kyushu and gained prominence after World War II. The 'Black' variation likely emerged later as a regional or restaurant-specific adaptation to enhance flavor profiles.
Ramen is deeply ingrained in Japanese food culture, enjoyed as a quick, affordable, and comforting meal. It's a dish that brings people together, often slurped loudly to enhance the experience.
Slurping Etiquette
Slurping ramen is not only acceptable but encouraged in Japan. It's believed to enhance the flavor and shows appreciation for the chef's work. It also helps cool down the noodles as you eat.
Ramen Shops
Ramen shops (ramen-ya) are ubiquitous in Japan, ranging from small, family-run establishments to large chains. Each shop often specializes in a particular style of ramen, based on broth, noodles, and toppings.
Regional Variations
Ramen varies greatly across different regions of Japan. Tonkotsu ramen is a specialty of Kyushu, but other regions are famous for miso ramen (Hokkaido), shoyu ramen (Tokyo), and shio ramen (Hakodate), among others.
JINYA Tonkotsu Black delivers a rich and complex umami flavor profile, layered with garlicky, savory, and slightly spicy notes.
The creamy tonkotsu broth, derived from long-simmered pork bones, provides the base of rich, savory flavor. Pork chashu adds a melt-in-your-mouth pork richness. The garlic chips and garlic oil introduce intense, pungent garlic notes that complement the pork beautifully. The spicy sauce adds a subtle kick of heat. Kikurage mushrooms offer a unique texture and subtle earthy flavor. Green onions provide a fresh, sharp contrast, while nori seaweed contributes a briny, oceanic depth. The seasoned egg provides a creamy yolk that further enriches the broth.
Adjust the Spice
Many ramen restaurants allow you to customize the level of spiciness. Start with a little and add more until it reaches your preferred heat.
Enjoy While Hot
Ramen is best enjoyed immediately while it's hot. The noodles will continue to absorb the broth over time, changing the texture and flavor.
Add Extra Toppings
Consider adding extra toppings like more chashu, bamboo shoots (menma), or a soft-boiled egg (ajitsuke tamago) for an even richer experience. This is typically charged.
Kaedama
If you finish your noodles but still have broth left, many ramen shops offer 'kaedama', which is an extra serving of noodles for a small additional cost.
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