TONKOTSU RAMEN (Pork Bone) 豚骨・とんこつ (Pork Stock)
- Tonkotsu ramen is the richest of the four main ramen broth varieties, and the ramen for which Fukuoka is famous. The greyish white soup is made by boiling pork bones, over high heat for hours on end, suffusing the broth with a hearty pork flavor and a creamy consistency that rivals milk or melted butter or gravy.
Personally I believe Tonkotsu Broth is what any ramen-aya should be
judged by - tonkotsu broth is labor intensive, takes a very long time
to cook ans it calls for attention to ingredients. Jin Tonkotsu broth
is quite good, very rich but not greasy, full of umami and
exceptionally well made. I did not taste any smoke in that broth, but
it is not a must- more a matter of personal preference. I think at Jin
they add a touch of either chicken broth or chicken fat to their
tonkotsu broth, which is not my first choice. Then again, Jin broth as
good as it gets in the ramen world. Speaking of which, ramen noodles
were outstanding - to quote Jin website: "Noodles are distinct -
firm in texture and ultra thin, straight and white in appearance. They
are boiled very quickly. They are unrisen, made with a very low amount
of sodium bicarbonate water." Indeed, they are telling you the
truth - JIn noodles were some of the better ramen variety I have seen.
Toppings were simple superb, especially the roasted pork. I also really enjoyed fresh scallions and white sesame combination. Noteworthy, Jin offers a variety of additional toppings and sides - Spicy Mayu (Spicy Soybean and Roasted Garlic Paste) being the most original, I would say.
Overall, it was an excellent bowl of ramen - comforting and filling, just like I wanted.
Please take a look at the entire Jin Ramen Picture Set.