Have you ever wondered: "Why does Tonkotsu smell so bad?" Well, some people argue that it's a necessary evil to making the best tasting Ramen in the whole of Japan.
Tonkotsu is known in Japan for being the most time-consuming and difficult Ramen broth to make, but it may be easier than you think. While it does take this restaurant a total of three days to make the broth from pig bones, it will be worth it in the end for some of the best-tasting Ramen you can get in Tokyo.

Tonkotsu as a whole originates from Fukuoka and over the years has become some of the most famous Ramen across the entire world, especially with global chains such as Ippudo and Ichiran both originating in this area of Japan. Hakata Ramen is a type of Tonkotsu ramen, originating from Hakata in Fukuoka. The bowl is known for having a wonderfully creamy broth but also ultra-thin noodles. This week's bowl was brought to us by Debuchan, located in Takadanobaba near Shinjuku, and we were lucky enough to have a one-of-a-kind insider look at how the owner, Kai Kohta, creates his signature Hakata-style Ramen. Debuchan is known in Tokyo for being one of the best places to get Hakata-style Tonkotsu Ramen and Kai Kohta is often seen as the "Tonkotsu Scientist," thanks to his passion for studying all elements of the broth.

So join us in this end-of-2023 special as we explore the 3-day process to create one of the most rich and delicious bowls of Ramen in Tokyo extracted from pork bones.

If you would like to visit Debuchan for the best Hakata Ramen in Tokyo, you can visit Kai-san here:
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For Japan's most unique ramen experience, visit Tokorozawa Sakuratown Ramen Walker Kitchen and treat yourself to a steaming bowl of unique and mouth-watering ramen:
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==== Chapters ====
00:00 Introduction
00:58 Day 1 - Preparing the Broth
03:56 Day 2 - The Signature Tonkotsu Smell
06:07 Bonus - Clear Tonkotsu Broth
06:53 Day 3 - The Taste Test
09:14 Side Dish

#Tonkotsu #Ramen #Japan #Noodles

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