Tonkotsu Ramen (Hard Noodles)
Tonkotsu ramen with ""katame"" noodles is a style of ramen originating in Japan, characterized by its rich pork bone broth and thin, straight noodles. The ""katame"" (firm) noodle preparation is a popular choice in Japan’s ramen culture, especially in the Kyushu region, garnering support among aficionados who value texture. This style has spread beyond Japan to various parts of Asia and the West, giving rise to local variations that incorporate regional preferences and ingredients. At Menya Ippondo in Little Tokyo, Makati, Manila, a version of tonkotsu ramen with firm noodles is served, blending authentic Japanese techniques with unique Filipino adaptations.
- Taste Rating
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- Price
- 350 Philippine Peso
- Meal Date
- 2/24/2024
- Food Travel Log
- The second spot in my Little Tokyo investigation: Ippondo. The name sounds charming, but let’s avoid the potential backlash from rumors. The tonkotsu ramen had a light taste but a rich, slightly gritty broth. Despite some shortcomings, like the chashu, a revamped soup might change the game. My stomach and expressions were on the brink after the second spot.
AI Gourmet Analysis
Overview of Tonkotsu Ramen (Firm Noodles)
Tonkotsu ramen is a type of ramen originating from the Kyushu region of Japan, particularly the Hakata district in Fukuoka City. It enjoys widespread popularity both in Japan and internationally. Its distinctive feature is the creamy white broth made by boiling pork bones for a long time, resulting in a rich flavor, fragrant aroma, and a smooth texture full of gelatin. Traditionally, straight, thin noodles are used, and customers can specify their preferred level of noodle firmness, from "barikata" (extra firm) to "yawa" (soft), reflecting a unique culture of customization. In recent years, specialized tonkotsu ramen shops have increased overseas, such as in Manila, Philippines, where the dish has begun to become rooted in local food culture.
History and Global Spread of Tonkotsu Ramen
The birth of tonkotsu ramen goes back to the early 20th century, closely linked to the food stall culture around Hakata Station. It is believed that the origin lies in the post-war era, when pork bones, being cheap and nutrient-rich, were boiled to make soup during times of food shortages. Over time, tonkotsu ramen spread throughout cities and regions in Japan, eventually gaining nationwide support. In recent years, this popularity has expanded internationally to Asia, North America, Europe, and beyond. In the Philippines—particularly in Manila—a large number of Japanese restaurants have opened, and the Little Tokyo area has become a symbolic spot representing this culinary wave.
Main Features
| Element | Characteristic |
|---|---|
| Soup | Pork bone broth simmered for many hours. Rich and deep flavor, characterized by gelatinous texture, creamy white color, and distinct aroma. |
| Noodles | Straight thin noodles. Boiling time is adjusted to customer preference, with "firm" being a common choice. |
| Toppings | Green onions, chashu pork, bamboo shoots, wood ear mushrooms, red pickled ginger, and sesame seeds, among others. |
| Tare (Seasoning Sauce) | Soy sauce or salt-based tare is standard. The addition of aromatic oils (such as black garlic oil) is sometimes observed. |
Local Offering at Menya Ippondo
"Menya Ippondo" is a ramen specialty restaurant located in the Little Tokyo district of Makati, Manila, and focuses on recreating authentic Japanese flavors in the Philippines. The tonkotsu ramen with firm noodles offered here adheres to traditional styles while also incorporating arrangements to suit local tastes. Toppings such as green onions, bamboo shoots, and chashu pork are used, and in the Philippines, there are variations in the supply and cutting methods of chashu and in the flavors of vegetables. The thickness and taste of the soup differ by shop, but at this restaurant in Little Tokyo, the ramen enjoys popularity among not only local Japanese but also a diverse range of customers.
Trivia: The Development of Ramen Culture in the Philippines
Since the 2010s, a ramen boom has swept across the Philippines, with a rapid increase in ramen specialty shops, particularly among the Japanese community and young locals with an affinity for Japanese culture. In commercial districts such as Makati and Bonifacio Global City, a wide variety of ramen shops, including those specializing in tonkotsu, miso, and shoyu ramen, are found. Through localization of ingredients and cooking methods as well as price adjustments, these shops have earned the support of both resident Japanese and local consumers.
Summary
Tonkotsu ramen, with its rich history and hearty character, is a beloved dish not only in Japan but also across the globe. In Manila, Philippines, local shops serve authentic-tasting tonkotsu ramen while incorporating creative touches, showcasing a fusion with diverse local food cultures. The firm noodles and thick, flavorful broth offer a universal appeal that transcends individual preferences and cultural differences.