Chapter 9 The Classic Tonkotsu
For anyone new to ramen or wanting to get to know us, the classic Tonkotsu is the perfect starting point. Tonkotsu has a wide range of interpretations—every shop does it differently, chasing unique goals. My approach focuses on three key traits: meatiness (does it feel like drinking pork meat?), minerality (richness in iron and trace minerals), and texture (the mouthfeel and thickness). Of course, funk level plays a role too—it’s a combination of freshness, meatiness, and minerality. If you’ve ever walked past a proper Tonkotsu spot, you know exactly what I mean.
At Kuma, our Tonkotsu leans toward a low funk scale while maximizing meatiness and texture. Taking a sip should feel like drinking pork milk—fatty, meaty, and silky smooth. To achieve this, we use pork ribs with plenty of meat on the bones, gelatinous rib tips for body, and femur bones for gelatin, fat, and minerality. With just three ingredients—bones, water, and time—we let the soup cook overnight to extract all its goodness. It’s simple in theory but requires patience and a lot of electricity!
The texture should resemble thick, heavy cream, while the flavor should linger beyond just a moment—almost entering your consciousness like an image of pigs jumping over a fence.
To bring the soup to life, we add Shoyu Tare—the salt source and one of ramen’s main flavor components. For our Tonkotsu, we use high-quality soy sauce packed with umami, Mirin for sweetness, and a touch of black vinegar. The goal is balance: a predominant pork flavor supported by the depth of soy sauce.
What makes this even more exciting is how we subtly alter the experience with condiments while keeping the essence intact—a concept we introduced with our Mala and Triple Garlic Tonkotsu. By adding carefully chosen elements to your bowl, you can transform the flavor profile without losing what makes it uniquely Tonkotsu.
This is the beauty of ramen: simplicity at its core with endless possibilities for refinement. Each bowl tells its own story while staying true to its roots.
