Hokkaido Ramen Santouka: Is the Experience Worth It?

To make our signature tonkotsu broth, we simmer pork bones for about 20 hours until it is pearly white. Finally, after such a long, low-temperature cook, we add vegetables, dried fish, kelp, and other savory ingredients. So explains Santouka's website on its approach to making ramen broth. It surely qualifies as the legendary dedication (some say a fanaticism) that... Continue Reading →

Blog at WordPress.com.

Up ↑

%d bloggers like this: