Momosan Tonkotsu
Tonkotsu, a ramen broth, which originated in the Kyushu region of Japan, is traditionally made up of nearly 100% pork bones that are boiled for twenty plus hours. Kyushu style tonkotsu is extremely pungent, with a thick consistency, and typically white in color. Thin, round noodles are used, so that the noodles are able to fully absorb the flavor of the strong soup. Momosan tonkotsu steers away from the traditional Kyushu style, offering a soup that is more approachable, but still delivers on richness, strength and flavor.
A combination of 70% pork bones and 30% chicken bones are boiled for twelve to fourteen hours, resulting in tonkotsu that is darker in color, with less pungency, and a smoother consistency. Momosan noodles are classified as “temomi” noodles (translating literally to hand massage), which have both thinner and thicker segments to help grab onto the soup while slurped. The noodles are slightly thicker than classic tonkotsu style, and flat, allowing them to float at the top, rather than sink to the bottom. Additionally, the noodles are aged, adding an extra layer of deep flavor and umami.