Tonkotsu Ramen: Exploring Hakata and Kurume Styles

Ramen, the iconic Japanese noodle dish, has captured the hearts and taste buds of food lovers worldwide. With its rich flavors and regional variations, ramen has become a culinary sensation that showcases the diversity and creativity of Japanese cuisine. In Fukuoka Prefecture, two styles of tonkotsu ramen reign supreme: Hakata and Kurume. These styles have gained a devoted following for their unique characteristics and delicious taste. In this blog post, we'll dive into the origins, key features, and differences between Hakata and Kurume ramens.

What is Tonkotsu Ramen? Tonkotsu ramen is a type of Japanese noodle soup that features a rich, creamy broth made by simmering pork bones for an extended period. This process allows the collagen and marrow from the bones to dissolve into the liquid, creating a velvety, opaque broth that is the hallmark of tonkotsu ramen. Originating in the Fukuoka region of Kyushu, tonkotsu ramen is typically served with thin, straight noodles, slices of tender chashu pork, a soft-boiled egg, and various toppings such as bamboo shoots, scallions, and seaweed sheets. The broth itself is the star of the show in tonkotsu ramen. It serves as the flavorful base of the dish and can vary in taste and consistency depending on the specific recipe and regional style. Two notable variations are the rich and heavy Kurume-style tonkotsu and the lighter, creamier Hakata-style tonkotsu. What is Chashu?

Chashu is a popular ramen topping that consists of braised pork belly. This succulent, flavorful meat is a key component in many tonkotsu ramen bowls. The term "chashu" comes from the Chinese "char siu," but the Japanese preparation method differs, focusing on braising rather than roasting or barbecuing. To make chashu, pork belly is typically rolled and tied with string before being seared and then slowly braised in a savory mixture of soy sauce, sake, mirin, sugar, and aromatics like ginger and scallions. This process results in melt-in-your-mouth tender meat that is bursting with umami flavor. The braising liquid is often reserved as a master stock to enhance the taste of future batches. After braising, the chashu is thoroughly chilled to make it easier to slice into thin, spiral-patterned pieces that beautifully adorn bowls of ramen. These slices can be quickly heated in a pan or with a torch before serving. Beyond its role as a ramen topping, chashu is also delicious served over rice or used as a filling in sandwiches and buns. While chashu is most commonly made with pork belly, it can also be prepared using other cuts of pork, such as pork loin or shoulder. Regardless of the specific cut, chashu is a beloved topping that adds a rich, meaty dimension to the already flavorful tonkotsu broth and complements the chewy noodles and other toppings.

The Origins of Kurume Ramen Kurume ramen holds the distinction of being the original style of tonkotsu ramen. Its roots can be traced back to 1937 in Kurume City, Fukuoka Prefecture, where a portable food stall called Nankin Senryo, run by Tokio Miyamoto, first started serving it. In its early days, the soup was a clear pork broth inspired by Chinese-style noodle dishes. However, in 1947, a happy accident at another Kurume food stall, Sankyu, led to the creation of the iconic cloudy white broth we associate with tonkotsu ramen today. The owner had left the soup boiling for too long, resulting in a rich, milky broth that would become the basis for modern-day tonkotsu ramen. Kurume ramen is known for its rich, full-bodied pork bone broth with a pronounced pork aroma. The broth is prepared using the "yobidashi" method, in which fresh ingredients are continuously added to the simmering broth, resulting in a deeply flavorful and concentrated soup. Compared to Hakata ramen, Kurume ramen features slightly thicker noodles and often includes nori seaweed as a topping, along with classic additions like kikurage mushrooms, menma bamboo shoots, and green onions. What is Hakata Ramen? Hakata ramen is a regional variation of tonkotsu ramen that emerged in the Hakata district of Fukuoka City. It is famous for its rich, creamy, and milky pork bone broth, which is achieved by boiling pork bones at high heat for long hours, sometimes up to 18 hours. This extended cooking time allows the collagen and marrow to fully extract from the bones, yielding a thick, intensely flavorful broth.

Hakata ramen evolved from Kurume ramen, with the tonkotsu ramen recipe spreading from Kurume to food stalls in the Hakata area in 1937. These stalls catered to busy merchants and fishermen who needed a quick, satisfying meal. Over time, Hakata ramen developed its own distinct identity, featuring a lighter, creamier tonkotsu broth compared to the richer, thicker Kurume version. Key Characteristics and Differences Between Hakata and Kurume Ramens While both Hakata and Kurume ramens showcase the deliciousness of tonkotsu broth, they have notable differences in terms of their broth, noodles, preparation methods, and unique features. Let's explore these key characteristics: 1. Broth Hakata Ramen:The broth is prepared by boiling pork bones at high heat for many hours, resulting in a rich, creamy, and milky white soup. The prolonged cooking extracts the collagen and marrow from the bones, creating a smooth, flavorful broth. The broth is usually seasoned lightly to maintain its milky white color and rich pork flavor, with common seasonings including salt (shio), soy sauce (shoyu), and occasionally miso.Unlike other ramen broths that are gently simmered, Hakata ramen's tonkotsu broth is cooked at a rolling boil, contributing to its distinct texture and taste. Kurume Ramen: The broth is also made from pork bones but is known for being even richer and thicker than Hakata ramen. This is achieved through the "yobidashi" method, where the broth is continuously replenished with fresh ingredients as it simmers, resulting in a deeply concentrated flavor.Kurume ramen's broth often has a more pronounced pork aroma and a darker color compared to Hakata ramen. It is also known for incorporating entire pig heads and trotters, which add to the broth's richness and depth of flavor.

2. Noodles Hakata Ramen: Features ultra-thin, straight noodles that are firm and resilient. These noodles are designed to be cooked quickly and are often served al dente to prevent them from becoming soggy in the hot broth. The thin noodles are a signature element of Hakata ramen, catering to the fast-paced lifestyle of market vendors who needed a quick meal. Hakata ramen shops often offer a range of noodle firmness options, from extra soft (bari-yawa) to extra firm (bari-gane), and even noodles that are cooked for just an instant (kona-otoshi).

Kurume Ramen: Uses slightly thicker noodles compared to Hakata ramen. These noodles are also straight but have a bit more chew and bite to them. The thicker noodles are well-suited to the richer, more robust broth of Kurume ramen, providing a balanced texture and flavor experience.

3. Preparation and Cooking Methods

Hakata Ramen: The broth is cooked at a rolling boil, which helps to emulsify the fat and collagen, giving it a creamy texture. This straightforward method focuses on achieving a consistent, milky white broth. The "kaedama" system, where customers can order an extra serving of noodles to add to their remaining broth, is a unique feature of Hakata ramen.

Kurume Ramen: The broth is prepared using the "yobidashi" method, where the pot is never completely emptied and fresh ingredients are continuously added. This method creates a more complex, layered flavor profile. Kurume ramen is often cooked in a round-bottomed pot called a "hagama," which helps to evenly distribute heat and extract maximum flavor from the bones.

4. Toppings and Unique Features

Hakata Ramen: Common toppings include chashu (braised pork belly), green onions, pickled ginger (beni shoga), and wood ear mushrooms (kikurage). The toppings are usually minimal to allow the broth's flavor to shine. The "less is more" philosophy is prevalent in Hakata ramen, with toppings kept simple to highlight the broth and noodles.

Kurume Ramen: Toppings are similar to Hakata ramen but may also include additional items like nori seaweed strips and fried pork lard for extra richness. The toppings in Kurume ramen are chosen to complement the richer, more robust broth, adding layers of texture and flavor. Kurume ramen's broth often has a stronger pork aroma and a darker color compared to Hakata ramen, contributing to its distinctiveness.

Conclusion Hakata and Kurume ramens are two beloved styles of tonkotsu ramen that showcase the rich culinary traditions of Fukuoka Prefecture. While both styles are celebrated for their luxurious pork bone broths, they differ in their preparation methods, noodle thickness, and overall flavor profiles. Hakata ramen is known for its creamy, milky broth and ultra-thin noodles, while Kurume ramen boasts a thicker, more robust broth with slightly thicker noodles. These differences reflect the unique culinary preferences and traditions of their respective regions. No bowl of tonkotsu ramen is complete without the crowning glory of tender, flavorful chashu pork belly. This iconic topping, with its melt-in-your-mouth texture and savory-sweet taste, perfectly complements the rich tonkotsu broth and chewy noodles. Preparing chashu is a labor of love, involving the careful braising of pork belly in a fragrant mixture of soy sauce, sake, mirin, and aromatics until it reaches fork-tender perfection. Whether you're drawn to the savory depth of Hakata ramen, the rich complexity of Kurume ramen, or the indulgent slices of chashu that adorn them both, these styles of tonkotsu ramen offer a delicious and comforting experience that exemplifies the best of Japanese cuisine. So the next time you find yourself craving a bowl of noodle soup, remember the fascinating world of Hakata and Kurume ramens, and let your taste buds embark on a flavorful journey through the heart of Fukuoka Prefecture.