Kurume ramen is a celebrated regional variety originating from Kurume, a city in Fukuoka Prefecture, Japan. Known for its rich, intense tonkotsu (pork bone) broth, Kurume ramen offers a deeply flavorful and satisfying experience.
The broth is thick and creamy, achieved by boiling pork bones for hours until they release their collagen, creating a luxurious, hearty base. This ramen is complemented by thin, straight noodles and a selection of traditional toppings, making it a beloved choice for ramen enthusiasts. Kurume ramen embodies the essence of Fukuoka’s ramen culture, delivering a robust umami flavor with every bite.
Kurume Ramen
Broth
The broth of Kurume ramen is its defining feature, characterized by a rich, creamy texture and a deep, savory flavor. Made by boiling pork bones for an extended period, the broth becomes thick with collagen and marrow, resulting in a hearty, white soup.
This intense tonkotsu broth is often seasoned with soy sauce or miso, adding layers of umami and a slight hint of sweetness. The long cooking process ensures that the broth is infused with the full depth of pork flavor, making it incredibly satisfying and comforting.
Kurume Ramen
Noodles
Kurume ramen is traditionally served with thin, straight noodles that are firm and chewy. These noodles are designed to hold up well in the rich tonkotsu broth, providing a perfect balance of texture and flavor. The thin shape allows the noodles to absorb the savory soup, ensuring that each bite is infused with the delicious essence of the broth.
The noodles are typically cooked to al dente, maintaining a satisfying chewiness that contrasts beautifully with the creamy texture of the broth.
Kurume Ramen
Toppings
The toppings for Kurume ramen are carefully selected to complement its rich broth and enhance the overall dining experience. Common toppings include chashu (braised pork belly), green onions, and kikurage (wood ear mushrooms), which add both flavor and texture.
Additionally, seabura (pork back fat) is often added to the broth, providing an extra layer of richness and depth. Other typical toppings might include nori (seaweed), pickled ginger, and a soft-boiled egg, all of which contribute to the delicious and well-rounded taste of Kurume ramen.
A brief history of Kurume Ramen
Kurume ramen has its roots in the city of Kurume in Fukuoka Prefecture, where it was first developed in the early 20th century. The origins of this ramen can be traced back to a small food stall that began serving a rich pork bone broth to local customers.
The popularity of this intense, flavorful broth quickly spread, and Kurume became known as the birthplace of tonkotsu ramen. Over the years, Kurume ramen has evolved, but it has retained its core elements of a thick, creamy broth and thin, straight noodles. Today, it remains a beloved and iconic dish in Japan, celebrated for its deep umami flavors and satisfying richness.
Kurume Ramen recipe
Ingredients For the Broth:
- 4 lbs pork bones (preferably including marrow bones)
- 8 cups water
- 1/2 cup soy sauce
- 1/4 cup sake
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 onion, roughly chopped
- 3 cloves garlic, smashed
- 2 inches ginger, sliced
- 2 green onions, chopped
Ingredients For The Toppings and Noodles:
- 4 servings of thin, straight ramen noodles
- 4 slices of chashu (braised pork belly)
- 1/2 cup menma (bamboo shoots)
- 4 green onions, finely chopped
- 1/2 cup kikurage (wood ear mushrooms), sliced
- 2 sheets nori (seaweed), cut into strips
- 4 soft-boiled eggs
- 2 tablespoons seabura (pork back fat), optional
- Pickled ginger (optional)
- Sesame seeds (optional)
Instructions:
Prepare the broth:
- In a large pot, add pork bones and cover with water. Bring to a boil and then drain the water to remove impurities.
- Refill the pot with 8 cups of fresh water. Add onion, garlic, ginger, and green onions.
- Bring to a boil, then reduce heat and simmer for at least 6-8 hours, skimming any foam that appears on the surface.
- Strain the broth to remove bones and vegetables. Return the clear broth to the pot.
- Stir in soy sauce, sake, mirin, and sugar. Simmer for another 20 minutes.
Prepare the Noodles:
- Bring a large pot of water to a boil.
- Cook the ramen noodles according to package instructions until al dente.
- Drain and rinse with cold water to stop cooking.
Assemble the Ramen:
- Divide cooked noodles into four bowls.
- Pour hot broth over the noodles.
- Top each bowl with a slice of chashu, some menma, kikurage, and nori strips.
- Add a soft-boiled egg to each bowl.
- Garnish with finely chopped green onions, pickled ginger, sesame seeds, and seabura if desired.
Serve the ramen hot and enjoy!
