Tonkotsu Ramen: How Japan’s Smelliest Yet Tastiest Food Is Made

I spend a lot of time with the best Ramen chefs in Japan and I wanted to get a deep dive into this famous bowl of Ramen. If you walk the streets of Japan you may occasionally get a shock at the odor of some of the restaurants that you pass – this is actually by design and the sign of a high-quality and packed-with-flavor bowl of ramen.

The bowl featured here is broken down into its three day cooking process, with a lot of surprising ingredients. Firstly, this chef opts strictly to cook with pig skulls for their flavor and their smell. Also, did you know that Tonkotsu ramen often uses a bacteria fermented from all the previous broths that has been made?

I loved making this video and I have a great amount of appreciation to Kai Kohta, a.k.a. the Tonkotsu Scientist, and his restaurant, Debu-chan.

More info: youtube.com

I like creating videos about technology, food, and interesting tidbits about the world of Japan.

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I like creating videos about technology, food, and interesting tidbits about the world of Japan.

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Hey there, Pandas! My name is Diana (though some prefer to refer to me as Diane, Deanna, and even Liana sometimes), and I am a Community Post Moderator Lead for Bored Panda. As my position title states, I am one of the people (employed Pandas for bamboo) over here who work with the community side of things on this website to ensure all is well, and while at that, I also help various creators and artists get recognition for the incredible work they do by connecting them to a large worldwide audience. Other than that, outside of work, you can find me brewing a nice cup of coffee, making a pizza from scratch, or baking brownies. I also love traveling, concerts, and cats (heavy on that, because I am a cat mom).

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