Taiho Ramen

Tonkotsu (pork bone broth) Ramen was created in Kurume in 1937. To draw out the flavor of the pork, a chef boiled pork bones to prepare a Chinese-style noodle dish. Accidentally overcooking the pork bones, the broth turned white and became what we know as Tonkotsu Ramen. Using a Yobimodoshi cooking technique, the master stock method of increasing stock for depth and complexity, the ramen became known as Kurume Ramen. Spreading throughout Kyushu and Japan, Tonkotsu Ramen is the most internationally recognized style of ramen noodles.

【Access】
By Train Nishitetsu Tenjin-Omuta line

Get off Nishitetsu Kurume station, 8 minutes on foot.

【Website】
https://www.taiho.net/index.html (Japanese)