Fukuoka local food, tonkotsu (pork bone broth) ramen originates in Kurume and is characterised by its rich pork bone soup stock.The ramen is said have been created at a city food stall called 'Nankinsenryo' back in 1937.
The very first owner of the store was from Nagasaki, and it is thought that he created the recipe by combining elements from Nagasaki's own famous noodle dish, champon, along with Chinese Shina Soba which was taking off in Yokohama at the time. Early versions of the soup were clear in color, until a food stall called 'Sanyku' overboiled the broth on a high heat by mistake. The resulting cloudy broth was mellow and rich in taste, and became the base for tonkotsu broth as we know it today.
The big difference between other Fukuoka ramen like Hakata or Nagahama ramen and Kurume ramen is the way in which the flavors are extracted.Kurume ramen is made by cooking the broth in a round-bottomed cooking pot called a hagama. Employing a method called yobidashi, the broth is stewed for a long time, getting topped up each time the soup starts to reduce for a rich flavor over time. On the other hand, Hakata and Nagahama varieties are cooked in zundounabe stockpots. The broth is used up completely each time before being replaced, in a method called torikiri.
Because of this difference in cooking methods, Kurume tonkotsu ramen is richer than the Hakata and Nagahama varieties. Also, while all three types of ramen use straight low-water noodles, Kurume noodles are somewhat thicker than Hakata and Nagahama varieties.
It is a popular Kurume ramen store established in 1953.
Kurume ramen
We are proud of the flavor and spiciness of the char siu that melts into the soup.
Kurume ramen