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