Tonkotsu Original
The reference bowl. Eighteen hours of pork bone, stopped at its peak.
Pork bone, 18-hourThe benchmark
How this one is built
Our benchmark tonkotsu: femur and neck bone rolled at a hard boil for 18 hours until the collagen emulsifies to 9.1% solids, seasoned with a shio tare aged three weeks. We freeze the finished bowl — noodles, chashu, ajitama, kikurage, negi — at −41 °C and sublimate for 22 hours. What you pour water on is the bowl itself, paused.
In the bowl
- Chashu (pork belly, 63 °C, 8 h)
- Ajitama (6.5-min egg, 24-h marinade)
- Kikurage
- Negi
- Nori
Tare & noodle
Shio tare — sea salt, konbu, dried scallop, 21-day rest
28% hydration straight noodle, 1.3 mm
Allergens
Wheat, soy. See toppings for egg, pork, chicken, fish, sesame, dairy. Shared equipment.
Specification
| Energy | 540 kcal |
|---|---|
| Protein | 28 g |
| Fat | 22 g |
| Carbohydrate | 58 g |
| Sodium | 1490 mg |
| Net weight | 118 g |
|---|---|
| Water | 420 ml at 100 °C |
| Bloom | 90 s, lid on |
| Above 2,000 m | +20–30 s, stir at end |
| Storage | Below 27 °C, no freezer |
Next to it on the shelf
Same method, different register
