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Niels Saunders's Posts
- An Introduction to Hakata Ramen
- March 16th, 2009
- Hakata’s ramen speciality is tonkotsu. Take a load of pork bones, collagen and fat, boil it for days, add some stock, there’s your soup. Chuck in very thin noodles, pork belly slices, little mushrooms called kikurage, pick the extras, and you’re ready to slurp. But every ramen place tastes different, and » Continue Reading
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