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Japanese cuisine features four main types of ramen broth
SHOYU (SOY SAUCE)
MISO (FERMENTED SOYBEAN PASTE)
TONKOTSU (PORK BONE)
These broths create the foundation for various ramen variations found in Japan and beyond
Hearty miso broth is created with a blend of miso paste and chicken, seafood, or vegetables.
Creamy, milky tonkotsu broth is made by boiling pork bones for an extended period, resulting in a rich, full-bodied flavor