Quote:
Originally Posted by Nagoyankee
Excuse me for going off topic for a second.
Hey, yuujirou, I enjoy reading your posts. Your knowledge in Japanese cuisine is incredible. There's one thing I've been wanting to ask you. I've seen you mention 'tonkatsu ramen' at least twice so far. Do you really mean that or do you mean 'tonkotsu ramen'? Those are two very different kinds of ramen.
tonkatsu = pork cutlet
tonkotsu = pork bone
The former kind is rarely seen in Japan because it's just too volumy, high-calorie, etc... with a pork cutlet on top of the ramen. Maybe people eat it in Texas. I dunno.
The latter kind is seen everywhere in Japan even though it originates in Kyuushuu. You get whitish color soup made from boiling pork bones for many hours.
So which one is it?
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by your definition i'd say both
1. the broth for our soup is cooked for 2 days >.>'
2. we add slices of pork to it
and
3. i called it tonkotsu, and the waitress corrected me and said "tonkatsu"
soo yeah x]