Ichiran (“one orchid” in Japanese) started out as a tiny street stall in 1960 in the province of Fukuoka. Tonkotsu ramen, locally called hakata ramen originated there, and tonkotsu ramen is all Ichiran ever served. It differs from other ramen in that its broth is made by boiling pork bones for extended periods of time, giving the broth a white colour, nearly creamy texture, very full flavour and a strong stench people have compared with old socks and smelly cheese. Ichiran pride themselves in having developed a technique (mainly involving regular skimming) that obliterates the smells. Tonkotsu ramen is rich in collagen, which is supposed to be great for your skin. Ramen is a relatively young Japanese dish imported from China in the mid-19th Century. It only became the popular dish it is today in the 1950s when cheap U.S. wheat flour imports started pouring into the country and ramen […]