Kumamoto Pork Ramen
Kumamoto Pork Ramen
Marutai brings the soul of Kumamoto to your bowl — a rich garlic pork bone soup with a signature black mayu oil made by stir-frying garlic in lard until it turns dark. This oil is the hallmark of Kumamoto ramen, and it transforms the broth into something smoky, garlicky, and utterly distinctive. Imported from Japan.
- Boil the water
Bring 500ml of water to a rolling boil in a saucepan. While you are waiting for it to heat up, open the packet and lay out all your sachets so everything is ready to go once the water hits temperature.
- Cook the noodles
Drop the noodles into the boiling water and let them cook for 3 minutes. A gentle nudge with chopsticks or a fork halfway through keeps them from sticking together. You want them soft but still holding their shape.
- Add the seasoning
Take the saucepan off the heat and add the soup sachet and any flavour pouches directly into the pot. Stir well until the seasoning is completely dissolved and the broth is smooth, rich, and evenly coloured throughout.
- Serve and enjoy
Transfer the noodles and broth into a serving bowl. Give it one last stir from the bottom to make sure the flavour is spread through evenly. Serve while it is hot and add your favourite toppings to finish things off.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Marutai is a Fukuoka-based noodle maker that specialises in recreating the regional tonkotsu styles of Kyushu. Their straight, non-fried noodles are made to cook in under three minutes while delivering a texture that closely mimics fresh ramen-shop noodles.
Kumamoto ramen is distinguished by its use of black mayu oil, made by slowly frying garlic in lard until it turns dark. This gives the tonkotsu broth a distinctive smoky, garlicky depth that sets it apart from neighbouring Hakata and Kurume styles.
A rich, creamy tonkotsu broth made from simmered pork bones. The long cooking process extracts collagen from the bones, turning the broth milky white and giving it a velvety texture. It is the kind of broth that feels substantial enough to be a meal on its own.
The noodles in this bowl are crafted to complement the broth style perfectly. The texture, thickness, and cooking time are all calibrated so that the noodles and soup work together as a complete experience rather than separate elements sharing the same bowl.
Tonkotsu broth is made by boiling pork bones for 12 to 20 hours until they break down into a creamy, milky white soup. The technique originated in Kurume, Fukuoka, in 1937 when a cook accidentally left the bones boiling too long and discovered the result was delicious.
A beautifully executed tonkotsu that proves you do not need a restaurant to get a great bowl of pork bone ramen. The broth is rich without being heavy, and the noodles are perfectly matched. It is the kind of quiet excellence that makes this one a repeat favourite.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.
Fish Cake
Fish cake lends a mild, sweet, and slightly seafood-like taste, enhancing the overall umami of the dish with its smooth texture.
Tofu
Fried tofu offers a hearty, nutty taste and a slightly crispy texture, bringing a wholesome, plant-based addition to the noodles.