Hakata ramen (tonkotsu, the cradle of pork-broth ramen)

Fukuoka's ramen, known as hakata ramen or tonkotsu ramen, is the most internationalised ramen style in Japan and has its cradle in the small establishments of the Hakata district. The broth is made by boiling pork bones (tonkotsu) for hours over a very high flame until the collagen and marrow dissolve completely into a white, opaque liquid, thick and intensely umami. The noodles are very thin and straight (the thinnest of all the Japanese styles), and the dish is accompanied by caramelised pork chashu, marinated egg, nori seaweed, spring onion and red pickled ginger (beni shoga). The Hakata tradition allows you to order kaedama: when the noodles run out, you order a new portion of noodles (50-100 ¥ extra) which is added to the same broth, making the most of every last drop. The best historic ramen-ya are in the alleys of the Hakata district, near the station, and in Nagahama, by the port: Shin-Shin, Ichiran and Ippudo were born in Fukuoka. A full bowl costs between 700 and 900 ¥.