拳骨
genkotsu
げんこつ
pork femur
Broth
"Fist bone": the pork femur, named for its knuckle shape. Split for the marrow, it is the collagen backbone of tonkotsu.
More broth terms
- tonkotsu · pork-bone emulsion broth
- chintan · clear broth
- paitan · cloudy emulsion broth
- dashi · Japanese stock
- kombu · dried kelp
- katsuobushi · dried skipjack flakes
Cook with it
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