豚骨
tonkotsu
とんこつ
pork-bone emulsion broth
Broth
The milky, viscous pork-bone broth produced by rolling pork bones at a hard boil for eight to twelve hours. The fat emulsifies into gelatin-rich liquid; canonical to Hakata and Kyushu styles.
More broth terms
- chintan · clear broth
- paitan · cloudy emulsion broth
- dashi · Japanese stock
- kombu · dried kelp
- katsuobushi · dried skipjack flakes
- niboshi · dried baby sardines
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