What is the Japanese ramen style characterized by a creamy, opaque pork bone broth?

The Japanese ramen style characterized by a creamy, opaque pork bone broth is tonkotsu ramen. The name refers to pork bones, which are boiled intensely so that marrow, fat, and collagen emulsify into the broth, producing its cloudy appearance and rich texture.

Tonkotsu ramen originated in Kurume, in Fukuoka Prefecture on Kyushu. It is commonly dated to 1937, when yatai vendor Tokio Miyamoto developed the dish. The style later became closely associated with Hakata and spread throughout Japan and internationally. Broth recipes may include pork trotters, back fat, garlic, ginger, onions, chicken carcass, and other aromatics.

Typical toppings include chāshū pork, green onions, kikurage mushrooms, sesame seeds, and sometimes pickled ginger. Thin noodles are often served firm, with diners choosing levels such as futsu, katame, or barikata. Tonkotsu is frequently confused with tonkotsu-shoyu or miso ramen, but those names describe additional seasoning; tonkotsu specifically identifies the pork-bone broth base.