Which ramen stock category is opaque white and creamy?

The ramen stock category that is opaque white and creamy is paitan.

Paitan, written 白湯, is a rich ramen stock with an opaque white appearance and creamy consistency. It is typically made by boiling pork or chicken bones at high heat for hours. That vigorous process emulsifies fat, marrow, and other compounds into the liquid, producing a dense-looking broth rather than a clear one.

The best-known paitan is tonkotsu, whose name means pork bone. Tonkotsu ramen is especially associated with Kyushu, including Hakata-style ramen, but tonkotsu is a particular paitan broth rather than a synonym for the whole category. When chicken bones are used, the result is often called tori paitan.

Paitan describes the stock, while tare supplies the principal seasoning. This distinction matters because a bowl can combine paitan stock with shōyu, shio, or miso tare. By contrast, chintan is made to remain clear by gentler simmering and careful skimming.