The 18-Hour Broth
Great ramen cannot be rushed. It requires patience, precision, and an unwavering commitment to the craft. Discover the rigorous 18-hour double-boil process that creates Jacksonville's most authentic tonkotsu broth.
The Double-Boil Method
In an age of instant gratification and shortcuts, Chef Kim insists on traditional Japanese methods. Our signature tonkotsu broth is born from an extensive 18-hour double-boil process.
We begin by carefully selecting premium pork bones. The first boil is crucial for purifying the bones—removing any impurities that could cloud the flavor. After a meticulous cleaning, the second, extended boil begins.
For 18 continuous hours, the bones are kept at a rolling, vigorous boil. This intense heat and constant agitation force the collagen, marrow, and fat to emulsify completely into the liquid, transforming clear water into a pearlescent, milky, and incredibly creamy soup base.
The result is an intensely flavorful, deep umami broth that forms the backbone of our legendary Tonkotsu and Tantanmen. It's a labor of love that Chef Kim has perfected over his 26-year career, ensuring every bowl served in Jacksonville is as authentic as those found in Japan.
Why It Matters
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Deep Umami
The long extraction time pulls every ounce of natural umami from the bones, making artificial flavor enhancers completely unnecessary.
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Creamy Texture wihout Dairy
Our broth is incredibly rich and velvety on the tongue, a texture created purely from naturally emulsified collagen, not dairy or thickeners.
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Perfect Coating
The resulting viscosity ensures that the rich broth perfectly coats every single strand of our custom noodles.
Taste the 18-Hour Difference
Experience the depth of true Japanese ramen at our Baymeadows Rd location.
