Jin Ramen

boiled soybean pods tossed in sea salt.

boneless fried chicken.

fried chicken with cartilage.

chicken & pork stock blend, ubiquitous in southern hokkaido and niigata but rare in fukuoka, shio is the lightest ramen out there, a pale, clear, yellowish broth made from of salt-based flavor infused with yuzu pepper and seven spice. made from chicken and pork, but the pork bones are not boiled as long as they are for tonkotsu ramen, so the soup remains light and clear.

chicken & pork stock blend, shoyu ramen is the most traditional variety, with its roots in the chinese immigrant community of yokohama. the broth is typically brown and clear, based on a chicken and vegetable, or sometimes fish or beef, stock with plenty of soy sauce added for a soup thats tangy, salty, and savory yet still fairly light on the palate.

pork stock, tonkotsu ramen is the richest of the four main ramen broth varieties, and the ramen for which fukuoka is famous. the greyish white soup is made by boiling pork bones, over high heat for hours on end, suffusing the broth with a hearty pork flavor and a creamy consistency that rivals milk or melted butter or gravy.