Tonkotsu (pork bone) ramen usually has a cloudy white colored broth. It is similar to the chinese paitan soup and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk, melted butter or gravy. Most shops, but not all, blend this pork broth with a small amount of chicken and vegetable stock and/or soy sauce.

The noodles are thin and straight, and it is often served with beni shoga (pickled ginger). In recent years the latest trend in tonkotsu toppings is māyu (sesame oil), a blackish, aromatic oil made from either charred crushed garlic or Sesame seeds.

Tonkotsu ramen is originated in Kyushu and is very popular.

Hakata ramen (Fukuoka, Kyushu)

It is a specialty of Kyushu, particularly Hakata-ku, Fukuoka.
Usually uses a lightly flavored white soup made from boiled pork bones and vegetables, and very thin, straight noodles.
Many shops offering tonkotsu ramen (noodle with a thick broth made from boiling pork bones) including Hakata ramen shops prepare takanazuke stir-fried in oil with red pepper to top ramen with.

Kurume ramen (Fukuoka, Kyushu)
Said to be the origin of ramen noodles in Kyushu, its trademark cloudy white pork-based soup has a renowned unique flavor and richness, and the taste is second to none.

Kumamoto ramen (Kumamoto, Kyushu)
A very rich, white soup is made from a mixture of pork bone stock and chicken stock.
It is considered a derivative of the thick type owing to its distinct sweet and thick soup which is mixed with chicken bone.
A medium sized,straight noodle is usually preferred.

Kagoshima ramen (Kagoshima, Kyushu)
Its soup is mainly based on tonkotsu (pork bone broth). It is a little cloudy, and chicken stock, vegetables, dried sardines, kelp and dried mushrooms are added.
The size of the noodle is a bit thicker than normal. Compared with other local varieties of ramen, the size of the noodle and the taste of the soup are very different; each shop has separate recipes. It is served with pickled daikon.

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