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RAMEN MASTER

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1. What is the defining feature of classic Tonkotsu ramen?
A creamy, opaque soup made by boiling pork bones A clear, light soup made from chicken bones A miso-based soup with pork or chicken bones A soup made with dried sardines
2. Which ramen genre is known for having an even thicker and more viscous soup than regular Tonkotsu?
Light Tonkotsu Rich Tonkotsu Tori Paitan Beef Bone
3. Which style of ramen serves the noodles and soup separately, allowing you to dip the noodles into the broth?
Abura Soba Iekei-style Kotteri Shoyu Tsukemen
4. What distinguishes Tori Paitan from traditional Tonkotsu ramen?
It uses beef bones instead of pork bones It features a clear, light soup made primarily from chicken bones It incorporates a heavy soy sauce layer on top It is prepared with dried sardines for a deeper umami flavor
5. Which ramen genre is a soupless style where noodles and toppings are mixed with a special oil-based sauce?
Abura Soba Neo-Classic Kotteri (Oil-rich) Chashu-style Seafood Tonkotsu