Taro’s Menu Highlights – Tonkotsu Ramen

It’s safe to say Taro’s is the pioneer in seriously authentic Japanese ramen in Brisbane. Taro’s signature menu item is the Tonkotsu Ramen (AUS $14.80). Tonkotsu ramen, originally from the Hakata area of Japan, is characterized by a rich, milky pork bone based broth, thin straight noodles, and topped with red pickled ginger.

Taro's - Tonkotsu Ramen ($14.80)

After searching (tasting) high and low, Taro selected a local brand of pork called Bangalow Sweet pork for its superior flavor. Painstakingly and lovingly simmered and stirred for 16 hours, the rich flavor that comes from deep within the bone marrow is unforgettable.

Taro makes all his noodles fresh in-house using 100% unbleached Australian flour, and all toppings and ingredients are hand selected. The charsiu is made from the same Bangalow Sweet pork, the nori is shipped from Hoshi-san, an organic nori harvester in Miyagi prefecture, Japan (via the “distributor”: my parents), and the nitamago is local free range egg seasoned in his secret shoyu blend.

I have to say the Tonkotsu Ramen is my favorite item on the menu at Taro’s.

Taro’s Ramen & Cafe
Ground Level, Boeing House
363 Adelaide Street
Brisbane, QLD 4000
Australia
61.7.3832.6358
www.taros.com.au

Mon-Fri 6:30am-3:00pm
Saturday 11:30am-3:00pm, 5:30pm-10:00pm
(Ramen available after 11:30am)

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4 Responses to “Taro’s Menu Highlights – Tonkotsu Ramen”


  1. 1 Er January 24, 2010 at 6:03 pm

    Aww man…you’re making me hungry! All the ramen looks so good! The consistency of the ramen noodles looks a bit different…almost like soba? Wish I could try it! 🙂

  2. 2 Kristen January 24, 2010 at 8:51 pm

    I want to fly to Australia just to taste this! (and to see you!) It looks so delicious!

  3. 3 SL#1 January 26, 2010 at 11:12 pm

    Wish I were in Australia! You describe the ramen so deliciously!

  4. 4 honolulueats January 29, 2010 at 10:05 pm

    SIL1: Wish you and the rest of the family were here too!

    Kristen, Erin: This ramen is pretty darn good! I’m trying to eat as much of it as I can while I’m here.


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