How to make "Kairyu" Kurume Ramen

Introduction

This is an introduction to a recipe that recreates Kurume Ramen from Kairyu, a representative ramen shop in Kitakyushu City, Fukuoka Prefecture.
Kairyu 's Kurume Ramen is made using only Pig head and back fat, simmered for 24 hours, and then replenished as needed using a method unique to Kurume Ramen called "yobimodoshi."
The rich cafe au lait-colored soup has such a rich flavor that when you drink it all, the rough bits of pork spinal cord remain at the bottom of the bowl.
This thick and viscous pork bone Ramen is sure to impress even the most discerning pork bone lover!
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Kairyu 's Kurume Ramen.

How to make "Kairyu" Kurume Ramen

Kairyu 's ingredients

・Water…10ℓ
・ Pig head...3kg
・Back fat...500g
・ [Commercial Use] Rich Pork White Soup (CP-B10)... 3kg

How to make Kairyu

1. Add water and bones, turn the heat to high, skim off the scum, then cover and cook over high heat.
2. Cook on full power for two days. Stir every six minutes for the last 60 minutes of the second day. This is a "call-back" method.
3. Once the bones have been broken down, reduce the heat to low and cook until the base of the flavor is achieved. [For commercial use] Add the frozen Rich Pork White Soup (CP-B10) and dissolve over low heat.
4. Once the frozen soup has thawed and the flavors have blended well, the soup is ready.

History and origins

Founded in 1992, Kairyu was founded by Hidekazu Moriyama. They continue to make their ramen using the "yobimodoshi" method, which involves boiling only water, Pig head, and pork back fat in a large iron pot for 24 hours, and then adding more Ramen soup instead of water as the water level drops. The ramen has a powerful, intense pork bone smell.

Store Information

• Store name: Kairyu Kokura Main Store
• Address: 2-1-6 Higashi Shinozaki, Kokurakita Ward, Kitakyushu City, Fukuoka Prefecture
• Hours: Mondays, Wednesdays, Saturdays 10:30 AM - 10:00 PM (last orders 10 minutes before closing), Tuesdays 10:30 AM - 4:00 PM (last orders 10 minutes before closing), Sundays and public holidays 10:30 AM - 9:00 PM (last orders 10 minutes before closing)
• Closed: Open all year round

*Business hours and holidays may change, so please check with the store before visiting.

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Precautions

*Created by Nishio Ryoichi as an homage to "Kairyu."

*This recipe is for reference only. It aims to have a similar taste, but may differ from the authentic "Kairyu" recipe.

References