豚骨(とんこつ)

とんこつ
noun
pork bone, tonkotsu
food
1. pork bone; tonkotsu broth
Pork bones, or the rich, milky-white broth made by boiling pork bones for many hours. Most commonly associated with ramen.
豚骨(とんこつ)ラーメンを注文(ちゅうもん)した。
I ordered tonkotsu ramen.
この店(みせ)は濃厚(のうこう)な豚骨(とんこつ)スープで有名(ゆうめい)だ。
This restaurant is famous for its rich tonkotsu broth.
豚骨(とんこつ)を何時間(なんじかん)も煮込(にこ)んで白濁(はくだく)したスープを作(つく)る。
The milky broth is made by simmering pork bones for many hours.

Etymology

豚(とん) (pork) + 骨(こつ) (bone). Uses on'yomi readings for both characters.

Usage

豚骨(とんこつ) most commonly appears in the context of ramen. 豚骨(とんこつ)ラーメン originated in 博多(はかた) (福岡(ふくおか)) and is now one of Japan's most popular ramen styles. The broth is characteristically cloudy white from the collagen and fat rendered during extended boiling.

Common collocations

general
Added 2026.2.12 20:47 · Revised 2026.9.2 13:01
17500/17669_tonkotsu