Ajitama pork bone ramen + mini fried rice

At Hakata Kazukosha, we use two feather kettles to cook a large amount of well-bleeded pork's head, spine, and round bones over high heat until the bones break, adding ripe soup with young soup and bones to taste and taste. To condense.
Ichikosha's soup is created with this "aged simmering recipe" that maximizes creaminess and bone taste.
The "smell" of pork bones and the delicate "foam" that floats on the surface of the soup, which is the mixture of fat and water, is the proof of genuine pork bone soup. This pork bone soup is also used for fried rice, and it has a moist finish.