Author: Noodle Journey

This is the final installment in my Marutai “Local Series” marathon, and we’re wrapping things up with a bold, pork-forward broth inspired by the Kagoshima prefecture. Known for its use of kurobuta black pork (meaning the breed of pig, not the color of the meat), this variety incorporates pork extract specifically labeled as coming from Kagoshima pigs, along with the distinctive addition of charred green onion. That charred scallion note is a key part of this ramen’s identity, lending a mild caramelized depth that sets it apart from typical tonkotsu profiles. It’s seems to be a popular choice online, which makes sense considering the flavor profile.

Marutai throws a wild curveball in this installment with their Setouchi Lemon Tonkotsu Ramen, one of the most unusual instant noodle flavors I’ve ever come across. While citrus elements like yuzu are fairly common in shio and even shoyu broths, this is the first time I’ve seen lemon used in a tonkotsu pork broth. The product name suggests the lemons are sourced from the Setouchi region of Japan, and while there was an earlier lemon tonkotsu release from Marutai around 2021, this version appears to be a direct evolution of that. If you’ve seen light blue packaging for a Marutai lemon tonkotsu product in the last decade, this is likely the same concept in new packaging with a possible tweak to the recipe.

Marutai’s Kurume Tonkotsu Ramen takes us to the city of Kurume, considered the birthplace of tonkotsu ramen. The regional style is known for its rich, greasy pork bone broth that some may find overwhelmin, but for those who enjoy an unapologetically fatty, deeply porky soup, it’s a style worth seeking out. Kurume broth typically features pork bones, soy sauce, onion, and ginger, with a finishing layer of seasoning oil for extra depth. This particular variety is easily identified by its pinkish packaging and is widely available online and in Asian grocery stores, usually retailing for $4 to $8 per pack (which contains two servings).