I’m reviewing Itsuki’s Hakata Osshoi Tonkotsu Ramen, a vegan take on the famously rich and milky pork bone broth of Hakata-style ramen. This is my second Itsuki review in a row, and I couldn’t resist trying it after seeing it sitting there unused in the last episode. Hakata tonkotsu is the same style as Ichiran and is known for a deeply savory, oily broth and thin, floury, non-fried noodles. Despite the name redundancy (“Hakata” already implies tonkotsu from Fukuoka) the “Osshoi” in the product name has cultural weight. It’s a cheer shouted during the Hakata Gion Yamakasa festival, embodying energy and tradition, and adds a festive character to the branding.
Read more: Noodle Journey Episode 45: Itsuki Hakata Osshoi Tonkotsu RamenI paid $2.99 for this at my local Asian grocery store. It contains one serving, which puts it more in the premium category than the Yuzushio flavor I just reviewed. The label doesn’t list sodium directly, but using the listed salt equivalent (6.3g), I calculated it to be 2,480mg – just over 100% of the recommended daily allowance. The ingredient list confirms that this version contains no meat, fish, or dairy, even though some variants do include meat extract. That means vegans should double-check the import label before buying online.
Inside the pack are straight thin Hakata-style noodles, a dry soup packet, and an oil packet. The soup base includes salt, soy milk, powdered miso, and various spices, plus sliced green onion. The oil is a blend of rapeseed and sesame.
Noodles:
These are stellar. Thin, chewy, and delicate with a satisfying mouthfeel that rivals Ichiran’s noodles, which cost twice as much. I wouldn’t be surprised if these were reasonably authentic to Hakata style.
• 10/10
Spiciness:
Black pepper is listed in the ingredients, but there’s no noticeable heat. Nothing spicy here at all.
• 0/10
Overall:
This broth nails the texture of a traditional tonkotsu despite being completely vegan; it’s rich and thick. The soy milk and oils come together to form something that genuinely feels porky. It delivers layers of flavor: onion, sesame, ginger, and umami from the soy and miso. There’s no dairy, no pork, no fish, just food chemistry brilliance. Whether it truly captures the full power of an authentic Hakata tonkotsu is hard to say without a trip to Fukuoka, but on its own merits, it’s incredible. This easily stands toe-to-toe with Ichiran’s version and even surpasses it when you consider price, flavor, and ethical sourcing.
• 10/10
This makes two great showings from Itsuki in a row. I’ll take a break from them for now, but there are more in my pile and I’ll definitely be reviewing more of their lineup in the future.
Notes since filming:
When someone on Reddit asks for a mild vegan noodle option, this is usually the first thing I think of. I can’t explain why some artificial tonkotsu flavors feel so wrong to my tastebuds, but this one was an incredible feat of food science. I still marvel at how good this tastes.
Since filming, Itsuki has started exporting this to the US in English packaging, calling it “Hakata Tonkotsu Ramen.”
