Tottori beef-bone ramen
鳥取牛骨ラーメンNoodle
Tottori beef-bone ramen suits riders crossing central and western Tottori who want the local bowl, and you find it mostly between Sakaiminato and Misasa, with few shops in the east.
Tottori's ramen stock comes from beef bones, which give the soup a sweet, toasty beef fat. The noodles are medium-thick and curly, and the toppings stay simple, with kamaboko in place of naruto at many shops. Most shops sit in central and western Tottori, from Sakaiminato and Yonago through Kotoura to Kurayoshi and Misasa.
A Yonago shop called Masumi ran Tottori's first newspaper advert for chuka soba on 29 March 1951, with a beef and pork stock, and local researchers treat it as the start of the style. A group of fans formed to promote the ramen in 2009.
Quick answers about Tottori beef-bone ramenよくある質問
How do you order Tottori beef-bone ramen?
Ask for gyukotsu ramen; shops serve it with soy or salt, and some make a beef-bone champon.
When is Tottori beef-bone ramen in season?
Tottori beef-bone ramen: All year.