Which broth base distinguishes a specific style of Ramen?
Answer
Tonkotsu
Ramen styles in Japan are primarily differentiated by their broth base, and Tonkotsu is one of the four major types mentioned. Tonkotsu broth is specifically characterized by being rich and creamy, derived from extensively simmering pork bones. The other bases listed have distinct uses: Kakejiru is the milder, clearer broth typically used for hot Udon; Tsuyu is the concentrated dipping sauce for cold Soba; and Tare is the general term for the seasoning glaze used in dishes like Teriyaki.
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