Japanese food is my favourite and during my every journey to Japan I want to try some new dish.
 One of my favourite and surely on of Japanese most favourite dishes is ramen.
 
 It has Chinese origins but like all imported goods, Japanese people made it their own and changed according to their own taste.
 Ramen is simply a noodle soup and there are different kinds of it.
 I have already tried onomichi ramen, tan tan men and tonkotsu ramen naturally. The difference between them comes from broth.
 Tonkotsu ramen is based on pork bones and meat, so tonkotsu ramen has strong pork taste and aroma and because it is cooked quite long, I heard that even 20 hours, broth is not clear but cloudy, like creamy and very nutritious.
 
 I ate tonkotsu ramen in Fukuyama and in Fukuoka, in amazing Canal City Hakata shopping centre

 Me and my Japanese friends, we are crazy ramen fans so we tried all types of ramen we could find. That is why sometimes we ate ramen for lunch and dinner too.
 It is best to go for ramen to small dinners, popular among local people.
 My friend was born and grew up in Fukuyama, so he knows all good ramen shops there.
 
 Ramen places are rather simple and I like it. Soup is served in big bowls and portions are big too. I could choose from different kind of ingredients to garnish my soup. When I ate tonkotsu ramen it was naturally pieces of pork, roasted or fried (yakibuta), bean sprouts and chopped spring onion. It is basic garnish. I like also some sea weed piece and shoga and specially prepared hard boiled egg too.
 Ramen is served very hot, so at first hard to eat. I like to dip all ingredients in broth and make then mix together, all flawours.
 Especially tasty is piece of pork meat, so tender and tasty.
 
 Later I had to use my chop sticks as gracefully as I could to not splash broth around on people sitting near me or on myself.
 It is custom to make noise when we are pulling noodles into mouth. It is kind of funny thing but everybody act like so I follow the custom.
 Fist of all I ate noodles and all other ingredients. My favourite I always keep to last moment- such a childish habit of mine.
 All depends on broth. I do not like when it is too salty. I heard that chefs always check if people finish all broth and leave bowl empty. It means that broth was really tasty. My bowl became empty most of time.