The none recommendations

I’ve been learning to make ramen recently, and what is very apparent is the use of the roughest scrag end bit of animals are now preferred for authenticity. Such as chickens feet pigs trotters and back bone. All boiled for 6-8 hours to extract as much flavour as possible. Meat was clearly too expensive when these traditional recipes were created. There is one recipe tonkotsu ramen, where you get a white thickened jelly as liquor from all the proteins, gelatine and marrow that is broken down.