These are the actual tools I use when making tonkotsu, paitan, shio and shoyu ramen at home.
None of this is sponsored. I only recommend tools that I personally use in my own kitchen.
You don’t need everything from day one.
But having the right pot, skimmer and prep tools will completely change the quality of your broth — especially if you want a clean, creamy white tonkotsu.
Contents
Ramen is technique × heat × timing × tools.
If one of these is off, the result changes dramatically.
So this page explains what I use、why I use it、and how it affects the final bowl.
Perfect for beginners who want to start making ramen at home.
A sharp knife makes prep safe and efficient — slicing chashu, green onions and toppings cleanly.
Stable, non-slip, and big enough for larger cuts of pork shoulder or chicken thighs.
A sharp knife makes prep safe and efficient — slicing chashu, green onions and toppings cleanly.
If you want Hakata-style tonkotsu or creamy tori paitan, these are the tools that make the biggest difference.
A thick pot allows hard, rolling boil for hours without scorching the bottom.
Essential for proper emulsification in tonkotsu.
Used constantly during the first 2 hours of the boil to remove blood foam and bone dust.
Used to split pork bones and expose marrow.
For aroma oils (mayu), chicken oils, and preventing burning.
Clear soups rely on purity and extraction control, so tools change slightly.
Thinner than tonkotsu pots, easier to manage simmering.
To remove kombu, niboshi, and small particles from clear broths.
Makes kombu prep much easier.
Temperature is key when making kombu dashi.
Shape matters: a wide, deep bowl enhances broth depth and noodle presentation.
Keeps your seasoning accurate every single time.
Helps keep toppings in place and improves the final look.
Helps keep toppings in place and improves the final look.
Here’s a simplified flow of how these tools function together:
No. Start with the pot and the skimmer.
They make the biggest difference.
Heavy-bottom pot → skimmer → thermometer。
Yes, but keep the boil strong and consistent.
If you want thick, true Hakata-style broth：yes。
Exposing marrow speeds up emulsification dramatically.
Watch my process from start to finish:
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