Tori Paitan Chicken White Bone Broth Ramen
Tokyo and Japan-wide — tori paitan ramen developed as chicken alternative to tonkotsu
Tori paitan (鶏白湯, chicken white soup) is the chicken equivalent of tonkotsu — a cloudy, opaque, rich white broth made by boiling chicken bones (backs, necks, feet) at aggressive temperature until collagen fully emulsifies into a milky white soup. Increasingly popular as a tonkotsu alternative, tori paitan has cleaner, sweeter flavor than pork-bone ramen. The feet (chicken trotters) are key to the milky texture — high collagen content. Topped with soy tare and chashu chicken instead of pork. Tokyo shops like Nakiryu (Michelin-starred for tori-soba paitan) elevated the category significantly.