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村田商店
徳島県板野郡松茂町中喜来牛飼野西ノ越14-1
The thigh bone (commonly known as gengkotsu), which produces an elegant and thick soup, and the back bone, which is characterized by the rich flavor that melts from the bone marrow, are carefully prepped and slowly simmered over high heat for seven hours, then the soup is allowed to rest slowly for a full day.
Next, the soup is simmered with aromatic vegetables for another 7 hours. The soup is then simmered with aromatic vegetables for another 7 hours, for a total of 14 hours.
The result is a rich and delicious soup!
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