Prepare Pork Bones: Rinse pork bones thoroughly under cold water. Blanch bones in boiling water for 10-15 minutes, then drain and rinse again to remove impurities.

Simmer Broth: Place blanched bones, 4 liters of fresh water, garlic head, ginger, and green scallion parts in a large pot. Bring to a boil, then reduce heat to a vigorous simmer. Skim any foam that rises. Simmer for at least 12-18 hours, replenishing water as needed to keep bones submerged, until the broth is milky white and rich. Strain the broth, discarding solids.

Make Chashu: In a separate pot, combine pork belly, soy sauce, mirin, sake, sugar, ginger slices, and white scallion part with enough water to just cover the pork. Bring to a simmer, then reduce heat and cook for 1.5-2 hours, or until pork is tender. Let pork cool in the liquid, then refrigerate for at least 4 hours (or overnight) to allow it to firm up for slicing. Slice thinly before serving.

Prepare Tare: In a small bowl, whisk together soy sauce, mirin, sake, and salt. This is your ramen seasoning base.

Cook Noodles: Cook fresh ramen noodles according to package instructions until al dente. Drain well.

Assemble Ramen: In a ramen bowl, add 2-3 tablespoons of tare. Pour about 400ml (1.5 cups) of hot Tonkotsu broth over the tare and stir to combine. Add the cooked noodles.

Add Toppings: Arrange chashu slices, ajitama, nori, chopped scallions, and menma (if using) on top of the noodles. Drizzle with black garlic oil if desired.

Serve: Serve immediately and enjoy your homemade Premium KIWAMI Tonkotsu Ramen!