When you visit a Yakiniku restaurant and have thoroughly enjoyed an array of perfectly grilled meats, don’t you always get that craving for a warm, comforting bowl of soup to finish the meal?
After indulging in premium Harami (skirt steak) or salted beef tongue roasted over fragrant charcoal, that gentle, savory broth soaks right into your soul. But did you know that the classic Yakiniku soup holds a deep history and an incredibly meticulous crafting process?
Recently, the term “bone broth” has gained massive popularity among health and beauty-conscious individuals worldwide. Today, let’s take a deep dive into the profound world of beef bone broth—a staple inseparable from Yakiniku culture. We will also reveal the secret manufacturing process behind our passion project, “Rich Soup,” and introduce some exquisite ways to enjoy this authentic taste right in your own kitchen.
What is Bone Broth? Its Connection to Classic Yakiniku Soups
“Bone broth” is exactly what it sounds like: a rich stock made by slowly simmering the bones of beef, chicken, or other animals over a long period.
In the realm of Yakiniku, this usually translates to “Gomtang” or “Seolleongtang.” In traditional Korean food culture, a cloudy, milky-white soup made by boiling beef leg bones for hours is often called “Seolleongtang,” while a clearer broth made from oxtail or meat is referred to as “Gomtang.” These soups have undergone their own unique evolution in Japanese Yakiniku restaurants, but they all share one universal trait: they are designed to let you savor the profound umami extracted directly from the bones.
Why is Bone Broth Gaining So Much Attention Now?
Bone broth is experiencing a massive boom, especially in Western countries, and the reason goes far beyond just “tasting good.”
By simmering the bones for many hours, essential components like gelatin (collagen) and amino acids melt generously into the broth. This nutrient-dense soup warms the body from the inside out and is often cherished by top athletes and wellness enthusiasts as a daily routine to help maintain their overall condition.
It is incredibly satisfying yet gentle on the stomach, low in calories, and high in protein. It’s truly a culinary wisdom passed down from our ancestors, perfectly suited for the busy lifestyles of modern people.
The Soul of Kuro5: The Secret of the “White Gold” Brewed in Our Kitchen
The very foundation of our restaurant, “Kuro5,” is built upon an extraordinary passion for this soup.
Since the day we opened, we have been boiling beef leg bones over high heat for more than 16 hours to create our pure, milky-white Gomtang soup.
Then, about 10 years ago, our soup-making underwent a major turning point. Through a fortunate connection, we were introduced to a specialized commercial “pressure stockpot.”
We tried it out with a mix of excitement and skepticism, and our kitchen was soon in an uproar. By cooking the bones under high pressure, the collagen and umami components were extracted more deeply than ever before, producing a remarkably clear yet profoundly rich flavor without any unwanted impurities.
This “revolution of the pot” allowed us to perfect a bone broth that is exceptionally thick and condensed.
The Meticulous Crafting of “Rich Soup”: Bringing the Restaurant Taste to Your Table
“We want people to easily enjoy this incredibly flavorful and nourishing soup not just at our restaurant, but at their everyday dining tables.”
Born from this pure desire is “Rich Soup,” our retort-pouch bone broth that can be stored at room temperature. Even though it is packaged for convenience, we make absolutely no compromises in its manufacturing process.
1. Using Carefully Selected Domestic Ingredients
The base of our soup consists of domestic beef bones and chicken feet (momiji). By combining different types of bones, we can draw out a complex, multi-layered umami that is never flat or one-dimensional.
2. Breaking the Bones to Extract the Marrow
The biggest secret to making a rich, cloudy broth is to thoroughly break the bones so that every last drop of umami from the marrow inside is completely released. By not sparing this crucial effort, we achieve a natural, robust “authentic whiteness” and profound flavor. We literally squeeze every bit of taste and nutrition out of the domestic beef and chicken bones.
3. Pressure Heating Sterilization to Lock in the Flavor
Once the rich bone broth is slowly cooked to perfection, it is sealed in an airtight container. Finally, it undergoes “pressure heating sterilization.” This allows us to trap all the umami and nutrients inside.
Thanks to this special process, the soup can be stored at room temperature for about 9 months.
Transform Your Home into an Authentic Yakiniku Restaurant: “Seolleongtang” and “Yukgaejang”
As part of the Rich Soup lineup, we have also created “Seolleongtang” and “Yukgaejang,” both luxuriously using our proud bone broth as their base. Because the underlying stock is the real deal, these two dishes offer an exceptional experience.
・Seolleongtang: A Gentle, Comforting Richness
Our Seolleongtang features tenderly simmered beef in a milky-white soup infused with the deep umami of beef bones. Pair it with a bowl of rice and some cubed radish kimchi, and you will feel like you are dining in an authentic Korean eatery. It is perfect for mornings when you lack an appetite, the day after enjoying a few too many drinks, or anytime you want to gently soothe your stomach.
・Yukgaejang: An Addictive Spicy Umami
When you think of a spicy Yakiniku soup, the vibrant red Yukgaejang comes to mind. Our version isn’t just spicy; the “umami” punches through beautifully because we generously use our thick bone broth as the base. The sharp heat of the chili peppers and the deep richness of the beef bones create a magnificent harmony. Adding udon noodles to make “Yukgaejang Udon” is an absolutely highly recommended twist!
Bringing Bone Broth into Your Daily Life: Delicious Ways to Use It
Having pure, straight bone broth in your pantry can make your daily meals surprisingly richer.
・A Morning Beauty Soup in a Mug
This is the easiest way to directly appreciate the quality of the ingredients. Just pour the soup into a mug and warm it up in the microwave (500W for about 3 minutes) or a hot water bath (5-7 minutes). Add a tiny pinch of salt or black pepper to your liking, and you have the ultimate morning soup that seeps right into your core.
・A “Premium Bone Broth Hot Pot” for the Family
On a relaxing weekend evening, a hot pot (nabe) based on bone broth is absolutely fantastic. Pour the soup into a pot, add your favorite meats, mushrooms, and plenty of vegetables, and simply season with a little salt, ginger, or garlic. The sweetness of the vegetables intertwines with the rich body of the bone broth, making it so delicious you won’t be able to put your chopsticks down.
Conclusion: Experience the “Real Soup” and Premium Yakiniku at Our Restaurant
How did you enjoy our deep dive into the world of bone broth and the secrets behind its crafting?
While it is wonderful to enjoy the “Rich Soup” series and its variations at home, there is truly nothing like savoring a piping hot bowl of freshly made soup alongside premium meats grilled by a professional.
We are “Yakiniku Kuro5,” operating restaurants in Ikebukuro and Shinjuku Kabukicho. Since our establishment, we have been carefully selecting the highest quality Wagyu beef and using “Binchotan” (white charcoal) to maximize the potential of the meat. Our greatest feature is our “Full-Attend Style,” where our highly trained staff grills every single slice of meat to perfection right in front of you.
After you have tasted our premium Harami and beautifully marbled Ribeye in their best possible state, you can finish your course with our rich, slow-cooked bone broth that we have protected for years. We eagerly await your visit to provide you with this ultimate Yakiniku experience.
Store Name: Yakiniku Kuro5 Main Store (Honten)
Address: Cima 100 Bldg. 1F, 2-46-3 Ikebukuro, Toshima-ku, Tokyo 171-0014
Nearest Station: JR Ikebukuro Station, West Exit (5-min walk)
Business Hours: 17:00 – 24:00 (L.O. 23:30)
Closed: Open year-round
Store Name: Yakiniku Kuro5 Ikebukuro East Exit Store (Higashiguchi)
Address: Need Bldg. 2F, 1-42-16 Higashi-Ikebukuro, Toshima-ku, Tokyo 170-0013
Nearest Station: JR Ikebukuro Station, East Exit (5-min walk)
Business Hours: 17:00 – 24:00 (L.O. 23:00)
Closed: Open year-round
Store Name: Yakiniku Kuro5 Kabukicho
Address: Sankei Bldg. 1F, 2-21-4 Kabukicho, Shinjuku-ku, Tokyo 160-0021
Nearest Station: Seibu-Shinjuku Station (5-min walk) / Shinjuku-sanchome Station (7-min walk)
Business Hours: 18:00 – 5:00 next day (L.O. 4:00)
Closed: Open year-round
