Kumamoto Ramen — Garlic Chip Tonkotsu

**Ma-yu explained:** The fried garlic oil (ma-yu) is added tableside — either by you or the staff. The standard amount is one spoonful; garlic lovers request two. The oil floats on the broth surface and should be mixed in gradually, releasing the aroma in stages rather than all at once. Too much oil overpowers the pork bone broth. **Noodle firmness:** Like Hakata ramen, Kumamoto shops offer noodle firmness levels (bari-kata, kata, futsu). For Kumamoto's thicker noodles, futsu (normal) is recommended for first-timers — the noodles are already firmer than Hakata's thin noodles even at normal firmness. **Kaedama (extra noodles):** The ¥100 kaedama refill works differently in Kumamoto — the server adds the fresh noodles directly to your remaining soup. In Hakata, kaedama is delivered in a separate bowl for you to add. The Kumamoto method ensures the noodles hit the soup at optimal temperature.