<entry id="2337185" stat="A" corpus="jmdict" type="jmdict">
<ent_corp type="jmdict">jmdict</ent_corp>
<ent_seq>2014050</ent_seq>
<k_ele>
<keb>豚骨</keb>
</k_ele>
<r_ele>
<reb>とんこつ</reb>
</r_ele>
<sense>
<pos>&n;</pos>
<field>&food;</field>
<misc>&uk;</misc>
<gloss>pork bones</gloss>
</sense>
<sense>
<pos>&n;</pos>
<field>&food;</field>
<misc>&uk;</misc>
<gloss>broth made from pork and pork bones</gloss>
</sense>
<info>
<audit time="2003-12-03 00:00:00" stat="A">
<upd_detl>Entry created</upd_detl>
</audit>
<audit time="2024-04-05 21:12:19" stat="A" unap="true">
<upd_uid>jwb</upd_uid>
<upd_name>Jim Breen</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_detl>Probably should have "tonkotsu" in one or both senses.
I associate it more with Fukuoka than Kagoshima. Wikipedia agrees.</upd_detl>
<upd_refs>GG5:pork bones
中辞典: pig bones 
ルミナス: simmered pork with bones flavored with sugar, sake and 「miso [soybean paste]
https://en.m.wikipedia.org/wiki/Tonkotsu_ramen
豚骨	718411	41.3%
とんこつ	1020208	58.7%</upd_refs>
<upd_diff>@@ -12 +12,9 @@
-&lt;gloss&gt;dish made with pork belly and bones, simmered with miso, sake, vegetables, etc. (from Kagoshima)&lt;/gloss&gt;
+&lt;field&gt;&amp;food;&lt;/field&gt;
+&lt;misc&gt;&amp;uk;&lt;/misc&gt;
+&lt;gloss&gt;pork bones&lt;/gloss&gt;
+&lt;/sense&gt;
+&lt;sense&gt;
+&lt;pos&gt;&amp;n;&lt;/pos&gt;
+&lt;field&gt;&amp;food;&lt;/field&gt;
+&lt;misc&gt;&amp;uk;&lt;/misc&gt;
+&lt;gloss&gt;dish of simmered pork with bones, flavored with sugar, sake and miso&lt;/gloss&gt;</upd_diff>
</audit>
<audit time="2024-04-07 09:16:23" stat="A" unap="true">
<upd_uid>razasyedh</upd_uid>
<upd_name>Syed Raza</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_detl>Added sense looks good.

I did consider whether "tonkotsu" should be added here, but skipped it. The problem is that while the kokugos define it as pig bone used for stock, most English sources treat "tonkotsu" as the *broth* made from these bones.</upd_detl>
<upd_refs>* ODE: a Japanese broth made from pork marrow, typically served with ramen.
  * The new entry in the OED (the historical dictionary): In Japanese cookery: pork bone; a dish made with pork bone, spec. a savoury broth typically served with ramen noodles.

* https://www.tastingtable.com/1440277/important-difference-tonkatsu-tonkotsu/: …while tonkotsu is a type of ramen made from bone broth
* https://www.bokksu.com/blogs/news/tonkatsu-vs-tonkotsu-what-s-the-difference: Tonkotsu is a type of broth made with pork</upd_refs>
</audit>
<audit time="2024-04-11 00:36:34" stat="A">
<upd_uid>jwb</upd_uid>
<upd_name>Jim Breen</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_detl>Thanks</upd_detl>
</audit>
<audit time="2025-04-18 17:31:20" stat="A" unap="true">
<upd_name>Sean McBroom</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_detl>豚骨 refers to the pork bones and by extension the broth made from them used in dishes (e.g. 豚骨ラーメン). On the same regard, the sauce is based on the used recipe, and isn't apart of the broth itself.

豚骨スープ also refers to the broth made from pork, but I don't believe that entry exists yet.</upd_detl>
<upd_diff>@@ -20 +20 @@
-&lt;gloss&gt;dish of simmered pork with bones, flavored with sugar, sake and miso&lt;/gloss&gt;
+&lt;gloss&gt;broth made by boiling then simmering pork and pork bones&lt;/gloss&gt;</upd_diff>
</audit>
<audit time="2025-04-18 23:15:16" stat="A">
<upd_uid>jwb</upd_uid>
<upd_name>Jim Breen</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_detl>Simplifying.</upd_detl>
<upd_diff>@@ -20 +20 @@
-&lt;gloss&gt;broth made by boiling then simmering pork and pork bones&lt;/gloss&gt;
+&lt;gloss&gt;broth made from pork and pork bones&lt;/gloss&gt;</upd_diff>
</audit>
</info>
</entry>