Feast across the world of culinary delights? Easy, you can get it from us. We make pretty much everything. From Grandma's chicken broth to the spicy, sweet Sriracha sauce, nothing is left uncooked in our factory. A delicious base for soups from around the world, or the right salt for that extra kick to your favorite dish, you can find it all at J.Kinski. And best of all: no artificial additives, no artificial flavor enhancers, hand-cooked, bottled and labeled.
  • Organic Tonkotsu Style basic broth for ramen
    Organic Tonkotsu Style basic broth for ramen

    Organic Tonkotsu Style basic broth for ramen

    6,99€ Sale price
    Regular price
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    Unit price 13,31€ per l

FAQ Broths

When delivered, most broths still have a best before date (best before date) of 12 months or even more. If you store the bottles dark and cool, for example in the cellar, then they will last forever. But the taste and color loses intensity over time. That's why they should be prepared within the specified time period.

Please put all unopened products in the basement or another dark and cool place. A kitchen shelf high up (where it usually gets very warm) is not suitable.

No. All unopened broths are stable at room temperature.

After opening, the broths can be stored in the refrigerator for a maximum of 5 days. Otherwise it might not be as tasty anymore. If you're not sure, a quick smell or taste test is enough. Not so pleasant? Then get rid of it.

We are working on a solution to connect to a sensible deposit system. At the moment we are very satisfied with the existing solution because it does not require any additional CO2 for collecting and processing the bottles: Our bottles are produced in a climate-neutral manner in Germany using regular recycled glass. We are very proud of this.

Meat bones, tendons, marrow bones and sometimes cartilage parts such as the snout and feet are boiled at around 80°C to 90°C over a longer period of time. Vegetables and spices can optionally be added at the end of the cooking process. It is important that these remaining ingredients, like salt, are only added at the end so that the broth is not saturated with them, but rather the water first absorbs the valuable nutrients from the animal components.

Many other broth makers use meat or bone meal to make the broth cheaply and quickly. We cook them just like in grandma's time, with a lot of patience and no tricks, using real bones, meat and tendons. We also know the suppliers of animal and plant raw materials because animal welfare, fair remuneration for suppliers and sustainability play a major role for us and are not just empty marketing phrases.

These are simply clumps of fat and collagen that will dissolve when the broth is heated and then form the delicious fat eyes. Our grandma always said about them: There have to be more eyes looking in from the soup than out! We don't skim the fat because we want it to be healthy and tasty.

We source beef and pork exclusively from the Schwäbisch Hall Farmers' Association. The dual-purpose chickens come from organic farms. Sometimes there are seasonal projects with other farmers. For example, every autumn the goose essence in collaboration with the Eickenhof or a wild essence from local stocks. These do not carry an organic seal, but we have personally convinced ourselves that the animals are doing particularly well or that they were even allowed to enjoy their lives in freedom. The overall concept simply has to fit so that we can say: yes, something special will come out of this.

Our herbs and spices come from the association for organic agriculture and food industry ECOLAND in the Hohenlohe region. It's not just the quality that is extremely good. The concept is also convincing: What cannot be grown in our latitudes is sourced fairly from specially founded projects without middlemen. More information can be found here:

If the bottle is still in its original seal and the lid does not bulge upwards, it should still taste good even after the best before date. If stored correctly, it only loses its aroma and color after a long time. Just try a teaspoon full. Tastes and smells good? Then it's good.

Animals from the wild must be officially examined for harmful substances before they can be released for human consumption or purchased by us. Father State makes sure that we check everything correctly before we cook anything with it.

Because the broth has boiled down, it does not gel. Only fresh broth does this, which you have to store in the refrigerator and use quickly. But don't worry: none of the good stuff disappears when you boil it down. The broth simply takes on a different shape. White lumps form, which, like the gelled broth, dissolve back into liquid as soon as they are heated. By the way, other food manufacturers do tricks by adding gelling additives to the broth to make it appear particularly authentic, like freshly cooked. We don't need it. Our broth is a safe food that can be stored unrefrigerated in the pantry for a long time without any additives.

Preserving has been practiced for many generations. Many of you probably remember the dusty glasses in Grandma's basement? There were some cherries or pickles from before you were born? No magic, no chemicals and absolutely simple: The products are heated strongly in a large pot of water over a long period of time or, if available, with excess pressure. This makes our broth a safe food that can be stored unrefrigerated in the pantry without any additives. Don't worry: nutrients such as collagen and fat will not disappear from the product. However, the broth no longer gels, but instead forms white lumps. When heated, these dissolve in the liquid and give them the wonderful taste.

One bottle makes 2-3 servings. Of course, this also depends on how much liquid you have in your dish. The broth does not need to be stretched. It is made in the same way that you can simply heat it up and enjoy it on its own.

The porcini mushrooms come from the EU. Like any food, they are subject to certain tests in order to release them for trade and consumption.