Gokyu Ramen, Chiang Mai Live Cam

The camera sits inside a ramen shop in Chiang Mai and looks along the counter at the cooks and the customers. A second view covers the garden seating next door.

Tonkotsu broth is what the pots are for. Pork bones are boiled hard rather than simmered, for eight hours or more, until the fat and collagen break up into the water and turn it opaque; the technique came out of Fukuoka in the 1930s.

Chiang Mai has one of the larger Japanese communities in Thailand, drawn by the climate and the cost of living, and the number of Japanese kitchens in the city is well out of proportion to its size.