Tonkotsu ("pork bone") ramen usually has a cloudy white colored broth. It is similar to the Chinese baiting and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk or melted butter or gravy. Most shops, but not all, blend this pork broth with a small amount of chicken and vegetable stock and/or soy sauce. Currently the latest trend in tonkotsu toppings is mahyu, a blackish, aromatic oil made from either charred crushed garlic or Sesame seeds. The noodles are thin and straight. It is a specialty of Kyushu and is often served with red pickled ginger.