Ooo, a real treat, if you can get enough marrow from pork bones, render it down to a liquid and then let it cool. You can add a small spoon of it over the noodles before you pour the dashi over the noodles. It really adds to the overall dish.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."