7 Must-Try Types of Ramen in Japan

7 Must-Try Types of Ramen in Japan. Ramen is not just a dish; it’s a cultural phenomenon in Japan. With a rich history and diverse regional variations; ramen has captured the hearts of food lovers worldwide. Here are seven popular types of ramen you can find in Japan

7 Must-Try Types of Ramen in Japan

1. Shoyu Ramen (Soy Sauce Ramen)

Origin: Tokyo
Broth: Clear, brown and savory based on chicken, pork or fish with a distinct soy sauce flavor
Toppings: Often includes marinated bamboo shoots (menma), green onions, nori (seaweed) and slices of pork (chashu)

Shoyu ramen is one of the oldest and most classic styles of ramen. Its clear and flavorful broth; balanced with soy sauce makes it a comforting and accessible choice for many

2. Shio Ramen (Salt Ramen)

Origin: Hakodate
Broth: Light and clear, typically chicken or pork-based with a prominent salty taste

Toppings: Usually includes green onions, bamboo shoots and slices of pork

Shio ramen is known for its simplicity and delicate flavor. The salt-based broth highlights the natural flavors of the ingredients; offering a lighter yet satisfying experience.

3. Miso Ramen

Origin: Hokkaido
Broth: Rich, thick, and hearty, made with fermented soybean paste (miso)
Toppings: Commonly topped with corn, butter, bean sprouts, ground pork and garlic

Miso ramen is a relatively modern creation, originating in the cold northern regions of Japan. The miso paste gives the broth a robust, savory depth that is perfect for warming up during chilly days.

4. Tonkotsu Ramen (Pork Bone Ramen)

Origin: Fukuoka (Hakata)
Broth: Creamy, rich and thick made by boiling pork bones for many hours
Toppings: Typically includes green onions, pickled ginger, garlic chips and fatty slices of pork

Tonkotsu ramen is famous for its incredibly rich and creamy broth, which is packed with umami flavor from the slow-cooked pork bones. This indulgent ramen is a favorite for those who enjoy a hearty meal

5. Tsukemen (Dipping Ramen)

Origin: Tokyo
Broth: Separate from the noodles, usually thicker and more intense in flavor
Toppings: Noodles are dipped into a rich, concentrated broth and can be topped with various ingredients such as pork, bamboo shoots and eggs

Tsukemen offers a unique ramen experience where the noodles and broth are served separately. This allows you to control the intensity of each bite making it a fun and customizable way to enjoy ramen

6. Tantanmen (Spicy Ramen)

Origin: Chinese influence, popular in many parts of Japan
Broth: Spicy and creamy, often using sesame paste and chili oil
Toppings: Ground pork, green onions and sometimes bok choy or spinach

Inspired by Chinese Sichuan cuisine Tantanmen is known for its spicy kick and creamy texture. The combination of sesame paste and chili oil creates a complex and addictive flavor profile that is perfect for spice lovers.

7. Kitakata Ramen

Origin: Kitakata, Fukushima Prefecture
Broth: Light and clear, usually made from pork and niboshi (dried sardines)
Toppings: Noodles are slightly curly and thicker, often topped with green onions, bamboo shoots and chashu

Kitakata ramen is celebrated for its chewier, curly noodles and light yet flavorful broth. The use of dried sardines in the broth adds a unique umami note making it a distinct and memorable bowl of ramen

Side dishes

When enjoying ramen in Japan, there are several delightful side dishes that complement the noodle soup perfectly. Here are some popular options;

1. Gyoza: These pan-fried or steamed dumplings filled with ground meat and vegetables are a common side dish at ramen shops
2. Karaage: Japanese-style fried chicken, crispy on the outside and tender inside, pairs well with ramen
3. Edamame: Steamed young soybeans sprinkled with sea salt, offering a refreshing and nutritious side dish option
4. Agedashi Tofu: Deep-fried tofu cubes served in a savory dashi broth with grated daikon radish and bonito flakes
5. Yakitori: Grilled skewers of chicken, often seasoned with tare sauce or salt, providing a savory and satisfying accompaniment
6. Japanese Pickles (Tsukemono): Various pickled vegetables, such as cucumbers or radishes, offering a crunchy and tangy contrast to the rich ramen broth
7. Tamago (Japanese Egg): Soft-boiled or marinated eggs, often with a slightly runny yolk, add richness and flavor to any ramen meal

These side dishes complement the flavors of ramen while offering a variety of textures and tastes to enhance your dining experience

How to eat

Eating ramen in Japan involves a few cultural nuances and practical tips to fully enjoy the experience;

1. Slurping: It’s customary and perfectly acceptable to slurp your noodles. This not only cools them down but also enhances the flavor by aerating the broth as you eat
2. Chopsticks and Spoon: Use chopsticks to pick up the noodles and other solid ingredients like meat or vegetables. Use the spoon to sip the broth, ensuring you don’t miss out on any of its flavors
3. Mixing: Before you start eating, mix the noodles and toppings evenly in the broth. This ensures that every bite is well-coated with flavor
4. Toppings: Feel free to add extra toppings like garlic, chili oil or vinegar to adjust the taste to your liking. Many ramen shops provide a small selection of condiments on the table
5. Sipping Broth: Don’t rush through the broth. Take your time to enjoy the rich flavors, occasionally sipping it between bites of noodles
6. Respect the Bowl: It’s polite to finish all the noodles and most of the broth in your bowl. Ramen portions are typically meant to be eaten in their entirety
7. Etiquette: Avoid making loud noises or talking with your mouth full. Japanese dining etiquette emphasizes respect and mindfulness during meals

By following these tips, you can fully appreciate the flavors and cultural aspects of eating ramen in Japan. Enjoy your ramen experience!

Conclusion

7 Must-Try Types of Ramen in Japan. Exploring the diverse flavors of ramen in Japan is a journey through regional tastes and traditions. Each type of ramen offers a unique experience, reflecting local culture and culinary history.

Whether you prefer the light and salty Shio Ramen or the rich and creamy Tonkotsu Ramen; there’s a bowl of ramen waiting for you. So, the next time you’re in Japan, make sure to explore these popular types of ramen and savor the flavors of this beloved dish.

Frequently Asked Questions

1. What is the most popular type of ramen in Japan?

While popularity can vary by region, Shoyu Ramen is one of the most widely consumed types across Japan especially in Tokyo. Tonkotsu Ramen is also extremely popular particularly in the Fukuoka region

2. What are the main differences between Shoyu, Shio, and Miso Ramen?

Shoyu Ramen has a soy sauce-based broth; Shio Ramen has a salt-based broth and Miso Ramen features a broth made with fermented soybean paste. Each offers distinct flavors and aromas; with Shoyu being savory, Shio being light and clear and Miso being rich and hearty

3. Can I find Vegetarian or Vegan ramen in Japan?

Yes, many ramen shops offer vegetarian or vegan options. These versions typically use vegetable-based broths and plant-based toppings, ensuring you can enjoy ramen even if you have dietary restrictions

4. What is Tsukemen and how is it different from regular ramen?

Tsukemen is a style of ramen where the noodles and broth are served separately. You dip the noodles into the broth before eating, which allows you to enjoy a more concentrated flavor with each bite

5. Is it common to add additional toppings to ramen?

Yes, it’s common to customize your ramen with additional toppings like boiled eggs, extra slices of pork (chashu), bamboo shoots (menma), and green onions. Many ramen shops offer a variety of extra toppings to enhance your ramen experience