A Guide to 10 Popular Types of Japanese Ramen
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Japan’s ramen culture is incredibly diverse. Each region has its own style, flavor, and personality, making ramen one of the most exciting foods for travelers to explore. Here are 10 famous types of ramen that help you understand Japan’s rich noodle culture.
1. Shoyu Ramen（醤油ラーメン）
Shoyu ramen is the most classic and widely loved style across Japan.
It features a soy sauce–based broth, usually clear and brown in color.
The flavor is light but deeply savory, often combined with chicken or pork stock.
Typical toppings: chashu, bamboo shoots, green onions, nori.
2. Miso Ramen（味噌ラーメン）
Originating in Hokkaido, miso ramen has a rich, hearty broth made from fermented soybean paste.
Its creamy texture and warming flavor make it especially popular in colder regions.
Typical toppings: corn, butter, bean sprouts, ground pork.
3. Tonkotsu Ramen (Hakata Style)（博多とんこつラーメン）
Hakata ramen from Fukuoka is famous for its milky-white pork bone broth, cooked for hours until thick and creamy.
The noodles are very thin and straight, allowing you to order “kaedama” (extra noodles).
Typical toppings: pickled ginger, garlic, sesame, chashu.
4. Shio Ramen（塩ラーメン）
Shio means “salt,” and this style has the lightest and clearest broth of all.
It often uses chicken or seafood stock and highlights delicate flavors.
Typical toppings: boiled egg, green onions, seaweed.
5. Yokohama Iekei Ramen（横浜家系ラーメン）
Iekei ramen features a pork-and-soy-sauce hybrid broth—thick, salty, and very satisfying.
The noodles are thick and chewy, and the toppings include spinach and nori, making it visually unique.
Typical toppings: spinach, roasted seaweed, chashu.
6. Sapporo Ramen（札幌ラーメン）
Often associated with miso, Sapporo-style ramen tends to be rich and robust.
Many shops stir-fry vegetables before adding them to the broth, giving extra aroma.
Typical toppings: bean sprouts, cabbage, corn.
7. Tokyo Ramen（東京ラーメン）
Tokyo-style ramen usually features a shoyu-based broth with a touch of fish stock, making it flavorful but not too heavy.
It generally comes with curly noodles that hold the soup well.
Typical toppings: bamboo shoots, naruto fish cake, chashu.
8. Tsukemen（つけ麺）
Tsukemen is a dipping-style ramen where noodles and broth are served separately.
The broth is thicker and more intense, designed to cling to the noodles.
How to eat: dip noodles into the concentrated broth, then slurp.
9. Jiro-style Ramen（二郎系ラーメン）
A cult favorite, Jiro-style ramen is known for its massive portions, super-thick noodles, and garlicky pork-fat-heavy broth.
It is intense, heavy, and unforgettable—a true challenge for beginners.
Typical toppings: a mountain of bean sprouts and cabbage, pork chunks, garlic.
10. Spicy Ramen（激辛ラーメン）
Many Japanese shops now specialize in extremely spicy ramen.
The broth may be miso-, shoyu-, or tonkotsu-based, but the highlight is the intense red chili flavor.
Some places offer levels from mild heat to “devil” or “volcano.”
Popular styles: tantanmen, Korean-influenced spicy miso, chili-oil ramen.
Final Thoughts
Exploring ramen in Japan is like traveling through different culinary regions.
Each bowl tells a story—of local ingredients, historical influences, and creative chefs.
Whether you prefer light broths or rich, heavy flavors, there is always a new style waiting to be discovered.
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