Ramen is one of Japan’s most beloved comfort foods, enjoyed by locals and visitors alike. With its rich broth, springy noodles, and delicious toppings, every bowl of ramen tells a story of tradition, innovation, and regional flavors.
In this guide, we’ll explore the history of ramen, different types of broth, must-try regional styles, how to eat ramen like a pro, and the best places to enjoy it in Japan!
The History of Ramen
Ramen originally came to Japan from China in the late 19th century, but it has since evolved into a uniquely Japanese dish.
Key Moments in Ramen History:
Chinese immigrants in Yokohama served noodle soup known as shina soba (支那そば), which later became ramen.
Instant ramen was invented by Momofuku Ando, founder of Nissin Foods, revolutionizing how ramen was eaten worldwide.
Ramen is both a street food and a gourmet dish, with thousands of shops across Japan and even Michelin-starred ramen restaurants!
Types of Ramen Broth
🍜 Shoyu (醤油) – Soy Sauce-Based Ramen
✔️ Light, savory, and slightly salty.
✔️ Clear brown broth made with soy sauce and chicken or pork stock.
✔️ Best in: Tokyo, where classic shoyu ramen is the standard.
🍜 Miso (味噌) – Fermented Soybean Paste Ramen
✔️ Rich, hearty, and slightly sweet.
✔️ Thick, creamy broth with a deep umami flavor.
✔️ Best in: Hokkaido, especially Sapporo, where miso ramen is a winter favorite.
🍜 Tonkotsu (豚骨) – Pork Bone Ramen
✔️ Creamy, thick, and full of deep umami.
✔️ Made by boiling pork bones for hours until the broth turns milky white.
✔️ Best in: Fukuoka (Hakata ramen), known for thin noodles and strong flavors.
🍜 Shio (塩) – Salt-Based Ramen
✔️ Lightest and most delicate ramen broth.
✔️ Clear and golden, made with chicken, fish, or seaweed-based stock.
✔️ Best in: Hakodate, where shio ramen is known for its subtle taste.
🍜 Tantanmen (担々麺) – Spicy Sesame Ramen
✔️ Inspired by Chinese Sichuan cuisine.
✔️ Spicy broth with sesame paste, chili oil, and ground pork.
✔️ Best for: Those who love heat and bold flavors!
