Overview
Ramen (ラーメン) is a noodle soup dish originally imported from China that has become one of Japan's most beloved foods in recent decades. Ramen is inexpensive and widely available, making it an ideal choice for budget travelers. Ramen shops, known as ramen-ya, can be found in virtually every corner of the country and offer countless regional variations of this classic noodle dish.
Popular ramen types
Ramen is typically categorized by its soup base, though combinations of different bases are not uncommon. The main types of soup are:
Shoyu ramen features a clear, brown broth flavored with soy sauce (shoyu). The soup is usually made from chicken broth but often includes other meats such as pork, beef, or fish depending on the region. Shoyu ramen is the most common type and is typically served when the menu does not specify a particular soup base.
Shio ramen has a light, clear broth seasoned with salt. It is typically made from chicken broth but may also be flavored with other meats.
Miso ramen is flavored with soybean paste (miso), resulting in a thick, brown soup with a rich, complex flavor. This style originated in Hokkaido, where long, cold winters spurred the need for a heartier ramen soup, but it has spread to be found almost anywhere in Japan.
Particularly popular around Kyushu, tonkotsu ramen is made from pork bones boiled down until they dissolve into a cloudy white broth. The thick, creamy soup is often flavored with chicken broth and pork fat.