Japanese Ramen Types Guide: From Shoyu to Tonkotsu & Regional Varieties

Types of Ramen & Their History | Welcome to the World of Japan’s Beloved National Dish

The amber-colored broth glimpsed through rising steam, glistening droplets of oil on its surface, and the rich aroma that wafts up the moment you lift a tangle of silky noodles with your chopsticks — Japanese ramen is a dish where culinary artistry is concentrated in a single bowl. Many foreign tourists visiting Japan rank ramen among the top Japanese foods they absolutely must try, and for Japanese people, it remains a cherished “national dish.”

Though we call it simply “ramen,” the variety is astonishingly diverse. Built on four foundational soup bases — shoyu (soy sauce), miso, tonkotsu (pork bone), and shio (salt) — hundreds of regional ramen varieties are said to exist across Japan. From Hokkaido’s rich miso ramen to Hakata’s milky-white tonkotsu ramen, Tokyo’s clear shoyu ramen, and Hakodate’s translucent shio ramen, each region has cultivated its own unique style rooted in local climate and ingredients.

In this article, we thoroughly explore the full picture of ramen culture — from its historical origins and the characteristics of the four major soup types, to iconic regional varieties, dining etiquette, and recommended spots to experience ramen firsthand. Whether you’re a ramen novice or a self-proclaimed connoisseur, this guide will deepen your appreciation of ramen.

What Is Ramen? | Defining Japan’s National Dish Today

Ramen is a noodle dish made with Chinese-style wheat noodles prepared with “kansui” (alkaline water containing potassium carbonate or sodium carbonate), served in a broth based on animal and seafood stock, and topped with ingredients such as chashu (braised pork), menma (bamboo shoots), and green onion. While it originated from Chinese noodle dishes, ramen underwent its own unique evolution in Japan and is now recognized worldwide as a “Japanese dish.”

Ramen’s place in Japanese culture has transcended the realm of a mere “meal.” According to Japan’s Ministry of Internal Affairs household spending survey, Japanese households spend approximately 6,000 yen per year on ramen (dining out). The number of ramen shops across Japan is said to be around 24,000 — rivaling the number of convenience stores. Including instant ramen, the average Japanese person consumes about 40 servings of ramen per year.

The depth of ramen lies in the complexity of its components. A single bowl of ramen consists of five key elements: “soup stock,” “tare (seasoning base),” “noodles,” “toppings,” and “flavored oil.” The possible combinations are virtually infinite. The stock alone can be made from pork bones, chicken carcass, dried sardines, kelp, vegetables, and more, while the tare — soy sauce, miso, salt, and others — defines the overall flavor. Ramen artisans continuously pursue the perfect balance of these five elements, embodying the saying “ramen has no finished form” — an endless quest for perfection.

The History of Ramen | From Chinese Import to National Dish

Origins: Arrival from China and the Era of “Nankin Soba”

Ramen traces its origins to Chinese noodle dishes. While there are various theories about when the prototype of ramen first arrived in Japan, the most famous account dates to 1665 during the early Edo period, when Tokugawa Mitsukuni (also known as Mito Komon), lord of the Mito domain, was served “shiru soba” (noodle soup) by Chinese Confucian scholar Zhu Shunshui. However, whether this directly connects to modern ramen remains a matter of debate.

A more reliable historical record points to the Chinatown (Nankin-machi) that formed after the opening of Yokohama port in 1859. Noodle dishes brought by Chinese residents were called “Nankin soba” or “Shina soba” and gradually spread among the Japanese population. Ramen of this era was largely served as authentic Chinese cuisine, but subtle adaptations to Japanese tastes had already begun.

In 1910, “Rai-Rai Ken” opened in Asakusa, Tokyo, and is regarded as the first full-fledged ramen specialty shop in Japan. Founded by Ozaki Kan’ichi from Guangdong Province, who hired Chinese cooks to serve “Shina soba” adapted for Japanese palates, the shop featured a clear soy sauce-based broth with curly noodles, chashu, menma, and green onion — a composition that can be considered the prototype of today’s Tokyo ramen. Rai-Rai Ken drew long queues daily and became the catalyst for ramen to take root in Japan’s dining-out culture.

Growth Period: Postwar Recovery and the Explosive Rise of Ramen Culture

After World War II, ramen experienced explosive growth within Japan’s food culture. During the postwar food shortages, large quantities of wheat flour were supplied to Japan as American aid. This flour became the raw material for ramen, and ramen stalls began appearing in front of train stations across the country. Cheap, warm, and filling, ramen became the “people’s ally,” satisfying both the stomachs and spirits of Japanese people working toward recovery.

During this era, “regional ramen” varieties reflecting local ingredients and flavor preferences emerged one after another across Japan. Miso ramen in Sapporo, Hokkaido; tonkotsu ramen in Hakata, Fukuoka; shoyu ramen in Tokyo; and shio ramen in Hakodate — each developed its own distinct identity within its region.

In 1958, Momofuku Ando, founder of Nissin Foods, invented “Chicken Ramen,” the world’s first instant ramen. Sometimes called “the greatest Japanese invention of the 20th century,” this breakthrough brought ramen into household kitchens. In 1971, Cup Noodles was released, and ramen evolved into a global food originating from Japan.

The Modern Era: Ramen Booms and Globalization

The “ramen boom” that began in the late 1980s elevated ramen’s status from “common fast food” to “culinary art.” Television specials on ramen, the publication of ramen guidebooks, and a fan culture that revered shops with long lines as “ramen holy grounds” all took shape during this period.

In 1994, the Shin-Yokohama Ramen Museum opened in Yokohama, generating buzz as a groundbreaking facility where visitors could enjoy famous ramen from all over Japan in one location. The museum’s interior, recreating a Showa-era streetscape, houses handpicked ramen shops from Hokkaido to Kyushu, marking the beginning of efforts to present ramen systematically as a cultural phenomenon.

From the 2000s onward, the globalization of ramen accelerated rapidly. Japanese-style ramen shops opened one after another in major cities around the world — New York, London, Paris, Sydney — and “Ramen” became globally recognized as a flagship Japanese food, on par with sushi. In 2015, overseas guidebooks dedicated exclusively to ramen were published, and foreign tourists visiting Japan specifically for ramen became increasingly common. Today, thousands of Japanese-style ramen shops exist overseas, and ramen has firmly established itself as a culinary culture Japan proudly shares with the world.

The Four Major Soup Types | A Deep Dive into Shoyu, Miso, Tonkotsu & Shio

Shoyu Ramen | The Original and Quintessential Classic

Shoyu (soy sauce) ramen boasts the longest history among Japanese ramen styles — it is, in essence, “the origin of ramen.” It features a clear, brownish broth made by combining stock from chicken carcass, pork bones, dried sardines, and kelp with a soy sauce-based tare (seasoning).

The appeal of shoyu ramen lies in its exquisite balance. The umami and toasty notes of soy sauce enhance the dashi stock, creating a harmonious interplay with the noodles and toppings. With the first sip, the rich aroma of soy sauce passes through your nose, followed by the depth of the animal-based stock spreading across your palate, and finally the lingering finish of dried sardines and kelp.

The quintessential home of shoyu ramen is Tokyo. The tradition that began with the aforementioned Rai-Rai Ken was refined during the mid-Showa period as “Ogikubo Ramen” and continues to evolve across the city today. The noodles are typically medium-thin and curly, with standard toppings of chashu, menma, naruto (fish cake), green onion, and nori (seaweed). In recent years, “tanrei-kei” (refined-style) shoyu ramen — elegant bowls with impurities minimized to the extreme — has also gained popularity.

Miso Ramen | The Rich, Hearty Bowl Born in the Northern Frontier

Miso ramen is a relatively recent genre, said to have been created around 1955 by Omiya Morito, owner of “Aji no Sanpei” in Sapporo. It features a rich broth of pork bone and chicken stock infused with miso paste, enhanced with lard or butter for added depth and fragrance.

The defining characteristic of miso ramen is its bold, punchy flavor. The complex umami from miso’s fermentation reacts with the animal-based dashi to create a depth of flavor unlike any other ramen. Stir-fried vegetables (bean sprouts, cabbage, carrots, etc.) are commonly added to the broth, their natural sweetness and crisp texture providing a delightful accent. The noodles are typically thick and curly, designed to capture the rich soup.

The emergence of miso ramen in Hokkaido was no coincidence — it was born of the region’s harsh winters. In Hokkaido, where temperatures can drop to minus 20 degrees Celsius, a thick, warming soup was a natural evolution. The “Sapporo style” of topping with butter and corn reflects a spirit of using local produce. Today, miso ramen is beloved nationwide as Hokkaido’s signature dish and has become a standard menu item at ramen chain restaurants across Japan.

Tonkotsu Ramen | Kyushu’s Artistry in Milky-White Broth

Tonkotsu (pork bone) ramen is defined by its milky-white, creamy broth made by boiling pork bones over high heat for an extended period (12 to 72 hours). As collagen and gelatin dissolve from the bone marrow and emulsify, they produce the distinctive opaque color and velvety mouthfeel.

While there are several theories about tonkotsu ramen’s birthplace, the most widely accepted credits “Nankin Senryo” in Kurume, Fukuoka Prefecture, which began serving it in 1937. It later spread to Hakata, where it merged with the postwar street stall culture to develop into “Hakata ramen.” Hakata ramen is characterized by ultra-thin straight noodles and the “kaedama” system — a practical invention from Hakata’s street stall culture in which small portions of noodles are served to be eaten before they become soggy, with additional servings ordered as needed.

Tonkotsu broth varies significantly in richness from shop to shop, ranging from a light “assari tonkotsu” to an ultra-thick “nokou tonkotsu,” and personal preferences vary widely — which is part of the fun. The ability to customize your bowl with tabletop condiments like pickled red ginger, spicy pickled mustard greens, sesame, and garlic is another hallmark of the tonkotsu ramen experience. While some people find the distinctive aroma off-putting, once you fall for it, there’s no going back — it’s not uncommon to hear fans say “tonkotsu ramen changed my life.”

Shio Ramen | The Minimalist Art of Drawing Out Pure Flavor

Shio (salt) ramen is the simplest of the four major soup types, yet also the one where “there’s nowhere to hide.” The clear, golden-hued broth, made by combining stock with a salt-based tare, directly reflects the quality of its ingredients, making it the style that most tests a ramen chef’s skill.

The signature home of shio ramen is Hakodate, Hokkaido. Hakodate shio ramen features a clear broth built on pork bone and chicken stock with kombu (kelp) dashi, offering a delicate yet deeply savory flavor. The noodles are typically thin and straight, designed not to overpower the subtle taste of the broth.

The beauty of shio ramen lies in its “art of subtraction.” Rather than relying on the bold character of soy sauce’s color, miso’s richness, or tonkotsu’s opacity, shio ramen wins with the pure umami of its dashi — perhaps making it the ramen closest in spirit to traditional Japanese cuisine, which listens carefully to the voice of its ingredients. In recent years, new trends in shio ramen have emerged, including “shellfish shio ramen” featuring dashi from clams and Manila clams, and “chicken chintan shio ramen” that concentrates the essence of chicken.

Regional Ramen Encyclopedia | Famous Local Ramen Across Japan

Hokkaido Area

Hokkaido is sometimes called the “Kingdom of Ramen,” with a vibrant ramen culture centered on the three major styles of Sapporo, Asahikawa, and Hakodate.

Sapporo Miso Ramen, as described above, is Hokkaido’s signature bowl — a rich miso broth topped with butter and corn. Famous shops like “Sumire,” “Junren,” and “Shingen” are known nationwide. Asahikawa Ramen features a double broth of pork bone and seafood with soy sauce tare and medium-thick curly noodles, with a layer of lard on the surface that keeps the soup from cooling — an ingenious adaptation born of Asahikawa’s brutal winters. Hakodate Shio Ramen is an elegant bowl pairing a clear pork bone and chicken stock broth with thin straight noodles, and is said to be the style that retains the strongest influence of Chinese cuisine.

Tohoku & Kanto Area

Kitakata Ramen (Fukushima Prefecture) is one of the “Three Great Ramen of Japan,” alongside Sapporo and Hakata. It features a pork bone-based shoyu broth with thick, flat, curly noodles in a rustic, comforting style. Kitakata City — said to have the highest number of ramen shops per capita in Japan — has a culture of eating ramen for breakfast, known as “asa-ra” (morning ramen), with shops opening as early as 7:00 AM.

Sano Ramen (Tochigi Prefecture) is best known for its hand-kneaded noodles made using a green bamboo rolling technique. The irregular noodles produced by this traditional method have a distinctive chewy texture and smooth mouthfeel. Tokyo Ramen pairs a chicken and dried sardine-based shoyu broth with medium-thin curly noodles, representing what could be called the archetypal ramen style.

Chubu, Kansai & Kyushu Area

Iekei Ramen (Yokohama, Kanagawa Prefecture) is a genre of tonkotsu-shoyu ramen originating from “Yoshimuraya,” founded in 1974. The standard configuration features thick straight noodles in a rich pork bone and chicken-based soy sauce broth, three large sheets of nori seaweed, spinach, and chashu. A hallmark of Iekei ramen is the “preference system,” where diners can specify their preferred noodle firmness, broth richness, and oil level.

Wakayama Ramen pairs a rich tonkotsu-shoyu broth with thin straight noodles. Locally called “chuka soba,” it has a distinctive culture of being eaten together with sushi (especially haya-zushi, a type of pressed sushi). Hakata Ramen and Kurume Ramen, as mentioned earlier, are Kyushu’s signature tonkotsu styles, but the island also boasts other diverse variations such as Kumamoto Ramen (a rich tonkotsu bowl with garlic chips and “mayu” burnt garlic oil) and Kagoshima Ramen (tonkotsu-based but with a surprisingly light flavor).

Top 3 Recommended Spots to Experience Ramen

Shin-Yokohama Ramen Museum (Yokohama, Kanagawa Prefecture)

Opened in 1994, the Shin-Yokohama Ramen Museum is the world’s first food theme park dedicated to ramen. Its basement floors recreate a retro streetscape from 1958 (Showa year 33), housing handpicked ramen shops from all over Japan — and occasionally from overseas.

Admission is 380 yen for adults. The museum maintains 6 to 8 ramen shops at any given time, and since each offers “mini ramen” portions, visitors can hop between shops and compare different styles. The exhibition area covers the history and production methods of ramen, and there’s even a hands-on corner where you can create your own original ramen. The museum is located at 2-14-21 Shin-Yokohama, Kohoku-ku, Yokohama, a 5-minute walk from JR Shin-Yokohama Station.

Cup Noodles Museum Yokohama (Yokohama, Kanagawa Prefecture)

This interactive museum explores the history and culture of instant ramen. Visitors can trace the inventive journey of Nissin Foods founder Momofuku Ando and enjoy the story of how ramen became a global food product.

The star attraction is the “My Cup Noodles Factory,” where you can design your own cup, choose from 4 soup flavors and 12 toppings to create a one-of-a-kind Cup Noodles (500 yen per cup). At the “Chicken Ramen Factory,” you can experience making instant ramen from scratch, starting from kneading the dough (reservation required, 1,000 yen per person). Admission is 500 yen for adults, and it’s an 8-minute walk from Minatomirai Station.

Ichiran no Mori (Itoshima, Fukuoka Prefecture)

This is the production factory and museum of “Ichiran,” a popular Hakata tonkotsu ramen chain. Visitors can observe the ramen manufacturing process and taste factory-fresh ramen while experiencing Ichiran’s signature “flavor concentration booth.”

Ichiran is renowned for its partitioned counter seats called “flavor concentration booths,” designed so diners can focus entirely on their ramen. Using a paper order sheet, you can finely customize your bowl — specifying broth richness, oil level, garlic presence, noodle firmness, and more. It’s also the perfect place to practice the Japanese custom of slurping ramen noodles audibly.

Ramen Etiquette | Essential Manners and Tips

Basic Etiquette | How to Enjoy Ramen to the Fullest

The most important rule when eating ramen in Japan is: “slurp your noodles.” This is the exact opposite of Western table manners, but in Japan, slurping noodles is not rude — it’s actually encouraged. There’s a practical reason: slurping allows the broth and noodles to enter your mouth together, enhancing the overall flavor experience. It also helps cool down the hot noodles by drawing in air, preventing burns.

The cardinal rule of ramen is to “start eating immediately after it’s served.” Noodles absorb broth over time and become soggy, so to enjoy the bowl at the optimal state the chef intended, you should keep smartphone photos brief. The typical eating order is to first taste the broth, then slurp the noodles, eating the toppings in between.

The “kaedama” (extra noodle serving) system is primarily used at tonkotsu ramen shops. When you’ve finished your noodles but still have broth remaining, call out “Kaedama kudasai!” (Extra noodles, please!) and an additional serving (typically 100-200 yen) will be brought to you. Try adjusting the broth’s flavor with tabletop condiments like tare or garlic before adding the kaedama — this way, you get to enjoy two different flavor experiences from a single bowl.

What Not to Do: Ramen Shop Faux Pas

Here are some things to avoid at ramen shops. First, “lingering” is a no-no. Popular shops often have long lines outside, and the unwritten rule is to leave promptly after finishing. As a guideline, 10 to 15 minutes is the standard pace for eating a bowl of ramen.

Regarding “leaving all the broth”: while it’s perfectly fine to leave broth for health reasons, in Japanese etiquette, finishing everything is considered the ultimate compliment to the chef. Drinking every last drop of broth is called “kanpai” (complete drink) and is regarded as a virtue among ramen enthusiasts — but there’s no pressure to force yourself.

Also, many ramen shops use a “ticket vending machine” system. You purchase a meal ticket from a vending machine near the entrance before being seated, then hand it to the staff. If you’re unsure about operating the machine, the staff will be happy to help. While multilingual vending machines are becoming more common, many shops accept cash only, so it’s wise to keep small bills on hand.

Conclusion

Ramen began as a Chinese noodle dish that underwent its own unique evolution within Japan’s climate and food culture, eventually becoming a “national dish” the country proudly shares with the world. The delicacy of shoyu, the boldness of miso, the richness of tonkotsu, the purity of shio — each of the four major soup types has its own distinct character, and regional varieties across Japan create an endless spectrum of flavors.

In a single bowl of ramen, you’ll find decades of a craftsman’s soup-making expertise, the food culture and terroir of the region, and the passion of the maker who simply wants you to enjoy something delicious. When you visit Japan, seek out a ramen shop beloved by locals and savor a bowl unique to that area. Ramen is one of the most direct ways to experience Japan’s culinary culture.

If you’d like to learn more about Japanese culture, be sure to check out our articles on onsen (hot spring) culture and the world of Japanese sake as well.

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