[A Must-Read for Beginners and Ramen Fans Alike] The Complete Guide to Japanese Ramen: Appeal, Types, and Manners

There are several theories, but the origins of Japanese ramen are said to date from the late Meiji era (1868–1912) to around the Taisho era (1912–1926).
At the time, dishes brought to Japan by Chinese immigrants and international students, so-called “chuka soba,” gradually spread and became the prototype for ramen.
As Chinatowns formed in port cities such as Yokohama and Kobe, Chinese restaurants and food stalls began serving “Nankin soba” and “Shina soba,” adapted for Japanese tastes.
At that time, it seems ramen had a simple appearance and was closer to Chinese noodle dishes, but Japanese innovations were gradually added, and in 1910, Japan’s first specialty ramen shop, “Rairaiken,” opened.
After World War II, the arrival of instant ramen made it easy to enjoy at home as well, and around the 1970s, ramen became known throughout the country.
After the ramen boom that arrived in the late 1980s and the development of ramen culture through fusion with other genres such as Italian and French cuisine in the 2010s, it has become what it is today.

“Shoyu ramen” (also called chuka soba or shoyu ramen with an alternative kanji spelling) is one of the most famous types of ramen.
It is said to have first been served at the above-mentioned “Rairaiken,” and it has a long history as what can be called the prototype of Japanese ramen.
In general, the soup is made by adding a soy sauce seasoning base to stock taken from chicken bones, pork bones, seafood, and more.
It is known for its familiar taste, highlighted by the fragrant aroma and umami of soy sauce.
Depending on the region, when people simply hear the word ramen, many imagine shoyu ramen.
For Japanese people, shoyu ramen is a deeply rooted part of life that brings a sense of nostalgia and comfort.

“Tonkotsu ramen” is a rich and creamy style of ramen.
Its biggest feature is the cloudy white soup made by simmering pork bones for a long time.
Umami and collagen from the bone marrow melt into the soup, creating a rich yet mellow flavor with a strong pork-bone taste.
Thin noodles that cling well to the soup are often used, and toppings such as garlic and pickled red ginger are common.
For Japanese people, tonkotsu ramen strongly brings to mind “the taste of Kyushu,” and in particular, it can be called a soul food in Hakata and Kurume in Fukuoka Prefecture, which are considered its birthplace.
Its distinctive flavor can be addictive, so it is often eaten late at night or after drinking parties.

“Miso ramen” is a rich ramen with a balance of mellow flavor and a slight saltiness.
The soup is made by adding miso to stock based on ingredients such as chicken bones or pork bones.
Because this miso seasoning determines the flavor of the ramen, each shop uses its own special miso made with care and dedication.
Another point that sets it apart from other ramen is its hearty satisfaction and generous amount of toppings.
It often includes stir-fried vegetables such as bean sprouts, cabbage, and garlic chives, as well as butter, with the texture and sweetness of the toppings enhancing the soup.
Medium-thick curly noodles pair perfectly with the rich soup, giving it a flavor that appeals to just about everyone.
Since it is said to have originated in Sapporo, Hokkaido, miso ramen is seen by Japanese people as a homey and approachable dish that warms the body in the cold season.

“Shio ramen,” which has a long history alongside shoyu ramen, is a light and delicate style of ramen.
Its beautiful clear soup is made by adding a salt seasoning base to stock made from chicken bones, pork bones, seafood, kelp, and more.
Unlike other ramen, the natural umami of the ingredients is reflected directly, giving it a simple yet refined flavor.
Thin or medium-thin noodles that match the soup are generally used, and besides chashu, menma, and green onions, many shops also add accents such as yuzu or chicken.
With its light mouthfeel and easy-to-eat nature, it is loved as a bowl that does not feel heavy.
For Japanese people, shio ramen symbolizes the diversity of Japanese ramen culture, with each region and shop showing its own personality through this deeply nuanced style.

“Tori paitan ramen” is a style of ramen with the natural sweetness and flavor unique to chicken.
There is a wide range of variations, but the soup is mainly made by simmering chicken bones and chicken meat for a long time to draw out the marrow and other flavors, then adding seasoning sauce.
The cloudy white soup, packed with chicken umami, has a mellow richness while feeling lighter and more refined than tonkotsu ramen.
Because it has little gamey smell or strong odor, it is easy to eat, and each bite brings a rich sense of satisfaction.
For Japanese people, tori paitan ramen has a strong image of being healthy and stylish, and it is a relatively new ramen genre.
It is especially popular among women and health-conscious diners.

“Tsukemen” is a style of ramen in which the noodles and soup are served separately.
Its defining feature is that you dip the noodles into the soup before eating, like mori soba.
The major difference from regular ramen (where the noodles are drained after boiling and placed directly into the bowl) is that tsukemen noodles are tightened with water (cold serving) or hot water (hot serving) before being plated.
This firms up the noodles, creating a springy texture and pleasant mouthfeel.
The soup is often thick and viscous, and thicker noodles are used so it clings well.
The strong presence of the noodles lets you directly feel their flavor, and each bite spreads a deep taste.
Another reason for its popularity is that you can adjust the flavor to your liking by changing how much soup you use and how long you dip the noodles, and finish with soup-wari, where the remaining soup is diluted and enjoyed after the meal.
Tsukemen is also a major presence for Japanese people.

“Abura soba” is a style of ramen served with no soup at all, or almost none.
Instead of soup, the noodles are coated in a special soy sauce-based sauce and oil.
Because the rich seasoning reaches you directly and evenly, it leaves you feeling full after the meal.
Compared with ramen and tsukemen, abura soba puts more emphasis on the chew, texture, and flavor of the noodles themselves.
Because there is no soup, it is lower in calories, and part of its appeal is that there is less risk of burns and it is less likely to feel heavy on the stomach.
Another attractive point is that you can customize the flavor with seasonings such as vinegar and chili oil, letting you enjoy changing the taste partway through.

“Sapporo ramen” is a regional ramen representing Sapporo City in Hokkaido.
It is a rich, deeply flavorful miso-based ramen with the comforting quality of warming you from the core, making it perfect for cold climates.
The soup uses stock made by simmering pork bones and chicken bones to bring out the umami of the miso, and medium-thick curly noodles that pair well with it are often used.
True to miso ramen style, it is topped generously with stir-fried vegetables such as bean sprouts, onions, and cabbage, letting you enjoy their crisp texture.
Adding butter and corn as toppings enhances the deliciousness with a mellow flavor that feels distinctly Hokkaido.

“Hakata ramen” is a regional ramen representing the Hakata area of Fukuoka Prefecture.
It is a central style of tonkotsu ramen that spread from the Kyushu region, known for its cloudy white appearance and creamy soup.
Ultra-thin straight noodles that pair perfectly with the soup are used, and because they cook quickly, the ramen is served fast.
Because the noodles soften easily, portions tend to be relatively small, and one distinctive feature of Hakata ramen is that you can choose your preferred noodle firmness when ordering.
Standard toppings include chashu, green onions, wood ear mushrooms, and pickled red ginger.
Also, a system called “kaedama,” where you can order extra noodles only, is common, letting you enjoy noodles again and again with one bowl of soup.
The appeal of Hakata ramen lies in its rich yet never tiresome flavor and convenience.

“Kitakata ramen” is a regional ramen representing Kitakata City in Fukushima Prefecture.
It is known for its light, simple flavor and a certain nostalgic feel.
The soup is soy sauce-based, made with stock from pork bones, chicken bones, dried sardines, and more, giving it clarity and strong aroma.
The noodles are thick curly noodles called “hirauchi jukusei takasui-men,” which cling well to the soup and offer a chewy, handmade-style texture.
It is often described as an orthodox type, for better or worse, with no particularly distinctive appearance, and the toppings are also standard, such as chashu, menma, and green onions.
In Kitakata City, there is an established culture of eating ramen in the morning called “asa-ra,” and many shops open from the morning hours.

“Asahikawa ramen” is a regional ramen representing Asahikawa City in Hokkaido.
It is generally served with a “double soup” made by combining animal-based broth from pork bones and chicken bones with seafood-based broth made from dried sardines and kelp, then adding soy sauce seasoning.
This method creates a deep soup where richness and fragrant aroma are perfectly balanced.
Another major feature is that the surface of the soup is covered with lard to trap the heat so you can enjoy it hot until the last bite.
Medium-thin curly noodles that cling well to the soup are the standard, and by the time you finish eating, your body feels nice and warm.
In recent years, the variations have expanded, and many different styles can now be seen.

“Hakodate ramen” is a regional ramen representing Hakodate City in Hokkaido.
In Hakodate, it is often called simply “ramen” or “shina soba,” and is frequently served at Chinese restaurants.
Its origins are unclear, but it is said to have inherited a model brought from China and is also considered one of the roots of shio ramen in Japan.
It is known for its clear, light salt-based soup, and among Hokkaido ramen styles, it has an especially elegant and gentle flavor.
To let the soup stand out, the toppings are simple, and medium-thin straight noodles that pair well with it are common, offering a smooth mouthfeel.

“Shirakawa ramen” is a regional ramen representing Shirakawa City in Fukushima Prefecture.
Its biggest feature is wide, curly, high-hydration noodles that offer strong chew and a smooth texture.
Traditionally they were handmade, but that has become less common in recent years.
The soup is usually a clear chicken-bone-based soy sauce broth with rich yet light flavor.
Standard toppings include chashu, naruto fish cake, and menma, and it shares many similarities with Kitakata ramen, another ramen style from Fukushima.

“Toyama Black” is a regional ramen representing Toyama City in Toyama Prefecture.
With its striking jet-black appearance and bold flavor, it has an unforgettable presence after just one bowl.
It is seasoned very heavily with soy sauce, resulting in a salty, filling style.
The thick straight noodles and toppings are mostly standard, but it is served with tender chashu, extra green onions, and a generous amount of coarsely ground black pepper.
It was originally made as a salty dish to help workers replenish salt, so because it is salty, it is recommended to eat it with plain white rice.

“Niigata rich miso ramen” is a regional ramen representing Niigata Prefecture.
Served in a large bowl with chewy thick noodles and plenty of vegetables such as bean sprouts and cabbage, it is a deeply satisfying dish.
The miso-based soup combines the umami of pork bones, chicken bones, and vegetables, creating a rich, hearty flavor that suits Niigata’s cold climate perfectly.
Its biggest distinctive feature is the unusual style of serving it with “wari soup” in a separate container, so you can adjust the taste and strength to your liking.

“Sano ramen” is a regional ramen representing Sano City in Tochigi Prefecture.
The soy sauce-based soup, made with Sano’s high-quality water, has a crystal-clear appearance and gentle flavor.
The noodles are made using a traditional method called “aotake-uchi,” where bamboo is used in the kneading process, and their uneven curl creates a pleasantly chewy, delicious texture.
Standard toppings such as chashu and green onions are used, and the overall taste is light and easy to eat.
Even today, shops continue to inherit the aotake-uchi technique, offering carefully handmade bowls that also reflect each shop’s individuality.

“Onomichi ramen” is a regional ramen representing Onomichi City in Hiroshima Prefecture.
Its defining features are a soy sauce-based soup with floating pork back fat and soft, flat medium-thin noodles.
The soup is made from stock based on chicken bones and pork bones, with dried sardines and small fish added, while the back fat gives it mellow richness and depth.
It offers a rich aroma and deep flavor, and the toppings are often simple, such as menma and green onions.

“Wakayama ramen” is a regional ramen representing Wakayama Prefecture.
Locally, it is called “chuka soba,” and features slightly yellow curly noodles, standard toppings, and kamaboko fish cake as an extra addition.
On the table, you will often find boiled eggs and haya-zare sushi (mackerel sushi) for an extra charge, and eating these while waiting is part of Wakayama’s ramen style.
Depending on the soup that defines the flavor, it is broadly divided into two lines: the “Ide-kei” and the “Shako-mae-kei.”
Both are based on tonkotsu shoyu, but the difference is that the “Ide-kei” is rich and better known nationwide, while the “Shako-mae-kei” has a clearer soup and a lighter taste.
It is also recommended to compare these traditional local flavors on site.

“Nagahama ramen” is a regional ramen that originated in the Nagahama district of Fukuoka Prefecture.
It was originally created so it could be served quickly to people working at Nagahama Market near the fishing port.
Also called “yatai ramen,” it is known for its rich flavor, combining a thick tonkotsu soup with ultra-thin straight noodles.
Nagahama is also said to be the birthplace of the now-familiar kaedama system.
It is very similar to Hakata ramen and there is no clear distinction, so many shops call it “Hakata Nagahama ramen,” and many media outlets group them together as well.

“Iekei ramen” refers to ramen styles that trace their roots to “Yoshimuraya,” founded in Yokohama, Kanagawa Prefecture, in 1974.
The name “Iekei” comes from the fact that founder Minoru Yoshimura included the character for “house” (ie) in his shop name.
Later, his apprentices opened shops with names ending in “-ya” or “-ke,” following the same style, and it gradually spread.
However, not every ramen shop with “ie” in its name is considered Iekei.
The standard style features a rich tonkotsu shoyu soup and thick straight noodles, with chicken oil floating on the surface to add mellow richness and a roasted aroma.
Its hearty flavor is especially popular with young people and men.
Typical toppings are spinach, chashu, and nori, and you can also enjoy customizing your bowl with extra toppings, soup strength, noodle firmness, and more.

“Jiro-kei ramen” refers to ramen served at the original “Ramen Jiro” in Mita, Minato City, Tokyo, as well as branch and inspired shops derived from it.
The name “Jiro” comes from the shop name chosen by founder Takumi Yamada, and it formed a unique ramen culture known as “Jiro” or “inspired style.”
Its biggest feature is the overwhelming volume, with a mountain of bean sprouts, cabbage, thick-cut chashu, garlic, and pork back fat piled on top.
These can be adjusted when ordering, but for most people, it is hard to finish unless you ask for smaller portions.
The standard style uses extra-thick noodles and a rich tonkotsu shoyu-based soup, and together with the toppings, it delivers a highly satisfying eating experience.
It is so addictive that it has passionate fans known as “Jirorians,” making it a one-of-a-kind existence that goes beyond ramen.

“Taishoken-kei ramen” refers to ramen styles that originated from “Higashi-Ikebukuro Taishoken” in Toshima City, Tokyo.
It is known for “the original tsukemen (special mori soba)” created by founder Kazuo Yamagishi, and the name “Taishoken” spread nationwide through split-curtain branches and shops opened by his apprentices.
The soup is based on seafood and pork bones, with a sweet-savory flavor and a refreshing finish.
The noodles are medium-thick, and standard toppings include chashu, menma, and naruto, giving it an orthodox style.
The appeal of Taishoken-kei lies in its straightforward, refined quality: each bowl is made carefully without gimmicks, and it is the kind of ramen that almost anyone will find delicious.

“Menya Musashi-kei ramen” refers to the ramen chain with its main store in Shinjuku, Tokyo, centered on “Menya Musashi.”
“Musashi” comes from the swordsman Miyamoto Musashi, and the spirit and philosophy associated with him are valued even in their ramen making.
Outside of overseas locations, its shops are found only in Tokyo, and it is highly regarded for innovative ideas and high quality, including various collaborations and spatial design, and is said to have changed the basic concept of ramen.
The soup is a double broth combining pork bones, chicken bones, and seafood, and in recent years, tsukemen has become more popular than regular ramen.
Extra-thick, chewy noodles are paired with large chashu and thick-cut menma, giving it an eye-catching appearance as well.
Another major feature is its lineup of highly individual menus, allowing you to enjoy a different original bowl at each shop.

“Cup Noodles” is the world’s first cup-style instant ramen, sold by Nissin Foods Co., Ltd.
When it launched in 1971, the just-add-hot-water style was revolutionary, and it quickly became a household-name product.
Starting with the original soy sauce flavor, the lineup includes standard varieties such as seafood, curry, and chili tomato, as well as regional and limited-edition products.
In addition to the regular size (Approx. 75–77 g), there are variations to suit different needs, such as the filling “BIG” size and the smaller “Mini” size for a light snack.
In 2017, the company also began selling the bagged series “Cup Noodles to Eat in a Bowl.”

“Sapporo Ichiban” is an instant ramen brand sold by Sanyo Foods Co., Ltd.
Since its release in 1966, it has been a long-selling product widely loved in Japanese households across generations.
It comes in both bagged and cup versions, with several flavors including soy sauce and shio tonkotsu.
Especially famous are the bagged salt ramen and miso ramen, which have continued to rank No. 1 in popularity for many years and have many loyal fans.
The bagged noodles are Approx. 90 g per serving, offering a rich flavor with an excellent balance of soup and noodles that suits Japanese tastes well.
Another appeal unique to Sapporo Ichiban is that it is easy to prepare at home and simple to customize with your own extra touches.

“Myojo Charumera” is an instant ramen brand sold by Myojo Foods Co., Ltd.
It comes in both bagged and cup versions, and its package design featuring the Charumera man and a cat is especially memorable.
It offers basic flavors such as miso, salt, and tonkotsu, but the soy sauce flavor, reminiscent of old-style chuka soba, is especially popular.
The bagged noodles are Approx. 80–90 g per serving, and the brand has maintained the same delicious taste since its launch.
Its biggest feature is the company’s original hidden scallop flavoring.
Scallop stock is kneaded into the smooth medium-thin fried noodles, and scallop umami is also added to the soup to create a unified taste.
Another appealing point is that each flavor comes with its own “secret spice,” which adds an extra accent to the taste.

There are mainly two ways to order ramen.
The first is ordering directly from the staff.
When you sit down, you tell them the menu item you want, and if the shop allows customization such as noodle firmness or soup strength, they will ask you about it.
When it is busy, decide your order in advance so you do not inconvenience other customers.
After you finish eating, call the staff again and pay the bill.
The second is using a ticket vending machine.
These are generally installed near the entrance, and you choose your ramen and toppings from the menu, press the buttons, buy a meal ticket, and then hand it to the staff.
Some shops provide photos and multilingual labels, but if you are unsure how to use it or what to choose, ask the staff.
Be aware that in many cases, both methods accept cash only.

Depending on the shop, it is considered good manners to order one bowl per person at ramen shops.
The main reason is that sharing one bowl is not cost-effective for the shop and can be a nuisance.
Ramen is a dish carefully prepared one bowl at a time, and ingredients and cooking time are needed for each serving.
Also, many ramen shops mainly have counter seats, and they need to keep tables turning efficiently in limited space.
When one bowl is shared by several people, the seats remain occupied and it takes longer before the next customers can be seated.
Respect for the owner’s care and dedication in making a delicious bowl is an important part of enjoying ramen culture.

Two things that can help you enjoy ramen even more are “kaedama” and “toppings.”
“Kaedama” is a ramen term for ordering extra noodles while leaving the soup in the bowl.
It is recommended when you still feel a little hungry or do not want to waste the soup.
“Toppings” are a service that lets you customize your bowl by choosing additional ingredients.
Many options are available, such as chashu, menma, green onions, seasoned boiled eggs, and nori, so you can create a bowl that suits your taste.
Depending on the shop, you may also be able to choose noodle firmness (very soft, soft, regular, firm, very firm), soup strength (light, regular, strong), and the amount of fat (less, regular, more).
If you are a first-time visitor to Japan and do not have a specific preference, regular is a good choice.

Unlike in many other countries, Japan has a culture of slurping noodles.
There are many theories about why, but here we will introduce the idea that it helps you enjoy the flavor and eat the noodles before they cool down.
When you slurp noodles, you take in air together with the soup, which spreads the aroma and brings out the rich flavor to the fullest.
It also helps cool the noodles, allowing you to enjoy them at a comfortable temperature while avoiding burns.
Because Japanese ramen emphasizes the harmony between noodles and soup, this way of eating seems especially practical.
In Japan, the sound of slurping noodles is not considered rude or bad manners, and is often seen instead as a sign that the food is delicious.
It may feel unfamiliar, but visitors to Japan should give it a try.

At ramen shops in Japan, it is considered good manners to leave your seat promptly once you have finished eating.
Ramen is served relatively quickly and meals are usually finished in a short time, so the main reasons are the shop’s efficiency and consideration for customers who are waiting.
Ramen is also most delicious when it is piping hot, and if you eat too slowly, it cools down and you cannot fully enjoy the bowl.
Do not linger or chat for too long, and leave the shop soon after finishing your meal.