A beloved Japanese staple with a wide range of regional and shop-specific flavors and styles.
Ramen is one of Japan’s national comfort foods, made up of noodles, soup, and toppings.
It typically features Chinese-style wheat noodles; common soup bases include soy sauce, salt, miso, and tonkotsu (pork bone), while typical toppings include chashu pork, menma (seasoned bamboo shoots), green onions, marinated soft-boiled egg, and nori seaweed.
There are countless varieties of noodles, soup, and toppings, and they vary widely by region and by shop.
There are also more unusual styles, such as tsukemen, where the noodles and soup are served separately, and abura soba, where you toss the noodles with a special soy sauce-based sauce and oil instead of soup.
Across Japan, you’ll find local ramen styles that reflect regional food culture and ingredients, and some are famous and popular nationwide.
Because instant ramen is quick and easy to make, ramen is commonly enjoyed at home as well as in restaurants.
Soy sauce ramen, loved by a wide range of people in Japan
Rich and creamy tonkotsu ramen
Miso ramen, a homey and familiar flavor for many Japanese
Salt ramen with a light, clean taste
Collagen-rich tori paitan ramen is also popular with women
Tsukemen is so popular that there are even specialty shops
