“What are the different types of ramen? Which should I try?”

Japan has many ramen styles! Here’s your guide to the main types.

Main Ramen Types

“What are the basic categories?”

By broth type:

Tonkotsu (Pork bone)

• Creamy, white, rich
• From Fukuoka (Hakata)
• Popular: Ichiran, Ippudo

Shoyu (Soy sauce)

• Clear brown broth
• Classic Tokyo style
• Lighter than tonkotsu

Miso

• Originally from Hokkaido
• Thick, savory flavor
• Warming in winter

Shio (Salt)

• Clear, light broth
• Delicate flavor
• Good for beginners

Regional Specialties

“What about local styles?”

Famous regional ramen:

• Hakata (Fukuoka) – Thin noodles, tonkotsu broth
• Sapporo (Hokkaido) – Miso with butter and corn
• Kitakata – Flat, curly noodles, shoyu broth
• Tokyo – Shoyu-based, medium noodles

Each region is proud of their style!

How to Order

“What do I need to know?”

Customization options:

• Noodle firmness (soft/normal/firm)
• Broth richness (light/normal/rich)
• Garlic amount
• Extra toppings (egg, chashu, nori)

Ticket machines: Many ramen shops use them – buy your ticket first, then sit down.

What Japanese People Actually Do

Most locals:

• Have a favorite ramen style
• Slurp noodles (it’s polite!)
• Eat quickly – ramen is fast food
• Try different shops to compare

Extra Travel Tips

1. Slurp loudly – It’s expected and cools the noodles

2. Don’t let it sit – Eat while hot, noodles get soggy

3. Free toppings – Garlic, ginger, spice often available

4. Kaedama – Extra noodles for your remaining broth

5. Lunch is best – Less crowded, same quality

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