Regional Varieties of Ramen: A Tour Around Japan

Ramen is that famous noodle dish served in a broth, accompanied by vegetables, meats or even fish. Ramen is a genuine institution in Japan. While it carries the country's culinary identity, it varies from one region to another. Smooth or wavy noodles, thin or thick, broth flavoured with soy sauce, Shio, Miso or Tonkotsu… In Tokyo, Kyoto, Fukuoka, Fukushima or Hokkaido… There are countless variations. So next time you come to order your ramen, whether in Japan or at a Japanese restaurant, don't hesitate: learn to tell the difference so you can order your favourite ramen and, above all, taste them all!

The history of ramen

Ramen is thought to have arrived in Japan in the 1900s, during the Meiji era, brought over from China. The dish grew slowly in popularity over the course of the 20th century. The Second World War and the rice shortage of that period contributed particularly to ramen's popularity, at a time when the Japanese needed a hearty dish that could be eaten quickly. Over all those years, each region developed its own style of ramen, so much so that every region and city in Japan has its own specific type. All the more reason to make a trip to Japan even more rewarding!

Ramen is made up of four main elements: the broth, the tare (also known as kaeshi), the noodles and the toppings. So what sets them apart, and how does ramen vary from one place to another? Find out more with this overview of ramen.

The different types of broth

The broth is the key element of ramen; it's what gives flavour to the noodles as well as the toppings. Its preparation, its colour and its intensity set the tone for the whole dish. In Japan there are several different types of broth, the main ones being Shoyu, Shio, Miso and Tonkotsu. To know what to order on a trip to Japan, or simply to discover new kinds of broth, read on to learn more about what makes each one special.

Shoyu-based ramen: Shoyu is a Japanese soy sauce made from soya beans, salt and koji. Shoyu is more intense than ordinary soy sauce because it is fermented for months, whereas soy sauce is fermented for just a few weeks. This is a clear, salty broth with a soy-sauce flavour. Fish and seafood are often added to give it a unique taste. A strong umami content and a sharp, bold flavour are the hallmarks of this type of broth.

Miso-based ramen: this is the best-known broth, with rich and complex flavours. Miso is a fermented paste with a deep umami taste. Miso paste is made from fermented soya beans. It is both tasty and healthy, acting as a probiotic. Ramen made with a miso broth is a great option for vegetarians and vegans!

Shio-based ramen: Shio ramen is a salty ramen popular in Hakodate. It is a clear broth with a salty, briny taste. It's a very clear broth, often prepared with dried seafood, kelp (seaweed), garlic and ginger. It's lovely served with barbecued pork, bamboo shoots and nori.

Tonkotsu-based ramen: Tonkotsu broth is made from pork bones and meat. The collagen and fat break down and give the broth its flavour. Tonkotsu soup needs at least ten hours of cooking to prepare. Its colour is opaque and it has an intense pork-stew flavour. It comes from the Fukuoka region.

You've surely heard all these noodle names without ever quite knowing what sets them apart: yakisoba, hiyamugi, shirataki, harusame, somen, soba, ramen and udon. Japan and the countries of Asia have a genuine noodle culture that comes in every flavour and can really give dishes – and ramen in particular – a very different taste.

Soba are very popular, made from buckwheat and wheat flour, or entirely from buckwheat flour. One advantage is that they are gluten-free. They have a rougher texture than other noodles and are much enjoyed by the Japanese on an everyday basis.

Ramen noodles are very popular; made from wheat flour and egg, they are recognisable by their yellow colour and their thin, long, often wavy shape.

Udon noodles are made with soft wheat and water. They are recognisable by their white colour, their thickness and their sticky, soft texture. They are a staple food in Japan.

While these three types of noodle are the most popular, there are many other varieties, such as:

• Harusame noodles: also known as cellophane noodles, they are transparent and made from mung bean starch, potato, sweet potato, tapioca and so on.

• Somen noodles: these are thin wheat-flour noodles that are generally eaten cold, in a soup, during the summer.

• Shirataki noodles: made from konjac paste, these are vermicelli-style noodles. They are very low in calories and ideal for summer salads.

Beyond their type and their texture, noodles can come in different thicknesses and shapes: there are thick noodles and thin ones, for instance, and wavy noodles as opposed to hirauchi noodles (similar to tagliatelle). Try several to find out which you like best!

The most popular ramen toppings are undoubtedly bamboo shoots, naruto, slow-cooked eggs and roast pork, along with various vegetables such as carrots, spinach, sweetcorn, mushrooms, peas and cabbage. There's also kimchi, spring onions, sesame seeds, coconut milk and nori seaweed.

To add protein, it's common to use bacon, chicken, beef, prawns or tofu. And, of course, to crown it all with an egg.

Ramen culture is highly developed in Japan, and each region has developed its own distinctive features.

Hakata ramen: this comes from the Fukuoka region in the south of Japan. It's made with a tonkotsu broth to which seafood is added. The soup is thick and creamy, and it's served with ramen-style noodles, pickled ginger, pork, sesame seeds and spring onions.

Sapporo ramen comes from the island of Hokkaido, renowned as a paradise for Japanese cuisine. It consists of a miso broth, enriched with a knob of locally made butter, along with sweetcorn, bamboo shoots and pork.

Hakodate ramen also comes from the island of Hokkaido. Based on shio ramen, it brings together the best of the sea and the land with its mix of chicken, pork and seafood combined with local vegetables.

Taiwan ramen, meanwhile, is famous in Nagoya. Inspired by cultural exchanges with Taiwan, it's made from a chicken broth enhanced with a Chinese chilli paste, bean sprouts, shallots, a generous helping of miso, minced pork and chicken.

Kitakata ramen comes from Fukuoka. It's made with a shoyu broth and is known for its thick, wavy egg noodles. It's topped with pork, bamboo shoots and a slice of naruto (a white fish cake decorated with a pink swirl).

Wakayama ramen is known as 'chuka soba', which means Chinese noodles. It's generously seasoned with spring onions and fish cake, and its broth is a blend of tonkotsu and soy. The Chinese-style noodles are thin and long.

Okinawa ramen is distinctive for being served with buckwheat noodles. The broth is clear, accompanied by slices of pork – the famous local black pork.

Onomichi ramen is popular in the Hiroshima region. It makes the most of the seafood from the island of Seto. Its broth is rich and fatty, made from chicken and beef. It's topped with bamboo shoots and spring onions.

Kagoshima ramen showcases local ingredients. The broth is a unique blend of pork, chicken and vegetables, to which sardines and dried shiitake mushrooms are added. The soup is cloudy and has a distinctive flavour.

Discover all the flavours of Japan on a trip taking in the essentials of Japan, or even on a small-group tour combining Japan and Korea. To find out more, explore our trips!