More than just a meal in 3 minutes, Ramenラーメン has taken the world by storm! But how much do you know about this famous Japanese dish? Read this Japanese Ramen Guide to test your knowledge. Also, don’t miss our recommendations for the best ramen shops in Tokyo!
Ramen, ramen, ramen…Where to begin on those bright yellow noodles in a lip-smacking pool of savory deliciousness?
Ramen has become ubiquitous, from instant packets to formal dining. Japanese ramen chains have popped up around the world such as Ippudo and Ichiran. Non-Japanese chefs, such as David Chang and Ivan Orkin, have popularized ramen in the US, while many Japanese ramen chefs have ventured abroad to share their perfected ramen dishes.
While you may happily (or grudgingly) go out of your way to plonk $15 for a bowl of ramen outside of Japan, here in the home country, ramen is soul food, drunken food, fast food.
There are of course ramen shops awarded with Michelin stars and basked in media glory, but there are many more shops hidden behind train stations and department buildings, tucked in inconspicuous streets, or sandwiched among rows of food stalls, where salarymen and students, the old and the young, men and women, press against each other at the counter, facing the bustling kitchen as their meal is prepared.
From broth to noodles to toppings, ramen varies based on region and specialties. It is near impossible to scratch the surface to compile a comprehensive guide to ramen, but nonetheless, here is a start to get you drooling and dreaming of your next ramen adventure.
At the end of this Japanese Ramen Guide, you will find ramen shop recommendations in the Tokyo area.
Japanese Ramen Guide
What is Ramen?
Ramen (ラーメン) is a Japanese adaptation of the Chinese Lamian (拉麺). To call it “ramen,” it must consist of wheat noodles and soup. While there are several contested theories on how and when it originally arrived in Japan, ramen has always been cheap and filling, the food of champions for blue-collar workers.
For more on the history and evolution, check out the Cup Noodle Museum, Shin-Yokohama Raumen Museum in Yokohama, NYU professor George Solt’s research, or this post by Kenji López-Alt.
In this Japanese ramen guide, we won’t go into the details of ramen deviations such as Tsukemen つけ麺 (ramen with dipping broth), Hiyashi Chuka 冷やし中華 (cold ramen), Abura Soba 油そば (soupless ramen tossed with oil based dressing) among others, as the realm of ramen is far too vast to be compiled into one article. Instead, we’ll discuss the types of ramen based on 3 main components: broth flavors, noodles, and toppings.
Types of Ramen based on Broth Flavors, Noodles & Toppings
Ramen Broth Flavors
The 3 main broth flavors of ramen are Shio (塩), Shoyu (醤油), and Miso (味噌). These are also the building blocks that ramen shops use to develop flavors. This is where shops become creative and secret recipes are born. Ramen masters add their own ratio of umami-rich ingredients to the broth, such as dried kelp or seafood, animal bones, charred vegetables, or aromatics.
Why no Tonkotsu (とんこつ) or Tori Paitan (鶏白湯)? They are broth bases, not flavors. Tonkotsu is a pork bone broth. Tori Paitan is a chicken bone broth, seasoned with salt, soy sauce and other seasonings, and simmered for hours with aromatics to extract the collagen from the bones.
As Kenji López-Alt of Serious Eats wonderfully summarizes in this article on why tonkotsu is not listed as a broth flavor; It’s sort of like saying “there are four basic types of pizza: Neapolitan, Sicilian, New York, and pepperoni.”
Shio 塩ラーメン
Light colored to the point of almost translucent, shio ramen is the saltiest of them all and the lightest in terms of oil as it is boiled down to concentrate the flavor.
Shoyu 醤油ラーメン
Not just your table soy sauce, shoyu ramen is usually made from the shop’s blend of secret ingredients. Depending on what else is swirled into the broth, it could partake a clear brown color that’s light on the tongue or a dark cloudy color that’s dense and thick.
Check out the JOC recipe for Spicy Shoyu Ramen
Miso 味噌ラーメン
The most umami-rich of the three ramens and also the heaviest, miso ramen has a bolder and more complex flavor. Miso ramen originates from the northern island of Hokkaido, but its popularity has spread across the country, where there are as many different miso ramen broths as there is miso (the paste).
Check out the JOC recipe for Vegetarian Miso Ramen
Ramen Noodles
Those eggy yellow noodles consist of four ingredients: wheat flour, salt, water, and kansui (a type of alkaline mineral water).
While the vivid color may trick you into thinking eggs are involved, the color is due to the mineral composition of kansui. It comes in various shapes and lengths: thick, thin, wavy, straight. Some shops churn out their noodles in-house while others outsource their supply.
Ramen Toppings
A pizza without toppings is delicious on its own, but ramen without toppings is a lonely bowl of noodles! Ramen toppings range from blanched vegetables and seasonings to hearty cuts of meat and thick sauces, which are quickly topped right before serving.
Chashu チャーシュー
Different from the Chinese char siu, Japanese chashu (transliteration of char siu) omits the roasting and instead simmers the meat block for hours in a sweet soy sauce. Chashu is usually served sliced, but some places torch the meat until crispy and cut the meat into cubes.
Check out the JOC recipe for Chashu
Menma メンマ
Menma are lacto-fermented bamboo shoots, which are usually imported from China. Light brown in color, they are long brown strips with a texture between crunchy and fibrous.
Seaweed: Nori 海苔, Wakame わかめ
You may see sheets of nori in your bowl, slightly soggy by the time the bowl arrives in front of you. Wakame is another type of seaweed that’s most likely in miso or shio ramen. If you want to learn more about seaweed, check out this post on the blog.
Bean sprouts もやし
The bean sprouts in ramen are precooked, either blanched or stir-fried (unlike in Vietnamese pho where it is topped raw to be “cooked” in the hot broth). Not only does it bulk up the dish, but the crunchy texture is a palate cleanser between each bite of savory noodles.
Check out JOC recipe for Spicy Bean Sprouts
Eggs 卵
Eggs are a must in a bowl of ramen, whether whole or sliced in half, seasoned or plain, soft boiled or firm. Ajitsuke Tamago 味付け卵 (also known by its shortened name Ajitama 味玉) are marinated eggs in soy sauce and mirin. Hanjyuku Tamago 半熟卵 are soft boiled eggs. Both Ajitsuke Tamago and Hanjyuku Tamago are characterized by the custardy creamy yolks.
Check out JOC recipe for Ajitama and Hajyuku Tamago
Best Ramen Shops in Tokyo
Google “best ramen in Tokyo” or scroll through Instagram and you’ll get a never-ending list of ramen places recommended by food bloggers, celebrity chefs, and locals! The list is endless and perhaps overwhelming (although drooling over food photos never gets old) as there are thousands of shops around town. To get you started on the search for your favorite bowl, I’ve compiled a list of ramen shops along with their specialty.
Following with the theme of this ramen post, I’ve categorized the recommendations based on broth flavors. Check out my three favorite ramen shops in Tokyo and I hope to rub elbows at the counter with you someday!
Shio Ramen
- Menya Kaijin 麺屋 海神
- RECOMMENDED: Arataki Shio Ramen (あら炊き塩らあめん)
- Taishio Soba Touka 鯛塩そば 灯花
- RECOMMENDED: Taishio Soba (鯛塩そば)
- Afuri 阿夫利
- RECOMMENDED: Shio Ramen (塩ラーメン), Yuzu Shio Ramen (柚子塩ラーメン), Ooba Kaoru Ume Shio Ramen (大葉香る梅塩そば)
It seems like there’s always a line at Afuri, regardless of the time. If you’re a big fan of yuzu, you’ll be delighted by the kick of citrus in the light chicken-based broth. Make sure to order the pork chashu on the side – it’s chargrilled to order.
Afuri has many shops around Tokyo (you can even find one in Portland!) so it’s not difficult to head to the nearest one. They are open until midnight to quell a hungry stomach before catching the last train. Also a favorite of David Chang and Dominique Ansel.
Shoyu Ramen
- Konjiki Hototogisu 金色不如帰
- RECOMMENDED: Soba (Shoyu) そば (醤油)
- Kiraku 喜楽
- RECOMMENDED: Chukamen (中華麺), Char siu wonton men (チャーシューワンタン麺)
- Isshin 維新
- RECOMMENDED: Toku Shoyu Ramen (特醤油らぁ麺)
You never know what good ramen is until you compare it to a mediocre one. That’s how I feel especially with simple no-frills shoyu ramen.
The interior and exterior of Ishin in Tokyo omits the fanfare, despite receiving ‘Bib Gourmand’ nod in 2015 by the Michelin Guide, along with countless other awards. But the shoyu ramen itself is nothing but; a silky smooth and clear shoyu soup so good that you will drink every last drop.
Miso Ramen
- Ichifuku 一福
- RECOMMENDED: Miso Ramen (味噌らぁめん)
- Ramen Dining Do Miso らーめんダイニング ど・みそ
- RECOMMENDED: Toku Miso Kotteri Ramen (特みそこってりラーメン), Toku Shiro Miso Kotteri Ramen (特白みそこってりラーメン)
While shio and shoyu dominate the ramen scene of Tokyo, there are still many good miso ramen shops to explore. Ramen Dining Do Miso specializes in kotteri (thick opaque soup base) that’ll hit your cravings for a hearty bowl – and may leave you in a happy food coma.
We hope this article has stirred your curiosity, and your senses! Share with us your favorite ramen shops (doesn’t have to be in Tokyo) in the comment box below.
Did You Enjoy this Japanese Ramen Guide?
Of course – everyone loves ramen! Let us know in the comments below your favorite ramen joint.
And I thought I knew a fair amount about ramen! Ha!! Fantastically well written and informative, Kayoko and the whole newssheet will be sent to quite a few friends who eat ramen regularly – thank you 😉 !
Hi @Eha! Thank you for your warm comment and for sharing the post to your friends! Hope they found it informative 😀
Thanks for this excellent guide! If you are ever in Munich, Germany, I can recommend the best ramen shop in Europe (don’t remember where I read that, but it was in some newspaper). it’s called Takumi Munich. It is on par with the ramen I’ve eaten in Japan. They do not take reservations, and there is often a one-hour wait to eat there. I have waited in that line and it’s totally worth it. I’ve been asked multiple times by passerby why I’m waiting to eat at a restaurant when there are so many other restaurants around… well, one try and they would know!
Hi @Saskia! Thank you for the feedback! I’m curious to try ramen outside of Japan to see how it’s been adapted (or not) to suit local taste and also how the locals enjoy it. Waiting in line for ramen is the killer…too bad the bowl is gone in a flash ;D
I like Afuri Tsukemen and Ichigen And Teshikaga miso ramen.
Love the article, thank u for sharing it.. make me hungry now :p
Hello! Ramen definitely interests me so i found your guide very educational… I have a little question though … Are there any good stalls or restaurants in Japan that serve Vegan Ramen? I’ve heard that the vegan/vegetarian kind of food regime is not very common in that part of Asia so it would be an interesting thing to know. Thank you in advance!! Have a nice day 🙂
Hi @Eli O! Happy to be of help! As for vegan ramen, I know that Afuri makes a vegan version (have not tried), I hear reviews from T’s Tantan in Tokyo station that it’s pretty decent. With the Olympics coming up, restaurants around Tokyo are beginning to offer options such as vegetarian, vegan, Halal, Kosher, etc. As for vegan/vegetarian food in northeast Asia, I would suggest poking around Buddhist temples, Shojin Ryori (精進料理) is vegetarian cuisine. FYI, if interested check out the Chef’s Table episode on Korean temple cuisine, featuring Jeong Kwan!
Thank you for these tips—I ate SO MUCH ramen when I was in school in Tokyo many years ago and worried that I wouldn’t be able to find a veg version on our upcoming trip. Now I know at least 2 places to get my ramen fix—thank you again!
Karashibimiso Ramen was my favorite miso ramen place in Tokyo. And Fuunji for tsukemen!
Hi @Michelynah! Have not tried Karashibi miso ramen, thank you for the rec! And Fuuji tsukemen, yes yes yes!!!
I’ve been to Afuri in Portland and had the Yuzu Ramen there. It was delicious. I’m still working on my own homemade recipe, and your site has helped a lot with that.
Thank you!
Hi @Brandi! The Yuzu Ramen in Afuri is the bomb, I keep going back for it every so often. >_< Good luck with your homemade version!
Amazing guide for what turns out to be a much more complex type of soup than I ever knew.
Hi @A_Boleyn! Me too, I didn’t know how much love and effort went into the bowl of ramen before researching! Turns out there’s so much to learn 🙂
I love how much information you put into the recipe. Step by step. Makes it so easy to follow.
Hi @Theresa! Glad to hear that the post helped untangle (pun? haha) what goes into ramen and the different styles!
This was months late for me, If I just had this knowledge before I visited Japan early this year I would have visited those top ramen shops you mentioned
Hi @Raymund! Aw, sorry to hear that. You’ll just have to make a ramen-fueled trip to Japan sometime soon! (Don’t worry, these ramen establishments won’t go away)
Helpful tips, thanks 🙂
Hi @Jennifer! Thank you for your comment 🙂
There are so much wonderful things about ramen. Reading this made me crave for a bowl of ramen. A ramen tour in japan definitely my goal now .
Hi Jatween!
I couldn’t touch on everything about ramen in this short post, but I hope your ramen tour will show you a new side!
Monta Ramen in Las Vegas, NV is by far my favorite outside Japan. Tastes exactly like what I used to get when I was in Japan. Ramen starts around $6.95 and goes up from there based on add-ons like toppings, oils and spicy paste. They have Shoyu, Tonkatsu, Tonkatsu-Shoyu and Miso Ramen. All come with two slices house made chashu pork, menma, kikurage and green onions. So good!!!!!
Hello, do you have a recipe for homemade/fresh ramen noodles? If not, I would like to request one for a future video 🙂 Thank you.
Hi Elle! I don’t, but maybe one day… I’ll add to my list. Thank you for your request! – Nami
This page was the first hit when searching for “easy beginner ramen” and now I know where I can get which type If I ever happen to be in the states. Unfortunately that will never happen and to be honest I was hoping for an easy recipe I can cook (easy, as in “no fancy ingredients”, b/c it’s impossible to get stuff like konbu/mirin/white soy sauce where I live).
But hey, at least I now know what kinds of ramen I will never be able to eat.
Hi Max! I should be happy that you found our site through that keyword result! I have some easy ramen recipes (miso, spicy ramen, vegetarian), and I hope you enjoy!
https://www.justonecookbook.com/?s=ramen
konnnichiwa Kayoko-San ( should be Sensei ^.^ ). tysm for ur amazing page, i tryed Nikuman’s recipe some days ago, and my husband loved them. i have a question about Toku Shiro Miso Kotteri Ramen, we ate that kind of meat ( i think that is pork, isn’t?) how they cook it? i think that is soysauce , mirin and sake, but what for the “sweet taste”? honey?
Thank you for the amazing info…loved learning about all the ways each ramen bowl is unique.
I’m curious to learn more about how all these variations are connected to different regions in Japan. Do different cities specialize in different types of ramen? What about their history/culture led to those variations?
Hi Nisreen, thank you for your comment! Yes, different regions/cities specialize in their own versions of ramen, and the regional varieties are endless! This topic alone deserves its own post, so maybe I may address this some day.
I loved this post with mouth watering pictures and definitions of the 3 basic ramens’
Looking forward to reading the various recipes and giving them a try.
Thank You Nami!
Hi Sharon! This is Kayoko, a contributing writer for JOC. Thank you so much for your comment and hope you enjoy building a wonderful bowl of ramen at home!
wow i am so lucky to have found your wonderful sight Rob ,I live in Old bar Australia
Hi Robert, thank you for finding JOC. Hope you enjoy the wonderful content by Nami and the JOC team!
learning how to cook japanese dishes
Hello Sheldon, you’re in the right place to learn how to cook Japanese dishes at home! Best of wishes 🙂
Love Ramen but too complicated to do it at home.
Hi Todd! Building a bowl of ramen at home may seem daunting, but Nami has shared some great ramen recipes that’s not too complicated, so hope you check out the recipes and videos! Good luck!
Hi! I have my own small ramen bar in the province of laguna here in the Philippines. Noukou ramen , tantan men and black garlic ramen. Im a ramen lover! Thank you for sharing your ideas!
Hi Elda! That’s amazing that you own a ramen shop in the Philippines! Hope you’re able to spread your love of ramen over there 🙂
I’ve noticed a lot of ramen is now “milky white”. I’m assuming that isn’t a dairy product (as many Japanese are lactose intolerant, me included). Is this the kotteri you mentioned in your ramen article? Just want to know if I should always bring lactase pills with me now everytime I go to ramen restaurants…
Hi Paul! The milky white broth that’s trending right now is called Paitan パイタン, and it’s not a dairy product. The opaque color is from chicken bone marrow, a result of cooking down chicken carcass for hours. If curious, Serious Eats has a recipe for Chicken Paitan broth.
https://www.seriouseats.com/recipes/2018/12/chicken-paitan-broth.html
Where’s the print button?
Hi Gary! You can find the print button if you jump to any of the ramen recipes on JOC. Click the “Jump to Recipe” under the recipe title and you should see “Print” on the right hand side, under the photo.
I’m a beginner re Japanese cooking but I’m totally fascinated watching your videos & recipes. I need to stock up on the basics re mirin, sake etc so maybe one day I’ll cook a genuine Japanese ramen & other dishes. Thanku very much.
Hello Jenny! You’re in the right place if you’re learning how to cook Japanese cuisine at home! Nami has lots of content on what to stock up on, start by reading this article.
https://www.justonecookbook.com/essential-japanese-cooking-tips-for-beginners/
Ramen Ray in Indianapolis IN, is the best Ramen shop on this side of the world that I know about!! so far.
Hi Giuseppe, thanks for ramen recommendation!
Lovely recipe!!
Hi Vaani, thank you for your comment!
Have you seen the movie, “Tampopo” (English title)? I speaks volumes on the Japanese love and appreciation of fine food culture. And it’s quite a funny movie, too.
Thank you for the great article on ramen. There’ s a little ramen restaurant in San Diego that I would like to try as soon as the Covid 19 is under better control.
Hi Allan, yes I have watched Tampopo! We’ve covered a list of Japanese movies and TV shows to check out, including Tampopo of course.
https://www.justonecookbook.com/favorite-japanese-movies-to-watch/
https://www.justonecookbook.com/best-japanese-movies-to-watch/
https://www.justonecookbook.com/japanese-movies-dramas-shows-to-watch/
I was amazed about how much I did not know about Ramen. Thanks for the introduction. Now I;m sure to further investigate.
Suzie
Hi Susan! Hope you enjoy your ramen adventures! Happy eating 🙂
what about the rice version of ramen noodles? do I treat them the same way. Many folks are allergic to wheat or cutting back on wheat to lose weight. can they be substituted 1 for 1?
Hi Ann, I am not familiar with the rice substitute of ramen noodles, but most likely the package instructions should help you out. Good luck!
Would you have good basic recipe for ramen broth?
Hi Kathy! Have you checked out Nami’s recipes for ramen broths on the blog? All are pretty good in my opinion!
https://www.justonecookbook.com/search/?q=ramen
Hi Namiko,
Love your newsletter and the recipes. Have made several of them. Want to learn more about Japanese cooking. Have been to Japan three times: Tokyo and Kyoto, Shikoku and Kyushu, and Hokkaido. Also many places inbetween.
Wishing you and your family very Happy Holidays and all the very BEST for 2021,
Helga
Hello Helga, thank you for your kind words! This is Kayoko, author of this post. I have shared your words with Nami and the JOC team. Hope you’re avle to visit Japan once the pandemic dies down and international travel becomes normal again. Happy holidays 🙂
Hi Nami,
You are an amazing writer and cook!
I read your post about “dashi” and I have been using the techniques and also the ready-to-go dashi powders in my cooking.
I was wondering if there is a “pork powder” that we can use to make tonkotsu ramen instead of all the work to make it from scratch…
Thank you!
Hello Priscila, this is Kayoko, author of this post. Thank you for your kind words, I have passed it on to Nami!
I don’t have any experience making tonkotsu ramen at home as I can easily grab a bowl here in Japan, and don’t have any personal recommendations on brands. You might have better luck hunting around Asian supermarkets for pork noodle soup packets, although I can’t guarantee the flavor would be the same. Please let me know if you find any success, and good luck with your search!