Ramen in Japan: Savor Every Slurp
Depending on where and when you came up, “ramen” can mean different things to different folks.
For some, ramen is that packaged, instant noodle concoction that got many of us through our lean student days.
For others, ramen is a near-religious experience in a bowl – when executed properly – of perfectly cooked noodles and steaming hot broth.
In Japan, ramen is an art form, a cultural phenomenon and one of its most famous food exports to the world.
You've probably slurped down your fair share of instant ramen during late-night study sessions or hungover Sunday mornings. But trust me, that sad, sodium-packed brick doesn't hold a candle to the real deal ramen you'll find here in Japan.
Ramen in Japan is a whole different ball game. Let’s peek into the steamy scene that is Japanese ramen, exploring its origins, varieties and devotion among ramen lovers in Japan and globally.
A Brief History of Ramen: From China to Japan
Contrary to what some may think, ramen isn't some ancient Japanese dish passed down through generations of Ramen Institute-trained chefs (no, that doesn’t exist).
In fact, ramen is a relative newcomer to the Japanese culinary scene. Ramen's roots stretch back to China, where wheat noodles have been a staple for centuries.
It wasn't until the late 19th century that these noodles made their way to Japan, brought over by Chinese immigrants. At first, ramen was known as "shina soba" (Chinese noodles) and was primarily sold by Chinese vendors in port cities.
It’s also seen in monikers such as “nankin soba” and “chuka soba.” If soba sounds familiar, that’s because it’s the Japanese word for noodles (also seen in “soba,” the famous buckwheat noodles served cold or in soup, as well as variations like yaki-soba, etc.).
Fast forward to post-World War II Japan. The country was in rough shape, food was scarce and people were hungry. Enter: cheap wheat flour from the U.S. This influx of affordable ingredients, combined with the entrepreneurial spirit of returning soldiers, led to a boom in ramen shops across Japan. Suddenly, ramen was fuel for the Japanese economic recovery.
By the 1980s, ramen had shed its image as sustenance food and evolved into a legitimate culinary phenomenon.
Regional styles of ramen have emerged, each boasting unique flavors and techniques. Ramen has become a canvas for chefs to showcase their creativity, and food enthusiasts make ramen pilgrimages across Japan.
Today, ramen has leapt Japan’s borders and gone global. You can find ramen shops from New York to London to Sydney.
But in our opinion, nothing beats slurping down a bowl of ramen in a tiny, steamy shop in Japan, surrounded by salarymen on their lunch breaks – or late night urban denizens – amidst the rhythmic sounds of noodle-making in the background.
The atmosphere of a local ramen shop, the quality of ingredients, and the mastery of preparation all contribute to making ramen in Japan a truly authentic experience.
Ramen Styles: A Flavorful Journey Across Japan
What is the “standard” Japanese ramen?
Trick question, sorry. We don’t have one standard ramen in Japan. Rather, it’s a patchwork of ramen styles and regional variants.
Here are some you can enjoy on your self-guided tour in Japan:
Regional Varieties of Ramen Across Japan
One of the most fascinating aspects of ramen in Japan is its regional diversity. Each area of the country has its own distinctive style, reflecting local tastes, ingredients and culinary history. This variety offers travelers a unique way to experience Japan's regional differences through food.
Take Sapporo, up in Hokkaido. These folks don't mess around when it comes to their miso ramen. We're talking rich, hearty broth that'll stick to your ribs and warm you up faster than you can say "samui ne!" (“it’s cold out there!”). They often throw in a pat of butter for good measure, because, well… butter.
Hop down to Kyushu, the southern island, and you're in tonkotsu territory. This stuff is like liquid pork – thick, creamy, and guaranteed to make vegetarians run screaming. It's so rich you might need a nap afterward, but trust me, it's worth it.
In Kyushu’s largest city, Fukuoka, they've got their own spin on tonkotsu called Hakata ramen. The noodles are thin and straight, perfect for soaking up that porky goodness. And get this – you can order "kaedama," extra noodles to throw in when you're done with your first batch. It's like a ramen refill, and it's genius. As if that weren’t enough, Fukuoka also has “Nagahama ramen,” known for providing sustenance to sailors and port workers; while nearby Kitakyushu has its own brand of ramen as well.
Kurume, also in Kyushu, claims to be the birthplace of tonkotsu ramen. Their version is often more intensely flavored than Hakata style, with a thicker broth and more toppings.
Kagoshima's unique contribution is kurobuta (black pork) ramen, using the region's famous pork for an extra-rich bowl.
Hiroshima and Onomichi: Onomichi, a small city in Hiroshima prefecture, is known for its shoyu-based ramen. The broth is flavored with chicken and small fish, creating a light yet flavorful base. A layer of hot lard floats on top, adding richness to each spoonful.
Kansai (Osaka/Kyoto/Wakayama): Osaka's ramen scene is diverse, but many shops specialize in shoyu-based broths with a lighter touch than their Tokyo counterparts.
Kyoto ramen, often called assari (light) style, features a delicate, clear broth that complements the city's refined culinary heritage. In the popular Higashiyama area, near Gion and Yasaka Shrine, are two good Kyoto ramen options: Ramen Miyako and Tokkyu (the latter even serves up a really nice vegan ramen!).
Nara prefecture (yes that Nara, the home of those cute deer roaming the eponymous city) has its own style of ramen. Nara ramen tends to be on the heavier side, with rich stocks and liberal use of pork. Visiting Nara on a hot summer day? Opting for a tsukemen (cold noodles) or a tori paitan (chicken) ramen might go better with your heat-infused travels. Favorites include Mitsuba, Torigachi Ippai and Muteppou. If you’re in the vicinity of the Nara deer park, there’s a nearby shotengai (shopping arcade) that has a good ramen option in Genkishin (tsukemen is their specialty, and the shoyu ramen was nice as well).
Wakayama ramen, locally called chuka soba, is known for its tonkotsu-shoyu broth - a harmonious blend of pork bone and soy sauce flavors.
Yokohama: Home to Japan's largest Chinatown, Yokohama has developed its own ramen style called Ie-kei. This robust bowl features a tonkotsu-shoyu broth, thick noodles, and often comes topped with spinach and a sheet of nori.
Tokyo: The capital's ramen scene is incredibly diverse, reflecting its status as a culinary melting pot. Tokyo-style shoyu ramen, with its clear, soy sauce-based broth, is considered the origin of modern ramen. However, you'll find excellent representations of nearly every ramen style here.
Not sure where to start? Check out Tabelog (Japan’s handy restaurant listing & review site; just beware of the stringent customer rating scale in Japan, as “3” is standard, and anything above “3.1” should bring you a solid bowl of ramen) and filter your search for ramen in specific districts of Tokyo. Time Out Tokyo’s ramen list is also worth a look.
Kitakata and Tohoku: Kitakata in Fukushima prefecture is one of Japan's three great ramen cities (along with Sapporo and Hakata). Known for its distinctive flat, curly noodles and light soy sauce-based broth, Kitakata ramen often features plenty of niboshi (dried sardines) for a deep umami flavor.
Hakodate: This Hokkaido city is famous for its shio (salt) ramen. The clear, yellowish broth is typically made from chicken and pork bones, with plenty of seafood added for a subtle ocean flavor that complements the city's coastal location.
Sapporo: The aforementioned Sapporo miso ramen is a Hokkaido staple, perfect for cold winter days. Some shops even flame-torch slices of pork for added flavor. Along with Kyushu’s tonkotsu ramen, Sapporo miso ramen is a stalwart that can be found in Tokyo, across Japan and in many ramen shops around the world.
Asahikawa: Another Hokkaido ramen mecca, Asahikawa is known for its shoyu ramen. The broth typically blends chicken, pork, and seafood flavors, with a layer of aromatic oil that helps keep the ramen hot in the city's frigid winters. We loved Aoba for the experience and ambiance, really friendly staff and great ramen trio (miso, shio & shoyu ramen).
Types of Ramen: Beyond Regional Boundaries
While regional styles are a significant part of Japan's ramen culture, it's also helpful to understand the main types of ramen based on their broth:
Shoyu Ramen: This soy sauce-based ramen is perhaps the most classic style. The broth is usually clear and brown, with a tangy, salty flavor that complements a variety of toppings.
Miso Ramen: Originating in Hokkaido, miso ramen features a broth made with fermented soybean paste. It's hearty and complex, often paired with robust toppings like corn and butter.
Tonkotsu Ramen: This pork bone-based ramen is known for its rich, creamy broth. It's labor-intensive to prepare, often requiring hours of boiling to achieve its signature texture and depth of flavor.
Shio Ramen: Salt-based ramen is the oldest of the four main types. Its clear, light broth allows the flavors of the noodles and toppings to shine through.
Tsukemen: While not a broth type, this "dipping ramen" style deserves mention. Cold noodles are served separately from a concentrated broth, allowing diners to control the flavor intensity.
Other variants include:
Tori Paitan: A chicken-based ramen with a rich, creamy broth similar to tonkotsu.
Tantanmen: A spicy, sesame-based ramen inspired by Sichuan dan dan noodles.
Hiyashi Chuka: A cold ramen dish popular in summer, topped with colorful vegetables and often served with a vinegary sauce.
These regional variations offer a fascinating way to explore Japan's culinary geography. Each bowl tells a story about its place of origin, the people who create it, and the flavors they cherish.
The Art of Slurping: Ramen Etiquette
When enjoying ramen in Japan, it's important to understand some basic etiquette. Unlike in many Western countries, slurping your noodles is not only acceptable but encouraged. This practice serves to cool the noodles and enhance the flavors by aerating the noodles and broth.
Here are a few additional points of ramen etiquette to keep in mind:
Eat promptly: Ramen is best enjoyed hot, so it's customary to begin eating as soon as it's served.
Use your chopsticks and spoon effectively: Use chopsticks for the noodles and toppings, and the spoon for the broth.
It's acceptable to lift the bowl to drink the broth directly.
Don't cut the noodles with your teeth, as this can be seen as symbolic of cutting a life short.
If there's an egg, it's often enjoyed towards the end of the meal.
Understanding and following these customs can enhance your ramen experience and show respect for local traditions.
Ramen Shop Culture: Experience the Real Deal
Visiting a ramen shop in Japan is an experience in itself.
You're crammed into a tiny shop, perched on a stool at a counter, your knees practically touching the person next to you. The air is thick with steam and the smell of garlic.
Welcome to a typical ramen-ya, where the experience is as much a part of the meal as the noodles themselves.
Many ramen-ya-san are small, often seating only a handful of customers at a counter. This intimate setting allows you to watch the chefs at work and fully immerse yourself in the atmosphere. It's not uncommon to find yourself elbow-to-elbow with strangers, all united in the pursuit of noodle nirvana.
Oh, and while we’re saying “shops” — some ramen is actually street food, such as the famous yatai stalls of Hakata in Fukuoka.
The process of ordering can be an adventure in itself. Many shops use vending machine systems: you put in your money, press the button for your chosen bowl, and hand the ticket to the staff. While this might seem daunting if you can't read Japanese, many machines have pictures or English translations. Don't hesitate to ask for assistance if needed.
Once you've ordered, prepare for a show. Many ramen shops have open kitchens, so you can watch the chefs work their magic. It's a ballet of boiling noodles, ladling broth, and meticulously arranging toppings. The speed and precision are impressive!
As for the clientele? Ramen shops are the great equalizer of Japanese society. You'll see suited businessmen slurping next to tattooed chefs on their breaks, grandmas rubbing elbows with college students. Everyone's equal in the face of a good bowl of ramen.
Pro tip: No lingering. Ramen is meant to be eaten quickly while it's hot. So, you slurp, you pay, you leave (so that the next guests can enjoy their ramen, and the beat goes on).
It's not fast food – it’s good food, fast, and with soul.
Beyond the Classics: Innovative Ramen Trends
While traditional ramen styles remain popular, Japan's ramen scene is constantly evolving. Innovative chefs are creating new variations to appeal to changing tastes and dietary requirements.
One notable trend is the rise of vegetarian and vegan ramen options. These plant-based creations often feature broths made from vegetables, seaweed, or soy milk, proving that ramen can be delicious without meat.
Another popular variation is tsukemen, or "dipping ramen," where the noodles are served separately from a concentrated broth. This style allows for a customizable eating experience.
Some establishments are experimenting with fusion flavors, incorporating ingredients and techniques from other cuisines. You might find ramen topped with Italian-inspired ingredients or broths infused with aromatic spices. Imagine a bowl of ramen topped with Sicilian lemon and bottarga, or a broth infused with truffle oil.
Tomato ramen is quite popular these days as well, especially among women. That’s quite remarkable, considering that ramen shops were traditionally men’s territory. Couples started to go to ramen shops together, and then later, women would also go as groups of friends. It’s not uncommon now to see a woman eating alone in a ramen shop, either (something that was once unthinkable in Japan).
The point is, ramen in Japan isn't static. It's a living, breathing cuisine that's constantly reinventing itself. So even if you think you've tried it all, there's always another surprise waiting around the corner.
Savoring the Ramen Experience in Japan
Ramen in Japan is a full-on sensory experience.
The steam fogging up your glasses, the satisfying slurp of perfectly cooked noodles, the moment of bliss when you take that first sip of broth – these are things you've got to experience firsthand.
From the regional varieties that showcase local flavors to the lively atmosphere of a ramen shop, to the cutting-edge creations pushing culinary boundaries – ramen offers a multifaceted experience for travelers.
Japan's ramen shops are calling your name.
Try them on your own. Or, better yet, book a food tour in Osaka, Tokyo, Fukuoka or elsewhere, and enjoy local, legit ramen under the guidance of an experienced, knowledgeable foodie who lives here.
Ready to experience the rich world of Japanese ramen? We can help you plan amazing ramen adventures as part of your Japan travel itinerary, so please don't hesitate to ask. At Japan Travel Pros, it’s our pleasure to guide you so that you can make the most of your culinary journey through Japan.