When visiting Japan, one of the must-try dishes is ramen. This beloved noodle soup has countless regional variations, but there are several major styles that every traveler should know. Here’s a guide to the most popular ramen types you’ll find across Japan.

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1. Shoyu Ramen (醤油ラーメン)

• Base: Soy sauce
• Flavor: Savory, slightly salty, and light
• Origin: Tokyo
  Shoyu ramen is the most classic and common style. It features a clear brown broth made with soy sauce, often combined with chicken or pork stock. The taste is well-balanced and easy to enjoy, making it a great starting point for ramen beginners.

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2. Tonkotsu Ramen (豚骨ラーメン)

• Base: Pork bones
• Flavor: Rich, creamy, and hearty
• Origin: Fukuoka (Kyushu)
  Tonkotsu ramen is famous for its cloudy, milky-white broth, made by boiling pork bones for many hours. It has a strong, deep flavor and is often paired with thin, straight noodles. Popular toppings include pickled ginger and sesame.

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3. Miso Ramen (味噌ラーメン)

• Base: Fermented soybean paste (miso)
• Flavor: Bold, nutty, and slightly sweet
• Origin: Hokkaido
  This hearty style uses miso paste to create a thick, rich broth. It’s especially warming in winter and often comes with butter, corn, and vegetables. Miso ramen showcases the flavors of northern Japan.

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4. Shio Ramen (塩ラーメン)

• Base: Salt
• Flavor: Clear, delicate, and light
• Origin: Hakodate (Hokkaido)
  Shio ramen is the oldest ramen style in Japan. Its clear broth is lighter than shoyu or tonkotsu, with a clean, refreshing taste. The focus is on the natural flavor of the soup stock, often made with chicken or seafood.

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5. Shoyu Tonkotsu Ramen (醤油豚骨ラーメン)

• Base: Pork bones + soy sauce
• Flavor: Rich yet balanced
• Origin: Kansai and Kyushu
  This style blends the richness of tonkotsu with the sharpness of soy sauce. It’s less heavy than pure tonkotsu ramen and has a more layered flavor. A popular choice for those who want both richness and sharpness.

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6. Jiro-style Ramen (二郎系ラーメン)

• Base: Soy sauce + pork bones
• Flavor: Extremely rich and powerful
• Origin: Tokyo (Ramen Jiro)
  Jiro-style ramen is famous for its huge portions and mountain of toppings, especially bean sprouts and garlic. The broth is fatty and salty, and the thick noodles are extremely filling. It’s not for the faint of heart—but fans love its bold character.

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7. Iekei Ramen (家系ラーメン)

• Base: Pork bones + soy sauce
• Flavor: Thick, salty, and hearty
• Origin: Yokohama
  Iekei ramen combines tonkotsu richness with shoyu seasoning, served with thick noodles. It’s often topped with spinach, roasted pork (chashu), and seaweed sheets. Many shops let you adjust the strength of the flavor, oiliness, and noodle firmness to your preference.

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Final Tips for Travelers

Be ready to slurp! In Japan, slurping noodles is a sign of enjoyment.ous.

Ramen shops usually specialize in one style, so check the menu before ordering.

Customization is common—don’t hesitate to choose noodle firmness, broth richness, or toppings.

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