Shoyu ramen is the most standard and most commonly eaten of the various types of ramen. In Japan, soy sauce ramen is most commonly served at ramen restaurants. It is the image of “old-fashioned ramen” that can always be found in the old ramen shops in town.
Many Japanese people are familiar with shoyu ramen because they have always had shoyu ramen when eating ramen at home since they were small children.
It is made with Japanese soy sauce in a clear, light brown broth with a deep, light flavor. Since soy sauce is the most commonly used seasoning in Japanese cuisine, it is a familiar taste to Japanese people and is a staple in their diet.
Although there are many different types of ramen, many people go back to the basics and say that shoyu ramen is their favorite, and it is an indispensable part of the ramen story.

Shio ramen is another classic ramen, similar to shoyu ramen. Salt is used for the broth, which is combined with soup stock made from chicken bones and pork bones, and is characterized by its light, refreshing, and simple flavor. Because the broth from chicken bones and pork bones is not strongly boiled, the soup is clear and transparent, and the salt ramen is elegant in both appearance and taste.

Because it does not use ingredients with a strong, dark flavor like soy sauce or miso, it is very simple, which is why it is said that it is difficult to make good salt ramen.
Simple, refreshing, and healthy, shio ramen is often preferred by those who have grown up and by women.

Miso ramen is a type of ramen made with a miso-based soup, known for its rich and deep flavor unique to Japanese cuisine. Miso has a property that helps neutralize the gamey taste of meat, which is why it is often paired with broth made from pork bones, resulting in a rich and hearty taste.
It is believed that miso ramen originated in 1955 in Sapporo, Hokkaido, giving it a history of over 60 years. The soup itself has a robust flavor, making it a perfect match for various vegetables without losing its taste. Many ramen shops serve miso ramen with generous toppings like corn, bean sprouts, and cabbage.

There’s also a spicy variation known as “spicy miso ramen,” which uses “spicy miso” made with chili peppers. The combination of the thick, flavorful soup with a spicy kick enhances its appeal and stimulates the appetite. The vibrant red soup and its addictive spiciness have made this variation a favorite among many ramen enthusiasts.

Tonkotsu ramen is a type of ramen made with a creamy and rich pork bone broth. The name “tonkotsu” literally means “pork bones” in Japanese, as the broth is prepared by boiling pork bones for hours until the collagen and marrow dissolve, creating a thick, flavorful soup.

This style of ramen originated in Kyushu, Japan, particularly in Fukuoka, and is now famous worldwide for its hearty taste and silky texture. The broth is typically paired with thin noodles and toppings such as chashu (braised pork belly), green onions, kikurage mushrooms (wood ear mushrooms), and sometimes a soft-boiled egg.

Tonkotsu ramen is well-loved for its savory umami flavor and satisfying richness, making it a must-try dish for ramen enthusiasts.

Ie-kei Ramen originates from Yokohama, Kanagawa Prefecture, and is a type of ramen with a pork bone and soy sauce-based broth. The soup, made by combining pork bone broth with soy sauce seasoning and topped with chicken oil (chiyu), is known for its rich and creamy flavor. This thick soup pairs perfectly with thick, straight noodles, and in recent years, Iekei ramen has gained popularity nationwide, with more restaurants opening across Japan.

The standard toppings are spinach, chashu (braised pork), and nori (seaweed), although many restaurants also include ajitama (seasoned boiled egg) as a popular addition.
Ie-kei ramen was first created in 1974 when “Yoshimuraya,” a ramen shop in Yokohama, opened its doors. Yoshimuraya is considered the originator of Iekei ramen, and many derivative shops are now known collectively as “Iekei” ramen establishments.

Toripaitan Ramen is a type of ramen featuring a white soup made from chicken broth, as its name suggests.
Instead of using pork bones, the soup is made by simmering chicken carcasses to extract the broth. Similar to pork bone broth, nutrients are drawn out from the chicken, resulting in a creamy, white soup.
Unlike pork bone-based ramen, toripaitan soup is not as heavy. The chicken-based broth is mild yet rich, offering a comforting and soothing flavor.

Because it’s not overly rich, toripaitan ramen is particularly popular among women and is also a great choice for a bowl of ramen after drinking. In recent years, its popularity has been rapidly increasing.

Seafood ramen brings the essence of the ocean to your bowl, featuring a delicate broth crafted from ingredients like clams, sea bream, kelp, mackerel, and shrimp. Each sip is infused with the natural umami of seafood, offering a light yet flavorful experience that is both satisfying and refreshing.

The rich aroma and taste of the ocean, combined with perfectly cooked noodles and fresh toppings, create a unique and memorable dining experience. Whether you’re a seafood lover or new to Japanese ramen, seafood ramen offers a one-of-a-kind flavor journey.

Tantanmen is a Japanese take on the classic Sichuan-inspired noodle dish, known for its rich, creamy sesame and peanut-based broth paired with the fiery heat of chili oil. Each bite delivers a perfect balance of nuttiness, spiciness, and umami, creating a bold and satisfying flavor experience.

The dish is topped with savory minced meat, crunchy vegetables, and aromatic spices, making it both hearty and exciting. Whether you’re seeking comfort or craving spice, tantanmen offers a delightful journey through layers of flavor that warm both the body and the soul.

Jiro-kei ramen (Jiro-style ramen), often referred to simply as “Jiro-kei,” is a bold and iconic type of Japanese ramen known for its immense portions and unique flavor profile. Its thick soy sauce-based broth is infused with pork fat and garlic, creating a rich, savory, and slightly greasy taste that keeps fans coming back for more.

The dish features thick, chewy noodles and is generously topped with piles of bean sprouts, cabbage, and succulent slices of chashu pork. Optional add-ons like extra garlic, pork fat, or spicy condiments allow diners to customize their bowl to their heart’s content.
Loved for its unapologetically indulgent nature, Jiro-style ramen is a must-try for those seeking a hearty, flavorful, and filling meal that pushes ramen boundaries to the extreme. Whether you’re a ramen enthusiast or just curious about Japan’s bold culinary creations, this dish promises an unforgettable experience.

Tsukemen, or dipping noodles, is a popular Japanese noodle dish where thick, chewy noodles are served separately from a concentrated, flavorful broth. This dish offers a unique dining experience, as diners dip the noodles into the broth, allowing them to enjoy the full richness of the soup with every bite.

The broth is often thick and savory, made from pork, fish, or soy-based flavors, and sometimes enhanced with ingredients like citrus or chili for an extra kick. Tsukemen is typically served with toppings such as tender slices of chashu pork, soft-boiled eggs, nori (seaweed), and bamboo shoots.

Loved for its customizable nature and bold flavors, tsukemen is especially popular during warmer months, as the noodles are often served cold, providing a refreshing contrast to the hot broth. Whether you’re a ramen enthusiast or new to Japanese cuisine, tsukemen offers a fun and flavorful way to explore the diversity of Japanese noodle dishes.