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The Ultimate Guide to Ramen: Unraveling the Secrets of Japan’s Iconic Noodle Dish

Ramen is an iconic Japanese dish with a diverse range of styles and flavors. The art of crafting ramen is a meticulous process, with a focus on creating the perfect noodle and a flavorful broth. Each region in Japan has its own unique take on this beloved dish, resulting in a variety of mouth-watering options such as Shoyu Ramen, Tonkotsu Ramen, Shio Ramen, Miso Ramen, and Tsukemen Ramen.

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13 July, 2024

1 What is Ramen Noodle?

Ramen is more than just a dish in Japan; it’s considered the “soul food.” While it may not be as ancient as Udon, Soba, or Somen noodles, ramen has captured the hearts of locals and visitors alike, becoming a must-try when exploring the Land of the Rising Sun.

The origins of ramen can be traced back to China, where it was first introduced to Japan by scholars during the Ming Dynasty in 1665. Lord Tokugawa Mitsukuni was among the first to taste this dish. Fast forward to 1884, and ramen was being sold in a shop in Hakodate under the name “Nanking Soba.”

However, it was after World War II that ramen truly spread across the country. Soldiers returning from China brought this delicious dish with them, and soon, ramen shops could be found all over Japan.

2 Exploring the Varieties of Japanese Ramen Noodles

The soul of a bowl of ramen lies in its broth. Let’s dive into the five most popular types of ramen found throughout Japan.

Tonkotsu Ramen

Imagine a rich, creamy broth that’s been simmered for hours—that’s Tonkotsu ramen. Made from pork bones and fat, this broth has a mild sweetness and a mouthfeel that’s simply indulgent. Thin noodles are typically used to easily absorb all those delicious flavors. Toppings like pork belly, pickled ginger, soft-boiled egg, green onions, and vegetables complete this hearty dish.

Miso Ramen

Miso, a fermented soybean paste, gives this ramen its unique flavor. The broth is created by simmering miso with chicken and fish, resulting in a mildly sweet and aromatic soup. Thicker, wavy noodles are often paired with this broth, along with soft-boiled eggs and fish cakes, making for a satisfying meal.

Shoyu Ramen

Shoyu ramen is all about that savory flavor. The broth is made with soy sauce, meat, and vegetables, creating a sweet and salty combination. This broth tends to be on the heavier side, so it may not be for those who prefer lighter flavors. Thin noodles are used to allow the broth to permeate easily. Toppings like fish cakes, seaweed, char siu pork, and soft-boiled eggs are commonly added.

Shio Ramen

Frequently asked questions

Ramen is a dish that has become synonymous with Japanese culture, often referred to as their ‘soul food’. While it originated in China, it was introduced to Japan in 1665 during the Ming Dynasty. Ramen is characterized by its rich broth, which can vary in flavor, and is typically served with noodles, meat, and vegetable toppings.

There are several varieties of ramen found throughout Japan, each with its unique broth and toppings. The five most popular types are Tonkotsu, Miso, Shoyu, Shio, and Veggie ramen. Tonkotsu features a rich, creamy broth made from pork bones and fat. Miso ramen has a unique flavor from fermented soybean paste, creating a mildly sweet and aromatic soup. Shoyu ramen emphasizes a savory flavor with a soy sauce-based broth, while Shio ramen has a clearer, saltier broth. Veggie ramen uses a vegetarian or vegan broth as its base.

Tonkotsu ramen is often served with toppings like pork belly, pickled ginger, soft-boiled egg, green onions, and vegetables. Miso ramen is commonly paired with soft-boiled eggs and fish cakes. As for Shoyu ramen, toppings can include fish cakes, seaweed, char siu pork, and soft-boiled eggs.