What are the main types of ramen in Japan?

Learn the four classic ramen broth bases, the regional styles tied to them, and how noodles and toppings help you choose a bowl you will enjoy.

Published October 20, 2026 at 7:48 PM JST | By Tokyo Paul

Quick answer: Ramen is usually grouped by its seasoning base into four classic types: shio (salt), shoyu (soy sauce), miso, and tonkotsu (pork bone). Regional styles such as Sapporo miso, Hakata tonkotsu, and Kitakata shoyu add variety. Noodles, broth thickness, and toppings differ by shop, so the base is the best starting point when choosing.

The four classic broth bases

Ramen is traditionally sorted by its tare, the concentrated seasoning that is added to the bowl before the soup. Shio ramen uses salt and is considered the oldest style, with a light, clear broth. Shoyu ramen adds soy sauce for a deeper, savory flavor, and it is the style most closely linked with Tokyo. Miso ramen, which developed in Sapporo and spread nationwide from about the 1960s, has a thick, nutty and hearty broth.

Tonkotsu ramen, from Fukuoka Prefecture on the island of Kyushu in southwestern Japan, is made by boiling pork bones for hours until the soup turns creamy and cloudy. Reference works also distinguish clear broths, called chintan, from opaque, creamy ones, called paitan. These two terms describe the look and body of the soup, while the four bases describe the seasoning, so a single bowl can combine both labels.

Regional ramen styles worth knowing

Many cities are tied to a signature bowl. Sapporo in Hokkaido is known for rich miso ramen, often topped with corn, butter, and bean sprouts. Hakodate, also in Hokkaido, is associated with salt-flavored ramen. Kitakata in Fukushima Prefecture is known for thick, flat, curly noodles in a pork and dried-sardine broth, and Wakayama is known for a soy sauce and pork-bone soup.

Hakata ramen, from Fukuoka, uses a milky tonkotsu broth with thin, straight noodles, and garlic, pickled ginger, and sesame are often set out for diners to add themselves. Yokohama's iekei style has thick, straight noodles in a soy-flavored pork broth. Tokyo ramen is usually a soy-flavored chicken broth, sometimes with a touch of dashi (Japanese stock), so a local bowl differs from the pork-bone bowls of the south.

Noodles: shape, texture, and kansui

Ramen noodles, called chukamen, are made from wheat flour, salt, water, and kansui, an alkaline mineral water. Kansui gives the noodles their slight yellow color and springy, firm texture, and it is what separates ramen from udon, which is made without it. The style of noodle usually matches the soup. Thin, straight noodles suit rich tonkotsu, curly noodles hold thicker miso and shoyu soups well, and thick noodles pair with heavier broths.

At many shops, you can choose the firmness of the noodles. Typical options include a soft setting, a standard setting, firm (katame), and extra firm (barikata). Firmer noodles stay chewy longer in hot soup, which many people prefer when they plan to eat slowly. If you are unsure, the standard setting is a safe starting point.

Common toppings and what they mean

Chashu, slices of braised pork belly or shoulder, is the traditional ramen topping. Other frequent additions are menma (seasoned bamboo shoots), nori (dried seaweed), narutomaki (a white fish cake with a pink swirl), sliced scallions, and ajitama, a soft-boiled marinated egg. Sapporo-style bowls often include corn and butter, and many shops add bean sprouts, wood-ear mushrooms, or sesame.

A topping order button on the ticket machine usually lets you add extra chashu or egg for a small additional charge. Table seasonings such as pepper, sesame, garlic, or chili are placed along the counter and are meant to be added to taste. Taste the soup before adding strong seasonings so the base flavor is not overwhelmed.

Some shops also offer a side of rice or a small set of fried dumplings, and a few serve tsukemen, a style where cold or warm noodles are dipped in a separate, concentrated soup. Tsukemen is not one of the four classic bases, but it is a popular variation, and the dipping soup is usually built on the same shoyu or tonkotsu foundations.

How to choose and order

Many ramen shops use a ticket machine near the entrance. You insert money, press the button for your bowl, and hand the ticket to the staff when you sit down. Machines often show photos, and many have English labels, but if they do not, look for the name of the broth base: shio, shoyu, miso, or tonkotsu. A button near the top or a larger photo is sometimes the shop's signature bowl, which can be a safe choice for a first order.

Beginners can look for a few simple cues. If you like a light bowl, shio or shoyu may suit you. If you prefer a rich, hearty soup, try miso or tonkotsu. Prices vary by region and shop and tend to be modest compared with sit-down restaurants, but check the shop's own page or the machine for current amounts. Cash may be needed, as some shops do not take cards.

Dietary needs and special cases

Most ramen broths are made with pork, chicken, fish, or a combination, and the tare and toppings often contain animal products too. Vegetarian, vegan, halal, and allergy-sensitive diners should look for shops that clearly advertise a plant-based or alternative bowl, and should ask staff about ingredients. Wheat noodles and soy sauce contain gluten, so gluten-free diners will need to check carefully or choose another dish.

Families with children can often share a bowl or ask for an extra small dish. Some shops have counter-only seating with high stools that may be awkward for small children, so check the layout first. Older diners may prefer lighter shio or shoyu bowls and a seat at a table. These are general observations, and each shop sets its own rules, so confirm before visiting if you have specific needs.

Mistakes to avoid and planning tips

A common mistake is assuming all ramen is the same, which leads to disappointment if a rich tonkotsu bowl arrives when a light one was wanted. Another is lingering after finishing, since ramen shops often have a quick turnover and a line outside. Eating while the noodles are hot is also considered good form, and slurping is accepted as a way to cool the noodles and enjoy the aroma.

For planning, pick a region and look for its signature style: miso in Sapporo, tonkotsu in Fukuoka, shoyu in Tokyo. Try a small bowl at lunchtime when prices and crowds are often lower, and consider a ramen museum or food hall to taste several styles in one visit. Opening hours and menus change, so check each shop's current information before heading out.

Frequently Asked Questions

Is ramen originally Japanese?

Ramen developed in Japan in the late 19th and early 20th centuries, drawing on Chinese wheat noodle dishes, particularly in the Chinatown district of Yokohama. It spread widely after World War II, when inexpensive wheat and street stalls helped make it a national favorite. The name itself comes from a Chinese word.

What is the difference between tonkotsu and shoyu ramen?

Tonkotsu refers to a creamy pork-bone soup, while shoyu refers to soy sauce seasoning. Tonkotsu is thicker and richer, while shoyu is clearer and savory. The two terms describe different features, so a tonkotsu soup can also be seasoned with soy sauce, and many shops make both.

Can you ask for extra noodles at a ramen shop?

Many shops, especially those serving tonkotsu, offer a noodle refill called kaedama for a small extra fee. Order it before the noodles are completely gone, so the soup stays hot. Not every shop offers it, so check the menu or ask staff.

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More guides from Tokyo Paul: What is kaedama and can you ask for extra noodles at a ramen shop?, What is the difference between udon, soba and ramen? and Sapporo Miso Ramen: Hokkaido's Cold-Weather Classic.