Ramen is Japan’s ultimate comfort food — and every region has its own style. Knowing the main types helps you order like a pro. Here’s a guide to Japanese ramen and how to eat it.
The main ramen styles
- Tonkotsu — rich, creamy pork-bone broth; the Kyushu classic (see our Fukuoka guide).
- Shoyu — soy-sauce based, clear and savory; the Tokyo standard.
- Miso — hearty and warming; born in Sapporo (see our Sapporo guide).
- Shio — light, salt-based broth, delicate and clean.
- Tsukemen — noodles served separately for dipping in concentrated broth.
How to order & eat
- Many shops use a ticket machine — buy a meal ticket and hand it over.
- Customize richness, noodle firmness (katame = firm), and toppings where offered.
- Slurping is encouraged — it cools the noodles and shows you’re enjoying it.
- Eat quickly while hot; it’s fast food, not a lingering meal.
Toppings to know
Chashu (braised pork), ajitama (seasoned egg), menma (bamboo), nori, and negi (green onion). Add extra noodles (kaedama) at tonkotsu shops.
Where to find great ramen
- Follow the queues — a line usually means it’s good.
- Regional specialties are best in their home cities.
- Even konbini and instant versions are excellent; see our instant ramen guide.
- More dishes in our must-try food guide.