Hey, ramen lovers! Do you know the different lineages of ramen that exist in Japan? If not, you’re in for a treat. In this blog post, I’ll give you a brief overview of the four main styles of ramen and how they differ in broth, noodles, toppings and flavor. Let’s get started!
- Shoyu ramen: This is the most common and classic type of ramen, which originated in Tokyo. The broth is made with soy sauce (shoyu) and chicken or pork bones, giving it a clear and savory taste. The noodles are thin and curly, and the toppings usually include sliced pork (chashu), green onions, bamboo shoots (menma) and boiled eggs. Shoyu ramen is a great choice for beginners who want to try the basic ramen experience.
- Miso ramen: This is a newer and more modern style of ramen, which originated in Hokkaido. The broth is made with miso paste (fermented soybean paste) and pork bones, giving it a rich and creamy taste. The noodles are thick and wavy, and the toppings usually include ground pork, corn, butter, bean sprouts and garlic. Miso ramen is a hearty and satisfying choice for those who want to enjoy a more complex and flavorful ramen.
- Tonkotsu ramen: This is the most intense and heavy style of ramen, which originated in Kyushu. The broth is made with pork bones (tonkotsu) that are boiled for hours, giving it a milky and oily texture. The noodles are thin and straight, and the toppings usually include sliced pork (chashu), green onions, pickled ginger (beni shoga) and sesame seeds. Tonkotsu ramen is a decadent and indulgent choice for those who want to experience the ultimate ramen.
- Shio ramen: This is the simplest and lightest style of ramen, which originated in Hakodate. The broth is made with salt (shio) and chicken or seafood, giving it a clear and refreshing taste. The noodles are thin and straight, and the toppings usually include sliced pork (chashu), green onions, seaweed (nori) and boiled eggs. Shio ramen is a delicate and elegant choice for those who want to enjoy a more subtle and refined ramen.
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