Ramen is increasingly becoming a universally loved dish. From the instant ramen taking over your local grocery store as well as social media feed to the rich, creamy noodles you see on the social media of those in your circle who are lucky enough to visit Japan. Although, you may be surprised to know that ramen did not originate here. It came to Japan from China in the 19th century and since then, has become synonymous with Japanese cuisine. Over the years, traditional Japanese ramen has evolved and now comes in four main types of broth.
A Comprehensive Guide To Traditional Japanese Ramen
These four main types of traditional Japanese ramen have further regional variations. However, they can still be categorised under one of these four main types of ramen broth.
1. Shoyu Ramen
Shoyu ramen has a basic soy broth. It is dark brown and is clear. The broth has dimension and a deep salty flavour. The key ingredients for this type of ramen are soy sauce, ginger, stock, katsuobushi or bonito flakes — dried tuna flakes — kombu — a type of seaweed — negi or scallions, and garlic. These ramen are most commonly topped with Chashu pork slices, fish cakes or kamaboko, eggs, negi, nori, menma or bamboo shoots and shiitake mushrooms. The noodles are typically relatively thin and curly and are most commonly found in Tokyo.
2. Miso Ramen
This ramen broth has a complex umami flavour and a depth that is unlike anything you taste. It has a robust body and its tangy sweet flavour makes it stand apart from other ramen types. The main ingredient of this broth is of course miso paste along with stock, bok choy, shiitake mushrooms, garlic, negi, and ginger. The most common toppings for this ramen are ground meat, corn, butter, sprouts, egg, leek and nori. Thick, curly noodles are common with this type of broth. Miso Ramen can be commonly found in Sapporo.
3. Shio Ramen
This particular ramen broth is light and refreshing. It has a clear base and is served most commonly with thin straight noodles. The main ingredients of this broth are sea salt, stock, kombu, garlic, mirin, which is Japanese rice wine used in cooking, negi and ginger. It is most commonly found in Hakodate and is served with toppings like chashu pork slices, egg, corn, menma and negi.
4. Tonkotsu Ramen
This is by far the most popular Ramen in Japan. Most commonly found in Fukuoka, this broth of this ramen has a body and depth of flavour. It is creamy and rich and has a cloudy broth. Most commonly served with very thin and straight noodles, its depth of flavour comes from pork bone which is the main ingredient. Additionally, it also consists of ginger, garlic, negi, soy sauce, kombu and mirin. It is most commonly topped with chashu pork slices, kikurage or Japanese wood ear mushrooms, egg, negi, beni shoga or pickled ginger strips, menma, and chilli oil.
Which of these delicious Ramen would you like to try first? Let us know in the comments section below!
Cover Image Credits: Canva Images
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