A Battle of Iconic Japanese Ramen: 5 Must-Try Popular Ramen Varieties Here!

Ramen from Hokkaido is famous throughout Japan and is divided into three major styles: miso ramen from Sapporo, soy sauce ramen from Asahikawa, and salt ramen from Hakodate. Among them, Sapporo miso ramen uses Hokkaido-produced thick noodles, and features a rich miso-based soup infused with butter and sweet corn to create a uniquely savory flavor. However, most restaurants here also offer the option to add extra noodles and toppings, so you can choose based on your own preferences!

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Hokuriku – Toyama Black Ramen

Toyama is home to a well-known black ramen that has won the Tokyo Ramen Show championship three years in a row, making it widely famous. Toyama black ramen has three key features: chewy, slightly thick noodles, paired with a rich, secret-recipe soy sauce broth and hand-cut chashu pork, all topped with plenty of scallions and black pepper. Before digging in, don’t forget to mix the noodles, toppings, and broth together—then take a bite of noodles coated in the savory mixture. This three-layered taste in one bite is the most authentic way to enjoy black ramen!

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Kanto – Tokyo Ramen

Tokyo ramen is characterized by its broth made from pork, chicken bones, katsuobushi (dried bonito flakes), and soy sauce, paired with slightly thick, wavy egg noodles. It has a clear brown soup, which is why it is categorized as a refreshing-style ramen. Common toppings include chashu pork, bamboo shoots, fish cake, kelp, wakame seaweed, green onions, and, of course, everyone’s favorite: ajitsuke tamago (marinated soft-boiled egg). If you’re planning a trip to Tokyo, be sure to visit a few specialty ramen shops.

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Shikoku – Tokushima Ramen

Tokushima ramen, rated as one of the B-grade foods most worth trying in Tokushima Prefecture, is made with a soy sauce broth simmered from pork bones, topped with premium rib meat slices—a unique deliciousness not commonly found in regular ramen shops. A raw egg is also added at the end, enhancing the umami, and this is actually a unique way of enjoying Tokushima ramen!

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Kyushu – Hakata Ramen

Hakata ramen from Kyushu is mainly characterized by its rich broth made from pork bones, served with thin noodles. The ability to order extra noodles is also a distinctive feature of Hakata ramen. It’s said that the extremely thin noodles were adopted so they could be quickly cooked and served during the brief intervals between fish market auctions. There are also some unique ways of eating ramen in Hakata that differ from other parts of Japan!

More details:[Kyushu] Must-Eat: 5 Selected Hakata Ramen Spots

Epilogue

Besides the five regional ramens introduced today, there are actually many more local and delicious varieties across Japan. If you get the chance to travel around different parts of Japan, consider planning a ramen-focused journey to try all the most iconic ramen shops!

Author: MATCHA
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