Permanent Collection ! The Japanese Ramen illustrated guide

March 25, 2019
"Wow! There are so many Ramen in Japan!" – "No, this is only a part of it." There are many types of Ramen across Japan, each with their special flavour and characteristics . We will now introduce to you 18 types of the most popular Ramen from the North to South of Japan.


The birthplace of Miso Ramen. Medium thickness wrinkled noodles and topping with vegetables such as bean sprouts etc.


Hakodate is known for its shio(salts) ramen. Shio noodles are a clear soup for straight noodles.


Asahikawa ramen combines a seafood based soup and soy sauce with wrinkled noodles.

Yonezawa (Yamagata)

The ramen soup is light soy taste with thin frizzy noodles.


Flat beating thick noodles with light soy taste soup.

Shirakawa (Fukushima)

Hand-kneaded noodles with chewy are intertwined with a slightly thick soy sauce soup and exquisite flavor.

Sano (Tochigi)

Sano Ramen is made with water of the finest quality listed in the 100 best spring waters in Japan, and wheat especially suited for noodle-making. The clear broth, having a taste of soy sauce and a rich flavour.


Tokyo style ramen consists of slightly thin, curly noodles served in a soy-flavored chicken broth. It is "old-fashioned ramen."

Takayama (Gifu)

Combination of soup and fine noodles with soy sauce put directly into bonito dashi- it is reminiscent of “soba.”


Ramen in Kyoto is strong and quite rich soup.


Wakayama sparked the local ramen boom. Soup is a clear soy sauce and boil down pork bone soup.

Onomichi (Hiroshima)

Mainly the soup is chicken broth and soy sauce but uses minced back fat so the soup become more rich.

Hiroshima (Hiroshima)

The style Hiroshima Ramen is thin noodles in chicken broth and niboshi (dried sardines

Tokushima (Tokushima)

Pork belly boiled on is the biggest feature. Raw egg toppings are also unusual.

Hakata (Fukuoka)

Hakata is one of Japan's three major ramen, along with Tokyo and Sapporo. Hakata ramen has a rich, milky, pork-bone Tonkotsu broth and rather thin, non-curly and resilient noodles.

Kurume (Fukuaka)

The soup is rich more than Hakata tokotsu. Also noodles are slightly thicker than Hakata.


The soup made from chicken bones with thicker noodle than Hakata.


The soup is mainly based on tonkotsu (pork bone broth). It is a little cloudy, and chicken stock, vegetables, dried sardines, kelp and dried mushrooms are added.

"Dashi" and "Tare(Flavors)” are the essence of Ramen !

There are "Dashi" and "Tare"(Flavors) as necessary elements for ramen soup. Dashi is generally made from stock based on chicken or pork, combined with a variety of ingredients such as kombu (kelp), katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones, pork bones, shiitake, and onions. Some modern Ramen broths can also be vegetable based. "Tare" is a seasoning based seasoning such as soy sauce, salt, miso. The strangeness of the combination of these two factors makes it possible to produce a wide variety of ramen tastes.