良 岩﨑
Food in Japan has a list of different types of ramen from various regions of Japan. Each type of ramen has its own unique flavor and characteristics that make it special. From the rich miso-based broth of Sapporo Ramen to the soy sauce-based soup of Tokyo Ramen, there’s something for everyone. Check out Food in Japan’s list to discover the delicious world of ramen!
Ramen salad, also known as chilled ramen, is a cold salad that originated in Hokkaido with a combination of salad and noodles.
Shoyu ramen is a type of ramen that originated in Japan that uses soy sauce for the sauce with a light soup made from chicken bones.
Tonkotsu ramen is a specialty ramen in both Fukuoka and Kyushu with sliced pork belly on top and firm ramen noodles in the middle.
Kagoshima ramen is a variety of tonkotsu ramen with simmered pork bones and chicken bones with vegetables in Kagoshima prefecture.
Yaki-ramen, which translates to "grilled ramen," is a traditional Japanese noodle dish and a specialty of Fukuoka Prefecture.
Kurume Ramen is a type of tonkotsu ramen that is exclusive in Kurume City. It uses thicker noodles and has a darker soup than Hakata Ramen.
Kumamoto Ramen is a thick yet light Tonkotsu ramen from Kumamoto. The soup is made from boiled pork and chicken bones and fried garlic oil.
Kyoto ramen (京都ラーメン) is a general term for ramen provided and consumed mainly in Kyoto City, Kyoto Prefecture, Japan.
Jiro Ramen is a type of ramen that has its own fanbase called "Jirorians". The base soup of Jiro-style Ramen is made of pork and soy sauce.
Nabeyaki Ramen is the local ramen of Sasuki City that is made with chicken soup that is stewed in a traditional earthenware pot.
Kitakata Ramen is known for its soy sauce base noodles. The noodles are generally four millimeters wide, while being flat and curled.
Sendai Ramen has been produced in the area where the city of Sendai now stands since the time of Date Masamune in the early 17th century.
