4 Ramen Styles You Need to Know Before Visiting Japan

Ramen is one of those iconic foods that every visitor to Japan needs to try at least once.

If your image of ramen, like mine was originally, is limited to instant packs and cup noodles that people only eat because they’re cheap, you’re in for a pleasant surprise.

Ramen in Japan is a completely different experience, and you should absolutely make the effort to sit down at a proper ramen shop while you’re there.

The ramen culture in Japan is real. There’s everything from refined sit-down restaurants to quick family-style spots to tiny counter-only stands where you’re eating on a bar stool next to a stranger.

Ramen is everywhere, it’s affordable, and it’s genuinely one of the best meals you’ll have on your trip. But with so many varieties out there, it helps to understand the four main categories before you start your ramen journey.

1. Shoyu Ramen: The Classic

Shoyu ramen is a soy sauce-based broth and probably the most “standard” style of ramen you’ll encounter. If you walk into a ramen shop in Tokyo, there’s a very good chance that shoyu is the base they’re most proud of.

The broth is typically clear and brown, made from chicken or vegetable stock seasoned with soy sauce, and the flavor is elegant without being overwhelming.

This is the ramen most people picture when they think of a classic bowl: a clean, savory broth with curly noodles, sliced chashu pork, a soft-boiled egg, bamboo shoots, and green onions.

If you’re not sure where to start, shoyu is a safe and delicious first choice.

2. Shio Ramen: Light and Refreshing

Shio ramen uses a salt-based broth and is the lightest of the four main styles. The flavor is clean and refreshing, and because the base is so simple, the quality of the stock is everything.

There’s nothing to hide behind with shio, so a good bowl really depends on how well the shop makes their broth.

You’ll find shio ramen all across Japan with no real regional limitations. It’s a popular option at most ramen shops, regardless of where you are.

If you’re looking for something that’s on the lighter side compared to the richer styles on this list, shio is a great option.

It’s the kind of ramen that feels refreshing rather than heavy, and it pairs well with a hot day or a lighter appetite.

3. Miso Ramen: The Hearty Choice

Miso ramen is my personal favorite. The broth is thick and rich, with a distinct miso flavor that makes every bite feel substantial. If you’re looking for a heavy, filling meal, this is the one.

Miso ramen is most famously associated with Sapporo, in Hokkaido, where it originated. The Sapporo version is the gold standard: a rich miso-based broth often served with corn, a slice of butter, bean sprouts (I always order extra!), and curly noodles. The combination of miso and butter creates a flavor that’s hard to describe but seriously addictive.

It makes sense that this style was born in the north, because it’s the kind of meal that was designed to warm you up in a cold climate.

You can find miso ramen across Japan, but if you ever make it to Sapporo, trying it at the source is worth the trip.

4. Tonkotsu Ramen: Rich and Creamy

Tonkotsu ramen is a pork-bone broth that’s been simmered for hours until it becomes rich, creamy, and almost white.

The flavor is deep and savory, and the broth has a thickness that coats the noodles in a way the lighter styles don’t. The noodles are usually thin and straight, and they’re often cooked firm.

If you’ve heard of Ichiran, the ramen chain that’s become famous worldwide, that’s tonkotsu. But for the best experience, go to the birthplace: Hakata, in Fukuoka. The ramen culture there is built around this style, and the quality is on another level.

One term worth knowing if you order tonkotsu: “kaedama.” This means ordering a second serving of noodles to add to your existing broth. Tonkotsu shops are where you’ll most commonly see this option, and it’s a normal part of the experience. The portions of noodles are intentionally smaller so they stay firm while you eat, and ordering kaedama when you’re ready for more is expected, not greedy.

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These four categories are just the starting point. Nearly every region in Japan has its own take on ramen, with local ingredients and techniques that make each city’s version distinct. If you find yourself traveling to a new city, look up whatever ramen style they’re known for and make a point to try it. It’s one of the easiest and most enjoyable ways to experience local food culture, and it puts you directly into the rhythm of daily life wherever you are.

Whether you’re sitting at a counter on a bar stool ordering from a vending machine ticket system, squeezing into a tiny six-seat shop down an alley, or sharing a table with friends at a bigger restaurant, there’s no wrong way to enjoy ramen. Just make sure you experience it at least once on your trip.

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The Culture Shock Japan app covers all of this and more: etiquette guides, transport tips, useful phrases, and practical tools to make your trip easier. Available on iOS.