RAMEN | SAVORY

One of the most well known dishes in Japan, ramen is a soup noodle that actually originated in China. It's cheap, delicious and can be found literally everywhere in Japan making it a popular choice among budget travelers in Japan. There are many different types of ramen and regional differences but here are the basic types of ramen in Japan: 

Shoyu Ramen (soy sauce): A soy sauce base made from soy sauce, chicken broth and other meats such as pork or fish depending on the place. One of the most common ramens, and is usually the type of ramen that is served when the menu does not specify the type of ramen. 

Shio (salt): Base made from lightly seasoning salt in chicken or pork broth, usually both. 

Miso: Base made from soybean paste with pork broth (miso) making a thick, creamier soup base. It originated in Hokkaido. 

Tonkotsu (pork bone): Broth is made out of pork bones which have been boiled so much until the point that it’s a white broth. 

Tsukemen: Tsukemen is a different kind of ramen - basically it’s own category. The soup base and the noodles are separate. The soup base is in a different bowl and is usually thicker in concentration compared to regular ramen. The noodles are dipped into the soup and eaten.