Ramen 101: Understanding Japan’s National Dish

What is Ramen?

Ramen is a dish that originated when Chinese noodle dishes were introduced to Japan and fused with Japanese food culture. First brought to Japan during the Meiji era, these Chinese noodle dishes evolved to suit Japanese tastes and cooking techniques, eventually becoming one of Japan’s most iconic national dishes, popular both domestically and internationally.

The appeal of ramen lies in its diversity. By combining five key elements—noodles, broth base, flavoring sauce, toppings, and oils/fats—an infinite variety of recipes can be created. The main styles include shoyu (soy sauce) ramen, miso ramen, shio (salt) ramen, and tonkotsu (pork bone) ramen.

Beyond these basic styles, there are numerous variations such as tsukemen (dipping noodles), tanmen (vegetable-focused ramen), and tantanmen (spicy ramen). Regional ramen varieties are also abundant, like Nagasaki champon, which originated in Kyushu but is now enjoyed throughout Japan.

Ramen Varieties

In the Japanese ramen world, shoyu, shio, miso, and tonkotsu are known as the “Big Four” styles, and the majority of ramen shops in Japan specialize in these styles.

Shoyu (Soy Sauce) Ramen

The oldest and most traditional style in Japan. It features a clear broth made from chicken or pork bones, flavored with soy sauce. Tokyo-style shoyu ramen is characterized by a light yet deeply flavorful broth.

Miso Ramen

A rich style originating from Sapporo in Hokkaido. The deep flavor and robust taste of miso make this style particularly popular in colder seasons. It pairs excellently with vegetables and butter, and is highly nutritious.

Shio (Salt) Ramen

The simplest style that maximizes the flavor of the ingredients. The transparent broth is seasoned with salt to enhance the flavors of chicken, pork, or seafood broth. Its light quality makes it an excellent choice for ramen beginners.

Tonkotsu Ramen

A style from Hakata in Kyushu made by simmering pork bones for many hours. Characterized by its milky, rich broth and thin noodles, it offers a creamy texture and strong umami. Its distinctive aroma can be divisive, but it has many devoted fans.

Tsukemen

Noodles served separately from the soup, where cold noodles are dipped into hot broth before eating. This style gained popularity in the 2000s. Featuring thick noodles and concentrated broth, it’s perfect for those who want to enjoy hot ramen even in summer.

Tanmen

A light, salt-based ramen loaded with vegetables. Cabbage, bean sprouts, carrots, and other vegetables are the main ingredients, making it popular among health-conscious diners.

Tantanmen

Ramen Pricing

One of the attractions of Japanese ramen is its reasonable price. The typical price range is 700-950 yen, and most Japanese consider ramen over 1,000 yen to be “premium.” Consequently, shops charging more than 1,000 yen must have significant reputation and popularity to remain viable.

In contrast, in cities like New York or London, ramen shops charging $20-30 (approximately 2,000-3,000 yen) are common. However, this would be considered quite expensive by Japanese standards.

Ramen Calories

The calorie content of ramen varies by type, ranging from around 700 kcal to as much as 1,500 kcal for more indulgent varieties. Relatively lower-calorie options include shio and shoyu ramen, followed by miso ramen, while tonkotsu ramen tends to be higher in calories.

Breaking it down, the noodles alone contribute about 500 kcal, while the soup adds approximately 200 kcal. The advice “don’t finish the soup” is given not so much because of calories but because of the high sodium content. A single bowl of ramen can contain more than half the recommended daily sodium intake.

For perspective, a McDonald’s Big Mac contains 530 kcal per burger, illustrating just how calorie-dense a bowl of ramen can be.

Popular Ramen Toppings

1. Chashu

Simmered pork slices cooked in soy sauce and mirin. This essential ramen topping is often a point of pride for ramen shops. Tender, slow-cooked chashu enhances the flavor of the ramen significantly.

2. Ajitama

Seasoned soft-boiled egg. Typically marinated in a soy sauce base, featuring a creamy yolk. Popular not just as a ramen topping but also as a side dish in its own right.

3. Menma(bamboo shoots)

Fermented bamboo shoots preserved in salt and seasoned with condiments. Its crunchy texture and unique flavor add an accent to ramen.

4. Moyashi (Bean Sprouts)

Known for their crisp texture and light flavor. Low in calories and high in nutrients, they add color and textural contrast to ramen.

5. Negi (Green Onions)

An essential ramen condiment. Whether white scallions, long green onions, or chopped green onions, they vary by shop. Their aroma and slight pungency enhance the soup’s flavor.

6. Nori (Seaweed)

A topping that pairs particularly well with shoyu ramen. It softens when soaked in the soup, and its distinctive ocean aroma enriches the ramen’s flavor profile.

7. Corn

A popular topping especially for miso ramen and Hokkaido-style ramen. Its sweetness and vibrant color make it visually appealing as well. Often served with butter, a combination that is absolutely delicious.

Popular Ramen Side Dishes

Side dishes ordered with ramen are an important part of ramen culture. According to a survey conducted by major Japanese ramen chain “Tenkaippin” in January 2023, the ranking of side dishes chosen alongside ramen was as follows:

1. Charhan（Fried Rice）: 25.1% (691 votes)
   • Simple and delicious fried rice that pairs perfectly with ramen broth.

2.Gyoza: 22.7% (625 votes)

• A classic ramen shop side dish. Dumplings with crispy skin and juicy filling complement ramen excellently.

3.Rice: 20.5% (565 votes)

• Plain white rice is delicious when dipped slightly in the rich broth. Particularly popular with tonkotsu or miso ramen.

4.Karaage (Fried Chicken): 18.5% (509 votes)

• Crispy fried chicken pairs well with beer and is popular as an appetizer before ramen.

1. Nothing extra: 10.2% (280 votes)
   • Many people are satisfied with just a bowl of ramen.
2. Other: 3.2% (82 votes)
   • Some people also choose items like kimchi or desserts such as almond jelly.

While ramen alone is filling, these side dishes are essential for those who want to enjoy additional flavors alongside their ramen experience.

Ramen Eating Tips and Etiquette

Slurping Noodles

In Japan, it’s common to make slurping sounds when eating ramen or udon. This is not considered bad manners. It’s perfectly acceptable to make noise while eating your noodles, but don’t feel obligated to slurp if it feels unnatural to you. Many Japanese believe slurping enhances the flavor experience and helps cool down hot noodles.

Using Chopsticks

Chopsticks can be challenging for beginners, but with some practice, they become easier to use. If you’re not confident with chopsticks, don’t worry about bringing your own fork – most ramen shops provide a special spoon called a “renge” that can be used together with a fork to enjoy your ramen without difficulty. As a foreigner, using a fork won’t draw any negative attention.

Eat While Hot

When your ramen arrives, start eating right away. The noodles continue to absorb broth over time and become softer, which can diminish the intended texture and flavor. Fresh ramen is at its best when served immediately, so avoid waiting too long before diving in.

Ordering from Ticket Machines

Many modern ramen restaurants use ticket vending machines with photos to simplify ordering. Look for the pictures to help you decide what to order. Generally, the most popular menu item is displayed prominently at the top with the largest photo. If there’s no ticket machine, simply say “Osusume” (recommendation) to order the shop’s specialty. If you want a larger portion, say “Dai” (large) – “Big” is also commonly understood.

Water Service

Water is typically self-service in ramen shops. Look around the restaurant for pitchers and glasses – these are usually set up at a designated station for customers to help themselves.

Noodle Firmness Options

Particularly with tonkotsu (pork bone) ramen, many shops allow you to specify your preferred noodle firmness. If you don’t specify, you’ll get the standard firmness. For firmer noodles, ask for “Katame”; for very firm noodles, “Bari Kata”; and for softer noodles, “Yawaraka Mae.” Make this request when placing your order.

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