Ramen is one of the most delicious things you will ever eat in Japan
(I have lived here four years, tried many things and am pretty certain this statement will not be contested).
It, like most other Japanese foods, is not a completely Japanese concoction. Its exact origin is a subject of debate,
but what we do know is that, by the mid-1900s, ramen aka as chuka soba (“Chinese soba”) became solidly a staple in the Japanese restaurant scene.
Unfortunately, even though the world has become more familiar ramen, I don’t think that everyone knows the differences between the main types of ramen and what’s in them.
I took the liberty of drawing out the big 4.
Miso ramen is made with miso paste and has a richer, savory broth. It was first developed in Hokkaido (which is why if you go to Hokkaido, you will most likely see it in every ramen shop). In Hokkaido the typical extra toppings are corn and butter (geared toward tourists because Hokkaido is famous for its dairy and corn).
Shio ramen is salty and light and sometimes has seafood in it. Out of all the varieties, shio is most likely to have kamaboko in it.
This kamaboko may be famous with fans of Naruto, because of the uzumaki (spiral pattern). The kamaboko with the spiral are called “narutomaki.”
Shoyu ramen is a classic. “Shoyu” = “soy sauce.” The broth is clear and lighter than other varieties.The noodles usually are also a bit curly.
It is also usually seasoned with black pepper and Chinese spices.
Tonkotsu ramen is made from pork bone. It is usually the thickest, most flavorful broth of the four.
I would not recommend this ramen for anyone trying to go on a diet. The broth is made by boiling down pork, pork that usually has a pretty good amount of fat on it. Kyushu is famous for its tonkotsu ramen (the ramen is particularly famous in Fukuoka).
