The RAMEN Guide for TOKYO +35 locations

Guide to Ramen in Japan

Ramen is more than just a dish; it’s a cultural icon in Japan with a rich history and a diverse array of styles and flavors. This guide will take you through the history of ramen, its different types, basic ingredients, and what makes it a beloved staple in Japanese cuisine.

History of Ramen

Ramen’s origins are somewhat disputed, but it is generally believed to have been introduced to Japan from China in the late 19th to early 20th centuries. The dish became popular in Japan after World War II, when food shortages led to a rise in cheap and accessible dishes. The Japanese adapted Chinese wheat noodles into their own versions, creating the flavorful broth-based noodle soup that we know today.        

Types of Ramen

1. Shoyu Ramen (Soy Sauce Ramen):

Broth: Clear and brown, made with chicken or pork base.

Flavor: Soy sauce adds a salty, savory flavor.