A Guide to Eating Ramen in Japan

Ramen in Japan is more than just a quick, cheap meal. It’s a passion, a cultural experience, and a point of immense national pride. You’re bound to smell the aromas of simmering tonkotsu broths while wandering the streets of nearly any Japanese city.

Even though there’s somewhat of a code of conduct for ordering and eating, ramen shops are very casual. Many first-timers to Japan might feel somewhat intimidated by the whole experience. Don’t worry, with this guide you’ll look, and feel, just like a local.

Decoding the Ramen Menu

The first hurdle you’ll face when ordering ramen in Japan is simply understanding the menu. Ramen shops tend to have a few options to choose from. There are different types of broths, noodles, and toppings.

The Menu at a Ramen Shop in Fukuoka

The Ramen Broths

Let’s start by familiarizing ourselves with the different styles of ramen in Japan.

Shio Ramen: The Japanese word Shio translates to salt. So, this ramen has a salt-based broth. It’s usually clear and light. The base is typically made with chicken bones, and a dashi stock made from bonito flakes.

Takayama Shio Ramen Chuka Soba

Shoyu Ramen: This is the original ramen style, named after the Japanese word for soy sauce. This ramen tends to have a salty, tangy flavor. Each ramen shop has its own unique variation, but they all have the same basic taste.

Miso Ramen: This robust, umami-rich broth originated in Hokkaido’s Sapporo region. The key ingredient is miso paste, which comes in several varieties, depending on the region of the ramen shop or chef.

Best Miso Ramen in Japan

NOTE: This is my personal favorite, especially when it’s prepared with Nagoya’s famous red miso paste.

Tonkotsu Ramen: This type of ramen comes from Fukuoka, Japan. The stock is made by boiling down pork bones, which makes a thick, creamy, and rich tasting broth.

Tonkotsu Ramen at a Shop in Fukuoka

Types of Ramen Noodles

Appreciating a bowl of ramen goes well beyond the broth. Noodle type and thickness also play a key role.

Ramen noodles come in two varieties: alkaline and non-alkaline. Alkaline noodles are yellow, more elastic, and lighter. Non-alkaline noodles are thicker, wavier, and have a stronger wheat flavor.

Fresh Alkaline Ramen Noodles | Kropsoq, CC BY-SA 3.0, via Wikimedia Commons

The thickness of ramen noodles also varies by region. Kitakata ramen, a style of ramen that originated in Fukushima, uses thick noodles. Ramens from Sapporo and Tokyo use thin noodles. Hakata ramen, known for its tonkotsu broth, has the thinnest noodles of all.

Ramen Toppings

At most ramen shops, you’ll find toppings that can enhance the flavor and texture of your bowl. Some common options include soft-boiled eggs, sliced pork called chashu, nori seaweed, bamboo shoots called menma, corn, and green onions.

Spicy Tonkotsu Ramen

Each topping adds its own unique qualities to the bowl of ramen. These optional ingredients vary by restaurant, and are an easy way to customize the bowl to your taste.

Ramen Etiquette

Before you start slurping down your delicious ramen, there are a few important guidelines to keep in mind.

Ramen shops run on speed and volume. Your bowl will arrive as soon as it’s ready, regardless of whether your partner’s bowl is ready. The staff hustle to serve everyone as fast as possible. Disturbing them only slows down the system.
I recommend taking a few seconds to appreciate the presentation. Ramen chefs take great pride in the visual appeal of their creations.
Use the provided spoon and chopsticks.
Slurp loudly. It’s acceptable and encouraged! It lets the chef know that you’re enjoying the food and helps to cool down the noodles.
Drink the broth. Don’t be shy about drinking the flavorful broth directly from the bowl. This is a completely acceptable way to finish your ramen experience.
When you’re done, make sure to clean up after yourself. Stack your used dishes neatly, and clean up your area.

Ramen Chef at Our Favorite Ramen Shop in Japan

Ramen Dos and Don’ts

To ensure you have the best ramen experience possible, here are some additional dos and don’ts to keep in mind.

Do:

Arrive early or late to avoid peak meal time crowds and long lines.
Compliment the chef for the delicious food by saying Gochisou Sama Deshita.
Thank the staff as you leave.

Don’t:

Add any extra seasonings or sauces without first tasting the ramen as it was served.
Tip the staff. Tipping is not a common practice in Japan and can be seen as rude.
Linger at your table if the shop is busy.
Bring outside food or drinks into the ramen shop.

Enjoy Real Ramen in Japan

Ramen in Japan isn’t just food, it’s an experience. The next time you’re in Japan, be sure to have at least one meal at an authentic ramen shop. You’ll taste for yourself how the rich broth, chewy noodles, and carefully selected toppings all come together to create a harmony of flavor and texture.