Ramen Style Guide
Not all ramen is the same. Here's a quick guide to the main styles you'll find on this site.
Shoyu (Soy Sauce)(醤油)
A clear, brown broth seasoned with soy sauce. Balanced and savory — the most classic ramen style in Japan.
Miso(味噌)
A rich, hearty broth made with fermented soybean paste. Nutty, slightly sweet, and often paired with butter or corn.
Tonkotsu (Pork Bone)(豚骨)
A creamy, milky-white broth simmered from pork bones for hours. Deep, fatty, and full-bodied — famous as the base for Hakata-style ramen.
Shio (Salt)(塩)
A light, clear broth seasoned simply with salt. Delicate and clean, letting the base stock's flavor shine through.
Iekei(家系)
A Yokohama-born style blending tonkotsu and shoyu, served with thick, flat noodles and a slice of nori. Rich but not as heavy as pure tonkotsu. Also known as EAK.
Jiro-inspired (Jiro-kei)(二郎系)
Known for massive portions, thick noodles, mountains of garlic, and generous fatty pork slices. Not for the faint of appetite.
Tsukemen (Dipping Noodles)(つけ麺)
Noodles and broth are served separately — you dip the noodles into a concentrated, often thicker sauce before eating.
Tantanmen
A spicy, sesame-based ramen with roots in Sichuan cuisine. Often features ground pork and a numbing chili kick.
Abura Soba (Oil Noodles)
A "brothless" ramen tossed in seasoned oil and sauce instead of served in soup. Rich and noodle-forward.