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Over 32,000 ramen shops can be found in Japan, many of them jam-packed with long lineups outside. The dish known as the unofficial national food of the country, which is essentially a soup made with wheat noodles, has its origins centuries ago in China. The term "ramen" refers to the Japanese version of "lamian," or Chinese wheat noodles.
Centuries ago, Chinese immigrants brought the dish to Japan, and it immediately became popular throughout the nation. Though there are several variations of this well-known noodle soup meal, ramen is mostly categorised by its basic flavour, which is derived from the way its broth is created.
Shoyu Ramen
Soy sauce, often known as shoyu, is the primary flavour in soy sauce ramen. The broth has a tart flavour, a light brown colour, and is usually transparent. The soup has a rich, nuanced flavour without being too thick. This particular type of ramen developed in Yokohama and spread throughout Japan's Kanto area. Although shoyu ramen with a pork base is also becoming increasingly popular, the traditional version uses chicken or seafood stock.
Miso Ramen
Miso is the foundation of miso ramen, as the name would imply. This gives the soup a thick, rich, and complex umami flavour. Since it was created in the 1960s, miso ramen is technically the newest type of ramen. It is nevertheless just as well-liked as the other styles. Its thick, meaty soup is perfect for colder months, and it originated in Northern Hokkaido. There are several versions of miso ramen, but chicken stock is the common foundation. Since it is the newest kind, it probably has odd or special toppings that you won't find anywhere else.
Shio Ramen
The most traditional and basic type of ramen broth is shio ramen, which is mostly seasoned with salt. The broth of shio ramen is transparent and light, unlike some other varieties that have thick and strong flavours. Typically, the broth is made with chicken. Though it came from the port city of Hakodate, shio ramen was also created in Hokkaido.
Tonkotsu Ramen
One of the most well-known and well-liked types of ramen in today's world is tonkotsu. Pork bones, the foundation of the stock and its main flavour, are referenced in the name. The only flavour in this soup is from the pig bones themselves, which are boiled for hours to produce a thick, milky stock. Originating in Fukuoka, this ramen is popular across southern Japan and the world. Tonkotsu ramen is frequently accompanied by pickled red ginger, or benishoga, and occasionally pickled takana.
Tan Tan Ramen
One of the more distinctive varieties of ramen is called tantanmen, or tan tan ramen. It was initially inspired by a distinct Chinese dish from the other ramen varieties, making it one of the few ramen varieties that has a fiery taste. There are also big differences in the toppings; ground pork is the most popular and isn't seen in other forms. Because sesame paste is added, the soup has an orange appearance and is spicy.
Tsukemen
Tsukemen in Tokyo takes the classic ramen dish and separates the noodles from the broth. Simmering a combination of pork and chicken bones and adding flavourings results in a concentrated broth. In contrast to the ramen broths discussed above, this soup is strained after being reduced to a severely concentrated state. The end product is a strong, deeply flavourful broth that is best appreciated by delicately dipping cooled or hot noodles into it and letting the flavour adhere to the noodles rather than being consumed as a soup.
Hiyashi Chuka
Tokyo's version of hiyashi chuka, a delicious cold noodle dish, makes an appearance as summer approaches. Rice vinegar, sugar, sesame oil, and soy sauce are combined to make a sweet and tangy sauce that is served over cold, thin wheat noodles. Next, julienned cucumbers, carrots, bell peppers, a thinly sliced omelette, and ham are added to the top of this dish to provide colourful pops. Occasionally, the noodles are adorned with sweet crab flesh, making for a visually beautiful and refreshing meal.
This form of ramen is more like a noodle salad than a soup, in contrast to the earlier Japanese varieties. Unlike the often-hearty soups, the spicy dressing paired with the cooled noodles creates a distinctly light and breezy dinner.
