Noodle novices and experts alike have faced the dilemma of what to order at the ramen shop. Ramen refuses to be categorised neatly. Generally, ramen can be classified by soup (or flavouring; tare), or noodle type or region – you can see why it gets confusing. Everything is jumbled together to create one of Japan’s best dishes.
The four main types are tonkotsu, miso, shoyu and shio, but there are other popular options, too. You’ll also see combinations of these; for example, miso ramen and tonkotsu, a pork bone broth, are sometimes mixed. Specific types of noodles accompany different soups, so you won't find curly noodles everywhere. Most ramen dishes are also associated with their region – you’ll find meaty shoyu ramen in Yokohama whereas Hokkaido is famous for serving hearty miso ramen (with corn!).
This might warp your brain a bit, but remember, the best part of ramen is that there are no strict rules. For all its Michelinstars and global fame, ramen is still the fun and experimental sibling of traditional Japanese noodles such as udon or soba.
This guide breaks down all the classic ramen flavors, and where to eat them in Tokyo. Now go ahead and indulge in that hot bowl of comfort. You deserve it.
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