Ie-kei Ramen
Ie-kei ramen or “house-style ramen” is a rich, satisfying ramen style that originated in Yokohama in the 1970s.
Ramen Database > Types of Ramen
Japan’s diverse regions have their own unique takes on ramen, each influenced by local ingredients and culinary traditions. Regional styles of ramen showcase a variety of flavors, noodle types, and toppings, reflecting the rich cultural tapestry of Japanese cuisine. Each style offers a distinct and authentic taste, representing the culinary heritage of its place of origin.
Sapporo (Hokkaido)
Famous for: Miso Ramen
Sapporo is the birthplace of miso ramen. The broth is rich, oily, and hearty—perfect for cold winters—and often topped with corn, butter, bean sprouts, and ground pork.
Hakodate (Hokkaido)
Famous for: Shio (Salt) Ramen
This coastal city favors a clear, light, seafood-influenced salt broth, often with chashu, bamboo shoots, and narutomaki.
Asahikawa (Hokkaido)
Famous for: Shoyu Ramen
This version features a soy sauce-based broth blended with seafood and pork, often topped with a layer of oil to keep it hot.
Kyoto
Famous for: Light Tonkotsu-Shoyu Ramen
Often a blend of chicken or pork with soy sauce, producing a mellow, slightly sweet broth. Men are usually medium-thick and straight.
Osaka
Famous for: Varied/Fusion Ramen
Osaka doesn’t have one defining ramen style but is known for creativity and modern takes, often incorporating local or international influences.
Tokyo
Famous for: Tokyo-style Shoyu Ramen
Typically made with a clear chicken-and-soy broth and medium-thin, curly noodles. Simple and balanced, this is one of the most iconic ramen styles.
Yokohama
Famous for: Ie-kei Ramen
A mix of tonkotsu and shoyu broths, featuring thick noodles, spinach, and nori. It’s rich and slightly salty with a strong pork flavor.
Kitakata (Fukushima Prefecture)
Famous for: Kitakata Ramen
Known for its light shoyu broth and thick, flat, curly noodles. The city has one of the highest ramen shop densities per capita in Japan.
Kumamoto (Kyushu)
Famous for: Garlic Tonkotsu Ramen
A milder version of Hakata ramen, enhanced with fried garlic and often chicken stock blended in for a smoother, less intense flavor.
Hakata (Fukuoka Prefecture, Kyushu)
Famous for: Tonkotsu Ramen
This is the quintessential pork bone broth ramen—thick, creamy, and full-bodied. It’s served with thin, straight noodles and often offers kaedama (noodle refills).
Ie-kei ramen or “house-style ramen” is a rich, satisfying ramen style that originated in Yokohama in the 1970s.
Kurume ramen is a flavorful regional specialty from Fukuoka Prefecture. It has a creamy tonkotsu broth and uses thin noodles.
Onomichi ramen is a regional specialty from Hiroshima Prefecture with a clear soy sauce-based broth with fish stock and thin flat noodles.
Kyoto ramen is a popular regional specialty known for its balanced shoyu-chicken broth and medium-thick curly noodles.
Hokkaido Curry Ramen is a rich and unique fusion of Japanese curry and traditional ramen with a beautifully aromatic broth.
Butter corn ramen is a Hokkaido specialty known for its creamy broth, sweet corn, and savory butter. It is also topped with corn.
Wakayama ramen is a regional specialty combining shoyu and tonkotsu broths. It uses chuka soba or Chinese noodles.
Tokyo ramen is a beloved Japanese soup known for its clear shoyu broth, firm curly noodles, and a soy-flavored chicken broth.
Sapporo ramen is hearty and flavorful and originates from Hokkaido, Japan. It uses a rich red miso-based broth and chukamen noodles.
Kitakata ramen is a savory variety from Fukushima, Japan. It has a light broth and uses thick and wavy noodles.
![Types of Ramen: Hakata Ramen. Image courtesy of [cipher] via Flickr Commons.](https://ramendatabase.com/wp-content/uploads/2024/06/Types-of-Ramen_Hakata-Ramen-768x510.jpg)
Hakata Ramen originates from Fukuoka and features a rich and milky tonkotsu broth and toppings like chashu and pickled ginger.
Ramen is often classified by the type of broth used. The broth forms the foundation of the ramen’s flavor profile, ranging from light and clear to rich and creamy. Each type of broth brings a unique taste and character to the dish, defining the overall experience.
Spicy Garlic Shrimp Ramen is a bold, flavorful ramen style that combines the sweetness of shrimp with the heat of chili and garlic.
Miso Ramen originates from Hokkaido and features a robust miso-based broth, as well as ground pork, corn, and a blend of savory toppings.
Seafood Tonkotsu Ramen is a variation of traditional tonkotsu ramen that blends the richness of pork bone broth with the depth of the sea.
Tonkotsu ramen is creamy and intensely savory. It’s based on a rich pork bone broth and uses toppings like chashu and mushrooms.
Shio Ramen is based on chicken broth. Its main seasoning is salt, and its toppings are usually a refreshing mix of seafood and veggies.
If you are looking for ramen books, tools, and ingredients for your next experiment, here is a selection of my top resources and accessories. You can get them all online! There is more, though. Click here to see the whole shop.
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