Ramen Varieties

Originating in Hakata, Fukuoka, this ramen style features a rich, milky-white pork bone broth simmered for hours and thin, straight noodles. It developed alongside Fukuoka's yatai street stall culture and introduced the kaedama extra noodle system. Chains like Ichiran and Ippudo have expanded globally, making tonkotsu one of the most recognized styles of Japanese ramen worldwide.

Japan's quintessential national dish combining noodles and broth. Regional variations developed distinctively: Sapporo miso, Hakodate shio, Tokyo shoyu, and Kurume tonkotsu. The opening of Ramen Yokocho in 1985 formalized its cultural prominence. Now a globally recognized culinary asset with deep roots in Japanese food culture.

Originating in Hakata, Fukuoka, this ramen style features a rich, milky-white pork bone broth simmered for hours and thin, straight noodles. It developed alongside Fukuoka's yatai street stall culture and introduced the kaedama extra noodle system. Chains like Ichiran and Ippudo have expanded globally, making tonkotsu one of the most recognized styles of Japanese ramen worldwide.

Noodle dish culture representing Japan, developed post-war and now established as a national dish. Diverse regional styles exist with different broths and characteristics in Sapporo, Hakata, Tokyo and elsewhere. Spread worldwide, it has become representative of Japanese food culture.

Originating from Hakata, Fukuoka Prefecture, tonkotsu ramen is characterized by its rich, milky white broth made from long-simmered pork bones. The thin noodles pair perfectly with this distinctive broth, and the 'kaedama' (noodle refill) culture emerged from this style. From post-war street stalls to global popularity, it epitomizes Hakata food culture.

Tonkotsu ramen originated in Hakata, Fukuoka, featuring a creamy pork bone broth cooked for extended periods. Its rich umami depth and silky texture define this style, paired with thin straight noodles. Starting from food stalls in the 1950s, it has become one of the world's most popular ramen styles.

A diverse ramen culture that developed throughout Japan. Each region features unique broths and toppings: Sapporo miso ramen, Kitakata ramen, Tokyo shoyu ramen, Yokohama ramen, among others. Representing postwar food culture, it is now internationally recognized. Regional ramen varieties serve as important tourism resources.