Ramen is a global favorite, with numerous renowned Japanese noodle shops setting up locations around the world. While you might encounter a limited selection of ramen styles abroad, Japan offers a much richer variety. Beyond the familiar flavors of tonkotsu (pork bone), soy, salt, and miso, each region in Japan boasts its own distinct ramen specialties. Here are some of our top picks to explore!
Toyama Black Ramen
Ramen can vary widely across Japan, with each region putting its own spin on this beloved dish. One standout that’s cherished by local noodle enthusiasts is Toyama black ramen. This unique variation isn’t widely known outside of Japan, and even many Japanese people may not have heard of it. If you’re a fan of bold umami flavors, this is definitely one to try! The broth gets its striking dark color from a special pitch-black soy sauce that gives it a distinctive richness.
In addition to the black ramen, Toyama also boasts other interesting varieties. Nyuzen brown ramen features a delicious blend of shrimp extract and miso for a unique taste, while Oyabe white ramen stands out with its creamy pork bone broth.
Okinawan Soba
Despite its name, Okinawan soba doesn’t actually contain any buckwheat like traditional soba noodles. Instead, it resembles ramen noodles, which is why we’re featuring this dish! Okinawan soba tends to be a bit thicker than typical ramen, giving it a wonderfully chewy texture. The broth is usually light and refreshing, made with dried katsuo (skipjack tuna), but the real highlight of this dish is the delectable stewed pork belly that tops it off.
Gyuukotsu Ramen
You’ve probably heard of tonkotsu ramen, famous for its rich pork bone broth, but have you come across gyukotsu ramen? This delightful variation, a specialty of Tottori Prefecture, uses beef bones to create a completely different flavor profile. Gyukotsu ramen boasts a lighter, slightly sweeter taste with a robust beef essence, setting it apart from its pork counterpart.
Aomori Curry Milk Miso Ramen
It may sound like a mouthful, but the delightful blend of curry powder, milk, and miso creates a flavor harmony that’s hard to resist. The base broth features a classic miso flavor, enhanced with creamy milk, making it a comforting choice. Northern Japan, particularly Hokkaido and Aomori, is famous for its rich dairy products, which add to the dish’s appeal. This unique style of ramen originated when a family from Hokkaido moved to Aomori, eager to share Sapporo miso ramen with their new community. Along the way, Aji No Sapporo Onishi decided to mix in milk and curry powder, giving birth to this distinctively flavorful bowl of ramen we know and love today.
Nagoya Taiwan Ramen
Despite its name, you won’t actually find Taiwan ramen anywhere on the island of Taiwan. This dish was created more than 40 years ago by a Taiwanese chef in Nagoya, who sought to put his own spin on the local Chinese-inspired tantanmen. Today, you'll discover many noodle shops in Nagoya serving up their take on "Taiwan ramen," which features a spicy soy-based broth, typically topped with stir-fried pork, green onions, and bean sprouts. It’s a delicious fusion that showcases the chef's creativity and has become a beloved staple in the city.
Takaoka Green Ramen
Toyama really embraces its colorful ramen, and aside from the typical white, black, and brown varieties, it’s also known for its unique Takaoka green ramen. The striking green color of the broth comes not from some secret ingredient, but from a generous blend of spinach mixed right in. While it may not be as popular as its black counterpart, you can find this vibrant noodle dish at a few restaurants in Takaoka City, with Ryokusaiken being one of the must-visit spots.
Morioka Reimen
While it’s not quite ramen, you won’t want to miss trying reimen if you find yourself in Morioka. This local twist on Korean cold noodles may seem a bit unusual to those unfamiliar with cold soups, but trust me—it’s a dish worth experiencing. The broth is made from rich beef stock and is typically topped with the usual suspects like kimchi, egg, cucumber, and slices of meat. Instead of the buckwheat noodles you’d find in Korea, Morioka’s version uses a combination of flour and potato starch, giving it a delightfully chewy texture. And you might be surprised to find watermelon slices in there too! It may sound odd, but this unexpected addition really enhances the dish, making it even more refreshing for those hot summer days.
Tomato Ramen
While it might sound like a dish a tipsy college student would invent, Tokyo's food trend of tomato ramen is surprisingly tasty. Pioneered by Taiyo no Tomatomen, this dish features a rich tomato broth that feels more Italian than Japanese, but the noodles are still distinctly ramen. Topped with cheese and eggplant, it offers a unique flavor experience. And don't miss their mini cheese gyoza; they're perfectly bite-sized and delicious!
Conclusion
If you're in Japan, don't miss the chance to dive into the unique bowls of ramen that are often hard to find outside the country. This list only scratches the surface of the amazing varieties available. From Hokkaido's flavorful curry ramen and savory ebi soba shrimp ramen to the hearty, vegetable-packed champon of Nagasaki, there's an incredible range of unique noodle dishes waiting for you in the Land of the Rising Sun.