Ramen has its roots in Chinese noodle dishes and was introduced to Japan in the late 1800s to early 1900s by Chinese immigrants, students, and cooks. I included this background to show how ramen evolved in Japan, but I’m happy to remove it if it feels unnecessary.

SHOYU RAMEN: TOKYO’S CLASSIC FLAVOR

Shoyu (soy sauce) ramen is one of the oldest and most traditional ramen styles originated in Tokyo. The broth, typically made from a blend of chicken, pork, or seafood stock with soy sauce, offers a light yet savory depth of flavor.

Tokyo ramen, the most famous shoyu variety, features thin, straight noodles served in a clear broth with toppings like naruto fish cakes, chashu pork and menma (bamboo shoots). Kitakata ramen, from Fukushima Prefecture, stands out with its thick, curly noodles and pork-and-dried-sardine-based broth. Another notable variant is Wakayama ramen, combining soy sauce with pork bone broth.

MISO RAMEN: HOKKAIDO’S RICH AND HEARTY BOWL

Created in Sapporo, Hokkaido, Miso ramen’s robust and warming flavors are well-suited to the region’s cold climate. The broth, made by blending miso paste with pork or chicken stock, is further enhanced with stir-fried vegetables and garlic, creating a rich and aromatic dish.

Sapporo ramen (synonymous with Miso ramen) is often served with thick, curly noodles and topped with butter and corn. Other notable Miso-based varieties include

• Shinshu Miso from Nagano Prefecture, which incorporates locally brewed Miso with a hint of Shinshu apples for added depth
• Sendai Miso from Miyagi Prefecture, renowned for its miso since the era of warlord Date Masamune. This variety is distinguished by its distinctive richness and saltiness.

SHIO RAMEN: A DELICATE AND REFINED TASTE

Shio (salt) ramen is known for its clear, light broth typically made from chicken bones, kelp and seafood. This variety emphasizes the natural flavors of the ingredients without overpowering seasonings. Other shio ramen varieties include:

• Hakodate ramen from Hokkaido features thin, straight noodles in a transparent broth, garnished with chashu, green onions and bamboo shoots.
• Sano ramen from Tochigi Prefecture boasts a salt-based broth and is distinguished by its handmade noodles crafted with green bamboo.
• Tanmen, a vegetable-laden shio ramen commonly found in Chinese restaurants in the Kanto region

TONKOTSU RAMEN: KYUSHU’S RICH AND CREAMY DELIGHT

Tonkotsu (pork bone) ramen is celebrated for its rich, creamy broth achieved by simmering pork bones for hours until the collagen breaks down into a silky consistency. Despite its intense flavor, the broth remains smooth and drinkable -- pairing perfectly with thin noodles. Regional tonkotsu ramen varieties include:

• Hakata ramen from Fukuoka is the most well-known tonkotsu variety, featuring ultra-thin noodles and toppings such as pickled ginger and sesame seeds. The dish is also famous for its “kaedama” system, allowing diners to order extra noodles to soak up every last drop of broth.
• Kurume ramen, regarded as the birthplace of tonkotsu
• Kumamoto ramen, which incorporates burnt garlic oil for an added depth of flavor
• Yokohama Iekei Ramen from the Kanto region, known as thick tonkotsu (pork bone)

ALTERNATIVE RAMEN STYLES

TSUKEMEN

Tsukemen, or dipping ramen, serves the noodles and broth separately. Diners dip thick, chewy noodles into a flavorful broth. This style gained popularity in the 1980s and has continued to evolve with unique regional variations.

Tokyo’s “Taisho-ken” is recognized as the birthplace of tsukemen, offering a rich seafood and pork-based broth paired with thick noodles. In Matsudo (Chiba Prefecture) tsukemen features a hearty pork and seafood stock, while Tsukuba (Ibaraki Prefecture) is known for its thick chicken-based tsukemen. Hiroshima tsukemen takes a different approach, using a spicy sauce instead of broth.

SHIRUNASHI RAMEN

Shirunashi (brothless) ramen, often called “aburasoba,” consists of noodles tossed in a thick, umami-rich sauce rather than being served in a broth. This variation allows the noodles and toppings to shine in every bite.

A standout example is Hiroshima-style shirunashi tantanmen, a local adaptation of Sichuan-style dan dan noodles. This dish features thick noodles coated in a spicy, pepper-infused sauce and topped with green onions and crushed nuts for added texture. Tokyo’s aburasoba, which allows diners to customize the flavor with vinegar and chili oil, and Nagoya’s Taiwanese mazesoba, a mix of spicy minced meat and raw egg, are also popular variations.

GETTING THERE WITH DELTA

At the Delta Sky Club in Haneda Airport, two rotating flavors of ramen are available daily at the Noodle Bar. Customers can enjoy a delicious bowl of ramen before departing Japan.

Delta offers daily nonstop service to Tokyo-Haneda from Atlanta, Detroit, Los Angeles, Minneapolis, Seattle and Honolulu. Customers interested in visiting Japan to have their fill of authentic ramen can book flights at Delta.com.