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Choose your favorite Japanese ramen · 01 / 05

Types of ramen in Japan: find your favorite, from light broth to Iekei and Jiro-style ramen

When you open the menu to eat ramen in Japan, you'll see a variety of names such as "soy sauce," "tonkotsu," "Iekei," and "Jiro-style ramen." They're all ramen, so what's the difference?

Before looking for a famous restaurant, think about the flavors you want to enjoy. Do you prefer a light broth or a rich texture? Or do you want hearty noodles and plenty of garlic? Start with your preferences to narrow down your next bowl.

English Information reference date: September 27, 2026
In this article
  1. Shoyu and tonkotsu describe different things
  2. 1. For a light broth: lighter ramen styles
  3. 2. For a rich texture: tonkotsu and tori paitan
  4. 3. For the aroma of miso: miso ramen
  5. 4. For bold soy sauce and thick noodles: Iekei ramen
  6. 5. For garlic and a hearty meal: Jiro-style ramen
  7. 6. For fish broth and aroma: niboshi and seafood ramen
  8. 7. For heat and flavor: spicy ramen
  9. 8. When noodles take center stage: tsukemen, abura soba, and mazesoba
  10. Choose your next bowl by changing one thing
  11. Sources and verification dates
  12. Related articles
Illustrated · 01

Eight ways to find your ramen

Broth, aroma, noodles, and how you eat them. Start with what appeals to you.

01Light brothclear soup. This is a typical example, and ingredients and presentation may vary depending on the store.

Light broth

Clear broth

02Tonkotsu / tori paitanFull-bodied mouthfeel. This is a typical example, and ingredients and presentation may vary depending on the store.
Tonkotsu (pork-bone broth) Tori paitan (chicken broth)

Tonkotsu / tori paitan

Full-bodied mouthfeel

03MisoThe scent of miso. This is a typical example, and ingredients and presentation may vary depending on the store.

Miso

Miso scent

04IekeiSoy sauce, chiyu (chicken oil), thick noodles. This is a typical example, and ingredients and presentation may vary depending on the store.

Iekei

Soy sauce/chiyu (chicken oil)/thick noodles

05Jiro-style ramenThick noodles, pork, and vegetables. This is a typical example, and ingredients and presentation may vary depending on the store.

Jiro-style ramen

Thick noodles, pork, vegetables

06Seafood/dried sardinesFish stock and aroma. This is a typical example, and ingredients and presentation may vary depending on the store. The small fish represent ingredients used to make broth.

Seafood/dried sardines

fish stock and aroma

07Spicyspiciness and flavor. This is a typical example, and ingredients and presentation may vary depending on the store.

Spicy

spiciness and flavor

08Tsukemen/MazesobaLet the noodles be the star. This is a typical example, and ingredients and presentation may vary depending on the store.
Tsukemen Mazesoba

Tsukemen/Mazesoba

Let noodles be the star

Starting points based on taste. These categories overlap.

Explanatory illustration. Typical example. Actual contents vary depending on the store.

Shoyu and tonkotsu describe different things

Seasoning and broth ingredients are different.Explanatory illustration. Actual dishes, quantities, and presentation may vary depending on the store.
Shoyu = soy-sauce seasoning Tonkotsu = pork-bone broth
Seasoning and broth ingredients are different. Explanatory illustrations/representative examples

Shoyu (soy sauce), shio (salt), and miso mainly describe a broth’s seasoning. Tonkotsu (pork bones) and chicken describe ingredients used to make the broth. Tonkotsu shoyu combines pork-bone broth with soy-sauce seasoning, so the name is not contradictory.[S01]

Names such as Iekei refer to a shop’s lineage or style. Here, “light” and “rich” describe the eating experience. The following eight groups overlap; they are starting points for choosing by taste.[S02]

1. For a light broth: lighter ramen styles

Enjoy the aroma of clear soup.Explanatory illustration. Actual dishes, quantities, and presentation may vary depending on the store.
Enjoy the aroma of clear soup. Explanatory illustrations/representative examples

For those who want to focus on the aroma and flavor of the soup, try searching for clear soy sauce/salt ramen. For example, AFURI's Yuzu Salt Ramen combines a light soup made with chicken and seafood with the aroma of yuzu.[S03]

However, “salt is not always light''. Be sure to check not only the name of the seasoning, but also the store's description of the soup before making your selection.

2. For a rich texture: tonkotsu and tori paitan

Even in cloudy soup, pork and chicken are different ingredients.Explanatory illustration. Actual dishes, quantities, and presentation may vary depending on the store.
Tonkotsu (pork-bone broth) Tori paitan (chicken broth)
Even in cloudy soup, pork and chicken are different ingredients. Explanatory illustrations/representative examples

Tonkotsu ramen with its cloudy pork-bone broth, and tori paitan made mainly with chicken, are options when you want a smooth, rich texture. Pork and chicken are different ingredients, so the shared description “rich” does not make these broths interchangeable.[S02][S15]

Also, "creamy" is a description of the texture. This does not indicate whether or not dairy products are used, so be sure to check the ingredients separately.

3. For the aroma of miso: miso ramen

Choose a bowl based on the aroma of miso.Explanatory illustration. Actual dishes, quantities, and presentation may vary depending on the store.
Choose a bowl based on the aroma of miso. Explanatory illustrations/representative examples

This type of ramen uses miso as a seasoning, and Sapporo in Hokkaido is known as a typical area.[S04]

It will be easier to choose if you think about your own preferences, such as “I want to enjoy the aroma of miso'' or “I'm interested in a spicier bowl.'' Don't assume miso's spiciness just by its name; take a look at the menu.

4. For bold soy sauce and thick noodles: Iekei ramen

Seaweed, spinach, and thick noodles.Explanatory illustration. Actual dishes, quantities, and presentation may vary depending on the store.
Seaweed, spinach, and thick noodles. Explanatory illustrations/representative examples

This style traces its roots to Yoshimuraya in Yokohama. Its hallmarks are pork-bone and soy-sauce broth, chiyu (chicken oil), and thick noodles. Nori seaweed and spinach are also typical toppings.[S05][S08]

If you want rich broth with a distinct soy-sauce flavor, explore our Iekei guide.

5. For garlic and a hearty meal: Jiro-style ramen

Pay attention not only to the noodles, but also to the pork and vegetables.Explanatory illustration. Actual dishes, quantities, and presentation may vary depending on the store.
Pay attention not only to the noodles, but also to the pork and vegetables. Explanatory illustrations/representative examples

Here, Jiro-style ramen is a starting point for exploring Ramen Jiro and shops influenced by its style; these are not all the same brand. For example, the separate brand Butayama combines pork broth and soy-sauce seasoning with hearty noodles, pork, and generous vegetables.[S09][S16]

Check both the flavor and the amount of noodles and toppings. Even a portion called “small” can be substantial, so check the quantity on your first visit.[S10]

6. For fish broth and aroma: niboshi and seafood ramen

The small fish represent an ingredient used to make broth.Explanatory illustration. Actual dishes, quantities, and presentation may vary depending on the store.
The small fish represent an ingredient used to make broth. Explanatory illustrations/representative examples

Ramen made with fish stock, such as dried sardines, is also an option. Niboshi is an ingredient made by boiling and drying seafood. Some restaurants, like Ramen Nagi, focus on dried sardines.[S02][S14]

This is a useful starting point if you enjoy fish aromas. Read the broth description too: seafood-based does not automatically mean light.

7. For heat and flavor: spicy ramen

Check not only the spiciness but also the flavor.Explanatory illustration. Actual dishes, quantities, and presentation may vary depending on the store.
Check not only the spiciness but also the flavor. Explanatory illustrations/representative examples

For a spicy bowl, consider the other flavors as well as the heat. AFURI’s Yuzu Ratanmen, for example, combines chili heat with the tartness of yuzu.[S03]

If you like spicy food but don't want to try something super spicy, we recommend checking the level of spiciness and whether it can be adjusted before ordering.

8. When noodles take center stage: tsukemen, abura soba, and mazesoba

Eat with dipping sauce.Explanatory illustration. Actual dishes, quantities, and presentation may vary depending on the store.
Tsukemen Mazesoba
Eat with dipping sauce. Explanatory illustrations/representative examples

For tsukemen, dip the noodles into broth served in a separate bowl. Abura soba and mazesoba have much less liquid than regular ramen; mix the noodles with the sauce before eating.[S01][S02]

This is more about the way you eat than the taste. You may choose one based on your mood, “I'd rather enjoy noodles than drink soup today.''

Choose your next bowl by changing one thing

Try a different broth or noodle next time.Explanatory illustration. Actual dishes, quantities, and presentation may vary depending on the store.
Try a different broth or noodle next time. Explanatory illustrations/representative examples

Even if the taste of your first bowl isn't what you expected, you don't have to judge Japanese ramen as a whole based on that alone.

Next, choose a lighter soup, thicker noodles, or fish stock. Once you decide on one point to change, you will find the taste you like. Choose a bowl because it appeals to you, not only because a shop is famous. That's another way to enjoy ramen while traveling.

Sources and verification dates

The information in the text is based on the manuscript as of September 27, 2026. Please check the official information of each store before visiting for business hours, regular holidays, ordering methods, amount of noodles, etc.

  1. S01 Japan National Tourism Organization (JNTO) | A Guide to Ramen in Japan Go to main text1 ↑ Go to main text 2 ↑
  2. S02 Shin-Yokohama Ramen Museum | Ramen Encyclopedia Go to main text1 ↑ Go to main text 2 ↑ Go to main text3 ↑ Go to main text4 ↑
  3. S03 AFURI Official｜Menu Go to main text1 ↑ Go to main text 2 ↑
  4. S15 AFURI Official｜tori paitan Ramen (Souvenir product) Go to main text ↑
  5. S04 Japan National Tourism Organization (JNTO) | Ramen Go to main text ↑
  6. S05 Ramen Sugitaya Official｜Top page/Meal ticket purchase information Go to main text ↑
  7. S08 Shin-Yokohama Ramen Museum｜Rokkakuya 1994+ Go to main text ↑
  8. S09 Ramen Butayama Official | Commitment Go to main text ↑
  9. S16 GIFT Co., Ltd. job posting | Description Jiro-inspired ramen of Butayama Go to main text ↑
  10. S10 Ramen Butayama official | Menu, ordering method, amount of noodles Go to main text ↑
  11. S14 Ramen Nagi Official | Amazing! dried sardines ramen Go to main text ↑