Can you tell the difference between each Ramen type? Shoyu, Tonkotsu, Miso, Niboshi, Tsukemen, etc. There are too many types and styles to remember and explain. Today, I will teach you several popular flavors.
Ramen can be categorized from a few different perspectives like below.
◆Style
Ramen (with soup)
Tsukemen (dip style)
Shiru Nashi (without soup)
◆Kaeshi Flavor (saltiness)
Showyu (Soy Source)
Shio (Salt)
Miso (Soy paste)
◆Broth Flavor
Tonkotsu (Pork Bone)
Tori Pai Tang (Thick Chicken Bone soup)
Niboshi (Dried Sardine)
Gyokai Tonkotsu (Mixture of Tonkotsu and Dried Fishes)
Other:Shrimp, Beef Bone, Shellfish, Seaweed, Sesami etc.
◆Broth Concentration
Light
Thick
These are the major perspectives. The Ramen of the Year(TRY), regarded as one of the most significant and prestigious awards in the Ramen industry, has these categories for 2020-2021.
Showyu(soy source), Shio(salt), Miso(soy paste), Tonkotsu, Tori Pai Tang, MIX, Tsukemen(light and clear soup), Tsukemen(thick soup), Shiru Nashi(without soup), Niboshi
I feel like Dandan noodles also have enough creators to be treated as a category, but not.
(I’ll consider about Dandan noodles deeper later)
And also, I feel Tonkotsu can be divided into a strong variety of sub-categories. Of course I’m gonna tell you about these deep worlds on Ramen Times.
Anyway, for now, these are the main genres in recent Japan. I’m looking forward to seeing some new styles come in the future.
If you want to know about each genre more, tap the each genres’ link and read more!