A Guide to the Regional Ramen of Japan
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A bowl of ramen consists of four basic elements: the broth, the tare, the noodles, and the toppings. The broth is generally a mix of pork, chicken, seafood, and vegetables, with each shop crafting their own blend. Most mix various parts of pig and fowl, some add more complex elements, and some never reveal their secrets. Though most diners categorize ramen into shoyu, miso, shio, and tonkotsu types, many shops specialize in just one style, referred to simply as “ramen” on their menu. This guide details the basic characteristics of a number of established regional styles; it only scratches the surface of the myriad varieties of ramen being served every day across Japan.
Tare タレ: Also known as kaeshi, tare is the strong, salty flavored essence placed at the bottom of each bowl. Shoyu tare, based on a reduction of soy sauce and other elements, is the most common. The tare—shoyu, miso, shio, or otherwise—roughly determines the ramen’s “type.”
Shoyu 醤油: Soy sauce but so much more. Strictly speaking, most ramen is built upon a shoyu base, but the amount of variation in taste and style within the category is immense.
Miso 味噌: Fermented bean paste. Coming in many shades of brown, miso makes up another common ramen category. Though only a few regions specialize in this style, many shops offer their own home-blended miso-based bowls.
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