Ramen has gained popularity among both locals and international tourists, becoming a globally recognised symbol of Japanese food. In this article, we present the basics of ramen, recent trends, and a look back at the ramen scene in Sydney, as shared by our editor-in-chief—a Sydneysider who has travelled across Japan, tasting ramen nationwide.
Japanese ramen varies significantly from region to region, with different combinations of broths, noodles, and toppings that reflect local tastes. Meanwhile, unique styles of ramen with their own respective fan bases have also emerged. Today, ramen is more than just a meal–it’s a cultural phenomenon. Here, we’ll delve into the main styles of ramen, regional varieties, specific lineages, and the latest trends.
Core styles of ramen
Japanese ramen can be broadly categorised into four main broth styles: shoyu, shio, miso, and tonkotsu.
Shoyu (soy sauce) Ramen
Originating around Tokyo, this ramen features a soysauce- based broth made with chicken or seafood stock. Its light yet savoury flavour has made it widely popular.
Shio (salt) Ramen
With origins in Hakodate, Hokkaido, salt ramen has a clear, light broth often made with chicken or pork. Its simplicity highlights the ingredients’ natural flavours.
Miso Ramen
This rich and warming ramen hails from Sapporo. The misobased broth is hearty and typically includes vegetables like cabbage and bean sprouts; perfect for cold climates.
Tonkotsu (pork bone) Ramen
Known for its creamy, rich flavour, tonkotsu ramen originated in Kyushu, namely Fukuoka. Its long-simmered pork-bone broth and tradition of noodle refills (kaedama) make it a distinctive nexperience. Regional ramen specialties Across Japan, each region has its own unique ramen, showcasing the diversity within Japanese ramen culture.
Hakata Ramen
A Fukuoka specialty known for its thin noodles, pork-bone broth, and simple toppings like spring onions and sliced pork. Red pickled ginger and spicy mustard greens are often added to enhance the flavour.
Kitakata Ramen
This style from Kitakata, Fukushima, features thick, curly noodles and a soy-sauce-based chicken broth. Local soy sauce gives it a distinct taste.
Sapporo Ramen
A famous style from Sapporo, Hokkaido, known for its misobased broth and medium-thick curly noodles. Often topped with corn, butter, and vegetables to withstand Hokkaido’s cold climate, it has a rich, hearty flavour.
Wakayama Ramen
With a pork and soy-sauce broth and straight noodles, this variant is often enjoyed with local specialties like pickled plum or mackerel sushi.
Onomichi Ramen
Originating from Onomichi, Hiroshima, this ramen has a rich, chicken soy-sauce broth with added lard. Flat noodles pair well with the intense flavour.
Popular ramen styles
Recent years have seen the rise of specific ramen styles that have become cult favourites.
Ie-kei Ramen
Created by Yoshimuraya in Yokohama, this style combines pork and soy-sauce broth with thick noodles. Common toppings include spinach and seaweed. Customers can customise the broth’s richness.
Jiro-kei Ramen
Originating from Tokyo’s Ramen Jiro. It features thick, chewy noodles, generous portions of cabbage, bean sprouts, and raw garlic. Known for its sheer volume, Jiro-kei has developed a devoted fan base known as Jirorians.
Nibo-kei Ramen
Popular in Aomori and Niigata, it uses dried sardines (niboshi) for an umami-rich, slightly bitter broth. The rise of seafood-based broths has led to its increasing popularity in urban areas.
Tanrei Ramen
A clear, light broth made with chicken or seafood, highlighting the pure flavours of the ingredients.
Tori-paitan Ramen
Uses chicken instead of pork to create a rich, creamy broth. Flavourful yet light on the palate, appealing to those who prefer a milder taste. Emerging ramen trends In recent years, new ramen trends have injected fresh energy into the traditional ramen scene.
Fusion Ramen
Incorporating ingredients like truffle, cheese, or curry spices, fusion ramen combines Western flavours with Japanese techniques, creating unique and exciting taste experiences.
Vegan Ramen
As awareness of sustainability and health grows, vegan ramen made without animal products is becoming increasingly popular, both in Japan and abroad.
Fermented Ramen
Using ingredients like koji, miso, and natto, fermented ramen adds depth and complexity through traditional Japanese fermentation techniques.
Australian Ramen Trends — A Look at Sydney
The first wave of the Sydney ramen boom can be traced back to around 15 years ago. At that time, popular spots like Ichiban Boshi had already gained a cult following. But as places like Gumshara, Ryotei, and Menya began opening, ramen fans in Sydney were thrilled to finally have access to authentic ramen.
Around 2012, more establishments appeared, marking the second wave of the boom. New restaurants like Zundo and Tenkomori opened, along with Japanese franchises such as Ippudo and Hakatamon entering the market, bringing Sydney’s ramen boom to the attention of ramen fans even in Japan.
By 2015, the ramen scene had gained further attention with a famous ramen chef producing ramen shops in Sydney. Concurrently, Harunobu Inukai, a renowned French chef, started his restaurant, which quickly became popular. This can be seen as the third wave of the ramen boom in Sydney.
Ramen was more than just a passing trend; it had become a well-established food culture. Around this time, Zundo and Nichigo Press collaborated to develop an abura soba (soupless ramen) dish. Coincidentally, other shops also started introducing mazesoba (mixed noodles) and other soupless options.
Outside Japan, ramen booms often centered on tonkotsu-based soups, and Sydney was no exception. During the first three waves of the ramen boom, tonkotsu broth remained the main attraction. However, a shift began around 2018. Chaco Bar, previously known as a yakitori restaurant, started offering ramen featuring unique menus popular among both Japanese and local customers. Ippudo Group’s Gogyo also gained traction with its signature charred shoyu and miso ramen. One memorable ramen event was the “Sapporo Ramen Fair” held in September 2018. The opportunity to taste real Sapporo ramen generated huge excitement, leading to daily lines of over an hour. Originally scheduled for four days, the event concluded early on the third day due to its popularity.
More recent ramen revelations
Dedicated miso-ramen shops, such as Sora and Nichigetsudo, have entered the market recently, expanding their presence with branches that emphasise Hokkaido-style miso ramen. In the creative ramen sector, Sou Ramen Labo in North Sydney opened a second branch in Chatswood, continuing its influence.
In the latest news, GENSUKE, the global brand of Hakata Ikkousha, known for its mission to bring authentic Hakata tonkotsu ramen to the world, opened a branch in Sydney. Originating from Melbourne, GENSUKE has now grown to nine locations across Australia.
Japanese Michelin-starred ramen shop Mensho, and the soupless ramen specialty shop Kajiken are among the recent Japanese-owned ramen shops to open in Sydney, providing opportunities to experience Japanese-quality ramen in Australia. But nothing compares to the variety in Japan. Local-specialty ramen can be found across the country, and in Tokyo, you’re almost guaranteed to find excellent ramen at every train station. Fire up your favourite search engine and get out to uncover your own tasty ramen joint on your next trip to Japan.
