What Is Ramen? Origins, Traditions and Varieties

The Origins of Ramen in Japan

The ramen we know today did not originate in Japan. Its story begins in the late 19th century, when Chinese immigrants settled in the port of Yokohama and opened small restaurants serving wheat-noodle soups. These lamian -- literally "pulled noodles" in Chinese -- became the foundation of what would eventually become Japanese ramen.

At the time, the dish was called "shina soba" (Chinese noodles) and sold from mobile street stalls called yatai that roamed the streets of major port cities. Japanese cooks gradually adapted the recipe to local tastes, replacing some ingredients with domestic products and refining broth-making techniques.

It was after World War II that ramen truly took off. Japan, in the midst of reconstruction, needed a filling, affordable and quick-to-prepare meal. Wheat supplied through American aid enabled mass production of noodles, and ramen shops multiplied across the country. Each region developed its own variation, creating a mosaic of flavours that defines contemporary Japanese ramen.

In 1958, Momofuku Ando invented instant noodles, bringing ramen to the world on an even larger scale. But artisanal ramen -- the kind patiently crafted with expertise in specialised workshops -- remains an art in its own right. To learn more about Japanese culinary culture, you can discover Japan via the official Japanese tourism website.

The Components of an Authentic Bowl of Ramen

A bowl of ramen rests on four fundamental pillars, each playing a precise role in the final balance of the dish. Understanding these components lets you fully appreciate the complexity behind what may, at first glance, appear to be a simple soup.

The Noodles

Ramen noodles are made from wheat flour, water, salt and kansui -- an alkaline mineral water that gives them their springy texture and slightly yellow colour. Thickness, shape and cooking time vary depending on the ramen style. Thin, straight noodles typically accompany lighter broths like shio, while thick, wavy noodles hold on to creamy broths like tonkotsu.

The Broth

The broth is the soul of ramen. It can be made from pork bones, chicken, fish or vegetables, and its preparation often requires eight to twenty hours of gentle cooking. At our ramen shop in Melun, we simmer our broths for twelve hours to achieve a deep flavour and silky texture.

The Tare (Seasoning)

The tare is the concentrated sauce placed at the bottom of the bowl before the broth is poured in. It is the tare that determines the category of ramen: shoyu (soy sauce), miso (fermented soybean paste), shio (salt) or tantanmen (spicy sesame paste). Each tare delivers its own flavour signature and influences the colour of the final broth.

The Toppings

Toppings complete the bowl and add contrasts of texture and flavour. Classic toppings include chashu (slowly braised pork), ajitsuke egg (soy-marinated soft-boiled egg with a runny yolk), menma (fermented bamboo shoots), nori (dried seaweed), thinly sliced spring onions and naruto (the fish cake with the iconic pink spiral). The choice of toppings varies by region and chef preference.

The Major Styles of Japanese Ramen

Japan boasts dozens of regional ramen variations, but four major styles dominate the culinary landscape. Each has its own codes and characteristics, shaped by generations of cooks.

Tonkotsu Ramen

Originating from Fukuoka in southern Japan, tonkotsu is arguably the most popular style outside Japan. Its white, opaque broth is achieved by boiling pork bones at a rolling boil for many hours, releasing collagen and creating that unmistakably creamy texture. The noodles that accompany it are thin and straight, and the bowl is often topped with chashu, marinated egg and spring onions. It is a generous, rich ramen with a deep pork flavour.

Miso Ramen

Born in Sapporo on the island of Hokkaido, miso ramen is a hearty, comforting dish suited to the harsh winters of northern Japan. Miso paste (fermented soybeans) is dissolved into a pork or chicken broth, yielding a dense, salty and slightly sweet soup. Butter, sweet corn and stir-fried minced pork are common additions. The noodles are thick and wavy to hold onto the rich broth.

Shoyu Ramen

Shoyu ramen is the oldest and most widespread style in Tokyo. Its clear, brown broth is seasoned with soy sauce, giving it a salty, umami-rich and lightly caramelised flavour. The base can be chicken, pork or a blend of both. The noodles are medium-thick and wavy. It is a balanced, approachable ramen full of nuance that appeals to newcomers and seasoned fans alike.

Shio Ramen

Shio (salt) is the most delicate and arguably the oldest of the four styles. Its clear, golden broth relies on minimal seasoning that lets the quality of the ingredients shine. Chicken, seafood or vegetables are often used as the base, and the transparency of the broth demands flawless technique. To find out which style suits you best, check out our article on how to choose your ramen.

The Broth: Heart of Authentic Ramen

While the noodles give ramen its structure, it is the broth that gives it its soul. Preparing a quality ramen broth is a long, methodical process with no shortcuts. This is what separates artisanal ramen from its industrial counterpart.

The process begins with selecting the bones: pork marrow bones for tonkotsu, chicken carcasses for a lighter broth, or fish bones and kombu seaweed for a marine base. The bones are first blanched in boiling water to remove impurities, then carefully rinsed. This step, called "akunuki", is essential for a clean, bitter-free broth.

Next comes the slow cooking. For tonkotsu, the bones simmer at a rolling boil for twelve to twenty hours. The vigorous boil is intentional: it breaks down the bones and releases collagen, fats and gelatine that give the broth its white colour and thick texture. For a chintan (clear) broth, the opposite approach is used -- very low heat without ever reaching a boil, to preserve the clarity of the liquid.

At Yoki Ramen, our chefs follow this traditional process every day. Our broths are prepared on-site, without powders or concentrates, using carefully selected fresh ingredients. It is this commitment to quality that allows us to serve ramen worthy of the best shops in Tokyo. Explore all our dishes on our menu or head straight to the best Japanese restaurant in Melun to taste authentic ramen.

How to Eat Ramen the Japanese Way

In Japan, eating ramen is no casual affair. It is an intense, focused, almost solemn moment. Diners sit at the counter, order, and eat in relative silence punctuated by the sound of slurping noodles. Far from being rude, this slurping is a sign of respect for the cook and helps mix air with the broth to enhance the aromas.

Here are the steps for eating ramen the proper way. Start by observing the bowl: the colour of the broth, the arrangement of the toppings, the steam rising. Then take a sip of broth from the spoon to appreciate its pure flavour before the noodles start absorbing the salt. Next, pick up the noodles with your chopsticks, lift them and slurp them confidently. Alternate between noodles, broth and toppings to enjoy every texture.

An important point: ramen should be eaten quickly. The noodles continue cooking in the hot broth, and their texture changes within minutes. A bowl served al dente and firm can turn soft and bloated if you take too long. The Japanese consider that a good bowl of ramen should be finished in ten to fifteen minutes at most.

For those who enjoy heat, feel free to ask for adjustments: rayu chilli oil, fresh crushed garlic or toasted sesame. These condiments, usually available on the table, let you customise your bowl to your liking. At Yoki Ramen in Melun, we provide these accompaniments so that every visit is unique.