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Ramen
Aizu Mountain Salt Ramen
- 07Fukushima
A ramen from Urabandai (Kitashiobara Village) whose soup is made with Aizu mountain salt, produced by boiling down hot spring water.


Ramen
Aoba-style Ramen
- 13Tokyo
A lineage of soy sauce ramen from Nakano, Tokyo, known for its "double soup" combining meat-based and fish-based soups.

Ramen
Arirang Ramen
- 12Chiba
A ramen from the towns of Nagara and Chonan in Chiba, in which onion, garlic, garlic chives, and pork are stir-fried and simmered in a soy sauce soup.

Ramen
Asahikawa Ramen
- 01Hokkaido
Asahikawa ramen that combines a double soup of pork bones, chicken carcasses and seafood with a soy sauce tare, with oil on the surface keeping it from cooling.

Ramen
Beef Bone Ramen
- 31Tottori
A regional ramen of central and western Tottori Prefecture, characterized by a soup made with beef bone stock

Ramen
Beppu Cold Noodles
- 44Oita
Cold noodles from Beppu City, Oita Prefecture, with noodles made using buckwheat flour served in a Japanese-style seafood-based broth.

Ramen
Chan-style Ramen
- 13Tokyo
A ramen that pairs a soy sauce soup of clear pork broth (buta chintan) with flat noodles and plenty of chashu, tracing its roots to a shop in Chiyoda Ward, Tokyo.

Ramen
Chicken Giblets Ramen
- 06Yamagata
A specialty ramen of Shinjo City, Yamagata Prefecture, combining a fairly light soy sauce soup with well-simmered chicken giblets.


Ramen
Cold Ramen
- 06Yamagata
Ramen originating in Yamagata City, with noodles immersed in a cold soy sauce soup, sometimes with ice floating in it.

Ramen
Edo-style Ramen
- 05Akita
A ramen from Akita City characterized by a soy sauce-based soup, menma (seasoned bamboo shoots) with no nodes (joints), and a spicy condiment.



Ramen
Fukui Ramen
- 18Fukui
Ramen of Fukui, which includes shio (salt) ramen in clear chicken broth and white chicken broth (paitan) ramen, as well as Tsuruga's street-stall ramen and Takefu's chuka soba

Ramen
Funabashi Sauce Ramen
- 12Chiba
A local ramen of Funabashi City, characterized by a darkish soup with Worcestershire sauce as its base flavor.


Ramen
Hachinohe Ramen
- 02Aomori
Hachinohe City ramen that pairs a light soy sauce soup made with niboshi broth with hand-rubbed thin curly noodles.

Ramen
Hachioji Ramen
- 13Tokyo
A soy sauce ramen from Hachioji, Tokyo, characterized by chopped onion and a layer of lard covering the surface.

Ramen
Hakata Ramen
- 40Fukuoka
Tonkotsu ramen served mainly in Fukuoka City, characterized by a milky-white soup based on pork bones and ultra-thin straight noodles.

Ramen
Hakodate Ramen
- 01Hokkaido
Hakodate Ramen that pairs a clean, clear salt-flavored soup with thin straight noodles.
Ramen
Hamamatsu Gyoza Ramen
- 22Shizuoka
The Hamamatsu style of enjoying ramen together with the city's famous gyoza.

Ramen
Hikone Champon
- 25Shiga
A champon originating in Hikone, Shiga Prefecture, in which plenty of vegetables are simmered in a Japanese-style soup of bonito and kombu dashi

Ramen
Himeji Ramen
- 28Hyogo
Ramen of the Harima region centered on Himeji City, characterized by ginger placed on a soy sauce-based soup

Ramen
Himi Shrimp Ramen
- 16Toyama
Himi ramen built on a pork-bone shio (salt) ramen base and combined with the umami of Toyama white shrimp

Ramen
Hinai Chicken Ramen
- 05Akita
Akita Prefecture ramen with a light flavor, based on Hinai-jidori chicken.

Ramen
Hiratsuka Tanmen
- 14Kanagawa
A Hiratsuka tanmen topped with wakame, onion, and menma in a clear soup with a pronounced sourness.

Ramen
Hiroshima Ramen
- 34Hiroshima
Ramen from around Hiroshima City with a light, brown tonkotsu shoyu soup simmered from pork bones and chicken bones

Ramen
Horse Meat Ramen
- 06Yamagata
A soy sauce ramen from Nagai City, Yamagata Prefecture, topped with slowly simmered horse-meat chashu.

Ramen
Ichihara Ramen
- 12Chiba
A local miso ramen of Ichihara City, Chiba, topped with mamezo, oni-oroshi (coarsely grated) Ichihara-grown daikon, and leafy greens.

Ramen
Ise Lobster Ramen
- 24Mie
Miso ramen that makes the most of the flavor of Ise lobster (Japanese spiny lobster).

Ramen
Iso Ramen
- 03Iwate
Light, salt-flavored ramen from the Sanriku coast of Iwate Prefecture, topped with seaweed and seafood.

Ramen
Jiro-style Ramen
- 13Tokyo
Tokyo-born lineage famous for extra-thick noodles under mountains of vegetables and garlic.

Ramen
Jumonji Ramen
- 05Akita
Ramen from Jumonji in Yokote City, pairing curly noodles with a light soup of bonito, kombu, and niboshi broth seasoned with white soy sauce.

Ramen
Kagoshima Ramen
- 46Kagoshima
Kagoshima ramen that pairs medium-thick noodles with a light tonkotsu broth that also uses chicken bones and vegetables.

Ramen
Kanagawa Light Ramen
- 14Kanagawa
A light soy sauce-flavored ramen with thin noodles, served in some parts of Kanagawa Prefecture such as Yokohama City and Ebina City.

Ramen
Kanazawa Curry Ramen
- 17Ishikawa
The signature curry ramen of a long-established ramen shop popular with market workers in Kanazawa

Ramen
Kasaoka Ramen
- 33Okayama
Ramen from Kasaoka, Okayama Prefecture, with a clear chicken-bone soy sauce soup topped with chashu made from simmered chicken

Ramen
Kesennuma Ramen
- 04Miyagi
A local ramen from Kesennuma City, Miyagi Prefecture, whose certification criteria include a salt or soy sauce flavor made with saury aroma oil.


Ramen
Kitakata Ramen
- 07Fukushima
Ramen from Kitakata City, Fukushima Prefecture, combining flat, aged, high-hydration noodles with a soy sauce–flavored soup.

Ramen
Kobe Ramen
- 28Hyogo
Ramen of Kobe City and the Hanshin area, with straight noodles topped with chashu, boiled bean sprouts, and green onions


Ramen
Koriyama Black
- 07Fukushima
A soy sauce ramen from Koriyama City, Fukushima Prefecture, notable for its jet-black soup made with dark soy sauce (koikuchi shoyu) and tamari soy sauce.
Ramen
Koshu Chicken Giblets Ramen
- 19Yamanashi
Yamanashi local ramen served with sweet simmered chicken giblets.

Ramen
Kumamoto Ramen
- 43Kumamoto
Kumamoto ramen with a soup of pork bones combined with chicken bones, accented with burnt garlic and mayu (garlic oil).

Ramen
Kurume Ramen
- 40Fukuoka
Kurume City ramen with a rich tonkotsu soup made by the "yobimodoshi" method, in which the soup in a hagama (flanged cauldron) is simmered while being continually topped up.

Ramen
Kushiro Ramen
- 01Hokkaido
Kushiro Ramen that pairs a light soy sauce soup made with bonito dashi with ultra-thin curly noodles.

Ramen
Kyoto Ramen
- 26Kyoto
Kyoto ramen centered on rich, heavy soup styles such as thick soy sauce, pork back fat and tori paitan (creamy chicken broth).


Ramen
Matsuyama Ramen
- 38Ehime
Ramen of Matsuyama, Ehime Prefecture, which includes the Hyo style, with a sweet soup and chashu, and a seafood-stock style

Ramen
Miso Curry Milk Ramen
- 02Aomori
A local ramen from Aomori City made by adding curry powder and milk to miso ramen soup.

Ramen
Mito Domain Ramen
- 08Ibaraki
A Mito ramen that recreates noodles Tokugawa Mitsukuni is said to have eaten, made with lotus root flour and served with goshin, the five pungent condiments.

Ramen
Miyako Ramen
- 03Iwate
Ramen from Miyako City, Iwate Prefecture, pairing a clear niboshi-based soy sauce soup with curly noodles.

Ramen
Miyazaki Spicy Noodles
- 45Miyazaki
A spicy noodle dish originating in Nobeoka, pairing firm, chewy noodles with a bright red soup of chili pepper, garlic, garlic chives and beaten egg.

Ramen
Nagasaki Champon
- 42Nagasaki
A Nagasaki noodle dish in which meat, seafood and vegetables are stir-fried and then simmered in broth together with the noodles.


Ramen
Nagoya Taiwan Ramen
- 23Aichi
A spicy ramen originating in Nagoya, topped with ground meat and garlic chives stir-fried with chili pepper and garlic

Ramen
Nakatsu Ramen
- 44Oita
Ramen from Nakatsu City, Oita Prefecture, eaten in a soy sauce tonkotsu broth.

Ramen
Nara Ramen
- 29Nara
Nara ramen centered on "stamina ramen," served at many shops in Nara Prefecture

Ramen
New Tantanmen
- 14Kanagawa
A tantanmen centered on Kawasaki City, known for its salt-flavored soup with beaten egg, garlic, and chili pepper.

Ramen
Niigata Back Fat Ramen
- 15Niigata
A ramen born in Tsubame City, with a soy sauce soup based on seafood dashi such as niboshi, extra-thick noodles, and a large amount of pork back fat on top.

Ramen
Niigata Rich Miso Ramen
- 15Niigata
A Niigata ramen that pairs a rich miso soup with thick noodles, adjusted to the desired strength with wari soup (a separate dilution broth).

Ramen
Odawara-style Ramen
- 14Kanagawa
A ramen characterized by a clear pork-bone soy sauce soup and flat curly noodles, said to have originated in Yugawara Town.

Ramen
Odawara-style Tantanmen
- 14Kanagawa
A tantanmen originating in Odawara, characterized by a sweet and spicy soup with a strong, ankake-like thickness, made with ground meat and doubanjiang.

Ramen
Ofunato Saury Ramen
- 03Iwate
A local ramen from Ofunato City, Iwate Prefecture, made with Pacific saury landed at Ofunato.

Ramen
Ogikubo Ramen
- 13Tokyo
A ramen from Ogikubo, Tokyo, combining a seafood dashi of katsuobushi (dried bonito) and niboshi (dried sardines) with dark soy sauce.

Ramen
Oil Soba
- 13Tokyo
A soupless noodle dish that spread from the Musashino area of Tokyo, eaten by coating the noodles with the tare and oil at the bottom of the bowl.

Ramen
Okayama Ramen
- 33Okayama
A soy sauce-flavored regional ramen made since long ago, centered on shops in Okayama City

Ramen
Okhotsk Scallop Salt Ramen
- 01Hokkaido
A salt ramen from the Okhotsk region topped with whole dried Okhotsk scallop adductors that have been rehydrated by steaming.

Ramen
Onomichi Ramen
- 34Hiroshima
Ramen from around Onomichi, Hiroshima Prefecture, pairing flat noodles with a soy sauce soup topped with floating pork back fat

Ramen
Osaka Black Ramen
- 27Osaka
"Osaka Black," a soy sauce ramen with a simmered egg, served at a soy sauce ramen specialty shop in Dotonbori, Osaka

Ramen
Osaka Shoyu Ramen
- 27Osaka
Takaida-style ramen from Higashinari Ward in Osaka City and from Higashiosaka City, characterized by extra-thick straight noodles and a strong soy sauce soup

Ramen
Saga Ramen
- 41Saga
Saga Ramen from Saga City, featuring slightly thick, soft noodles in a tonkotsu (pork bone) broth that is restrained in salt and fat, topped with a raw egg.

Ramen
Sakata Ramen
- 06Yamagata
Ramen from Sakata City, Yamagata Prefecture, characterized by a light soy sauce flavor with seafood dashi such as niboshi and grilled-and-dried flying fish, and by house-made noodles.

Ramen
Sanma Ramen
- 14Kanagawa
A ramen originating in Yokohama, topped with stir-fried bean sprouts, napa cabbage, and pork thickened into an ankake sauce.

Ramen
Sano Ramen
- 09Tochigi
Ramen from Sano City, Tochigi Prefecture, combining irregular curly noodles kneaded with a green bamboo pole and a clear soy sauce–flavored soup.



Ramen
Shimodate Ramen
- 08Ibaraki
Ramen from Chikusei City (formerly Shimodate City), Ibaraki Prefecture, with a dark soy sauce and chicken-carcass soup topped with chicken chashu.

Ramen
Shimonoseki Puffer Fish Salt Ramen
- 35Yamaguchi
Shimonoseki ramen drawing pufferfish stock into salt broth.

Ramen
Shinpukusaikan-style Ramen
- 26Kyoto
The ramen of Shinpukusaikan in Kyoto, characterized by a black soup of chicken-bone and pork-bone stock seasoned with strong soy sauce

Ramen
Shinshu Miso Ramen
- 20Nagano
A Nagano regional ramen with a soup made from 100% Shinshu miso, Shinshu apples as a secret ingredient, and large-cut green onions

Ramen
Shirakawa Ramen
- 07Fukushima
Ramen from Shirakawa City, Fukushima Prefecture, with firm, chewy hand-made curly noodles and a clear soy sauce soup.

Ramen
Spicy Miso Ramen
- 06Yamagata
Ramen from Nan'yo City, Yamagata Prefecture, in which medium-thick curly noodles in a miso-based soup are topped with spicy miso containing chili pepper, which is dissolved into the soup as you eat.

Ramen
Squid Ink Ramen
- 02Aomori
Ramen from Ohata in Mutsu City, Aomori Prefecture, in which black noodles kneaded with squid ink are eaten in a clear, salt-flavored scallop broth.


Ramen
Susaki Ramen
- 39Kochi
Nabeyaki ramen from Susaki, Kochi Prefecture, with a mature-hen chicken-bone soy sauce soup and thin noodles served piping hot in a clay pot


Ramen
Takeoka Ramen
- 12Chiba
A ramen originating in Takeoka, Futtsu City, Chiba Prefecture, with a black soup made by diluting the soy sauce tare used to simmer chashu with hot water, topped with diced onion.

Ramen
Tea Ramen
- 11Saitama
A local specialty of Tsurugashima City featuring firm, chewy noodles made with ingredients such as matcha from Tsurugashima-grown Sayama tea.

Ramen
Tenri Ramen
- 29Nara
A mildly spicy, soy sauce-based ramen from Tenri, Nara Prefecture, with vegetables, mainly napa cabbage, and a strong hit of garlic

Ramen
Tokushima Ramen
- 36Tokushima
Ramen of Tokushima Prefecture with soups in three types (white, brown, and yellow), topped with sweet-savory pork belly

Ramen
Tokyo Ramen
- 13Tokyo
A Tokyo soy sauce ramen that pairs a clear soy sauce soup made mainly from chicken bones with medium-thin curly noodles.

Ramen
Tori Chuka
- 06Yamagata
A Yamagata Prefecture noodle dish of Chinese-style noodles in Japanese-style soba-tsuyu broth, topped with chicken, tenkasu (tempura bits), and nori.

Ramen
Toyama Black Ramen
- 16Toyama
Ramen originating in Toyama City, with a black soup of dark soy sauce accented with coarsely ground black pepper.

Ramen
Tsugaru Ramen
- 02Aomori
Ramen from the Tsugaru region of Aomori Prefecture, with broth made from niboshi (boiled and dried small fish) and yakiboshi (grilled and dried small fish).

Ramen
Wakayama Ramen
- 30Wakayama
A regional ramen served mainly in Wakayama City, pairing a tonkotsu shoyu (pork bone and soy sauce) soup with thin straight noodles

Ramen
White Gow Ramen
- 12Chiba
A local ramen of Sodegaura, Chiba, characterized by a white soup made with milk.


Ramen
Yokohama Ie-kei Ramen
- 14Kanagawa
Ramen originating in Yokohama, combining tonkotsu-shoyu soup with chicken fat, with medium-thick noodles topped with spinach and three sheets of nori.

Ramen
Yonezawa Ramen
- 06Yamagata
Ramen from Yonezawa, Yamagata, pairing a light soy sauce soup of chicken bones and niboshi with hand-rubbed thin curly noodles.