Ramen is a culturally significant dish in Japan, characterized by its diverse regional styles, each offering a unique taste experience. One of the most famous varieties is Tonkotsu ramen, originating from Fukuoka. This style features a rich, creamy broth made from boiling pork bones for several hours, resulting in a deep umami flavor. Tonkotsu ramen is typically garnished with chashu (braised pork), green onions, and a soft-boiled egg, enhancing its decadent nature.

Another popular variety is Shoyu ramen, predominantly found in Tokyo. This style utilizes a soy sauce-based broth, which is lighter yet packed with flavor. The broth is often made with a combination of chicken and vegetable stock, contributing to its refreshing profile. Common toppings for Shoyu ramen include menma (bamboo shoots), nori (seaweed), and narutomaki (fish cake), each adding to the depth of flavor.

Miso ramen, hailing from Sapporo, showcases a unique twist with its fermented soybean paste. This hearty and slightly sweet broth is typically combined with corn, butter, and bean sprouts, reflecting Hokkaido's agricultural wealth. Miso ramen’s robustness is often complemented by toppings such as scallions and ground pork.

The fourth main type is Shio ramen, known for its salt-based broth. Originating from various regions, Shio ramen offers a lighter alternative, crafted from a clear chicken or seafood stock. This delicate flavor is further enhanced with toppings like lemon zest, which adds a refreshing contrast. Regional variations may include different herbs or spices, tailored to local ingredients.

Aside from these well-known varieties, local styles like Hakata ramen are central to the culinary landscape. Hakata ramen showcases a thin noodle structure, served in a creamy Tonkotsu broth, setting itself apart. Each region's ramen reflects its history and available ingredients, making every bowl a unique culinary journey.