"Shoyu (soy sauce) ramen is one of the oldest and most traditional ramen styles originated in Tokyo," and Tokyo ramen is notably famous for its thin, straight noodles. "Kitakata ramen, from Fukushima Prefecture, stands out with its thick, curly noodles and pork-and-dried-sardine-based broth." Another regional variety is "Wakayama ramen, combining soy sauce with pork bone broth."
"Miso ramen’s robust and warming flavors are well-suited to the region’s cold climate" in Sapporo, Hokkaido, featuring thick, curly noodles topped with butter and corn. Varieties include Shinshu Miso from Nagano Prefecture, known for its apple hint, and Sendai Miso from Miyagi Prefecture, famous for its richness since the era of warlord Date Masamune.
Shio ramen, characterized by its clear, light broth, emphasizes natural ingredients. Variations include "Hakodate ramen from Hokkaido," "Sano ramen from Tochigi Prefecture," and "Tanmen, a vegetable-laden shio ramen" from the Kanto region.
"Tonkotsu ramen is celebrated for its rich, creamy broth," originating from Kyushu. "Hakata ramen from Fukuoka is the most well-known tonkotsu variety," famous for its ultra-thin noodles and the "kaedama" system.
Alternative ramen styles such as Tsukemen, introduced in the 1980s, offer a different experience with thick noodles dipped in broth. "Tokyo’s 'Taisho-ken' is recognized as the birthplace of tsukemen." Shirunashi (brothless) ramen, like "Hiroshima-style shirunashi tantanmen" and "Tokyo’s aburasoba," further diversify the offerings.
At Haneda Airport's Delta Sky Club, travelers can try rotating ramen flavors at the Noodle Bar. Delta's daily nonstop flights to Tokyo-Haneda accommodate those eager to experience Japan's ramen firsthand.
“Customers interested in visiting Japan to have their fill of authentic ramen can book flights at Delta.com.”
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