There's a world of delicious noodle dishes waiting for you in Japan - but how do you get the dish you desire? Even if you managed to decipher the Japanese characters with the latest translation app – could you differentiate between shio and shoyu ramen? Would you know your nisshin from your inari soba? Your ankake from your tsukimi udon? Our helpful "How to Order" instructions will get you fed right every time - saving you and your host unnecessary embarrassment!
Japan’s most internationally fawned over noodle soup, ramen, is also the most complex, varied and freeform when it comes to flavour and ordering. One of a variety of base broths from light to pig-fat rich is seasoned with a saucy mixture (tare) and garnished as dictated by individual chef personalities and their hometown influences.
If you are a ramen die-hard you’re probably already well schooled in potential offerings and regional variations but if you’re in need of a refresher our is spilling over with connoisseur ranking detail! However, if you simply need a basic ‘how-to’ low-down then look no further. (After a taste of ? - just scroll down, we've got you covered there, too.)
How to order ramen
1. Consider your options
Although old-school ramen shops might offer table service, typically you’ll need to purchase tickets from vending machines so before you step up to the plate you’ll need to ascertain which broth you are leaning towards.
There are four main soup base styles from Sapporo in the north to deep south Hakata :
Shio /salt - the lightest and most traditional; made with chicken or fish dashi (stock) – it’s reasonably clear and pale gold in colour.
Shoyu / soy – popular in the Tokyo region and usually made with chicken stock or a combination of chicken and pork or fish or even beef dashi - also reasonably clear but darker than shio broth.
Miso / fermented soy bean paste - a relatively modern, robust base from Hokkaido in Japan’s cold north - usually made with pork and/or chicken dashi and seasoned with regional miso making it cloudy.
Tonkotsu – rich pork bone broth – this big daddy ramen ain’t for the faint of heart. Referred to as Hakata style it’s made by very slowly cooking pork bones until the broth turns milky with collagen, marrow and fat – some fish dashi may be added/ - it’s slightly thicker and oilier than the alternatives
2. Commit
Most ramen vending machines feature photos of each type on offer - if it isn’t clear which base it uses (usually detectable by the colour or clarity of the broth) ask for help. You’ll note each bowl typically includes one or more of the following toppings:
Chashu - slices of pork – usually loin or belly - simmered in soy and mirin until tender
Tan tan (Dan dan) – spicy minced meat
Kamaboko – slices of fish paste cake - commonly Naruto (narutomaki) style – with a pink and white swirl and jagged edges
Negi – spring onions/scallions
Menma – funky fermented vegetables – usually bamboo shoots
Moyashi - bean sprouts
Tamago – egg - either ajisuke (soft boiled and marinated in a soy and mirin solution) or Onsen tamago (cooked at a very low temperature until very softly set)
Wakame and Nori – seaweed
Koon bataa – Corn and butter
Ninniku – garlic – freshly grated
Ninniku dare – whipped pork fat and grated garlic
Kimchee – Korean style spicy pickled cabbage
Ascending serving sizes will be priced accordingly. Simply press the appropriate button to order. While you are at it - lock in any side sides the same way e.g. gyoza, karaage, fried rice, kim chee, eggs or extra chopped spring onions and even beer. Slide in your yen and grab your tickets.
3. Wait…
Hop in the queue and a staff member will accept your order by taking half your ticket. As ramen is eaten quickly when the noodles and broth are at their peak (slurping is mandatory to cool down things down by introducing air to mouthfuls), turnover of patrons is high and you’ll not wait long for a seat.
4. Freedom
Your bowl will arrive piping hot and you are now at liberty to choose any additional condiments that may be waiting at your table gratis – these include one of possibly more of the following: Shichimi togarashi (7 flavour spice mix), ichimi togarashi (red chilli powder), tobanjan (spicy chilli bean sauce), freshly crushed garlic, rayu ( hot chilli oil), benishoga (red pickled ginger) , sansho (numbing aromatic pepper related to sechuan peppercorns), yuzukosho (yuzu citrus and green chilli paste) or toasted sesame seeds. Don’t forget to slurp!
wait, there's more
So much more than ramen: in praise of Japan's other noodles
How to order the ‘other’ noodles…
Things are a little less complicated when it comes to ordering at your average soba or udon eatery.
While there are specialist shops for each, interestingly both noodles are often served in the same venue. Although completely different in appearance, flavour and texture they share the same broth style and toppings for the most part – making the noodle the absolute hero!
The broth is usually a simple, but lovingly prepared, house dashi (made from dried kombu and Katsuobushi - dried, fermented and smoked skipjack tuna or bonito or other dried fish) which is seasoned in varying ratios with typical Japanese condiments such as soy and mirin.
There are of course, as many regional soba and udon varieties as there are Japanese villages but the most popular styles are available all over - many eaten hot in winter and chilled in summer.
Occasionally you’ll spy a ticket vending machine but more commonly you’ll be ushered directly to a seat and shown the menu - which may be printed on the wall in an unfamiliar text. You might not be able to read the menu - but as long as you are armed with our list below you can order with confidence.
The long short list
Quick bowl: A soba and udon noodle kitchen in a Tokyo laneway. Source: Getty Images
Kake - hot dashi broth seasoned with soy and mirin and topped with chopped spring onions. This is the most basic offering on the menu - forming the core of the other hot menu items. Osaka the udon version is called su udon.
Zaru - cold noodles, served on a basket (zaru) or on a bamboo mat with a cold dipping sauce made from the same ingredients as the kake soba but with a higher ratio of seasonings – commonly served with spring onions or wasabi for mixing into the sauce
Kitsune - sheets of aburaage (fried tofu) and usually chopped spring onion. However, in Osaka you’ll need to ask for Tanuki soba instead.
Tempura – a serving of 3 to 5 tempura pieces e.g. prawns or vegetables, usually served on the side if eaten cold and on top of the soup if hot.
Tanuki – crunchy tenkasu (fried tempura batter crumbs). In Osaka you’ll need to ask for haikara soba instead but the udon version is not available.
Ankake – a thickened, slightly sweet broth of dashi, soy and mirin - often only with finely grated ginger but sometimes with additional meat, seafood or vegetables. Usually served hot. Want to try making it yourself - try our recipe .
Sansai – wild, seasonal vegetables – usually from the mountains
Tsukimi – means ‘moon viewing’ and you’ll find a raw egg sitting in the centre of the bowl on top of the noodles, to resemble the moon
Nanban – leek and chicken (tori nanban) or duck (kamo namban) meat – the dashi broth in this case usually includes the carcasses of either bird for additional flavour
Tororo – grated yam - thick, sticky and a little slimey this can take some getting used to but it’s great for digestion. Often served with an egg – becoming tororo tsukimi (see above)
Oroshi – finely grated daikon and soy – usually served cold
Bukkake – served cold – with thick dashi broth or dipping sauce, raw or lightly cooked (onsen tamago) egg, shaved katsuobushi and spring onion
Nishin soba - preserved herring
Kare – curry sauce instead of broth – more often served with udon.
Nabeyaki – a substantial winter dish, commonly using udon, cooked and served in a nabe (hotpot) and topped with a variety of items including tempura, egg, vegetables, kamaboko (fish paste).
Toshikoshi - Unique to New Year’s eve, a dish of toshikoshi soba (never udon) is served throughout Japan in homes and restaurants sometime before midnight – the many nutritious threads symbolising a bridge to cross from one year to the next and long, healthy, prosperous life.
Throughout August, SBS Food is celebrating Asia's love of the noodle. Oodles of Noodles will include delicious new recipes, stories and tips for buying, cooking and storing noodles. Find out more or visit our interactive noodle map:
