The Ramen Dictionary & Tabelog Guide

Japanese soup stock, the foundation of the broth. Made from kombu (kelp), katsuobushi (dried tuna flakes), dried sardines, or chicken bones.

Yokohama's signature style — thick, straight noodles in a hybrid tonkotsu-shoyu broth, served with spinach, nori, and chashu. Rich, heavy, and deeply filling.

The master sauce or seasoning base (tare) placed at the bottom of the bowl before the unseasoned soup stock is poured in. This defines the bowl's flavor profile.

Fermented soybean paste seasoning. Originating in Hokkaido, this creates a thick, hearty, and complex opaque soup.

Dried baby sardines. Used to create a powerful, fishy, and slightly bitter umami broth that is famously addictive.

Salt-based seasoning. The oldest and lightest ramen style, offering a clear, delicate broth that highlights the underlying soup stock (dashi).

Soy sauce-based seasoning. The classic Tokyo style, featuring a clear brown broth that is deeply savory and umami-rich.

Miso broth loaded with chilli paste and aromatic spices. A popular Sapporo variation that layers heat on top of the classic fermented depth.

Japanese adaptation of Chinese Dan Dan noodles. Sesame and chilli broth with ground pork and bok choy — spicy, nutty, and aromatic.

The concentrated seasoning liquid added to each bowl — shoyu, shio, or miso. The same soup base can produce very different bowls depending on the tare.

Pork bone broth. Bones are boiled for hours (sometimes days) until the marrow breaks down, resulting in a creamy, rich, and milky-white soup.

Chicken white broth. The chicken equivalent of tonkotsu—thick, creamy, and rich, achieved by prolonged boiling of chicken bones.

Soupless ramen. Noodles are tossed in a rich, seasoned oil and tare at the bottom of the bowl, often topped with vinegar and chili oil.

Mixed noodles, similar to Aburasoba but typically featuring more elaborate, heavier toppings like raw egg yolk, minced spicy meat, and garlic.

Dipping noodles. Cold or room-temperature noodles are served separately from a highly concentrated, hot dipping soup.

Flavored egg (short for Ajitsuke Tamago). A soft-boiled egg marinated in a soy and mirin mixture.

Braised or roasted pork slices used as the primary meat topping. Recently, chicken and duck chashu have also become popular.

Lacto-fermented bamboo shoots. They add a deep, slightly earthy flavor and a distinct crunch.

Dried seaweed sheets used as a topping. In Iekei-style ramen, large sheets are propped up against the bowl's edge and eaten by dipping them into the broth.

A refill of noodles. Common in Hakata-style tonkotsu shops where the noodles are thin and eaten quickly. Ask by saying 'kaedama kudasai' when your bowl is almost empty.

Ordering noodles cooked 'firm'. Highly recommended for thin noodles to prevent them from getting soggy in the hot broth.

The Katakana Japanese script for ramen (ラーメン). Spotting these 3 characters on outdoor noren curtains, red chōchin lanterns, and ticket machines helps you locate authentic ramen shops instantly.

Japan's largest and most trusted restaurant review platform (often misspelled as Tablelog). Unlike Yelp or Google Maps where 4.5/5 is standard, Tabelog uses strict statistical normalization where 3.50+ is elite (top 3% in Japan), 3.80+ represents world-class dining, and 4.00+ is legendary.