What Is Japanese Ramen: Origins, Tonkotsu Boom, and How to Order

lore to tonkotsu craze, learn Japanese ramen basics, broth styles, toppings, and how to order on your first visit

1.  The Lore: From Nanking to the Neon Lights

First off, let’s talk about the history, because it’s a bit of a journey, innit? 

Ramen is part of the "Holy Trinity" of East Asian noodles: the Chinese Lamian, the Korean Ramyeon, and the Japanese Ramen.

While it started its life as Nankin Soba (noodles from Nanjing), the Japanese took it, did a bit of culinary magic, and turned it into the cultural icon we know today. 

Then the Tonkotsu (pork bone) craze from Fukuoka hit, and suddenly, the whole world was obsessed with that creamy, cloudy broth.

A quick reality check: In Korea, when you say "Ramyeon," people usually think of a quick, spicy instant fix from the cupboard. 

But in Japan, it’s a sit-down, soul-searching, "chef-spent-24-hours-on-this-broth" kind of affair. It’s essentially the difference between a microwave burger and a proper Wagyu steak.

Ramen isn’t just a bowl of noodles; it’s a whole mood. It’s slightly different from the Chinese classics and worlds apart from the spicy instant pots we usually find in Korea. It’s thick, it’s rich, and frankly, it’s brilliant.

• Talk about Korean ramen when you eat something

2. Why You Absolutely Need a Bowl

If you’re wondering why people queue around the block for a bowl of salty water and wheat, here’s the lowdown on why Japanese Ramen is top-tier:

It’s a "Proper" Meal: It’s tidy, it’s aesthetic, and it’s incredibly satisfying. It’s the ultimate "comfort food" when the weather is rubbish (which, let's be honest, is most of the time).

The Broth is Liquid Gold: Whether it’s the creamy Tonkotsu or a salty Shio, that broth has more depth than a Christopher Nolan film.

The Toppings are Absolute Units: You’ve got the Chashu (melt-in-your-mouth pork), the marinated egg (the Ajitama—if it’s not gooey, we riot), and those crunchy bamboo shoots.

Speedy but Classy: It’s a "fast food" that doesn’t feel like you’ve given up on life. You can be in and out in 20 minutes feeling like royalty.

3. Final Thoughts: A Cheeky Bow to the Chef

Looking back at the photos I snapped, that bowl was a bit of a masterpiece. 

There’s something quite poetic about how these three countries—China, Japan, and Korea—constantly swap recipes and reinvent them.

My meal was the perfect balance of "light enough to keep moving" but "heavy enough to feel like a hug." It’s a dish that wears its history on its sleeve (or in its bowl). 

If you find yourself near an Ajisen or any decent ramen spot, do yourself a favour and get a bowl. Your stomach will thank you, mate.

And you don't just appreciate your stomach. Your body feels full and warm through it, too. And it also satisfies your tongue.

I personally like Japanese ramen in that regard.

the completion of a meal with the broth, the noodles that follow, and the meal through it

Personally, after passing through Japanese ramen shops, I think this is the kind of emotions that always come to mind. You should stop by a nearby Japanese ramen restaurant.

Wouldn't we be able to meet the atmosphere of Japanese greeting and making a meal enjoyable?

• nutritious and subtle taste of Korean Food galbitang