Ramen Decoded: Tonkotsu, Shoyu, Shio, Miso
Not all ramen is the same. Learn the four classic broth styles, the truth about instant noodles, and what makes a real Hakata tonkotsu legendary.
10 questions~5 minen
Q1 / 10
Score: 0
Which broth is made by boiling pork bones for many hours until milky white?
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Q1. Which broth is made by boiling pork bones for many hours until milky white?
- Shoyu
- Shio
- Miso
- Tonkotsu
Tonkotsu broth is simmered for 8-20 hours, breaking pork bones, fat and collagen into a creamy, opaque emulsion. It is the signature style of Hakata in Fukuoka, southern Japan.Q2. Shoyu ramen is flavored primarily with:
- Miso paste
- Soy sauce
- Salt only
- Curry powder
Shoyu means soy sauce. Shoyu ramen typically pairs a chicken-and-fish dashi broth with a soy-based tare seasoning. Tokyo-style ramen is often shoyu-based.Q3. Miso ramen originated in which Japanese city?
- Tokyo
- Sapporo
- Kyoto
- Osaka
Miso ramen was invented in Sapporo, Hokkaido, in the 1950s at the restaurant Aji no Sanpei. Its rich, hearty broth made sense in the cold northern climate.Q4. Who invented instant ramen?
- Toyo Suisan
- Momofuku Ando in 1958
- Nissin Foods (no specific person)
- David Chang
Momofuku Ando invented instant ramen in 1958 in Osaka, launching Chikin Ramen by Nissin. He later invented Cup Noodles in 1971. Japan voted instant ramen the country's best 20th-century invention.Q5. What is 'tare' in ramen?
- A type of noodle
- The concentrated seasoning base added to broth
- A garnish
- The pork topping
Tare is the salty, flavor-packed base that sits at the bottom of the bowl before broth is poured in. It is what makes a ramen shoyu, shio, or miso — the broth itself is usually neutral dashi or bone stock.Q6. Chashu, the classic ramen pork topping, is traditionally:
- Deep fried
- Grilled over charcoal
- Braised pork belly or shoulder
- Cured for weeks
Chashu in ramen is slow-braised pork (belly or shoulder) simmered in soy, sake, mirin and sugar until fork-tender. It is unrelated to Chinese char siu BBQ, despite the name.Q7. Why are ramen noodles springy and yellow?
- Egg yolk in the dough
- Alkaline kansui mineral water
- Saffron coloring
- Bleached wheat
Kansui is an alkaline solution containing potassium and sodium carbonates. It strengthens gluten (springy bite), turns the dough yellow, and gives ramen its characteristic 'noodle' flavor distinct from pasta.Q8. Tsukemen differs from regular ramen because:
- It uses rice noodles
- Noodles are served separately and dipped in concentrated broth
- It is always cold
- There is no broth
Tsukemen is dipping ramen. Cold or room-temperature noodles are served alongside a thicker, more concentrated hot broth. It became huge in Tokyo in the 1960s thanks to Taishoken.Q9. Which ramen style is famous for having ultra-thin noodles you can order replaced for free until you are full?
- Sapporo miso
- Hakata tonkotsu
- Tokyo shoyu
- Kitakata
In Hakata-style tonkotsu shops, you can order 'kaedama' — an extra batch of noodles dropped into your remaining broth. It is a regional custom you would not see in Tokyo shoyu shops.Q10. What does 'ajitama' refer to on a ramen menu?
- Seaweed
- Soft-boiled marinated egg
- Bamboo shoots
- Green onion
Ajitama (or ajitsuke tamago) is a soft-boiled egg marinated in soy, mirin and sake for several hours so the savory flavor permeates the white. The yolk should still be jammy.
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