Ramen menu terms explained: a beginner’s guide to ordering ramen
Ordering ramen can be intimidating if you’re not familiar with the terms. Menus often mix Japanese words with English descriptions, and knowing what they mean can make the difference between an okay bowl — and your new favorite.
Here’s a breakdown of commonly used ramen terms in both Japanese and American ramen shops, so you can order with confidence.
Types of broth
Ramen broths vary in flavor, richness, and origin. Here's how the most common styles compare:
| Broth | Japanese term | Description |
|---|---|---|
| Tonkotsu | 豚骨 | Rich, creamy pork bone broth. Popular in Fukuoka. Often the boldest option. |
| Shoyu | 醤油 | Soy sauce-based. Lighter and saltier with a brown, clear appearance. |
| Shio | 塩 | Salt-based. Delicate and light. The oldest traditional seasoning. |
| Miso | 味噌 | Fermented soybean paste. Savory and slightly sweet, full of umami. |
| Curry | – | Less common. Made with Japanese-style curry spices. Hearty and spicy. |
Noodle types
The noodles are just as important as the broth. Thickness and texture can completely change the experience:
| Noodle type | Japanese term | Description |
|---|---|---|
| Hosomen | 細麺 | Thin noodles. Often paired with tonkotsu for quick slurping. |
| Futomen | 太麺 | Thick, chewy noodles. Great with miso or curry broths. |
| Kansui | – | Alkaline mineral water that gives ramen noodles their bounce and yellow color. |
| Firmness | – | Most U.S. shops let you choose: firm (traditional), medium, or soft. |
Common toppings
Toppings can define your bowl — some are traditional, others are regional or American twists:
| Topping | Japanese term | Description |
|---|---|---|
| Chashu | チャーシュー | Braised pork belly or shoulder. Rich and tender. |
| Ajitama | 味玉 | Marinated soft-boiled egg with a jammy yolk. |
| Menma | メンマ | Fermented bamboo shoots. Crunchy and savory-sweet. |
| Nori | 海苔 | Sheets of dried seaweed. Adds briny umami. |
| Negi | ネギ | Sliced green onions. Brightens and freshens the bowl. |
| Kikurage | 木耳 | Wood ear mushrooms. Mild flavor, crunchy texture. |
| Narutomaki | なると | Fish cake with pink swirl. A nostalgic, visual ramen icon. |
| Corn, butter, spicy paste | – | U.S.-style additions, especially with miso ramen. Adds richness or heat. |
Menu extras and special terms
Some ramen terms go beyond ingredients — these are helpful to recognize on menus:
- Kaedama (替え玉): A second helping of noodles, served into your remaining broth. Ask for it before finishing your soup.
- Tsukemen (つけ麺): Dipping noodles served separately from a thick, concentrated broth.
- Mazemen (まぜ麺): "Mixed noodles" — ramen without broth. Often sauced and served with toppings.
- Brothless / dry ramen: American terms for mazemen-style dishes. Ideal for takeout.
- Spice levels: U.S. shops often rate heat on a scale from 1 to 5. Anything above 3 can get fiery.
Pro tips
- Not sure what to get? You can’t go wrong with tonkotsu ramen topped with chashu and a marinated egg.
- Want it all? Look for a “deluxe” or “everything” option on the menu.
- Slurping is not only okay — it’s encouraged. It aerates the broth and enhances the flavor.
Learn more
Now that you're familiar with the terms, you're ready to find great ramen near you.
Explore top ramen spots in:
Or browse more cities at TotalRamen.com and put your new ramen vocabulary to work.