Best Ramen

Modern Korean cuisine is experiencing a global renaissance driven by innovative fermentation techniques and bold flavors. Beyond the familiar kimchi and bulgogi, chefs are elevating traditional dishes with molecular gastronomy approaches utilizing sous vide for precise cooking and complex flavor la...

Tsukemen is a Japanese noodle dish invented by Kazuo Yamagishi at Higashi-Ikebukuro Taishōken in Tokyo around 1961, in which chilled or room-temperature ramen noodles are dipped into a separate bowl of concentrated hot broth.

Iekei Ramen is a Japanese ramen style originating in Yokohama in 1974 when Minoru Yoshimura opened Yoshimuraya, combining a hybrid broth of pork bones and soy sauce with thick straight noodles and toppings of spinach, nori, and chashu.

Tantanmen is the Japanese adaptation of Sichuan dan dan noodles, featuring ramen noodles in a spicy sesame- and chili-based broth topped with ground pork and bok choy, differing from the Chinese original in its soupier, richer form.

Niboshi Ramen is a Japanese ramen style whose broth is built on niboshi (dried baby sardines), producing a distinctly assertive, slightly bitter umami flavor, particularly popular in Tokyo and parts of Tohoku.

Abura Soba is a Japanese 'oil noodle' dish served without broth, instead mixing ramen noodles with seasoned oil, tare sauce, and toppings such as chashu pork, a style that gained popularity in Tokyo from the mid-20th century onward.

Hiyashi Chuka is a Japanese cold ramen dish served with colorful toppings of ham, cucumber, and egg in a chilled sesame or soy-based dressing, a seasonal summer staple widely available at ramen restaurants across Japan.

Let's Make Ramen! is a 2019 comic-book cookbook by Hugh Amano and Sarah Becan that explains ramen broths, noodles, toppings, and assembly.

T’s Tantan is a popular Tokyo restaurant specializing in authentic Japanese vegetarian ramen. The establishment is notable for its deeply flavorful, entirely plant-based broths achieved through careful ingredient selection and traditional techniques. They offer perfectly cooked noodles designed to c...

"Japanese Soul Cooking" is a 2013 cookbook by chef Tadashi Ono and food writer Harris Salat that focuses on everyday comfort-driven Japanese dishes. The book explores items like ramen, tonkatsu, tempura, and curry rice, many of which are historical adaptations of Western cuisine localized for Japane...

Budae jjigae, translated as army base stew, is a Korean dish that emerged shortly after the Korean War. It was created by combining traditional Korean stew ingredients like kimchi and gochujang with surplus processed foods from American military bases, including Spam, hot dogs, and baked beans. Mode...

Ivan Ramen is a 2013 hybrid cookbook and memoir by Ivan Orkin, an American chef who established a successful ramen shop in Tokyo, Japan. The book details Orkin's cross-cultural culinary journey, explaining how he adapted traditional Japanese techniques to create his signature wheat-based noodles and...

Ichiran offers a distinctive ramen experience centered around intensely flavored, deeply satisfying bowls of Japanese noodle soup. The restaurant’s innovative system allows customers to precisely tailor their broth richness, spice level, noodle firmness and toppings – creating a truly personalized d...

Tofu Ramen is a vegetarian adaptation of the Japanese noodle soup, substituting sliced pork with marinated tofu strips in a rich soy or miso-based broth, popular in modern cafes.