The Ultimate Ramen & Sake Pairing Guide

There’s no sensation quite like feeling the steam rise from a large bowl of ramen. Its entrancing, salty-sweet aroma envelopes you, tingling your nose and tongue before you even pick up your chopsticks. The most sensational Japanese dish to take over the world since sushi, ramen (pronounced “rah-men”) is a soup consisting of umami-packed broth and noodles. It’s deceivingly simple, yet magically heartwarming and unbelievably delicious.

What began as a favorite, inexpensive yet filling meal for working class Japanese is now beloved by the international community for the same reasons. It’s thanks to ramen masters, who work obsessively to find the perfect balance of flavors and textures, that people across the globe have been introduced to this Japanese soup. Their successes have led to incredibly long lines for hole-in-the-wall ramen shops in Japan; North American ramen restaurant chains like JINYA Ramen bar; and instant noodles such as Maruchan Ramen and Nissin Foods Ramen (Top Ramen). The Japanese staple has been the subject of TV episodes and documentary films, including “Ramen Heads” and “Come Back Anytime.”

While it can be difficult to enjoy restaurant-quality ramen noodles at home, it’s becoming easier with the advent of services like Kenchan Ramen, which ships chef-prepared ramen recipes and fresh ingredients directly to your door. And what’s more authentic than drinking some well-deserved sake along with it? In this “Ultimate Ramen and Sake Pairing Guide,” we’ll walk you through the many types of ramen and how you can enjoy them at home with the perfect sake to match.

Use code TIPPSY to take an exclusive 15% off your Kenchan Ramen order!

What is ramen?

Ramen is a staple Japanese comfort food. There are many types of ramen dishes, featuring different combinations of broth, vegetables, meat and seafood. But the heart of any bowl of ramen is its broth. There are many different kinds, from dark to relatively clear; hearty to lighter on the palate. Ramen broth can be made with dashi (a kombu and bonito stock), chicken stock, pork stock, vegetable stock, seafood stock, miso, salt, shoyu, onions, garlic, green onions, mushrooms, etc. The ingredients and the ratios in which they are used differ from chef to chef. Many ramen professionals spend years fine-tuning their soup broth.

Ramen noodles are typically long, not too thick, not too thin, slightly squiggly and delightfully chewy. However, noodles vary from region to region, and many shops these days also let you substitute with other varieties of Japanese noodles, such as udon. Seaweed, pork cutlets, beef slices, shrimp tempura, fish cakes, mushrooms and soy sauce-marinated soft-boiled eggs (called ajitama or nitamago eggs) are all common ramen toppings. You may also usually order extra noodles and toppings if you wish.

The history of ramen

Japan’s tradition of hand-pulling noodle dough can be traced back to China, and is noted in written records from the beginning of the 16th century. Stretching the dough gives the cooked noodles a chewy texture. In China, this type of noodle is called “lamian.”

How noodles in broth first arrived in Japan and who is responsible for it is uncertain and often gets lost in lore. There are accounts of an important Chinese official introducing the dish to an important Japanese official, and there is an explanation that it simply arrived at port towns with Chinese migrants in the 1800s. It is generally accepted that Chinese food stall operators and restaurant cooks rolled out a version of the dish in Yokohama, which eventually led to the opening of what is considered the first ramen shop in Asakusa, Tokyo, in 1910: Rairaiken. According to SoraNews24, Rairaiken was so popular, it served up to 3,000 customers a day!

At the end of World War II, a poor rice harvest combined with the crippling effects of war led to food shortages. The American occupation force was rationing food, and as part of that effort, banned street food stalls. This led to a so-called ramen black market — back alleys where vendors would use leftover scraps such as chicken and pork bones. Some of the country’s wheat supply was also smuggled to these areas to make noodles. (Yes, ramen is that delicious!)

As buildings were rebuilt and urban beautification took over, food stall owners were pushed out to other regions of Japan. This ultimately led to the creation of different regional styles of ramen, and the development of ramen “yokocho,” narrow alleys brimming with ramen shops. And as people began going back to work after the post-war rebuild, these ramen yokocho became a favorite meal stop for Japanese salarymen.

Learn more about sake yokocho and Tokyo izakaya.

How is ramen made?

Every ramen chef has their own secret ramen broth recipe that they’ve perfected over years of testing. But generally speaking, ramen broth is made from various types of animal stock and dashi. Ramen noodles are made of wheat flour, a pinch of salt, water and kansui. Kansui is what makes ramen, ramen. It’s an alkaline substance composed of sodium carbonate and potassium carbonate, and it gives ramen noodles their springy yet firm texture, and signature pale yellow color.

Types of ramen dishes and the major ramen prefectures of Japan

Different regions of Japan are known for different types of ramen. The type of ramen broth, noodles and toppings vary depending on where you find yourself in Japan. For instance, Kitakata in Fukushima prefecture is known for “hirauchi jukusei takasuimen” (aged flat noodles with lots of water.) Left to mature longer than other types of ramen noodles, they are firmer, thicker and broader than other varieties. Kitakata ramen noodles are also curled, giving them a distinct wave. Conversely, Hakata ramen noodles in Fukuoka prefecture are known to be quite thin. Not to mention, some shops let you select from a greater variety of Japanese noodle types, such as soba noodles made from buckwheat; and udon noodles, which are much thicker and chewier.

The country has 47 prefectures, but there are a few that stand out in the wonderful world of ramen. Let’s take a look at the most well-known ramen styles.

Hokkaido ramen

There is more than one type of ramen for which the Japanese island of Hokkaido is famous. First, let’s talk about Sapporo ramen.

Sapporo ramen (miso ramen)

Hokkaido’s prefectural capital, Sapporo, is home to Ganso Ramen Yokocho, believed to be the first ramen alley in Japan. Now packed with more than 15 ramen shops, it is known as the birthplace of miso ramen. Corn, butter and green onions are common toppings in this version of Japan’s iconic comfort food. Chashu (braised pork) is often included as well. Sapporo ramen is hearty and rich — perfect for combatting the bitter cold of Japan’s northernmost island.

While nothing can replace actually visiting the famous ramen shops of Ganso Ramen Yokocho, you can still have various versions of miso ramen delivered to your home if you live in the U.S.! Boasting 40 years of culinary experience, chef Motoki Teranishi developed mouthwatering ramen recipes that you can easily recreate in your kitchen thanks to Kenchan Ramen kits. They offer two types: original miso ramen and spicy miso ramen.

Sake pairing for miso ramen: Kikusui “Funaguchi” Kunko

“Genshu” (undiluted sake) is usually a foolproof match for robust ramen broths saturated with umami. Genshu sake skips the water dilution stage of the brewing process, which means it retains a punchier flavor profile, and often, higher alcohol content. This type of sake is excellent for cutting through rich, fatty dishes.

The Kikusui “Funaguchi” line of canned genshu sake is a popular series that is often found in ramen shops in Japan. When you order miso ramen from Kenchan Ramen, try pairing it with Kikusui “Funaguchi” Kunko. The black can of the Funaguchi lineup offers a little more depth and aroma than the others in the series. While bold with a 19% ABV, its clean, dry finish will refresh your palate for your next spoonful of miso ramen.

Sake pairing for spicy miso ramen: Tozai “Snow Maiden”

On the other hand, if you’re looking to pair sake with spicy miso ramen — or any spicy meal, for that matter — a nigori is your best bet. Nigori is a cloudy type of sake that retains some of the rice sediment from the brewing process, giving it a creamier taste and mouthfeel. Just as dairy is good for calming spicy foods, nigori will tame the heat of spicy ramen. Try Tozai “Snow Maiden,” a creamy yet pleasurably dry nigori with a hint of fruitiness. Keep it casual with the 5-pack cans!

Hakodate ramen (shio ramen)

South of Sapporo is the populous port city of Hakodate. Here, shio (salt) ramen reigns. Shio ramen broth is a light, clear broth whose primary flavoring agent is salt. The base of the broth can be made from chicken bones or pork bones, but these are not boiled as long as in other ramen and are therefore not the primary focus. Shio ramen is the most refreshing and gently flavored type of ramen, and can feature fresh herbs and garlic.

Sake pairing for shio ramen: Emishiki “Sensation” White

As mentioned earlier, genshu is always a good match for ramen’s warming umami. At the same time, shio ramen broth is not as heavy as other kinds, so you want to respect its lighter flavors. Emishiki “Sensation” White is an optimal choice of sake in this case, as it is recommended to pair with lightly seasoned Japanese ingredients. Now, that doesn’t mean this sake is without flavor; on the contrary, “Sensation” White provides a banana-like sweetness and depth that can complement ramen toppings such as garlic, herbs and meat.

Hakata ramen (tonkotsu ramen)

Hakata, a ward of Fukuoka in Kyushu, is famous for its tonkotsu ramen. The star of tonkotsu ramen is a broth made from slowly simmered pork bones. This rich, creamy broth is fatty and heavy, but with a silky mouthfeel. The broth may also include a dash of shoyu, salt or miso, but the pork is the main event.

Common toppings for pork ramen include chashu pork slices, soft-boiled eggs, mushrooms and green onions. Hakata ramen noodles also tend to be thinner than other types of ramen noodles; although, you may encounter tonkotsu ramen elsewhere where this is not the case. Typically, tonkotsu ramen is the variety most people think of when they think of ramen.

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Sake pairing for tonkotsu ramen: Kikusui “Funaguchi”

For what many consider to be the gold standard of ramen, go with the original gold Kikusui “Funaguchi” canned sake. Unpasteurized and undiluted, just like its siblings, this classic genshu is full bodied and packs a wallop. Not only is it meant to give you a quick buzz, but it’s also intended as a companion to rich, savory and fatty foods. You may even say it’s the ultimate sake for ramen!

Kitakata ramen and Tokyo ramen (shoyu ramen)

We’ve already touched on the characteristics of Kitakata ramen noodles: flat, firm and curled. In Kitakata, the noodles actually define the ramen more so than the broth. Still, a common type of broth for Kitakata ramen is one that was first popularized in Tokyo: shoyu ramen. The foundation of shoyu ramen is Japanese soy sauce, which gives the broth its dark brown color. Compared to tonkotsu ramen, it offers a more delicate umami and a thinner consistency, with a salty-sweet flavor profile.

Sake pairing for shoyu ramen: Kikusui “Funaguchi” Jukusei

The sake inside the red can of the “Funaguchi” line undergoes one year of aging before being released, which deepens and rounds out the taste. This genshu sake has a slightly heavier mouthfeel and gives a mellower, sweeter impression than the others in the series. This flavor profile complements the sweetness of the shoyu, yet also supports the ramen’s heartier aspects with its signature 19% ABV.

How to cook ramen noodles 

You’ll likely find Maruchan instant noodle cups or even Samyang dried Korean ramen noodle packs in your local grocery store. These are easy, on-the-go meals that just require the addition of boiling water. Dried instant ramen noodles usually come with a soup base packet and a small amount of dried vegetables or seasonings.

If you visit a Japanese grocery store, you can find fresh Japanese noodles or frozen noodles. Both of these options also require boiling water, but they tend to give you a more authentic taste and texture. Using fresh or frozen noodles is a great option for those who want to try making a real ramen recipe from scratch.

Ramen meal kit services like Kenchan Ramen deliver fresh noodles and other fresh ramen toppings directly to your home. These chef-prepared ramen kits take the guesswork out of the cooking process for you, making it easy to savor authentic ramen without going out to a restaurant.

In Japan, ramen shops make their noodles fresh, and only add them to the patron’s bowl when they are ready to serve. Leaving fresh noodles in broth for too long makes them mushy, which is why they are added at the last second. This is part of why you’re supposed to enthusiastically slurp your noodles! Ramen is meant to be eaten swiftly and with gusto, and audibly slurping your noodles while eating is also seen as a compliment to the chef.

Additional frequently asked questions about Japanese ramen

We’ve given you a brief overview of the history of Japanese ramen, how it's made, the many different types of ramen, and how to pair them with sake. Still, here are some commonly asked questions about ramen you may want the answers to.

Is ramen vegetarian?

Ramen is not inherently vegetarian or vegan, even if you just order broth and noodles. That’s because ramen broth is almost always made from animal or seafood stock, as well as dashi, which is made from kombu and bonito or some other type of fish flakes. So if you’re a vegetarian in Japan hoping to try some authentic ramen at the source, you’re most often out of luck. However, vegan ramen is appearing little by little in large urban areas, like in Shibuya, Tokyo.

Vegetarian or vegan ramen is much easier to find in the United States, where vegetarianism is an increasingly popular lifestyle. Kenchan Ramen also offers vegan ramen meal kits! Get the Vegan Ramen Set for 15% off with our exclusive code, TIPPSY. This set includes three types of vegan ramen: white truffle mushroom, ginger garlic shio, and yuzu buckwheat soba. Another ramen meal kit delivery service, immi, is entirely plant-based.

Is ramen gluten free?

Traditional ramen noodles are wheat flour-based, which are not gluten free. Soba noodles, on the other hand, are made from buckwheat flour, which is gluten free. However, those with severe gluten intolerance should check that the noodles consist of 100% buckwheat and not some kind of mixed composition, just to be certain.

Similar to vegetarian ramen, there has been a growing acknowledgement that many foodies follow gluten-free diets. Some online and brick-and-mortar shops now offer rice noodles for ramen instead of the traditional wheat noodles.

Is ramen bad for you?

It depends on which kind of ramen you’re eating! Instant ramen noodles with flavor packets typically contain a lot of sodium and no nutrients. For example, one package of Maruchan Chicken Flavor Ramen Noodle Soup contains 380 calories, 1,660 milligrams of sodium, 52 carbohydrates, 14 grams of fat, 8 grams of protein and less than 2 grams of fiber. To put that in perspective, the American Heart Association recommends a maximum of 2,300 milligrams of sodium per day, but ideally, 1,500 milligrams per day for most adults and people more at risk for high blood pressure or heart disease.

But the nutrition profile of authentically prepared ramen is very different. While there is still a decent amount of sodium that comes from the broth — the most coming from animal bone-based broth — real Japanese ramen dishes also tend to contain proteins such as meat, seafood or egg. Fresh vegetables are also a staple in real Japanese ramen, from bamboo shoots to mushrooms. So the calorie count, sodium content, vitamin content, etc. all depends on the type of ramen you eat.

Does ramen go bad?

Depending on the brand, dried ramen noodles can last anywhere between six and 12 months. Fresh noodles, on the other hand, may only be kept in the refrigerator for one to two weeks. Keeping ramen noodles frozen buys you a few extra weeks, but still won’t have a shelf life that is as long as dried ramen noodles. Whenever you’re dealing with fresh ingredients, eat them as soon as possible for maximum enjoyment!

Authentic Japanese ramen and sake for every taste

In Japan, it’s common to top off a night of drinking with a deep, voluminous bowl of ramen. Whatever your style — chicken ramen, beef ramen, tofu ramen — you’re bound to find happiness and comfort in this trendy yet traditional Japanese dish. While getting out to a real ramen shop is always the best way to go, we have you covered for those nights when you just want to stay cozy at home. Take 15% off Kenchan Ramen with our exclusive code, TIPPSY. And find your perfect sake pairing right here with this handy guide!

Happy slurping — and kampai!

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