Whether you're a ramen newbie or a seasoned slurper, this glossary will help you decode menus, understand techniques, and sound like a pro at the counter.
Table of Contents
Broth Types (スープ - Sūpu)
Tonkotsu (豚骨)
Translation: Pork bones
Description: Rich, creamy, milky-white broth made by boiling pork bones at high heat for 8-12+ hours. The fat and collagen emulsify, creating a thick, opaque soup.
Flavor: Intense pork, rich, fatty, umami-packed
Origin: Fukuoka (Kyushu region)
At Bakudan: Our signature! Simmered for 6½ to 7 hours daily.
Shoyu (醤油)
Translation: Soy sauce
Description: Clear, brown broth typically made with chicken and/or pork, seasoned with soy sauce-based tare.
Flavor: Savory, salty, balanced, clean
Origin: Tokyo
Best for: First-time ramen eaters; it's the most balanced style
Miso (味噌)
Translation: Fermented soybean paste
Description: Cloudy, tan-to-brown broth made with miso paste blended into pork or chicken base.
Flavor: Rich, earthy, slightly sweet, complex
Origin: Sapporo (Hokkaido)
Fun fact: Often served with butter and corn in Hokkaido
Shio (塩)
Translation: Salt
Description: Clear, pale broth seasoned primarily with salt. Usually chicken or seafood-based.
Flavor: Light, clean, delicate, lets ingredients shine
Origin: Hakodate (Hokkaido)
Best for: Those who want a lighter bowl
Tsukemen (つけ麺)
Translation: Dipping noodles
Description: Not technically a broth "type" — it's a serving style where cold or room-temp noodles are served separately from a hot, ultra-concentrated dipping broth.
How to eat: Dip a few noodles at a time into the broth, slurp, repeat.
Origin: Tokyo (1960s)
Noodle Terms (麺 - Men)
Kansui (かん水)
What it is: Alkaline mineral water (usually potassium carbonate and sodium carbonate) added to ramen dough
Why it matters: Gives ramen noodles their:
- Yellow color
- Springy, chewy texture (koshi)
- Distinct aroma
Important: Without kansui, it's not ramen — it's just wheat noodles.
Koshi (コシ)
What it is: The firm, springy, bouncy texture of properly made ramen noodles
Think of it as: The "al dente" of ramen
How to recognize it: Noodles should have resistance when you bite, not be soft or mushy
Noodle Firmness Options
What it is: Firm noodles (undercooked slightly)
When to order: If you like your noodles with extra chew
Note: Common preference in Hakata-style tonkotsu shops
What it is: Regular/normal noodle firmness
When to order: Default; what most people prefer
What it is: Soft noodles (cooked longer)
When to order: If you prefer softer, less chewy noodles
Kaedama (替え玉)
What it is: A noodle refill! After you finish your first serving of noodles (but still have broth left), you can order more noodles.
Price: Usually $2-3
Pro tip: Popular in tonkotsu shops
Tare (タレ - Seasoning)
Tare (タレ)
What it is: A concentrated seasoning base added to each bowl before the broth
Why it exists: The broth itself is relatively unseasoned. Tare is what gives the soup its final flavor.
Types:
- Shoyu tare: Soy sauce-based
- Shio tare: Salt-based
- Miso tare: Miso paste-based
Fun fact: At Bakudan, every bowl gets exactly 2 tablespoons of tare — measured, not eyeballed.
Aroma Oil (香味油 - Kōmi Abura)
What it is: Flavored oil added on top of the broth for aroma and richness
Types:
- Mayu (black garlic oil): Charred garlic oil, smoky and intense
- Negi oil: Scallion-infused oil
- Sesame oil: Nutty, aromatic
- Chili oil (rayu): Spicy, for heat lovers
Toppings & Ingredients (具 - Gu)
Chashu (チャーシュー)
What it is: Braised pork belly or shoulder, sliced thin
How it's made: Rolled, tied, seared, then braised for 4+ hours in soy-mirin-sake mixture
Texture: Should melt in your mouth
At Bakudan: We use pork belly, braised for 4+ hours
Ajitama / Ajitsuke Tamago (味玉 / 味付け卵)
What it is: Soft-boiled egg marinated in soy-mirin mixture
Key feature: Jammy, runny yolk (if it's hard-boiled, it's wrong)
Marinating time: 12-24 hours for best flavor
Why it's essential: The creamy yolk enriches the broth
Menma (メンマ)
What it is: Fermented bamboo shoots
Texture: Crunchy, slightly chewy
Flavor: Earthy, slightly tangy, savory
Why it's there: Adds texture contrast and cuts through richness
Negi (ネギ)
What it is: Scallions/green onions, thinly sliced
Why it's essential: Fresh, sharp, aromatic — balances the rich broth
Nori (海苔)
What it is: Dried, roasted seaweed sheets
Flavor: Salty, oceanic, umami
How to eat: Some people tear it and mix it into the broth; others eat it on the side
Kikurage (きくらげ)
What it is: Wood ear mushrooms
Texture: Crunchy, gelatinous
Flavor: Mild, slightly earthy
Why it's there: Texture contrast
Naruto / Narutomaki (鳴門巻き)
What it is: Fish cake with a pink spiral design
Flavor: Mild, slightly sweet
Fun fact: Named after the whirlpools in the Naruto Strait
Moyashi (もやし)
What it is: Bean sprouts
Texture: Crunchy, fresh
Common in: Miso ramen, jiro-style ramen
Corn (コーン) & Butter (バター)
What it is: Sweet corn kernels
Common in: Hokkaido-style miso ramen
Why: Adds sweetness and texture
What it is: A pat of butter melted into the broth
Common in: Hokkaido-style miso ramen
Effect: Adds richness and creaminess
Cooking Techniques
Emulsification (乳化 - Nyūka)
What it is: The process of breaking fat into tiny droplets that stay suspended in liquid
Why it matters: This is what makes tonkotsu broth creamy and white
How it happens: High, rolling boil + constant agitation
Collagen to Gelatin Conversion
What it is: Collagen (connective tissue in bones and meat) breaks down into gelatin when cooked low and slow
Why it matters: Gelatin gives broth body, richness, and a silky mouthfeel
Best method: Long, gentle simmering (not boiling)
Blanching (湯通し - Yudōshi)
What it is: Quickly boiling bones/meat to remove impurities before making broth
Why it's important: Prevents cloudy, off-tasting broth
How: Boil for 5-10 minutes, discard water, scrub bones clean
Chintan (清湯) vs. Paitan (白湯)
- Chintan: Clear broth (shoyu, shio)
- Paitan: Cloudy/white broth (tonkotsu, some miso)
- Difference: Chintan is simmered gently; paitan is boiled vigorously
Regional Styles
Hakata Ramen (博多ラーメン) — Fukuoka
- Broth: Tonkotsu (pork bone)
- Noodles: Thin, firm
- Toppings: Minimal (chashu, scallions, sesame, pickled ginger)
- Special feature: Kaedama (noodle refills)
Tokyo Ramen (東京ラーメン)
- Broth: Shoyu (soy sauce-based)
- Noodles: Medium, slightly curly
- Toppings: Chashu, menma, negi, nori
- Vibe: Balanced, clean, classic
Sapporo Ramen (札幌ラーメン) — Hokkaido
- Broth: Miso
- Noodles: Thick, chewy
- Toppings: Corn, butter, moyashi, chashu
- Vibe: Hearty, warming (designed for cold winters)
Kitakata Ramen (喜多方ラーメン) — Fukushima
- Broth: Shoyu with niboshi (dried sardines)
- Noodles: Thick, flat, curly
- Flavor: Umami-forward, slightly fishy
Yokohama Ie-Kei Ramen (家系ラーメン)
- Broth: Tonkotsu-shoyu hybrid
- Noodles: Thick, straight
- Toppings: Spinach, nori sheets, chashu
- Vibe: Rich, bold, filling
Jiro-Style Ramen (二郎系)
- Broth: Pork and vegetable-based
- Noodles: Ultra-thick, almost udon-like
- Toppings: MASSIVE pile of bean sprouts, cabbage, pork slabs
- Vibe: Extreme portions, heavy, challenging
Ordering & Etiquette
How to Order at a Ramen Shop
In Japan:
- Often use a ticket machine (券売機 - kenbai-ki) — insert money, press button for your bowl
- Hand ticket to staff
- Sit at counter or table
- Specify preferences (noodle firmness, toppings, etc.)
At Bakudan:
- Order at the counter or via server
- Tell us any customizations (spice level, extra toppings, etc.)
- Sit back and relax — we'll bring it to you!
Customization Options (Hokkaido/Hakata Style)
- Noodle firmness: Katame (firm), futsu (normal), yawa (soft)
- Richness: Kotteri (rich) vs. assari (light)
- Oil level: More or less aroma oil
- Garlic: Extra garlic chips or garlic paste
- Spice: Spicy miso paste, chili oil
How to Eat Ramen Like a Pro
- Step 1: Admire the bowl (it's okay to take a photo!)
- Step 2: Taste the broth first (use the spoon)
- Step 3: Slurp the noodles (yes, slurping is encouraged — it aerates the broth and enhances flavor)
- Step 4: Enjoy the toppings (save some for throughout the meal)
- Step 5: If you want, crack the egg yolk and mix it into the broth for extra richness
- Step 6: Drink the remaining broth (it's not rude — it's a compliment!)
- Optional: Order kaedama (noodle refill) if available
Ramen Etiquette
✓ DO
- Slurp loudly (it's normal and shows enjoyment)
- Eat quickly (ramen is best hot; noodles get soggy)
- Finish your bowl (shows appreciation)
✗ DON'T
- Share bowls (everyone orders their own)
- Let noodles sit too long (they'll overcook in the hot broth)
- Add soy sauce or salt (the chef already balanced it)
Common Ramen Questions
A: In Japan, slurping is normal and appreciated. Outside Japan, do what feels comfortable. At Bakudan, slurp away!
A: We'd prefer you taste it as-is first. But if you want extra heat, we have chili oil and spicy paste available.
A: The kansui (alkaline mineral water) in the dough reacts with the wheat flour, creating that yellow hue.
A: Completely different! Pho is Vietnamese, made with rice noodles and a clear, aromatic broth (star anise, cinnamon). Ramen is Japanese, made with wheat noodles and can have many different broth styles.
A: Ramen is rich and indulgent. It's comfort food. That said, it has protein (pork, egg), vegetables (scallions, bamboo), and broth with collagen and minerals. Enjoy it as an occasional treat!
A: Yes! But ramen is best eaten fresh. If you're taking it home, we'll pack the noodles and broth separately so the noodles don't get soggy.
Ramen Vocabulary Cheat Sheet
| Japanese | Pronunciation | English |
|---|---|---|
| ラーメン | rah-men | Ramen |
| 麺 | men | Noodles |
| スープ | sū-pu | Soup/Broth |
| タレ | tah-reh | Seasoning base |
| 具 | gu | Toppings |
| チャーシュー | chah-shoo | Braised pork |
| 味玉 | ah-jee-tah-mah | Marinated egg |
| ネギ | neh-ghee | Scallions |
| 海苔 | noh-ree | Seaweed |
| 替え玉 | kah-eh-dah-mah | Noodle refill |
| 硬め | kah-tah-meh | Firm noodles |
| 柔 | yah-wah | Soft noodles |
| 濃厚 | koh-ku | Rich/thick |
| あっさり | ah-ssah-ree | Light |
| 美味しい | oi-shee | Delicious |
| ごちそうさまでした | go-chee-so-sah-mah desh-tah | Thank you for the meal |
Bringing It All Together
Now you're armed with knowledge. You can:
- Decode any ramen menu
- Order with confidence
- Understand what makes each bowl unique
- Appreciate the craft behind every element
Ready to put your knowledge to the test?
Next Steps
- Read: The Art of Tonkotsu (Our 6½–7-Hour Broth)
- Read: Ramen 101 - The 4 Essential Elements
- Read: From Japan to Texas - Our Journey
Compiled by the Bakudan Ramen team
Last updated: February 2024
Share this guide: Perfect for ramen enthusiasts, first-time visitors, and curious foodies