Ramen Noodle Guide: Find Your Perfect Style

Not all noodles are created equal. Some are thin, some thick, and textures range from snappy to chewy. And then there’s the options of hydration and color.Here are five noodle types you’ll meet in Japanese ramen shops. Find your favorite, then let me recommend your next bowl. 🍜

1️⃣ Wavy & Flat — Kitakata

Wide, ribbon-like noodles with a silky chew and irregular wave. Often massaged before boiling to give texture. They complement the pork and fish soy sauce broth, and aren’t overpowering to even have for breakfast!

📍 Teuchi Asama, Naka Meguro

2️⃣ Medium & Crinkly — Miso

Bouncy, bright yellow noodles, often aged 1–2 days. This builds a pleasant wheat aroma and springy, elastic bounce.

📍 Sumire, Yokohama

3️⃣ Thin & Firm — Hakata Tonkotsu

Needle-thin, ultra-low hydration, with a quick, snappy bite. Perfect for kaedama refills and minimal broth soak. Thin and firm are often seen in new seafood style ramen recently, too, like this particular ramen shop.

📍 Seafudou, Kanda

4️⃣ Thick & Chewy — Tsukemen

High-hydration noodles with a dense core and glossy surface. They’re often flecked with wheat as well. This type of noodle most commonly comes with the “tonkotsu gyokai” tsukemen style, which is a creamy thick pork and fish broth. As such, these noodles are built for maximum dipping broth cling.

📍 Mammoth, Shibuya

5️⃣ Short & Plump — Iekei

Pale, dense, and nearly straight with a firm chew. Short length makes them perfect with nori-wrapped rice. Most iekei shops even ask how firm you want your noodles. “Katame” = firm, “Futsu” = medium, “Yawame” = soft.

📍 Kachidokiya, Yokohama

💌Also… the cover photo is Le Dessen in Shizuoka city. It’s well known for having a beautiful noodle fold and presentation!