TYPES OF RAMEN NOODLES

Walk into two ramen shops in Japan and order a bowl at eacH

First one arrives with thin, firm Hakata noodles that snap slightly between your teeth before melting into a rich tonkotsu broth

Second one features thick, wavy noodles that cling to a robust Iekei style, delivering a completely different eating experience

Both are ramen!

So what makes them so different? The answer: noodles

Many people think of ramen simply as soup and toppings. Yet in Japan, noodles are just as important as the broth itself. The type of noodle chosen can completely change how a bowl tastes, feels, and even smells.

Great ramen chefs carefully design their noodles to complement the soup they serve.

To better understand this world of endless possibilities, we can classify ramen noodles into three major categories:

INGREDIENTS

SHAPE

HYdRATION

Together, these three factors determine the texture, appearance, and performance of ramen noodles in the bowl.

RAMEN NOODLES BY INGREDIENTS

What makes ramen… ramen?

KANSUI

Technically speaking, the defining characteristic of ramen noodles is the use of kansui, an alkaline solution traditionally made from sodium carbonate and potassium carbonate.

Kansui gives ramen its characteristic springy texture, yellowish hue, and distinctive aroma. According to Japanese food standards, noodles cannot officially be classified as “Chinese noodles” (中華麺) and therefore Ramen without alkaline salts.

Thus, we have arrived to our first benchmark of what is Ramen, and what specifically makes noodles in a broad sense into Ramen. Kansui used in Japan is usually a combination of Sodium Carbonate (Na2CO3) and Potassium Carbonate (К2СО3), and is commercially available in a powdery form.

Traditional Ramen relies on wheat flour, typically containing 10–13% protein. However, growing demand for alternative diets has encouraged the development of gluten-free Ramen made from rice, millet, and other ingredients.

WHEAT NOODLES

gluten-free NOODLES

EGG NOODLES

Contrary to popular belief, NOT all Ramen noodles contain eggs.

Eggs can enhance richness, color, and texture, but many classic Japanese Ramen styles rely solely on flour, water, kansui, and salt.

OTHER INGREDIENTS

FLAVOR & COLOR

Modern Ramen makers increasingly incorporate ingredients such as matcha, squid ink, chili, turmeric, yuzu powder, or seaweed to create noodles with distinctive appearances and flavors.

GLUTEN POWDER

Additional gluten can strengthen noodle structure and improve resistance to overcooking. This is especially useful for thin noodles intended for firmer boiling styles.

ASH CONTENT

The mineral content of flour, influences noodle color and flavor. Lower ash flour produces cleaner-looking noodles, while whole wheat flours contribute deeper aromas and darker colors.

WHOLE WEAT

Has gained popularity among chefs seeking to create noodles with greater depth and individuality. Using whole wheat flour, resulting in a richer wheat aroma, nuttier flavor, and a more robust appearance.

RAMEN NOODLES BY SHAPE

At first glance, the shape of a Ramen noodle may seem like a purely visual choice. But for chefs, shape is a powerful tool that influences how a soup is enjoyed.

The cross-section of a noodle affects its firmness and bite. Its surface determines how much soup clings to it. Whether a noodle is straight or wavy changes the way broth is carried from the bowl to your mouth. Even subtle differences in shape can alter the balance between noodle and soup.

This is why choosing a noodle shape is never an afterthought. It is a deliberate decision made to enhance the character of the Ramen. A rich, hearty broth may call for noodles that capture more soup, while a light broth may benefit from shapes that allow the flavors to remain clean.

It affects how noodles interact with soup, how they feel in the mouth, and even how much broth they carry with every bite

Kaku-Giri
Square noodles

The most common style, offering balanced texture and versatility.

Maru-Giri
Round noodles

Smooth noodles, commonly associated with extruders.

hira-uchi
Flat Noodles

Their wider surface area allows them to capture more broth.

REVERSE NOODLES

These rectangular noodles expose more cut surface, increasing soup adhesion and enhancing flavor delivery.

STRAIGHT NOODLES

Clean, direct, and efficient at delivering texture.
Famously used in Hakata-style ramen
.

WAVY NOODLES

The curves help trap soup between the folds, making them ideal companions for heavier broths such as Miso Ramen.

RAMEN NOODLES BY HYDRATION

If ingredients determine what a noodle is made of and shape determines how it interacts with the soup, hydration determines how the noodle feels when you eat it.

Hydration refers to the amount of water used relative to the flour, and it is one of the most important factors in determining noodle texture.

Rather than asking which hydration level is best, ramen makers choose hydration according to the type of bowl they wish to create. A firm Hakata-style noodle, a balanced Tokyo-style ramen, and a chewy tsukemen noodle all begin with different decisions about water.

In this way, hydration becomes one of the noodle maker’s most powerful tools for shaping the identity of a bowl of ramen.

Low-Hydration
less than 30%

Low-hydration noodles contain relatively little water and are characterized by their firm texture and distinctive bite. Because of their lower moisture content, they are often produced in thinner cuts and are commonly paired with Hakata-style tonkotsu ramen.

These noodles require longer mixing times during production and are difficult to make by hand due to the hardness of the dough. Specialized ramen machines are often used to process this type of noodle effectively.

Medium-Hydration
30～39%

Medium-hydration noodles represent one of the most versatile categories of Ramen noodles. They offer a balance between firmness and softness and can be adapted to a wide variety of ramen styles.

Depending on their thickness, they can complement different soups. Medium-sized noodles around 1.5 mm are often paired with Tokyo-style shoyu ramen, while thicker variations may accompany richer styles such as Sapporo miso Ramen.

High-Hydration
More than 40%

High-hydration noodles have a softer, smoother, and chewier texture. They are frequently used for thicker noodles and are particularly well suited to dishes that emphasize the noodle itself, such as tsukemen.

Because of their higher water content, proper dough resting becomes increasingly important. Yamato emphasizes that resting allows moisture to distribute evenly throughout the flour, improving dough condition and contributing to better noodle quality.

AN UNIVERSE IN EVERY BOWL

There is no single “correct” Ramen noodle.

Every great bowl of Ramen is the result of countless decisions made with purpose. The flour is selected to achieve a particular flavor and texture. The hydration level is adjusted to create the desired bite. The noodle shape is designed to complement the soup. Even the thickness and width are chosen to enhance the overall eating experience.

At Yamato, we teach that noodles should never be an afterthought. They are not simply something placed into the soup, they are one of the fundamental elements that define the identity of the bowl itself. The question is not, “What is the best noodle?” but rather, “What is the best noodle for this ramen?”

Transforming that vision into reality requires both knowledge and consistency. Understanding the principles of ingredients, shape, and hydration allows ramen makers to design noodles with intention. At the same time, producing those noodles day after day demands reliable techniques, proper dough handling, and equipment capable of reproducing the same quality consistently.

This philosophy has guided Yamato for decades. Through our noodle schools, consulting activities, and noodle-making machines used by ramen professionals around the world, we continue to share the belief that craftsmanship and technology should work hand in hand. Machines do not replace the artisan’s creativity—they enable it by giving chefs the freedom to reproduce their ideas with precision and confidence.

The next time you enjoy a bowl of ramen, take a moment to pay attention to the noodles.

You may discover that the true personality of the ramen has been there all along—not only in the soup, but in the craftsmanship held between your chopsticks.

KNOW MORE ABOUT OUR MACHINES

At Yamato, we believe there are infinite possibilities in noodle making. Our machines are built to help you create them, helping you to produce an endless variety of noodles with the precision, consistency, and flexibility needed to bring your unique vision to life.

Explore our machines, and if you have any questions, don’t hesitate to contact us. We’re always happy to help you take the next step in your noodle journey.

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