Since its arrival from China, ramen has been reshaped and reimagined into countless regional variations across Japan.

Ramen streets have become hotbeds for talented chefs and aspiring cooks looking to perfect their recipes.

Don't let the thickness of this rich tonkotsu soup scare you off! These restaurants are serving up some serious noodles in Osaka.

Ramen’s not just a Japan thing—it’s a global thing.

Kyoto is just as steeped in ramen as any other part of the country.

Much like the elasticity of its noodles, ramen’s notoriety has stretched to the corners of the Earth.

Though most diners categorize ramen into shoyu, miso, shio and tonkotsu types, here we examine the basic characteristics of a number of established regional styles—and just barely scratch the surface!