Food & Drink
Ramen Quiz
From tonkotsu to tsukemen, test your knowledge of ramen styles, noodle science, toppings, and instant ramen history.
From tonkotsu to tsukemen, test your knowledge of ramen styles, noodle science, toppings, and instant ramen history.
Ramen is far more than a pack of instant noodles -- it is one of the most beloved and complex dishes in Japanese cuisine. From the milky tonkotsu broths of Fukuoka to the miso-laden bowls of Sapporo, every region of Japan has its own signature style. This 50-question quiz covers ramen styles, noodle science, classic toppings, broth-making techniques, instant ramen history, Japanese ramen culture, and the dish's global rise to fame.
Each round serves up 10 multiple-choice questions randomly selected from a pool of 50. Identify regional ramen varieties, match toppings to their Japanese names, and test your knowledge of noodle chemistry and ramen culture. You get instant feedback with explanations after each answer -- no signup or timer required.
Questions span the full world of ramen: tonkotsu, shoyu, miso, and shio broths, tsukemen dipping noodles, tantanmen spicy sesame ramen, the science of kansui alkaline water, chashu pork, ajitsuke tamago marinated eggs, narutomaki fish cake, menma bamboo shoots, Momofuku Ando's invention of instant ramen, Cup Noodle history, Ichiran's solo dining booths, ticket-vending-machine ordering systems, and the American ramen boom led by chefs like David Chang and Ivan Orkin.
The four main types of ramen are classified by their tare (seasoning base): shoyu (soy sauce), shio (salt), miso (fermented soybean paste), and tonkotsu (pork bone). Shoyu ramen originated in Tokyo and features a clear brown broth. Shio is the lightest and most delicate. Miso ramen was born in Sapporo and has a hearty, warming quality. Tonkotsu, from Fukuoka, uses pork bones boiled for many hours to create a rich, creamy white broth.
It depends on the style. A light chintan (clear) broth can be made in 4 to 6 hours. Tonkotsu broth, however, requires boiling pork bones at a rolling boil for 12 to 18 hours -- sometimes even longer -- to break down the collagen and fat into a thick, creamy, milky-white emulsion. Some ramen shops simmer their broth continuously, adding fresh bones daily to maintain a perpetual pot.
Momofuku Ando, the Taiwanese-Japanese founder of Nissin Foods, invented instant ramen in 1958. His product, Chicken Ramen, was the world's first instant noodle. In 1971, he followed up with Cup Noodle, the first cup-format instant noodle. Today, over 100 billion servings of instant noodles are consumed worldwide each year, making it one of the most eaten foods on the planet.
Last updated: March 2026