Ramen is a noodle soup that was originally imported to Japan from China in the Meiji Period. In more recent decades, it has become a very popular dish in Japan, adapted to the Japanese taste. Ramen restaurants (ramen ya) number in the thousands, and instant ramen (invented in 1958) is popular both in and outside of Japan.

Ramen noodles are about as thin as spaghetti and are served in a soup that varies based on region, city and even specific vendor. Ramen's popularity stems in part from the fact that it is so inexpensive and widely available, making it an ideal option for budget travelers. In addition to freshly prepared ramen at ramen ya, supermarkets and convenience stores offer a large selection of instant ramen bowls.

Though ramen can be considered a one dish meal, gyoza are a common side dish offered at ramen ya. These Chinese style, pan fried dumplings are eaten with a soya and vinegar sauce. Shichimi (red chili mix) is usually available on the table to be added according to taste.

Ramen can be classified according to its soup base. The most popular ones are:

• Shoyu Ramen: Brown, transparent, soya sauce based soup
• Miso Ramen: Brown, non-transparent, miso based soup.
• Shio Ramen: Transparent, salt based soup.
• Tonkotsu Ramen: White, milky, pork based soup.

Ramen can also be named according to its ingredients. For example, chashumen is a ramen dish that features barbecued pork as toppings.