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Ramen constitutes different varieties depending on Japan's prefecture or geographical region. Each region has its own styles and ingredients. These are the regional varieties of Ramen:

* Champon (Nagasaki) - A dish made with seafood, meat, and vegetables.
* Kagoshima Kurume - Constitutes chicken, vegetables, pork, chicken, dried shiitake mushrooms and scorched scallions.
* Kitakata Ramen (Fukuoka) - Made with wavy egg noodles, fat, Shoyu or soy sauce, bamboo shoots, Naruto ( a fish cake or surimi
known for its pink spiral and white).
* Kurume Ramen (Kyushu) - Flavoured with pork bone broth
* Hakodate Ramen _ Based from salt and soup broth made with seafood, pork, chicken and kelp.
* Nagoya "Taiwan" Ramen - Spicy and laden with ground meat.
* Okinawa Soba - Similar to Udon and flavoured with ramen broth.
* Onomichi Ramen - Contains chicken, and pork back fat.
* Sapporo Ramen - Made with seafood and Miso (fermented soybean).

Tags: Ramen, Noodles, Japanese food, foods, gastronomy, cuisine, Japanese cuisine, Foods of Japan, Noodle-based food