Soy sauce
Shoyu
The classic Tokyo style. A clear brown broth, usually chicken-based, seasoned with soy sauce for a savory, slightly tangy bowl.
Salt
Shio
The oldest and lightest style. A pale, clear broth that lets the quality of the stock shine through.
Fermented soybean
Miso
Born in snowy Sapporo. Rich, nutty, and hearty, often topped with corn, butter, and stir-fried vegetables.
Pork bone
Tonkotsu
From Fukuoka. Pork bones boiled hard for hours until the broth turns creamy, opaque, and intensely rich.
Quick comparison
| Style | Broth | Richness | Hometown |
|---|---|---|---|
| Shoyu | Clear, brown | Medium | Tokyo |
| Shio | Clear, pale | Light | Hakodate |
| Miso | Cloudy, golden | Heavy | Sapporo |
| Tonkotsu | Creamy, white | Very heavy | Fukuoka |