Spicy Ramen: Five Amazing Dishes You Should Try!

Japanese cuisine tends to shy away from spicy foods; however, in the last few decades, dishes like the spicy ramen we’re discussing have become popular with locals and tourists alike. And the world of hot noodles is as diverse and varied as regular ramen.

Today, we’ll tell you about five types of spicy ramen you should try and the best restaurants in Japan where you can eat them. Hopefully, after reading this blog, you’ll be inspired to try these noodles. Ikimashou! (Let’s go!)

Dandan Noodles

First, we have tantanmen (dandan noodles), named after the poles that street vendors used to carry their wares. The original Sichuan, China recipe contains noodles, preserved greens, minced pork, and sauce made from spicy Sichuan pepper and chili oil.

Chen Kenmin, who brought Sichuan cuisine to Japan in the ‘50s, saw that diners didn’t like the drier noodles. He replaced the sauce with a broth using sesame paste and chili oil. While milder than traditional Sichuan noodles, tantanmen is still reasonably spicy!

For the best dandan noodles in Tokyo, visit Gomaryuu in Shinjuku City. The shop’s name means “devil ramen” or “hell ramen,” the noodles live up to the title, thanks to the mountains of chili powder and peppers. Michelin Star restaurant Nakiryu in Toshima City also offers tantanmen for a reasonable price.

Nagoya “Taiwan” Noodles 

Next, we have Nagoya’s “Taiwan” noodles (or “Nagoya ramen”). Its creator, the owner of Nagoya restaurant Misen, took inspiration from his home country, Taiwan, and its tantanmen noodles. Initially only made for employees, it became a regular menu item and later spread to other restaurants.

“Taiwan” noodles contain bean sprouts, chives, and soy-based chicken broth with chili oil. But the main attraction is Taiwan mince, ground pork mixed with togarashi and garlic. 

To taste these delicious “Taiwan” noodles, visit any Misen restaurant branches in Nagoya (or the one in Nisshin). If you cannot visit, eat the cup ramen option, or if you’re adventurous enough, try cooking it from scratch!

Spicy Miso Ramen 

Our next entry is a hot twist on a classic: spicy miso ramen! Miso is fermented soybean paste and one of the three main ramen bases, besides shoyu (soy sauce) and shio (salt). Along with miso, the broth is made with doubanjiang (bean paste) and chicken broth. You only need chili powder and chili oil to make it spicy.

Karashibi Miso Ramen Kikanbo has the best (and spiciest) miso ramen. It uses six types of red peppers and budo sansho (Japanese grape pepper). You can order ramen based on spice and numbness levels, going up to Level 5 (Oni). Meanwhile, Mouko Tanmen Nakamoto’s Level 9, Hokkyoku (“Arctic Ramen”), is a miso ramen with mountains of togarashi spice and chili oil. Ironically, they’re the spiciest—not for the faint of heart!  

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Muroran Curry Ramen 

Muroran curry ramen is one of Hokkaido’s treasured yet underrated dishes. It uses Japanese-style curry, which is sweeter and milder than East Indian curry. The broth is made from chicken stock, while the noodles are made with a special flour called Haruyo Koi using Hokkaido wheat. 

You can order Muroran curry ramen at any Aji no Daio restaurant in Hokkaido. But don’t worry if you’re in Tokyo: Ten To Sen also offers curry ramen with a twist. Its Signature Spice Ramen has traditional ramen toppings and other accouterments, such as deep-fried burdock and wood ear mushrooms, available with or without the soup. 

Spicy Tsukemen 

Finally, we have a spicy take on tsukemen (dipping noodles), where the noodles and broth or dipping sauce are served separately. The most common variations are spicy miso, paitan, and curry. You can adjust the amount of toppings and broth to make the tsukemen more or less spicy. 

Mendokoro Inosho, famous for its gyokai (mixture of pork and fish/seafood bases) ramen, has some of Tokyo’s best spicy tsukemen. The previously mentioned Nakamoto also has tsukemen as a Level 10. Since these are dipping noodles, you’ll get a hopefully less spicy experience than if you were eating regular spicy ramen!

Why should I try spicy ramen from Japan? 

First, the creativity on display is astounding. Muroran curry ramen showcases Hokkaido products, while the dandan and Nagoya “Taiwan” noodles are a twist on dishes from the chefs’ home countries. They’re about more than simply adding spices to a non-spicy recipe.

Second, there’s the range of heat. Going to a restaurant with different spice levels is the best way to experiment and build up your tolerance. Some places have non-spicy options, so you can play it safely and try the dish.

Finally, trying a bowl of spicy ramen is the perfect way to step out of your comfort zone, especially for tourists looking to try spicier food. But be careful; have something cold and lots of tissues ready to drink. And if you feel unwell, stop eating. We don’t want you getting sick! Have you tried any of these spicy ramen before? Are there any other recipes you’d recommend? Tell us in the comments below.