Champon – a ramen dish that is a regional cuisine of Nagasaki, Japan, different versions exist in Japan, Korea and China. Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup.
Hakata ramen – first derived from the Hakata region, it has a rich, milky, pork-bone tonkotsu broth and rather thin, non-curly and resilient noodles
Hokkaido ramen – many cities in Hokkaido have their own versions of ramen, and Sapporo ramen is known throughout Japan.
Hiyashi chūka – a Japanese dish consisting of chilled ramen noodles with various toppings served in the summer