Editing Ramen (section)

===Tare===
[[File:Santoka ramen.jpg|thumb|{{lang|ja-latn|Shio}} ramen]]
[[File:Gyoza no Ousho 20191210 125203.jpg|thumb|{{lang|ja-latn|Shōyu}} ramen]]
[[File:Dosanko Akaneri.jpg|thumb|{{lang|ja-latn|Miso}} ramen]]
[[File:Muroran Curry Ramen Ajino-Daioh Muroran Honten.jpg|thumb|{{lang|ja-latn|Karē}} ramen]]
[[Tare sauce]] is a sauce that is used to flavor the broth. The main purpose of tare is to provide salt to the broth, but tare also usually adds other flavors, such as umami. There are three main kinds of tare.<ref name=":5" />
* {{Anchor|Shio}}{{lang|ja-latn|'''Shio'''}} ({{lang|ja|塩}}, 'salt') ramen is the oldest of the four types.<ref name="Davis2016">{{cite web|url=https://www.tastemade.com/articles/6-glorious-types-of-ramen-you-should-know|title=6 Glorious Types of Ramen You Should Know|date=2016-02-12|access-date=2020-07-31|website=Tastemade|last=Davis|first=Elizabeth}}</ref> This tare is made from cooking alcohols like [[mirin]] and [[sake]], [[umami]] ingredients like kombu, niboshi and [[Monosodium glutamate|MSG]], and salt. Occasionally pork bones are also used, but they are not boiled as long as they are for {{lang|ja-latn|tonkotsu}} ramen, so the soup remains light and clear. In shio ramen, ''[[chāshū]]'' is sometimes swapped for lean chicken meatballs, and pickled plums and ''[[kamaboko]]'' (a slice of processed fish roll sometimes served as a frilly white circle with a pink or red spiral called ''[[narutomaki]]'') are popular toppings as well. Noodle texture and thickness varies among {{lang|ja-latn|shio}} ramen, but they are usually straight rather than curly. ''[[Hakodate]] ramen'' is a well-known version of {{lang|ja-latn|shio}} ramen in Japan.
*{{Anchor|Shoyu|Shōyu}}{{lang|ja-latn|'''Shōyu'''}} ({{lang|ja|醤油}}, '[[soy sauce]]') tare is similar to shio tare, but with the addition of soy sauce, which boosts the salty and umami flavor even further. {{lang|ja-latn|Shōyu}} ramen usually has curly noodles rather than straight ones, although this is not always the case. It is often adorned with marinated bamboo shoots or ''[[menma]]'', scallions, {{lang|ja-latn|ninjin}} ('carrot'), {{lang|ja-latn|kamaboko}} ('fish cakes'), {{lang|ja-latn|nori}} ('seaweed'), boiled eggs, bean sprouts or [[black pepper]]; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual ''[[chāshū]]''.
*{{Anchor|Miso}}{{lang|ja-latn|'''Miso'''}} ({{lang|ja|味噌}}) ramen reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Sapporo Hokkaido, features a broth that combines copious [[miso]] and is blended with oily chicken or fish broth – and sometimes with {{lang|ja-latn|tonkotsu}} or lard – to create a thick, nutty, slightly sweet and very hearty soup. {{lang|ja-latn|Miso}} ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or ''[[Doubanjiang|tōbanjan]]'' ({{ill|豆瓣醤|zh| 豆瓣酱|vertical-align=sup}}), butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, [[sesame seed]]s, white pepper, chilli and chopped garlic are common. The noodles are typically thick, curly, and slightly chewy.