What Is Shio Ramen?

Among the classic ramen styles, shio is the one that shows off the broth itself. Where tonkotsu is rich and cloudy, shio is clean and clear — a style built on restraint. Here's what makes it special.

Shio means salt

"Shio" is Japanese for salt, and salt is the primary seasoning (tare) in this style. Instead of the deep color of a soy-sauce shoyu or the milky body of a tonkotsu, shio ramen has a light, often golden broth. That clarity is the point: it puts the underlying dashi front and center.

What gives shio its flavor?

• Kombu (kelp) for a clean, oceanic umami base.
• Katsuobushi (bonito flakes) for a savory, smoky backbone.
• A light salt tare that seasons without overpowering.
• Delicate toppings that don't crowd the broth.

The Mercury bowl

At Ramen Wakusei, Mercury is the umami kelp & bonito planet — a clean, delicate bowl in the spirit of classic shio ramen. If you usually reach for rich tonkotsu, Mercury is a refreshing change of pace: lighter on the palate but deep in savory dashi flavor. It's a great choice when you want ramen that feels bright rather than heavy.