Despite the origin from China, ramen is now a most representative dish of Japan. There are three components of ramen. Soup is made with dashi and seasonings like soy and miso. Chefs develop their own recipes for their soup by combining multiple ingredients, such as pork bones, kombu (kelp) and herbs. Two other components are toppings and noodles. These vary depending on the ramen shop and the region it is produced. Noodles can be thicker or thinner, and toppings reflect the local food culture. The classic flavors are miso, salt, soy sauce and tonkotsu (pork bone-based thick soup). Ramen is regionally diverse. Tonkotsu is popular in the south, whereas Shoyu ramen (soy sauce-based ramen) is popular in Tokyo.