The ramen tare described as the oldest of the four main types is shio.
Shio means “salt” in Japanese, and shio ramen is seasoned primarily with a salt-based tare. The ramen article identifies it as the oldest of the four main tare types. Its seasoning can include salt, cooking alcohols such as mirin or sake, and umami sources including kombu, niboshi, or MSG.
Shio ramen is often associated with a light, clear presentation, although the tare alone does not dictate every feature of the bowl. The broth may contain chicken, seafood, vegetables, or even some pork, and toppings and noodle shape vary by region and shop. Hakodate ramen is a well-known example of shio ramen.
Shio is easy to confuse with chintan because both may appear in delicate, clear bowls. They describe different things: shio identifies the seasoning style, while chintan identifies the stock category. Shōyu uses soy sauce, and miso uses fermented soybean paste; karē is curry-flavored and is not one of the main tare types listed here.