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Not like there is a single type of broth in japan. There are really light and really rich thick ones in japan too.

Yeah, but in the US I often find that this is the most common style

This is all dependent on style. I went to many places in Japan where it was easy to get very fatty, dense bowls.

I can remember specifically a very small hole-in-the-wall place in Yokohama that seats maybe 8-10 people (although I suppose that's par for the course for ramen shops). You could choose how rich you wanted the broth to be.

There are many different preparation styles.

Hinodeya broth was about as light as you can get. And I have had equally fatty broth in Japan.