Popular Toppings on Ramen | Japan Guide

Toppings
Below is a list of toppings that are commonly served with ramen:

19

⦁ Chashu
⦁ Fatty slices of roasted or braised pork. Chashu is a very common topping, and standard bowls of ramen usually come with one or two slices of it. Most ramen-ya also serve Chashumen (chashu ramen) which is a ramen dish with additional pieces of chashu. Kakuni (braised pork belly) is served instead of chashu at some restaurants.
⦁ Menma
⦁ Preserved bamboo shoots with a salty flavor
⦁ Negi
⦁ Chopped or shredded leeks or green onions. Karanegi is a spicy variation of shredded leeks mixed with chili oil. Negi is a ramen standard, while karanegi is often seen with miso ramen.
⦁ Moyashi
⦁ Raw or cooked bean sprouts add sweetness and crunch. Served on all types of ramen.
⦁ Tamago
⦁ Hard boiled, soft boiled, raw and marinated eggs are all popular toppings on any type of ramen.
⦁ Seaweed
⦁ Various types of seaweed such as wakame and nori are commonly added to all types of ramen.
⦁ Kamaboko
⦁ Slices of steamed fish cake. One type of kamaboko that is commonly served on ramen is naruto (or narutomaki), a sawtooth edged, white fish cake with a red or pink spiral design on it.
⦁ Corn
⦁ Canned corn is often paired with butter and served on miso or shio ramen.
⦁ Butter
⦁ A thick pat of butter adds creaminess and depth. Typically added to miso or shio ramen.


2042_naruto

Nori (top) and naruto (bottom)

2042_menma_negi

Menma (left) and negi (right)

2042_corn

Chashu (bottom left), tamago (top left), negi (center), corn (right) and butter (top right)

Booking.com