Toppings
When it comes to ramen, we always hear about toppings. Here they are!
We've put together a list of the traditional toppings that garnish and define a bowl of ramen, the way it would be served to you in a little ramen bar or at a yatai on a street corner. Which ones they are, what they are, and how they go with our favourite ramen.
Chashu /marinated braised pork belly
Once it's in the bowl, the moment you hold it between your chopsticks, ready to bite into, is the one everyone waits for!
Nori /toasted seaweed sheets
Nori seaweed is the finishing touch that completes the ramen before it's served.
negi /sliced spring onion stalks
One of the most common crunchy toppings you can choose. It gives ramen that fragrant, pungent note that really lifts it.
menma /marinated bamboo shoots
The other crunchy texture, with a flavour that's certainly unusual compared with the food we're used to, but that goes really well with every kind of ramen.
shichimi togarashi /seven-flavour chilli pepper
The seven Japanese spices! The popular seasoning that lights up and enhances the broth more than anything else.
narutomaki /fish cake slices
One of the most famous and original toppings, thanks to its shape and its distinctive spiral pattern.
Daikon /white radish
One of the lesser-known toppings for us Westerners, but very common in Japan. Really interesting for its texture and flavour.