Rameniac Wiki

kikurage

2006-12-29T10:13:17Z

Kikurage is known in English as wood-ear mushroom. Dark-brown or black in appearance, it is occasionally used as a topping in ramen.

benishoga

2006-12-29T10:11:35Z

Benishoga, or red pickled ginger, is a popular garnish in Hakata-style ramen. Served shredded, it can also be found as a condiment in gyu-don or beef bowls, among other things.

shinachiku

2006-12-29T10:06:35Z

Shinachiku are seasoned bamboo shoots, often served as a topping or garnish in a bowl of ramen.

chashu

2006-12-29T10:04:45Z

Japanese barbecued pork, chashu or chasyu is often the most prominent topping in a bowl of ramen.

takana

2006-12-29T10:00:38Z

Takana are pickled Japanese mustard greens. Often spiced with chili powder, takana is a popular topping or table condiment in Kyushu ramen shops.

naruto

2006-12-29T09:56:07Z

A type of Japanese fish cake, a slice of naruto is typically white in color with a distinctive pink swirl in the center. It is common as a ramen topping, especially in Tokyo-style shoyu ramen. A popular Japanese manga and anime series bears the name of its ramen-slurping main character, Naruto.

moyashi

2006-12-29T09:47:29Z

Moyashi are bean sprouts, often boiled and used as a topping in ramen.

negi

2006-12-29T09:43:48Z

Green onion or scallions, chopped negi is a virtually ubiquitous topping for ramen. Negi used in ramen run the spectrum from dark green chives to Tokyo negi, which boasts a large diameter of a centimeter or more and is typically shaved very thin.

kaedama

2006-12-29T09:34:46Z

Kaedama means “extra noodles” in Japanese. Ordering kaedama is a pasttime that originated with the Hakata style of ramen, in which portion sizes are traditionally smaller.

shoyu-tonkotsu

2006-12-29T09:15:16Z

A hybrid form of ramen that resulted when tonkotsu ramen found popularity outside of Kyushu, shoyu-tonkotsu ramen features a soy-sauce based tare and a pork bone broth.