ramen
Japanese Food

Japanese Top Ramen ( Noodles) Menus


Japanese ramen
Japanese ramen

Popular ramen types

  • Shoyu (醤油, Soy Sauce)
  • Shio (塩, Salt)
  • Miso (味噌, Soybean Paste)
  • Tonkotsu (豚骨, Pork Bone)

11 Types of Japanese Regional Ramen for the Epicurious Traveler

  • Hakata Tonkotsu Ramen
  • Kitakata Ramen
  • Wakayama Ramen
  • Onomichi Ramen
  • Nagoya “Taiwan” Ramen
  • Okinawa Soba
  • Hakodate Ramen
  • Kurume Ramen
  • Kagoshima Ramen
  • Nagasaki Champon
  • Sapporo Miso Ramen

Toppings

  • 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.

 



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