Ramen Toppings 101: From Classics to Seasonal Surprises
- Frank Striegl
- Aug 15
- 4 min read
Ramen toppings are far more than decoration. They shape the flavor, texture, and personality of every bowl. While noodles and broth form the foundation, it’s the toppings that complete the experience.
In Kyoto and across Japan, you’ll find classics like melt-in-your-mouth pork chashu alongside creative twists such as cheese, each reflecting the shop’s unique style.
This guide covers the most common ramen toppings, their origins, and what to look for as you slurp your way through Kyoto - or anywhere in Japan!
Chashu (Pork & Chicken)
If ramen had royalty, pork chashu would be king. Its name comes from the Cantonese char siu. But unlike the roasted Chinese original, Japanese chashu is typically boiled until tender. Some chefs add a smoky touch by briefly broiling it before serving.
In Okayama Prefecture, old hens are prized for making chicken chashu. While chicken chashu has traditionally been less common nationwide, it’s become increasingly popular at modern ramen shops.
Some renowned ramen shop pair different cuts of pork and chicken chashu in the same bowl. Today you'll even find duck or lamb chashu.
Menma (Bamboo Shoots)
Menma also traces its roots to China. Fermented bamboo shoots are common there, though more often in stir-fried dishes than soups. In ramen, they add an addictive crunch and an earthy undertone.
Thin slices offer a light, crisp bite, while larger, “brick-like” logs give a firmer, more substantial chew. Hosaki menma - the tender top portion - is often draped across the bowl and has a softer, more delicate texture. Fermentation time can vary: some shops bring out a sharper, more savory edge, while others keep the flavor mild and mellow.
Negi (Spring Onions)
Negi (spring onions) bring freshness, gentle sweetness, and a satisfying crisp bite. The white portion has a sharper edge, while the green section is milder. Cut size makes a difference too: finely chopped negi melts into the broth whereas long or thick strips deliver a concentrated burst of flavor with each bite.
In Kyoto, Kujo Negi is a local treasure. Its natural sweetness and aroma make it the go-to garnish not only for ramen but also for countless Kyoto dishes, from hot pots to grilled fish.
Ajitama (Seasoned Egg)
Ajitama (seasoned soft-boiled egg) is one of the most beloved ramen toppings. It's now a standard in shops across Japan - and around the world. Often marinated in a soy sauce–mirin blend, it adds creamy texture and a savory-sweet richness to the bowl.
For the best experience, try saving the egg until near the end, letting it mingle with the remaining broth for a final, flavorful finish.
While soft, jammy yolks are the modern favorite, earlier ramen styles leaned on hard-boiled eggs. Regional twists still exist today though. Tokushima ramen famously features a raw egg cracked straight into the bowl.
Nori (Seaweed)
Sheets of toasted seaweed bring more than just visual contrast. They add a subtle ocean aroma and a savory-sweet note that melds nicely with the soup.
Whether you fold it over the noodles, eat it alongside rice (if served on the side), or let it dissolve entirely, nori lends a briny elegance to the bowl.
Narutomaki (Fish Cake)
Narutomaki is perhaps ramen’s most iconic visual symbol, instantly recognizable by its pink swirl on a white base. Made from steamed fish paste, it has a mild, slightly sweet flavor and a springy bite. While it’s less common in modern high-end ramen, narutomaki remains a nostalgic favorite.
Other Classic and Regional Toppings
While not found in every bowl, some toppings are closely tied to specific ramen styles and regions:
Bean Sprouts – A signature addition in miso ramen, especially Sapporo-style. They add a fresh crunch. They’re often lightly stir-fried before topping the bowl.
Corn and Butter – Two other Sapporo classics. Corn kernels and a pat of rich butter melt into the miso broth, creating a sweeter and creamier soup.
Kikurage (Wood Ear Mushrooms) – A staple in Hakata-style tonkotsu ramen. These thin, dark mushrooms bring a subtle crunch similar to menma.
Spinach – Often found in Yokohama’s Ie-Kei ramen, spinach adds an earthy, slightly bitter note that cuts through the hearty pork-and-chicken-based broth.
Seasonal & Wacky Toppings
Some ramen shops celebrate the seasons through their toppings. Fragrant yuzu zest can lift and brighten a broth, while grilled seasonal vegetables bring smokiness. Fresh seafood - whether shrimp, scallops, or even crab - can transform a ramen bowl into something that feels like an entirely new dish.
Then there are the more unconventional creations. Over the years, we’ve spotted toppings ranging from melted cheese and ice cream to pineapple and even chocolate. While not everyone’s cup of tea (or bowl of ramen), these experiments show just how unpredictable and even wacky the ramen world can be.
Ramen Toppings - Final Slurp
Ramen toppings bring flavor, texture, and character to every bowl. Classics like pork, bamboo shoots, and eggs never go out of style, while seasonal and regional twists keep things exciting.
On a Kyoto Ramen Tour, you’ll taste these toppings at their best - and uncover the craft, history, and local pride behind each one.
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