Ramen Database > Ramen Ingredients > Ramen Toppings

Seabura (Pork Fat)

Seabura is typically used to enrich the broth of ramen, adding a silky, creamy texture and a robust, savory flavor.

Seabura 背脂, or pork back fat, is a topping commonly used in Japanese ramen to add a rich, velvety texture and deep flavor to the broth. This ingredient, made from rendered pork fat, floats on the surface of the soup, enhancing the overall mouthfeel and adding a nice layer of complexity to the dish.

Seabura is especially popular in certain regional varieties of ramen, where it is prized for its ability to provide an indulgent and definitely satisfying experience. Its presence in a bowl of ramen makes the dish just a little more flavorful and comforting. So, seabura is not a type of ramen. It’s a topping that is added to it – although, in many cases, it’s served separated from the broth.

Seabura recipes typically use shoyu (or soy sauce) and tonkotsu (or pork) broths to make them fattier and richer. Some instant dry ramen also use seabura flavoring.

As I have covered above, seabura is typically used to enrich the broth of ramen, adding a silky, creamy texture and a robust, savory flavor. The reason it is added just before serving is that this allows the fat to melt and spread evenly across the surface of the soup.

To select the best seabura, look for high-quality pork fat that is fresh and well-rendered. The fat should be white and free of impurities, ensuring a clean, rich flavor. For those making seabura at home, it’s best to render the fat slowly over low heat to achieve a smooth, creamy consistency.

Instructions to Prepare Great Seabura

Simmer the pork fat until it’s tender, then mix in a bit of tare, some garlic, and a splash of broth before mashing with a potato masher or muddler. You can also braise the fat back in water, sake, mirin, and soy sauce until soft, then shake it through a noodle strainer directly into the soup.

Types of Ramen Using Seabura

Seabura is a distinctive topping that adds a luxurious touch to various types of ramen, enhancing their flavor and texture. Here are some of the regional ramen varieties that feature seabura:

Tonkotsu Ramen

Tonkotsu ramen is creamy and intensely savory. It’s based on a rich pork bone broth and uses toppings like chashu and mushrooms.

Types of Ramen: Kimchi Ramen. Image courtesy of Viridiana Rivera via Pexels.

Spicy Shoyu Ramen

Spicy shoyu ramen combines the deep umami of soy sauce-based broth with a spicy kick. It’s usually served with chewy noodles.

Onomichi Ramen

Onomichi ramen is a regional specialty from Hiroshima Prefecture with a clear soy sauce-based broth with fish stock and thin flat noodles.

Kurumen Ramen

Kurume ramen is a flavorful regional specialty from Fukuoka Prefecture. It has a creamy tonkotsu broth and uses thin noodles.

More Ramen Toppings

Ramen toppings are essential in adding texture, flavor, and visual appeal to the dish. They range from savory meats to crunchy vegetables and aromatic spices, each contributing to a well-rounded and delicious bowl of ramen. Here are some other common and popular toppings: