Kyoto Ramen

Kyoto ramen is a popular regional specialty known for its balanced shoyu-chicken broth and medium-thick curly noodles.

Hokkaido Curry Ramen

Hokkaido Curry Ramen is a rich and unique fusion of Japanese curry and traditional ramen with a beautifully aromatic broth.

Kamaboko (Fish Cake)

Kamaboko is typically added to ramen as a finishing touch, allowing its delicate flavor and firm texture to stand out.

Shiitake Mushrooms

Shiitake mushrooms can be used in ramen in several ways (sliced, sautéed, or simmered) depending on the desired flavor and texture.

Spinach

Spinach is added to ramen just before serving to maintain its bright color and tender texture. It can be used fresh, blanched, or sautéed.

Yuzu Zest

Yuzu zest is typically used as a finishing garnish in ramen, added just before serving to preserve its fresh and aromatic qualities.

Butter

Butter is typically added to ramen as a finishing touch, melting into the hot broth just before serving. Learn more about it.

Cabbage

Cabbage is typically added to ramen either raw for a crunchy texture or cooked for a softer bite. For a softer texture, cabbage can be sautéed.

Onions

Onions are used in ramen in several ways, depending on the desired flavor and texture. Thinly sliced raw onions can be sprinkled, too.

Lemon Juice

emon juice is typically used in ramen as a finishing touch, added just before serving to preserve its bright and tangy flavor.

Seafood

Seafood is typically used in ramen by either being cooked directly in the broth or lightly sautéed and added as a topping just before serving.

Kombu Kelp

Kombu kelp is typically used in ramen during the preparation of the broth. It is simmered gently in water to extract its umami-rich flavor.