Butter Corn Ramen

Butter corn ramen is a Hokkaido specialty known for its creamy broth, sweet corn, and savory butter. It is also topped with corn.

Tōmorokoshi (Corn)

Discover the role of corn (tōmorokoshi) in ramen, adding a sweet flavor and crunchy texture. Learn about its usage, tips, and types.

Moyashi (Bean Sprouts)

Discover the role of bean sprouts (moyashi) in ramen, adding a crisp texture and fresh flavor. Learn about their usage, tips, and types.

Take no ko / Menma (Bamboo Shoots)

Discover the role of bamboo shoots (take no ko) in ramen, adding a unique crunch and mild, earthy flavor. Learn about their usage.

Negi (Green Onions)

Green onions (or negi) add a fresh and slightly pungent flavor to ramen. Learn about their usage, selection tips, and combinations.

Paitan Broth

Paitan broth is a milky, creamy soup made from boiling chicken or pork bones for an extended period to create a thick, rich consistency.

Curry Broth

Curry ramen broth is a unique and spicy variation that incorporates Japanese curry powder or paste into the soup base.

Shio Broth (Salt Broth)

Shio, or salt-based broth, is a light and clear soup made primarily with salt, chicken, and seafood. It is often seasoned with many toppings.

Miso Broth

Miso ramen broth is made with fermented soybean paste, resulting in a rich, hearty, and slightly tangy flavor.

Wakayama Ramen

Wakayama ramen is a regional specialty combining shoyu and tonkotsu broths. It uses chuka soba or Chinese noodles.

Garlic

Garlic is a common seasoning in ramen, known for its robust and aromatic flavor. It can be added in various forms, such as sliced or fried.

Nori (Dried Seaweed)

Nori, dried seaweed sheets, is a traditional ramen topping that brings a subtle umami flavor and a pleasant, crisp texture.