I’ve been eating ramen in Japan for decades. It’s one of those comfort foods that never gets old. But recently, a random thought poked me in the middle of a meal:
“Are there any ramen toppings out there besides chashu and ajitama (flavored egg)?”
That little question led me down a path of serious research.
I started checking social media, browsing countless reviews, casually interviewing Japanese friends and ramen-loving acquaintances, and reflecting on all the shops I’ve visited over the years. And you know what? There’s a whole world of regional ramen toppings and combinations that locals genuinely love — far beyond the typical chashu and flavored egg.
Table of Contents
1. Sapporo Miso Ramen (Hokkaido) – Butter & Corn Bliss
Sapporo, the capital of Hokkaido, is famous for its miso-based ramen topped with butter and corn. Japan Guide lists it among Japan’s most iconic regional ramen styles.
This hearty bowl features sweet corn, a slab of Hokkaido butter, bean sprouts, and tender chashu pork in a rich miso broth. It’s a creamy, comforting classic born from local ingredients — a must-try in the north.
2. Yasai Ramen – A Bowl Full of Vegetables (Plus a Vegetarian Surprise)
A hearty bowl of vegetable-packed ramen with cabbage, bean sprouts, corn, and mushrooms on top of a miso or soy-based broth.
Yasai ramen, or “vegetable ramen,” is popular among locals who want something filling yet lighter than pork-heavy bowls. In places like Sapporo or Niigata, it’s common to see bowls loaded with stir-fried moyashi (bean sprouts), cabbage, carrots, corn, and scallions — all absorbing the rich miso or shoyu broth underneath.
Toppings: Moyashi, cabbage, carrots, corn, scallions, wood ear mushrooms. Optional: sesame seeds or garlic oil for extra flavor.
Type of Ramen: Usually served with miso or soy broth. The soup is lighter in fat but rich in vegetable sweetness, especially when the toppings are stir-fried.
Did you know?
Ichiran’s Vegetarian Ramen Exists, and It’s Surprisingly Good
Ichiran, one of Japan’s most iconic tonkotsu ramen chains, now offers a vegetarian option at select branches. The broth is made from mushrooms instead of pork bones, and the bowl includes ramen toppings like kikurage mushrooms, scallions, and their signature red sauce — all meat-free. You can find more details on the Ichiran official website.
3. Tokyo Shōyu Ramen – The Classic Ramen Experience
A clean, soy-based broth topped with chashu, menma, nori, green onion, and naruto. Tokyo shoyu ramen is simple, elegant, and beloved by locals for its balance and familiarity.
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4. Yokohama Iekei Ramen – Seaweed, Spinach & Pork Perfection
Rich pork-soy broth with thick noodles and toppings like boiled spinach, seaweed, and marinated egg. A savory favorite in Kanagawa that locals enjoy with rice on the side.
5. Hakata Tonkotsu Ramen – Minimalist and Deeply Flavorful
Thin noodles in creamy pork bone broth with simple toppings: green onion, chashu, kikurage mushroom, and customizable condiments like ginger and mustard greens. Hakata ramen is all about the broth.
6. Onomichi Ramen – Soy Sauce with Pork Back Fat
This Hiroshima favorite features light fish-and-soy broth, flat noodles, and a topping of pork back fat (seabura) for richness, plus negi, menma, and lean chashu. It’s savory, slightly briny, and uniquely satisfying.
7. Toyama Black Ramen – Strong Soy, Strong Pepper
A dark, salty shoyu broth with bold black pepper, menma, chashu, and scallions. This powerfully seasoned ramen from central Japan is made to be eaten with white rice — and lots of it.
Bonus: Unusual Ramen Toppings Locals are Eating
Ramen Jirō’s mountain of veggies and pork fat, Muroran curry ramen’s spicy twist, and even Tokyo’s pineapple ramen — these bold combinations show just how creative Japan’s ramen scene can get.
Frequently Asked Questions About Ramen Toppings
What are the most popular ramen toppings in Japan?
The most common toppings include chashu (braised pork), ajitama (marinated soft-boiled egg), menma (bamboo shoots), green onions, nori (seaweed), and moyashi (bean sprouts). Depending on the region, you may also find corn, butter, kikurage mushrooms, or even spicy pickled mustard greens.
Are ramen toppings different depending on the region?
Yes! Ramen toppings vary widely across Japan. For example, Hokkaido ramen often includes butter and corn, Hakata ramen keeps things minimalist with pork and green onion, and Toyama Black Ramen is known for its salty soy broth and heavy use of black pepper.
Can I customize my ramen toppings at restaurants in Japan?
At many ramen shops, yes. You can often choose extra toppings like more pork, eggs, garlic, or veggies. Some chains even let you adjust noodle firmness, broth richness, and oil level. However, not all shops allow customization, so it’s best to check the menu or ask staff.
What are some vegetarian ramen topping options?
Vegetarian toppings include bean sprouts, corn, green onions, kikurage mushrooms, tofu, and vegetable oil-based sauces. Some shops, like Ichiran, even offer a vegetarian ramen option made with a mushroom-based broth.
