Traditional Ramen Toppings That You Should Try (Part 2)
There’s a long list of traditional Ramen toppings that you should try. There are varying flavors and textures that can make your ramen more enjoyable. Here is the second part of the article about the traditional ramen toppings that you should try out. It is important to be open to these experiences because they can significantly improve your ramen.
Menma is a popular Japanese condiment. It is made from lacto-fermented bamboo shoots. Theses shoots are fermented by being left out in the sun to dry. They have a distinct aroma that enhances the ramen. The only problem is that their flavor might be too intense for the individuals who are eating them for the first time. You can adjust the amount of menma or you can request that it be taken out of your ramen order.
Bean sprouts are healthy additions you can use on any ramen. These sprouts have a noodle-like characteristic. They tend to absorb the flavors of the ramen. You will notice that they become bulkier and suppler the longer you leave them in the ramen. This is a healthy trick to increase the volume of the food you’re eating. You’ll stay fuller for much longer.
Corn is a common topping paired with the tonkotsu ramen. Its sweetness adds a unique flavor to the bunch. The crunchy consistency also improves your ramen experience.
There’s a saying that “butter makes everything better.” That’s particularly true when it comes to ramen. A cube of butter can make your ramen creamier. It magically transforms your ramen into a delectable stew. Be careful of how much you’re putting in because this is not exactly the healthiest topping.
Wakame, like nori, is another type of seaweed. This is quickly boiled and then added to the ramen. It has a pleasant aroma that enhances the flavor of your ramen. It is also very nutritious with its diverse nutrient profile. The firm texture adds another dimension to your dish. You can also try wakame stalks to create the famous kuki wakame ramen.
Beni-shoga is more commonly known as “pickled ginger” or “Japanese pickle.” This is made from strips of ginger that are pickled in umezu. The strips of ginger are pickled in salt or in plum vinegar. It is then left to dry out in the sun until it is ready to be served. This has a bright red in color. This is perfect for a bowl of tonkotsu ramen. You can also use these in other food like takoyaki or yakisoba.
Kikurage is more commonly known as sliced mushrooms. These are black mushrooms that grow on dead branches or fallen trees. They are particularly abundant during spring or autumn. These are very popular as a food choice in eastern Asia.