What Brands and Where to Buy Authentic Japanese Ramen Toppings and Ramen Bowls

Even with several Japanese markets around the corner, I still struggled to find affordable or the right type of ramen toppings in LA, but I’m going to give it a go and suggest a few sources.

Over the last 15+ years, I have struggled to find quality or affordable ingredients such as the menma (fermented bamboo shoots) and kikurage (wood ear mushrooms) which is maybe why so many American ramen oddly uses shiitake and all types of mushrooms which you would not find as ramen toppings in Japan (dashi yes, but not as a topping), and only on Americanized ramen that treats ramen as a vegan noodle salad.

Photo Description: the ramen toppings from Santouka ramen for their shio ramen which includes kikurage, menma, chashu, negi, narutomaki, and umeboshi.
Top left (clockwise): the usual suspects are narutomaki, green onions, umeboshi, menma, and kikurage.…oh and some tontoro buried below.

Core Ingredients to Every Other Japanese Ramen Topping

The toppings will vary due to the type of flavoring from shoyu, shio, to miso, and if you are looking for the most common Japanese ramen toppings, you can find those suggestions here. This post will focus primarily on where to find the ingredients.


There are a only few toppings found throughout most ramen, and they typically only include negi (green onions) to menma (fermented bamboo shoots).

*Tokyo Central closed their online store, but you can still visit Marukai and Tokyo Central stores.

Photo Description: a jar of Momoya menma.
To me, this is like the single portion size.
  • Menma (fermented bamboo shoots): yea, I can find this, but I’m never happy with the quality or the price of Momoya Menma which is 4.05oz (it’s tiny by American standards). The only time I was happy was buying menma was at wholesale which came in a case of 10, each pack was 2.2lbs and the flavor and the bamboo is a lot more crisp versus the more flaccid Momoya product (I’m going to see if I can make this wholesale product available via retail).
Amazon.comMomoyaAmazon sellers have some ridiculous pricing on Momoya, $9.99-$19.98 or $2.47 an ounce.
Mercato.comYamachanAjitsuke menma 80g/2.82oz, $3.79.
MTC (W/D)MTCRamen-yo (62887) 15/2.2lbs, or shoyu (62886) 12/2.2lbs, $IloveMTC
Wismettac (W/D)ShirakikuSeasoned bamboo shoots (ajitsuke menma), 2.2lbs (1kg), $WorthIt
Tokyo CentralMomoyaSeasoned bamboo shoots, 3.52oz, $4.88
  • Negi (green onions): I’ll let you handle this one.


Photo Description: dry kikurage that has to be rehydrated.
I recommend the fresh kind, but then again when is fresh not recommended.
  • Kikurage (wood ear mushrooms): most Asian and some mainstream markets carry wood ear mushrooms from Chinese to Korean markets although there is a cut (strip) version that is a lot harder to find. Restaurants such as Ikkousha use strips whereas restaurants like Santouka will use whole pieces of kikurage.

Retail Sales

Japanese marketsHere is the listings of all the Japanese markets in SoCal and the list for all markets on the West Coast.
Korean/Chinese marketsH-Mart (Korean) or 99 Ranch (Chinese).

Online Sales

MTCKitchen (NY)N/ASliced Dried Kikurage Wood-Ear Mushroom 2.2 lbs (1kg), $23.50
Nuts.comN/AI don’t think I have come across this site before, but the dried wood ear mushrooms has a 4.9 out of 14 ratings, $7.99/4oz bag.
*TokyoCentral.comFujisawaKikurage Dried Jew’s Ear 0.3oz, $1.98.
WalmartMarusho/JFCblack fungus kikurage, wood ear mushroom 1lb. By JFC, a product of China, $29.99.

Wholesale Only

Japanese food distributors This one is expensive, several hundred dollars because at wholesale, it is 22lb a case, and if you find all the Japanese food distributors listed here.
OtherThere is 5lb version they call “mushroom fungus strips” that is sold dehydrated, and I have a bunch of it unused (I do not recommend it even though it’s cheap).
Photo Description: narutomaki package which looks cylindrical with an orange label with the text "narutomaki steamed fish cake."
  • Naruto (fish cake with the little swirl): this item has to be refrigerated so finding it online may be a challenge, and you’ll most likely have to go to a Japanese market.
InstacartKibunNarutomaki, 5.29oz, $3.89
Arirang USAYamasaNarutomaki, 6oz, $4.59
Photo Description: Takaokay yaki sushi nori sushihane.
  • Nori (roasted seaweed): this might sound obvious, but if you want to do a Japanese style ramen, not only will you want to use a Japanese soy sauce, but Japanese nori is ideal because the style and flavor will differ from the Korean counterparts. The Korean style is patchier and uneven in thickness (not solid and uniform like Japanese nori) and will often be seasoned with sesame oil and salt.
AmazonTakaokayaSushihane, contains 10 sheets per pack, 0.75oz (3 packs), $26.88.
TakaokayaTakaokayaIt looks as though you can purchase directly off of their website, 30 sheets, $10.00.
*Tokyo CentralTakaokayaThey are extremely slow with online orders, so I highly suggest going in, 30 sheets, $8.58
MTC KitchenTakaokayaMiyabi high grade sushi nori, roasted seaweed 10 sheets, $11.50, 100 sheets (cut in half), $49.50.
Photo Description: an egg crate of eggs by Happy Egg. The text on the packaging says "free range blue and brown eggs, Heritage Breed, amber yolks."
You might not come from a good heritage or breed, but your eggs can.


  • Rich amber yolks: the Happy Egg Co. is the company you will want to seek out because they have a free range, heritage breed egg with rich amber colored yolk like the ones found in Japan.
Happy Egg Co. You can use their store locator, but depending what state you’re in Pavilions, Ralphs, Safeway, Sprouts, to Vons all carry their product.


Photo Description: beni shoga pickled ginger (kizami shoga). The jar has the text "refrigertate after opening, net wt. 12 oz (340g). Distributed by Nishimoto Trading.
Not a big fan for Hakata style tonkotsu with beni shoga, but I dump loads of it on my gyudon.
  • Beni shoga/kizami: is ginger pickled in umezu (the same stuff used to make umeboshi, so if you had the shio ramen at Santouka, you’ll know what it’s like). You also should not have a problem finding this product as long as you’re not in a very rural area.
AmazonShirakikuKizami shoga (pickled ginger), 12oz, $10.16
InstacartWel-pacKizami pickled ginger (this is one out of two most common/widely available brands), 11.5oz, $4.29.
*Tokyo CentralShirakikuKizami beni shoga, 12oz, $4.98.
WalmartShirakikuKizami shoga (pickled ginger), 12oz, $19.47. I have not clue why Wal-mart charges so much, wow.



Photo Description: shio koji by Marukome.
Heighten those flavors bro.
  • Pork jowl (one of my favorites): Japanese call it tontoro, but you can find it as pork jowl to guanciale (Italian).
  • Pork shoulder (if you don’t do it right, it’ll turn out dry): sous vide is the way to go, along with familiarizing yourself with shio koji (pictured above)- the most common brand is marukome.
Mercato.comMarukomeNama Shio Koji – 7.05 Ounces, $5.75

If you’re going to do your own braised pork toppings, here are the The Varying Types of Japanese Ramen Chashu.

Pork belly chashu.


In the past, the only way to get ramen was as in instant ramen, but nowadays “nama” (fresh ramen noodles) to individual servings of ramen can now be purchased, and this is where you can purchase it from (these are the best noodles for homemade ramen) .

Photo Description: a pic of Miso Ramen which depicts the packaging of Sun Noodles. In the pic, two packages of noodles are seen with tamanegi, tokyo negi, moyashi, ginger, and minced pork in the background.
Yea, not a pic of Sun Noodles individual noodle servings, but I could not find a good one (the packaging looks a lot like this one). Image courtesy of Sun Noodles.
Sun NoodlesA lot of American food producers are producing fake ramen, but Sun Noodles is the source for authentic Japanese ramen noodles used by home chefs and restaurants across the country.
Yamachan NoodlesYamachan is old school, and they have been around for over two decades, and not only are they a prominent instant ramen producer, but their product can be found in restaurants nationwide.


The first thing you’ll want to know are the sizes of the bowls, and which size bowl you will need, especially if you’re doing the standard 250-350 ml of soup. If that is the case, a 32-38 oz bowl is more than ideal although this is Murica, and we like to go big.

Photo Description: ramen bowl (traditional Chinese style).
32 fl oz/8″ dia, even in the U.S., 8″ should be more than adequate.
KorinBased out of New York, this company specializes in cutlery to dinnerware, so they have just about everything you will need.
MTC KitchenWhen it comes to supplying restaurants, MTC is a common name you’ll hear, and they also carry everything you will need to start a ramen ya.

%d bloggers like this: