Kikurage

Kikurage is a ramen topping that never fails to delight our taste buds! It’s delicious, has the ideal texture for ramen, and can be prepared several ways with different results. 

Whether we’re putting together a regular, comforting bowl of immi ramen or a slightly fancier one, chances are, kikurage will be among our list of toppings. Considering that, we took a deep dive into what kikurage is, what makes it so great, and how to prep it. 

What is Kikurage? 

History of the topping

The modern version of kikurage comes from the Aomori prefecture in Japan where it’s cultivated for local cuisine. However, it was first brought over from China along with the commonly known shiitake mushroom and other varieties.

The majority of kikurage that you’d see in ramen stalls and eateries is imported from China and other Asian countries. This is because Japanese mushroom production has historically been low in the summer and considering how much it’s consumed, it needs to be imported. 

The original kikurage mushrooms that were brought into Japan were the wild variety. Over time, the flavor and texture has improved. The mushrooms you’ll find in your ramen today are more carefully cultivated and have an overall better flavor profile. 

Why kikurage pairs well with ramen

There are 3 main reasons why kikurage goes so well with ramen.

Texture: As with many other large mushrooms that are used in ramen, kikurage has a chewy and wholesome texture that complements the ramen strands themselves. Ramen is traditionally cooked to a soft but chewy texture. That amount of time is perfect for kikurage to develop this silky but still fuller mouthfeel that stays this way to the end of the bowl. 

Flavor: Mushrooms are one of the most important ingredients to add umami to any dish. Kikurage is no different with ramen. The mushrooms have a uniquely meaty flavor that borders on earthy when cooked for a shorter time. However, cook it for longer and you get this prominent savory flavor that slowly takes over each mouthful. 

Versatility: The best thing about kikurage in ramen is all the ways you can use it as a topping. You can soak it in warm water and slice it finely before serving. You can saute it with sweet soy sauce before slicing. You can even simmer the mushrooms along with the broth to add their flavor to the final dish. It’s so versatile that you can have it with pretty much every ramen flavor and it’ll naturally become a part of it. 

Which ramen broth pairs best with kikurage, and how common it is as a topping?

Because it’s a mushroom, kikurage can add something to any ramen broth for that added flavor. However, because each broth is different, it adds a slightly different touch to each flavor. 

For example, it goes great with tangy shoyu ramen broth because of how the light sweetness adds to the soy sauce base, with the meatiness being an extra flavor layer. It pairs well with shio ramen because of its slight earthiness which perfectly compliments the simplicity of shio broth. 

Tonkotsu ramen is also a great candidate for kikurage due to the mushroom’s ability to impart even more flavor notes, no matter how flavorful a broth may already be. 

However, miso ramen has to be the best pairing with kikurage due to the naturally earthy aftertaste that follows the delicious umami of miso paste. 

When pairing kikurage with delicious immi ramen, we go back to the 3 main reasons why it’s such a natural pairing with ramen. 

Kikurage brings an earthy fullness to the heat in our Spicy ‘Beef’ flavored immi ramen. It makes the savory pungence of our Black Garlic ‘Chicken’ flavored immi ramen more pronounced with its umami nature. Plus, it helps us mix it up and create a unique flavor combo with our Tom Yum ‘Shrimp’ flavored immi ramen.

What other toppings are common as well with kikurage

There are six main toppings that we believe compliment kikurage as a topping. 

These are:

Chashu: This is pork belly that’s rolled up and braised in a delicious combination of mirin, soy sauce, and sake. It’s then sliced thinly and served. It’s got the perfect balance of richness, a smooth texture, and subtle yet bold flavor.

Ramen egg: Ajitsuke Tamago or ramen eggs are half-boiled eggs that are marinated in soy sauce before being sliced in half and served as a topping. They’re a standard fixture in ramen everywhere now.  

Enoki mushrooms: Enoki mushrooms are a delicate and mild variety that have the ability to absorb broth very well. They can add a ton of great tasting volume and look similar to noodle strands which is a visual plus. 

Bonus Toppings

These are not traditional toppings that you’d find in a classic Japanese bowl of ramen. However, they are super delicious when combined kikurage in certain broth flavors

Here are some unique toppings for you to pair with kikurage:

• Pickled red onions are a milder alternative to beni shoga. They’re quicker to prep and much easier to sprinkle on top without taking away from the flavors of the finished ramen broth. Plus onions have a crunch to them that offsets the chewy texture of kikurage.
• Corn has become a mainstream ramen topping after the globalization of the dish. Still, you can find sweet corn as a topping in the Hokkaido region where corn is grown. It’s firm to the bite and adds a unique new texture element.
• Extra crispy fried egg is always a favorite, especially with miso ramen. What we like to do is fry the egg extra crispy, to where almost all the white part has a crunchy layer underneath. So delicious!

Kikurage can even taste great with other mushroom varieties such as shiitake, shimeji, and maitake. 

Health benefits of kikurage

What’s really special about kikurage is that on top of being delicious in ramen, it’s super healthy as well. 

Here are the main health benefits of this tasty topping:

• Anti-inflammatory: The mushroom reduces inflammation throughout the body, driving away symptoms of cold and flu, as well as relieving pain. It’s great for counteracting the inflammatory effects of other ingredients we may eat daily.
• Rich in iron: The wood ear fungus is rich in iron which helps with anemia and improves the body’s absorption of vitamin C. It even increases natural energy levels. 
• High in protein: If you prefer a high protein diet, kikurage can be your best topping friend! It has some of the best protein content in the edible mushroom world.
• High in fiber: The real benefit of kikurage is in the fiber content. It is exceptionally high in fiber and helps clean out waste to promote gut health over time. 

Aside from these, the benefits of kikurage range from an excellent vitamin profile to a respectable amount of potassium and a negligible amount of saturated fat. 

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