This is a glossary of names and terms that you may hear me mention in my reviews. While not comprehensive, if you hear me say a word and I don’t explain what it is, check this page for an explanation. If you catch me using a term that isn’t on this list, let me know and I’ll add it! Much of this information I learned from the Internet on my journey, so if I got something wrong, let me know that as well.
Ajitama: A soft-boiled marinated egg typically added to ramen. Usually, the marinade consists of a soy sauce and mirin base.
Bonito: Often used interchangeably with the term katsuobushi (see below), however bonito is more properly used to refer to the type of fish itself.
Buldak: While this is the name of a massively popular product line from Samyang, the term “buldak” can also refer to a Korean chicken recipe that literally translates to “fire chicken.” The “chicken flavor” touted on Samyang’s Buldak products refers to the sweet and spicy sauce that is found in this recipe, not to the actual taste of chicken.
Chashu: Braised pork belly that is usually sliced and served with Japanese ramen. Not to be confused with its Chinese counterpart “char siu,” which is sweet glazed barbeque pork.
Chintan: A clear ramen broth. Essentially the opposite of paitan (see below).
Chukasoba: Literally translates to “Chinese noodles” in Japanese. Sometimes this term is used interchangeably with the word “ramen” but more specifically, it can refer to an older style of ramen or ramen shop (pre-1958), due to the fact that what we know today as ramen noodles actually originated from China.
Corn: A perfectly tasty grain on its own that has no goddamned business being included in a bowl of ramen.
Dandan: A spicy Chinese noodle dish that translates to “pole carrying,” referring to the street vendors that would originally sell the dish by carrying it in baskets hanging from a pole. See “Tantanmen” below.
Dashi: A broth base made with a combination of kelp and fish (usually skipjack or bonito) that serves as a base for many Japanese soups.
Kamaboko: An oval fish cake often found in ramen, characterized by a white center and a pink stripe made from food coloring along the top.
Katsuobushi: The term for fermented, dried fish that is used in dashi broth (see above) and sometimes shaved as a topping in Japanese cuisine.
Mi Goreng (or Mie Goreng): While “Mi Goreng” is the name of a product from Indomie and other noodle companies, it is the common name for an Indonesian stir-fried noodle dish.
Narutomaki: A round, scallop-edged white fish cake often found in ramen, characterized by a pink swirl in the middle made from food coloring.
Nori: Dried seaweed typically used as a garnish in ramen or as a wrapper in sushi rolls.
Paitan: A cloudy, thick ramen broth. The opposite of chintan (see above).
Ramen: While often used colloquially (and incorrectly) to refer to any instant noodle product, true ramen is a Japanese dish consisting of wheat noodles in broth.
Ramyun/Ramyeon: The Korean variation on ramen, characterized by its spice.
Sambal Oelek: A spicy chili sauce found in Indonesian cuisine.
Shin: This can refer to the specific product Nongshim Shin, or a spicy chili soup in the style of that product.
Shio: Literally translating to “salt” in Japanese, shio ramen is characterized by a light, clear, salty broth distinct from other ramen styles.
Shoyu: The Japanese word for “soy sauce.” Shoyu ramen broth is a salty, umami broth that uses soy sauce (and typically a meat broth) as its base.
Soba: A Japanese noodle made primarily from buckwheat flour. It has a slightly nuttier taste than wheat ramen and a slightly grittier texture.
Sriracha: A popular Southeast Asian chili sauce used in Thai and Vietnamese cuisine.
Surimi: A paste typically made from fish that is molded and cooked to make fish cake and imitation crabmeat, among other things.
Tantanmen: A Japanese ramen rendition of Chinese dandan noodles, typically a spicy broth with minced pork.
Tare: Tare is one of the essential ingredients in ramen. It is a sauce that is mixed with the ramen’s broth to create the flavor of the bowl.
Togarashi: A dried topping in Japanese cuisine that literally translates to “chili pepper.” The most notable variety is Shichimi Togarashi, referring to a seven-spice blend that includes dried chili powder along with orange peel, sesame seeds, and other dried ingredients. It’s a great way to add some flavorful spice to ramen and other dishes!
Tonkotsu: One of the most popular types of ramen, in which the broth is made from pork bones. Often misspelled as “tonkatsu” which is an entirely different food.
Tsukemen: A type of ramen dish in which a thick broth is served separately from the noodles and toppings, with the noodles and toppings dipped into the broth when eating.
Yakisoba: Literally translates to “fried noodle.” This is a Japanese stir-fried noodle dish, usually accompanied by pork and vegetables and served with a zesty Worcestershire sauce-based sauce.
Yuzu: A citrus fruit native to East Asia that is sometimes added to shio or shoyu ramen (creating yuzushio or yuzushoyu, respectively) to add a citrus element to a ramen broth. A very divisive flavor in the ramen community.