
Hey there, ramen lovers! Have you ever slurped up a bowl of your favorite ramen and noticed something chewy, with a texture like no other?
That, my friends, is kikurage! Often called the “mystery mushroom” in ramen bowls, kikurage is not just a topping; it’s a culinary adventure waiting to happen.
If you’ve been wondering what this intriguing ramen ingredient is all about, you’re in the right place.
Let’s dive into the world of kikurage, explore its unique qualities, and see why it’s a must-try in your next ramen noodle soup!
What is Kikurage?

Kikurage, known in English as wood ear mushroom or black fungus, is a popular ramen topping that adds a unique texture and subtle flavor to your dish.
This edible fungus, scientifically named Auricularia auricula-judae, is native to Asia but has found its way into hearts (and bowls) across the globe.
The name “kikurage” translates to “tree ear” in Japanese, which perfectly describes its ear-like shape and how it grows on trees.
The Health Benefits of Kikurage
Kikurage isn’t just tasty; it’s also incredibly good for you. Here are five key benefits:
1. High in Fiber
Kikurage helps in digestion and can prevent constipation, making it a great addition to healthy ramen.
2. Rich in Iron
It’s an excellent source of iron, which can help combat anemia.
3. Antioxidant Properties
Contains antioxidants that can reduce inflammation and fight oxidative stress.
4. Low Calorie, High Nutrition
Perfect for those looking for ramen nutrition without the high calories.
5. Immune System Booster
Its antimicrobial properties can help strengthen your immune system.
Why Kikurage Pairs Well with Ramen

Kikurage’s chewy, gelatinous texture contrasts beautifully with the soft noodles and rich broths of ramen, providing a delightful mouthfeel.
Its mild flavor allows it to soak up the taste of the broth, enhancing the overall umami flavor without overpowering other ingredients.
Which Ramen Broth Pairs Best with Kikurage?
a) Tonkotsu Ramen
The creamy, pork bone broth complements kikurage’s texture, making each bite a luxurious experience.
b) Miso Ramen
The umami-packed miso broth and kikurage are a match made in heaven, balancing flavors and textures.
c) Shoyu Ramen
Kikurage absorbs the subtle soy sauce flavors, enhancing the complexity of this classic ramen.
How Common is Kikurage as a Topping?
Kikurage is quite common in ramen shops, especially those specializing in traditional or authentic ramen. It’s a staple topping in Japan and increasingly popular in ramen restaurants around the USA.
What Other Toppings Are Common with Kikurage?
Alongside kikurage, you might find:
- Menma (Bamboo Shoots): Adds a crunchy contrast.
- Chashu (Pork): Provides rich, fatty flavors.
- Green Onions: For a fresh bite and color.
- Nori (Seaweed): Adds a salty, crisp element.
- Soft Boiled Egg: For creaminess and depth.
How is Kikurage Prepared for Ramen?

Here’s the step-by-step process:
1. Rehydration
Soak dried kikurage in cold water for 2-3 hours for a chewy texture or in warm water for 20-30 minutes if you’re in a rush.
2. Rinse
After soaking, rinse the mushrooms to remove any impurities.
3. Squeeze
Gently squeeze out excess water.
4. Slice
Cut into thin strips or small pieces for even distribution in your ramen.
5. Add to Ramen
Introduce kikurage into your ramen just before serving to keep its texture and absorb the broth’s flavors.
Tips and Tricks:
1. Marinate
For added flavor, marinate rehydrated kikurage in a little soy sauce or mirin before adding to ramen.
2. Texture Control
Longer soaking time in cold water gives a chewier texture, while warm water makes it softer.
3. Storage
Store dried kikurage in an airtight container to keep it fresh.
How to Serve Kikurage
Serve kikurage as part of your ramen by:
a) Layering
Place kikurage on top of the noodles for visual appeal and to ensure it’s one of the first textures you experience.
b) Broth Absorption
Let it sit in the hot broth for just a minute before serving to absorb flavors.
What Does Kikurage Taste Like?
Kikurage has a mild, slightly earthy taste with no strong flavor of its own, making it perfect for soaking up the broth’s nuances. Its primary appeal is its unique, chewy texture.
Kikurage in Modern Cuisine
Kikurage isn’t limited to traditional ramen:
- Fusion Dishes: Add kikurage to Asian-inspired tacos for texture.
- Salads: Toss in salads for a crunchy, healthy bite.
- Stir-Fries: Use in stir-fries for an extra layer of flavor and nutrition.
- Gourmet Ramen: Marinate or season kikurage to match sophisticated broths in high-end ramen places.
FAQs
Is Kikurage Healthy?
Yes, kikurage is healthy! It’s low in calories, high in fiber, and offers various vitamins and minerals, making it a beneficial addition to any diet.
What Does Kikurage Translate To?
“Kikurage” literally translates to “tree ear” in Japanese, reflecting its appearance and growth on trees.
What is the Wood Fungus in Ramen?
The wood fungus in ramen refers to kikurage or wood ear mushroom, known for its chewy texture and health benefits.
Is Eating Black Fungus Bad for You?
No, eating black fungus like kikurage is not bad for you. It’s considered safe and beneficial when eaten in moderation as part of a balanced diet.
Is White Fungus Good for You?
While we’re focusing on kikurage, white fungus (or snow fungus) also has health benefits, rich in fiber and antioxidants, beneficial for skin health and digestion.
Is Kikurage a Mushroom?
Yes, kikurage is indeed a mushroom, specifically a type of edible fungus known as wood ear or black fungus.
What is the Black Stuff in Ramen?
The black stuff in ramen is often kikurage, providing a distinctive texture and visual contrast to the bowl.
Is Wood Ear Fungus Good for You?
Yes, wood ear fungus, or kikurage, is good for you, offering health benefits like improved digestion, antioxidant effects, and iron supplementation.
Conclusion:
Kikurage is more than just a topping; it’s an experience that enhances ramen with its unique texture, health benefits, and flavor enhancement capabilities.
Whether you’re a ramen enthusiast or new to the scene, kikurage is something you need to try. So next time you’re at your local ramen restaurant or cooking at home, give kikurage a chance.
Your taste buds will thank you, and you might just find your new favorite ramen mushroom!