Ramen spices
Ramen spices & toppings – The finishing touch for your bowl
The secret to masterful ramen lies in the details. With our original Japanese spices, aromatic oils, and classic hot sauces, you can give your soup the authentic character of a Japanese ramen bar.
Why high-quality spices make the difference in ramen
Authentic Japanese cuisine thrives on the balance of flavors. While the broth (tare) forms the foundation, the spices determine the nuances . At RamenStar, we curate only spices that are standard in Japanese homes and restaurants. Whether you're looking for classic pickled peppers or specialized chili blends, we deliver the ingredients for your perfect comfort food directly from our Swiss warehouse to your door. Fast, easy, and uncompromising on quality.
FAQ – All about ramen spices & toppings
For the best flavor, you should add the spices last . In culinary circles, a distinction is made between the base (tare) and finishing spices: while the broth base is added to the bowl before you add the noodles, toppings like shichimi togarashi or ra-yu chili oil are only sprinkled over the finished bowl just before serving. This preserves the volatile essential oils and the crispness.
This is one of the most frequently asked questions by beginners:
- Ichimi Togarashi consists of 100% ground red chili – perfect for those seeking pure, direct heat.
- Shichimi Togarashi is the Japanese "seven-spice blend." Besides chili, it also contains ingredients like nori seaweed, orange peel, and sesame seeds. It delivers less heat but a complex umami flavor.
Japanese ra-yu is often milder and more aromatic compared to Chinese chili oils, due to its strong sesame oil base. It lends your ramen a roasted depth and a pleasant, subtle spiciness that doesn't overpower the broth's natural flavor. For those who love extreme heat, we recommend the gekikara varieties .
Umami is often missing. In Japan, professionals use tares based on soy sauce (shoyu), miso, or salt (shio) to achieve this. If you want to elevate your bowl, sansho pepper (for a citrusy tingle) or a few drops of sesame oil are the secret weapons to achieving the depth of flavor found in a restaurant.
Absolutely! As ramen experts, we use the spices in a multifunctional way. Shichimi goes perfectly with grilled meat (yakitori) or avocado toast. Ra-yu is a brilliant dipping sauce for dumplings (gyoza), and sansho pepper adds a whole new dimension to fish dishes.
To preserve their full aroma, spices like shichimi togarashi should be stored in a cool, dark place . Pro tip: Once opened, the mixture will keep longest in the refrigerator, as this prevents the oils (e.g., in the sesame seeds) from becoming rancid and keeps the colors vibrant.
Many of our classic spice blends, such as shichimi togarashi or pure sansho pepper, are naturally vegan . We ensure clear labeling on our ready-made broth bases, as traditional Japanese seasonings can often contain dashi (fish stock). However, our shio, miso, and shoyu bases are vegetarian-friendly.
Sansho isn't a true pepper, but rather related to Szechuan pepper. It creates a unique, numb tingling sensation on the tongue and exudes an intense citrus aroma. It's the ideal finishing touch for fattier ramen varieties like tonkotsu or miso, as it perfectly balances the richness of the dish.