Ramen Glossary: 50 Japanese Terms for Ordering

Japanese-run ramen shops in Hong Kong use the same vocabulary as Tokyo: on ticket machines, on order sheets and in the three questions staff ask at the counter. Fifty words cover almost every situation, and five of them — katame, kaedama, kotteri, assari, ajitama — cover most.

Component hub: Anatomy of a Ramen Bowl. Styles: Ramen Types and Regional Styles. Site hub: Ramen in Hong Kong: The Complete Local Guide.

The five that matter most. Katame (firm noodles). Kaedama (noodle refill). Kotteri / assari (rich / light). Ajitama (marinated egg). Sono mama (standard, as it comes) — the safest first-visit answer to any question.

📖 1. The glossary

• Aburi — Flame-seared, usually chashu.
• Abura — Oil or fat; “abura sukuname” = less oil.
• Ajitama / ajitsuke tamago — Marinated soft-boiled egg.
• Assari — Light, clean (opposite of kotteri).
• Barikata — Very firm noodles (Hakata).
• Chashu — Braised pork topping.
• Chashu-men — Bowl with extra chashu.
• Chintan — Clear simmered stock.
• Chiyu — Rendered chicken fat.
• Futsu — Standard (firmness, richness).
• Gyokai — Seafood-based (dashi or dip).
• Hiya-mori / atsu-mori — Cold / hot noodles for tsukemen.
• Iekei — Yokohama tonkotsu-shoyu “house style”.
• Kaedama — Noodle refill for leftover broth.
• Kansui — Alkaline solution that makes ramen noodles.
• Kata / katame — Firm noodles.
• Karame — Extra tare / stronger seasoning.
• Kikurage — Wood-ear mushroom.
• Koime / usume — Strong / weak (tare).
• Kotteri — Rich, heavy.
• Mayu — Black garlic oil.
• Mazesoba — Brothless mixed noodles.
• Menma — Fermented bamboo shoots.
• Miso — Fermented soybean paste tare.
• Naruto / narutomaki — Pink-spiral fish cake.
• Negi — Spring onion; shiro-negi white, ao-negi green.
• Niboshi — Dried baby sardines.
• Ninniku — Garlic; “ninniku iremasu ka?” = add garlic?
• Nori — Dried seaweed sheet.
• Oomori — Large portion.
• Paitan — White emulsified stock.
• Rayu — Chilli oil.
• Seabura — Pork back fat flakes.
• Shio — Salt tare.
• Shoyu — Soy-sauce tare.
• Soup-wari — Hot stock added to dilute a tsukemen dip.
• Sono mama — As it comes (standard).
• Takana — Pickled mustard greens (Hakata counters).
• Tare — Concentrated seasoning base.
• Tonkotsu — Pork-bone broth.
• Tori paitan — Chicken white broth.
• Tsukemen — Dipping noodles.
• Yasai — Vegetables; “yasai mashi” = extra vegetables.
• Yawa / yawarakame — Soft noodles.
• Yuzu — Japanese citrus.
• Zenbu / zen-mashi — Everything extra (Jiro-style).
• Okawari — Another serving.
• Omakase — Chef’s choice.
• Teishoku / setto — Set meal.
• Gochisousama — Thank you for the meal (said when leaving).

🎫 2. Using the words

Noodle, oil and tare questions are explained with the machine and sheet in how to use a ramen ticket machine and order sheet; the Jiro call-and-response is in Jiro-style ramen; Cantonese equivalents are in ramen terms in Cantonese and wider phrases in Japanese ramen vocabulary.

Shops define terms slightly differently. “Kotteri” at one counter is “futsu” at another; when in doubt, order standard and adjust on the second visit.

❓ FAQ

Do Hong Kong staff understand these words? At Japanese-run and import shops, yes; at local chains, point at the sheet.

What do I say when leaving? “Gochisousama deshita” is polite and always welcome.

Is “kaedama” free? Usually a small charge; some sets include one.