Which meat topping is commonly used in shoyu ramen?

Which meat topping is commonly used in shoyu ramen? Chashu is the classic meat topping commonly associated with shoyu ramen. In ramen shops, it usually appears as tender slices of braised or simmered pork arranged on top of the broth and noodles.

The word chashu comes from the Cantonese dish char siu, but Japanese ramen chashu is generally prepared differently. Rather than being primarily roasted and glazed, ramen chashu is often made from pork belly or pork shoulder that is braised in a soy-based seasoning mixture. The meat is then sliced thinly, sometimes after chilling so it holds its shape.

Chashu is not limited to shoyu ramen; it can also accompany miso, shio, and tonkotsu styles. Regional shops and modern restaurants may substitute chicken, beef, seafood, or plant-based toppings, but those are variations. “Fish,” “chicken,” and “beef” can all appear in ramen, yet chashu remains the standard canonical answer for this question.