What Do Fish Cakes Taste Like in Ramen?

November 29, 2025 •

3 min read

According to Japan's Ministry of Agriculture, Forestry and Fisheries, the production of surimi—the fish paste used to make many types of fish cakes—is a multi-billion dollar industry. If you've ever seen a colorful fish cake, like the iconic pink-swirled narutomaki, bobbing in your ramen, you might wonder what do fish cakes taste like in ramen and how they contribute to the dish's overall experience.

Quick Summary

Fish cakes add a mild, slightly sweet, and savory umami flavor to ramen, complementing the rich broth without overpowering it. Their signature chewy, bouncy texture provides an enjoyable textural contrast to the soft noodles and other toppings.

Key Points

Mild and Savory Umami: Fish cakes, especially Japanese narutomaki, offer a gentle, savory umami flavor that enhances ramen without overwhelming the broth.
Subtle Sweetness: Many fish cakes, particularly narutomaki, have a slight sweetness from seasonings like mirin and sugar, which balances the fish flavor.
Bouncy, Chewy Texture: A defining characteristic is the unique, springy texture that provides a satisfying contrast to the noodles and other toppings.
Flavor Absorption: The porous nature of fish cakes allows them to absorb the flavors of the surrounding ramen broth, integrating into the dish.
Different Varieties: Korean eomuk is typically denser and has a richer, meatier umami flavor than the decorative Japanese narutomaki.
Aesthetic and Cultural Role: In addition to taste, fish cakes like narutomaki serve a traditional and visual role, adding color and authenticity to the meal.

The Gentle Flavor of Japanese Narutomaki

When people ask what do fish cakes taste like in ramen, they are often thinking of narutomaki, the classic pink-and-white swirl topping. The flavor is intentionally mild, designed to enhance the ramen rather than steal the show. Narutomaki is made from a cured fish paste called surimi, often from a mild white fish. This paste is steamed, giving it a unique, pleasantly chewy and slightly rubbery or 'bouncy' texture. The subtle sweetness comes from added ingredients like mirin and sugar, which balance the inherent mild fishiness. Its savory umami essence blends effortlessly with different broth bases, from a light shio to a rich tonkotsu.

The Savory Depth of Korean Eomuk (Odeng)

While narutomaki is a decorative and textural addition to Japanese ramen, Korean fish cakes, known as eomuk or odeng, offer a different flavor and texture profile, especially in dishes like rabokki. Eomuk is also made from pureed white fish but often includes wheat flour, sugar, and sometimes vegetables like carrots or onions, which are then fried or steamed. The result is a slightly denser, meatier fish cake with a more pronounced savory, umami flavor compared to narutomaki. The cooking method also affects the taste, as fried eomuk develops a satisfying, rich flavor and chew that softens when cooked in broth.

Key Differences in Fish Cake Varieties

Beyond Japanese narutomaki and Korean eomuk, other fish cakes exist with distinct flavor profiles, such as the spicy and aromatic Thai fish cakes or denser European versions. Understanding these variations helps appreciate why a fish cake can taste different depending on the regional cuisine.

What influences the taste of fish cakes in ramen?

The Broth: The ramen's broth heavily influences the fish cake's final taste. A savory miso broth will accentuate the umami notes, while a spicy broth, as used in Korean rabokki, will infuse the fish cake with heat and other complex flavors. The fish cake absorbs the flavor of the liquid it's cooked in, becoming an integral part of the overall flavor experience.
The Preparation Method: The initial preparation of the fish cake, whether steamed or fried, determines its baseline flavor and texture. A steamed cake offers a purer, milder taste, while a fried one carries a richer, deeper flavor that seeps into the broth.
Other Toppings: The combination of other toppings, such as green onions, vegetables, or an egg, also interacts with the fish cake. For example, the crisp snap of fresh vegetables provides a texture contrast that can make the fish cake's chewiness more prominent.

Comparison: Narutomaki vs. Korean Eomuk


Characteristic	Narutomaki	Korean Eomuk (Odeng)
Appearance	White disc with a distinctive pink swirl.	Various shapes, including flat sheets, balls, and rectangles.
Flavor Profile	Mild, subtle, slightly sweet, and gently savory.	More robustly savory, umami-packed, and mildly sweet.
Texture	Pleasantly bouncy and chewy, slightly rubbery.	Spongy, soft, slightly chewy, and can be thicker.
Traditional Use	A classic aesthetic garnish for Japanese ramen.	A foundational ingredient in soups, stir-fries, and rabokki.
Preparation	Steamed fish paste (surimi).	Steamed or fried pureed fish, often with flour.

How to get the best flavor from fish cakes in your ramen

To truly appreciate what fish cakes taste like in ramen, consider the following preparation and pairing tips. Use a high-quality narutomaki for a delicate, traditional touch, or opt for eomuk when you want a richer, more substantial flavor. For a vibrant and authentic ramen experience, don't just drop the fish cakes into the bowl; allow them to gently simmer in the hot broth for a few moments to absorb the flavors. Pair the fish cakes with complementary textures, such as crunchy scallions, tender pork, or earthy mushrooms. For a final flourish, add a sprinkle of nori flakes or a drizzle of sriracha for an extra layer of flavor and visual appeal. Experiment with different types of fish cakes and broths to find your perfect combination.

Conclusion

Fish cakes in ramen offer a fascinating and diverse flavor experience, ranging from the mild, sweet, and bouncy Japanese narutomaki to the savory, umami-rich, and slightly chewier Korean eomuk. The taste is never overpowering, instead acting as a subtle complement to the ramen's rich broth and other ingredients. The texture is a standout feature, providing a fun and interesting contrast to the noodles. By understanding the different varieties and how they interact with the soup, you can better appreciate this popular and flavorful ramen topping.

Frequently Asked Questions

The classic pink-and-white swirl fish cake found in many Japanese ramen bowls is called narutomaki.

No, not all fish cakes are the same. Japanese narutomaki is a decorative, mild, and steamed fish cake, while Korean eomuk (odeng) is often richer, meatier, and can be fried.

Narutomaki has a surprisingly mild, not overly fishy, flavor. The fish paste, or surimi, is meticulously rinsed during preparation to remove strong odors and tastes.

The chewy, rubbery texture results from the steaming and curing process of the fish paste (surimi) used to make the cakes.

Yes, fish cakes add a subtle, savory umami flavor to the ramen broth as they simmer. They also absorb the broth's flavors, becoming a more flavorful part of the dish.

Yes, you can absolutely use Korean eomuk in Japanese ramen. It will provide a richer, meatier flavor and different texture, creating a tasty fusion.

Fish cakes are pre-cooked and only need to be gently heated. Add them to your ramen bowl a minute or two before serving and let them warm in the hot broth to absorb the soup's flavors.