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I don't recall ever seeing regular onions in my ramen in southern Japan (but scallions, maybe--it was many years ago, so it's hard to remember). As for topping oil, the only one I ever saw was "Chinese fire oil", which was usually provided on the side for addition at the customer's discretion. I loved the heat from the fire oil but could only stand at most ...


It's essential to get all the debris(seeds, large fibrous bits, skins etc) out of the pulp. I normally add a little hot water in a bowl with the block of pulp, be careful not to add too much or it'll end up watery - better to add more as you go, wash your hands thoroughly and break the pulp up by hand. Then strain out the seeds etc and it's ready to use. ...

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