To all the ramen fans across the country, how are you kicking off 2025? Looking back, 2024 was another incredibly exciting year for the ramen industry, continuing the momentum from the previous year. Among the many developments, the biggest highlights were the growth of gourmet ramen shops focused on premium ingredients and hand-pulled noodles, as well as the shift towards higher-quality ramen products on supermarket shelves (with a move from fried to non-fried noodles). Along with these, there were plenty of other events that kept us entertained. At the beginning of 2024, we published an article titled “CAVIAR, OYSTERS, AND BUCKWHEAT? THESE ARE THE NEW RAMEN PREDICTED BY THE FOOD TRENDS OF 2024!”, but how many trends discussed there actually gained momentum throughout 2024? It might be interesting to reflect on last year’s industry movements while referencing this article.

Now, shifting gears—what changes will we see in the ramen industry in 2025? Will the trend of higher-quality ramen continue to gain traction like it did in 2024? Or will we see a shift in focus, with more attention on affordable options? Let’s take a look at some of the food trend predictions already circulating for 2025 and pick out the ones that are likely to impact the ramen industry. We’ll break it down into two categories: “ingredients” and “services,” and try to predict what the ramen industry will look like in 2025. Let’s dive in!

 

• Index

• Forecasts on ingredients
  1. Offal
  2. Crispy textures
  3. Dumpling
  4. Swicy (Sweet & Spicy)
  5. Fermented Foods
  6. Ponzu soy sauce
  7. Japanese herbs
• Forecasts on services
  1. Tasting
  2. Convenience stores
  3. Collaborations
  4. AI technology
• Conclusion

 

■Forecasts on ingredients

1. Offal

 
Right now, protein is getting more attention than ever as an essential nutrient for maintaining health. You can easily find protein-packed snacks and drinks on the market, and the trend is also growing beyond traditional animal meats. More people are choosing protein sources from plant-based ingredients like soy and nuts.

One ingredient expected to gain popularity in 2025 is offal—liver, tongue, small intestine, and other organ meats. Despite the U.S. being a major exporter of beef offal, domestic consumption hasn’t been as common. However, with the current health trend, people are beginning to rediscover the rich protein, vitamins, and minerals found in these cuts.

In Japan, offal is commonly referred to as “motsu” or “hormone” and is a staple in yakiniku restaurants. Recently, the popularity of yakitori in the U.S. has also led to many menus featuring chicken offal, such as liver and heart (called “hatsu”). Some of Japanese might remember when the Hakata-style “motsu nabe” (offal hot pot) became a nationwide trend in Japan not too long ago (if you visit Kyushu, definitely try the authentic motsu nabe!).

An example of applying offal to ramen can be found in the “tori motsu ramen” from Shinjo City in Yamagata Prefecture. This ramen features chicken offal, but it would also be interesting to use beef offal as a topping. If you’re looking to try a new flavor adventure in ramen, it’s definitely worth giving this a try!
 

 
 
2. Crispy textures

 

Crispy textures, like those found in granola, have been a long-time favorite. Croutons, a classic salad topping, have been popular for years, and recently, healthier options like chickpeas and nuts have also gained favor. In 2025, this crispy texture is expected to expand beyond traditional snacks and salads, reaching even unexpected areas.

One example of this trend is the cocktail “Crème Brûlée Espresso Martini.” This cocktail is unique in that it caramelizes the surface like a crème brûlée, offering a delightful crispy texture. It’s a fresh and innovative take that challenges the usual expectations of cocktails.

If it’s possible to incorporate a crispy element into cocktails, it’s only natural to think about applying the same idea to ramen. So, what ingredients could add a crispy texture to ramen? The first thing that comes to mind is “tenkasu” (tempura bits).

Tenkasu are the crispy bits left over when frying tempura, and they are commonly used as a topping for udon and soba in Japan. In fact, there are several ramen shops that already use tenkasu as a topping. More recently, some ramen restaurants have even started offering “spicy tenkasu,” coated with chili powder. Tenkasu are fun because they absorb the broth and change texture, making them a perfect match for ramen.

We encourage you to try creating a new ramen with a crispy twist!

 

3. Dumpling

 

It’s well-known that dumpling originated in China, but did you know that many similar dishes exist around the world based on the same idea of wrapping fillings in a dough-based wrapper? For example, there’s pelmeni in Russia, pierogi in Poland, manti in Turkey, and momo in Nepal—the list goes on (and let’s not forget Japan’s beloved pan-fried gyoza!). The shared appeal of these dishes across cultures may be one reason behind the recent global dumpling boom. Popular restaurants specializing in dim sum, like Din Tai Fung, have also played a role in boosting dumpling’s popularity.

Riding the wave of this dumpling craze, 2025 is expected to be a year where fusion dumplings take the spotlight. Think beyond tradition—imagine dumpling filled with pepperoni pizza flavors or other creative combinations. As long as you follow the basic rule of “wrapping fillings in dough,” the possibilities are endless. Like ramen, dumpling is a highly versatile dish, and this year, we can look forward to unique fusion dumpling that will delight our taste buds.

If you’ve got a brilliant idea for a new twist on dumpling, why not try making your own? We recommend using Myojo USA’s Dumpling Wrappers—available in classic versions as well as colorful, vegan-friendly options. They’re sure to spark inspiration and help bring your dumpling creations to life!
 

 
 
4. Swicy (Sweet & Spicy)

 

In 2024, the popularity of spicy food showed no signs of slowing down, but the trend took on a slightly different flavor from previous years. While the pursuit of extreme heat—pushing the limits of Scoville ratings—continued, a new appreciation emerged for more than just intense spice. People began to seek out the complex layers of flavor hidden behind the heat.

One of the most talked-about trends was “swicy” (a combination of sweet and spicy). Though pairings like spicy mango salsa have long been loved around the world, this flavor combo experienced a resurgence in the U.S., thanks in large part to the runaway success of Mike’s Hot Honey, which quickly gained nationwide popularity.

Restaurants like Momofuku were quick to embrace the swicy trend in ramen, sparking expectations that this movement will continue to influence the ramen industry in 2025.

At the same time, we want to shine a spotlight on a lesser-known Japanese concept: “umakara” —a combination of umami (savory depth) and karai (spiciness). Unlike swicy, umakara isn’t widely recognized in the U.S. yet, but it’s a familiar term in Japan, often used to describe the flavor of spicy foods, particularly ramen. It refers to heat that’s not just about burning intensity but also carries a rich, savory flavor that enhances the overall taste experience.

As the swicy craze eventually cools down, it may only be a matter of time before flavor seekers turn their attention to umakara. The next big movement in complex spiciness could very well be on the horizon, and the potential of umakara is worth getting excited about.

 

5. Fermented Foods

 

As awareness grows about the impact of gut bacteria on health, there is an increasing focus on fermented foods that promote gut health. Popular examples include yogurt, pickles, sauerkraut, and kimchi, but recently, lesser-known fermented foods like tempeh, gochujang, and miso are also gaining attention. This trend is even spilling over into snacks (e.g., Kroger® Breaded Dill Pickle Chips), and it’s likely to accelerate in 2025.

For the ramen industry, the fermented food boom is definitely a positive development. Classic ramen flavors like soy sauce and miso are fermented, and toppings like kimchi and menma (bamboo shoots) are also commonly used, which are fermented as well. In fact, we’ve been paying attention to the role of fermented foods in ramen for some time and have explored their appeal in a related article titled “AUGUST 5TH IS FERMENTATION DAY! WE DUG DEEP INTO THE RELATIONSHIP BETWEEN FERMENTATION AND RAMEN, SUCH AS MISO AND SOY SAUCE.” If you’re interested, feel free to check it out.

The benefits of fermented foods go beyond health effects. Fermentation produces glutamic acid, the key component of umami, which adds significant value to the flavor profile of foods. We predict that as more people incorporate fermented foods into their diets for health reasons, they will eventually be drawn to the umami they provide and begin exploring a wider variety of fermented foods. Looking ahead, it’s possible that even Japan’s fermented food staple, natto (fermented soybeans), which is often avoided due to its appearance, may become a regular feature on dining tables worldwide. (By the way, natto ramen already exists in Japan!)

 
6. Ponzu soy sauce

 

As mentioned in 2022’s food trend forecast, Japan’s beloved yuzu is already gaining attention as an alternative to lemons and limes. With this rising interest in yuzu, 2025 may bring a surge in popularity for unique Japanese seasonings that feature this fragrant citrus fruit. Japan offers a wide range of yuzu-based condiments, including yuzu miso, yuzu salt, and yuzu kosho (a spicy yuzu and chili pepper paste). However, one condiment we believe will shine in particular is ponzu soy sauce.

Ponzu soy sauce is a tangy blend of citrus juice, vinegar, and soy sauce commonly used in Japan for hot pot dishes and sashimi, especially fugu (pufferfish). While it can be made with various citrus fruits like mikan, sudachi, kabosu, and shikwasa, the version made with yuzu, known as “yuzu pon”, holds a special place in Japanese cuisine. Given America’s growing fascination with yuzu, it’s only a matter of time before yuzu pon catches on in the U.S. as well.

Additionally, ponzu soy sauce is a staple in Japan as a dipping sauce for gyoza, offering a refreshing balance that complements greasy dishes. Coupled with the growing dumpling trend mentioned earlier, ponzu soy sauce is expected to gain attention as a new way to enjoy these dumplings. Its unique flavor may bring a fresh twist to food culture in 2025.

 
7. Japanese herbs

 

Just as herbs like parsley, basil, thyme, and bay leaves are essential for enhancing the flavors of Western cuisine, Japan has its own aromatic vegetables that pair perfectly with traditional dishes. Seri (water celery), shiso (perilla), mitsuba (Japanese parsley), and myoga (Japanese ginger) are classic herbs that have been cherished in Japanese cooking for centuries. In 2025, these flavorful greens are predicted to make a comeback as a major food trend in Japan. While their distinctive tastes remain relatively unknown in the U.S., incorporating them into dishes can offer a fresh, exotic twist to familiar flavors.

When it comes to ramen, replacing the usual green onions with these herbs as garnishes could create exciting new flavor profiles. In Japan, shiso-flavored gyoza have already gained popularity, making them an excellent addition to gyoza menus for those seeking something unique.

However, access to these herbs in America can be challenging. If you live near a Japanese or Asian grocery store, you might find fresh shiso, mitsuba, or myoga there. Growing these herbs at home is also a great option for enthusiasts. Alternatively, shiso and myoga are available as paste products on Amazon, making it easy to experiment with their flavors in your cooking. Why not start with these convenient options and discover how these aromatic herbs can elevate your culinary creations?

Japanese Chopped Green Shiso Paste 1.34oz(38g) Kizami Aojiso Tube Package

Japanese Ginger Myoga Ginger Paste in Tube 1.34 ounce 38g Japanese Seasoning

 

■Forecasts on services

1. Tasting

 

A tasting menu that lets diners explore a variety of flavors in a single order is one of the unique joys of dining out. You might think of wine tasting rooms or craft beer breweries offering sampler flights—terms like “wine flight” and “beer flight” have regained popularity as people return to social dining post-pandemic.

Traditionally, “tasting” experiences focused on drinks, but this trend has now expanded to food, including cookies and pasta. And in 2025, it’s set to gain even more traction. So, why not bring this concept to ramen? With the wide range of ramen broths available today—from rich tonkotsu to savory shoyu—there’s a demand for tasting multiple flavors side by side. However, there’s a practical hurdle: ramen noodles tend to get soggy quickly, making it difficult to enjoy a tasting menu without compromising the texture.

A clever solution can be found in Tokyo’s Nakano district at Men Ichiba, the in-store eatery of Taisei Foods, a wholesale fresh noodle supplier. Here, diners choose from over 40 soup varieties, and the staff expertly pair each broth with the perfect type of noodle. Although this isn’t a tasting menu in the traditional sense, it offers a fun, personalized experience of discovering your ideal ramen combination.

This approach could inspire a new way to present ramen tastings. Imagine customizing multiple small bowls of ramen with different broths and noodle types, optimized for texture and flavor. If a similar concept appeared in the U.S., it would surely spark excitement among ramen enthusiasts. To experience Men Ichiba for yourself, check out their updates on Facebook and X (formerly Twitter) the next time you visit Tokyo!

 

2. Convenience stores

 

Due to the recent weakening of the yen and strengthening of the dollar, interest in traveling to Japan from the United States has surged. As a result, many aspects of Japanese culture that previously went unnoticed are now drawing attention. One surprising area of fascination is Japan’s convenience stores, especially 7-Eleven, which has unique ties to both countries—originating in the U.S. but becoming a cultural phenomenon in Japan. Japanese 7-Eleven stores are known for their high-quality, diverse food options, and one standout item captivating American curiosity is the egg sandwich, a product with no real counterpart in U.S. convenience stores.

Did you know that 7-Eleven in America is considering adding Japanese-inspired foods, such as onigiri (rice balls) and ramen, to their offerings? According to reports (see: America’s 7-Eleven stores are about to get a Japanese makeover), this move reflects a growing trend of enhancing convenience store food services as traditional revenue streams, like tobacco and gasoline (due to the rise of EVs), decline. Chains like Wawa and Sheetz are already expanding by focusing on elevated food options, setting a precedent that may reshape the entire convenience store landscape.

Against this backdrop, 7-Eleven has a unique opportunity to leverage its positive reputation in the U.S. by introducing foods inspired by its Japanese counterpart. These products will likely be adapted to suit American tastes, and there’s growing anticipation about what will hit U.S. shelves. Ramen is particularly expected to be part of this lineup, making it an exciting development for the ramen industry in 2025.

Interestingly, in Japan, many convenience stores offer hot water and seating areas where customers can enjoy instant ramen on the spot. Could a similar service become standard in American convenience stores? If so, it would represent yet another fascinating cultural crossover to watch in the coming years.

 

3. Collaborations

 

2024 saw a surge in collaborations between food manufacturers, making it a standout year for creative partnerships. In addition to the usual celebrity and well-known character collaborations, there has been an increase in product collaborations between food brands, such as Heinz teaming up with Absolut and Hidden Valley Ranch working with Cheez-It. One standout was the espresso martini cocktail kit created by Kendall Jenner’s 818 Tequila and Emma Chamberlain’s Chamberlain Coffee, a hybrid concept that highlights the evolving potential of brand-driven innovation.

This trend is expected to grow even stronger in 2025, with more creative pairings likely on the horizon. However, in the U.S. ramen industry, collaborative efforts have remained relatively limited. That said, we predict an uptick in ramen-related partnerships starting in 2025. Early signs of this shift appeared in 2024 with two noteworthy collaborations: Maruchan Ramen x Funyuns Onion Flavored Rings, a bold flavor fusion, and Naruto x Silverlake Ramen, which capitalized on the beloved anime character’s passion for ramen. These examples hint at a bright future for ramen-themed crossovers. (If you’re curious, now might be a fun time to explore other anime characters famously associated with ramen!)

With this momentum building, 2025 is shaping up to be a breakout year for innovative ramen collaborations, opening new opportunities for flavor mashups, brand synergies, and unique cultural tie-ins that will capture consumer excitement and redefine the ramen experience.

 
4. AI technology

 

It’s impossible to discuss 2024’s biggest trends without mentioning the rapid rise of AI technology. With the introduction of AI chatbots like ChatGPT, artificial intelligence has quickly become part of everyday life. This wave of innovation has also reached the food and beverage industry, where AI is increasingly being used in restaurants for inventory management, optimizing ingredient orders based on foot traffic and seasonal menu changes.

In a major milestone, the world’s first AI-managed, fully automated restaurant, “CaliExpress,” opened for a limited time in Pasadena, California, where robots cooked made-to-order burgers. While noodle dishes like ramen weren’t on the menu, it’s likely just a matter of time before AI takes on ramen preparation. Japan is already leading the charge with the development of “CHEFFY,” an automated ramen-cooking robot, suggesting it’s only a question of when, not if, similar innovations will arrive in the United States.

Another exciting frontier for AI in the ramen industry is menu creation. At the “UPDATE EARTH 2024” entrepreneur event in Maebashi City, Japan, a ramen chef collaborated with AI to create a new local specialty ramen. While AI isn’t replacing chefs entirely, it’s becoming an increasingly valuable tool for assisting with new menu development—a trend expected to accelerate in 2025.

However, one challenge remains: AI lacks the ability to judge flavor. No matter how advanced AI becomes, human taste will continue to be the ultimate measure of a dish’s success. This highlights the evolving relationship between humans and AI, where each brings unique strengths to the table. As more businesses experiment with AI-human collaboration, roles will become more clearly defined, leading to a new balance of creativity, efficiency, and innovation in the food world.

 

■Conclusion

Following last year’s trend report, we’ve once again explored the 2025 food trend predictions to provide a unique perspective on the future of the ramen industry. What did you think? While all the forecasts were intriguing, one key takeaway from our research is that nearly every trend reflects one or more of the following consumer needs:

• A growing focus on health
• Increased interest in sustainability
• Demand for cost-effective services (due to inflation)
• Curiosity for new tastes

Understanding these factors will be crucial for staying ahead of upcoming food trends.

Although we didn’t dive into it here, one particularly fascinating keyword emerging in 2025 trend predictions is “Newstalgia.” This trend involves adding a modern twist to comfort foods that evoke a sense of nostalgia. A prime example is Shake Shack’s crinkle-cut fries paired with a modern cheese sauce.

The growing interest in nostalgic foods, which we also highlighted in last year’s trend predictions, is expected to be further fueled in 2025 with innovative ideas added to the mix. Could this trend make its way into the ramen industry? If we can find nostalgic foods that pair well with ramen, we might see entirely new dishes emerge. While chicken noodle soup is an obvious choice, imagine a ramen dish featuring mac & cheese or a casserole—it would surely surprise everyone! Either way, the “Newstalgia” movement holds exciting possibilities for the ramen world, and we’re eager to see what ramen dishes might be inspired by this trend.

That’s all for today’s post. If this article has sparked new discoveries or excitement about ramen in your life, we couldn’t be happier. Stay tuned for more interesting content in future posts for all ramen fans! We can’t wait to share what’s next!

 

Reference links:

Whole Foods Market | Whatever Makes You Whole
11 New Food Trends for Your Restaurant in 2025
These Are 2025’s Biggest Food and Dining Trend Predictions
What Is Swicy—and Why It’s the Hottest Food Trend
旨辛 – Wikipedia
Global food trends 2025. Consumer food and beverage trends in
Food Trends of 2025 | Top 33 Trends | Cozymeal
Food Trends 2025: Soy Sauce Desserts, Yuzu-Flavored Everything, & More
食トレンド予測2025｜クックパッド
Food trends 2025: Burnaway cakes, private dining, and more
Our Early Top 10 Food Trends Forecast For 2025 | Creative Energy
5 Food Trends For 2025
15 Brand Collabs Bringing Innovation to Food & Beverage Shelves
The Best Brand Collaborations of 2024 – Avenue Z
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