Kikurage (木耳), also known as wood ear mushroom, is a type of edible fungus commonly used in Chinese and Japanese cuisine. The name comes from its shape, which resembles an ear attached to a tree, but it is also said that the name was given because its appearance and texture are similar to jellyfish (海月), known as "kurage" in Japanese. Kikurage is usually sold dried and needs to be soaked in water before cooking. Once rehydrated, it becomes bouncy and has a chewy texture, which is one of its main features.

Although kikurage itself has little flavor, its texture pairs well with other ingredients, adding a unique accent to dishes. It is also low in calories but rich in dietary fiber, vitamin D, and iron, making it a highly nutritious food.

Kikurage is widely used in Chinese stir-fries, soups, and dumpling fillings, and in Japan, it is especially popular as a topping for ramen. It adds a distinct texture that complements the soft noodles and broth, making it a favorite among many, particularly in dishes like tonkotsu ramen and shoyu ramen.