Sapporo Ramen (Miso ramen with curly noodles)
A rich miso broth and springy curly noodles come together in this Sapporo classic.

About Sapporo Ramen (Miso ramen with curly noodles)

Sapporo Ramen originated in Sapporo, Hokkaido. Known for its rich miso broth and firm, curly noodles, it is one of Japan’s best-known ramen styles. Its history is said to have begun with postwar food stalls. In 1946, ramen made with a pork-bone-based broth became popular at a stall, helping ramen culture take root in Sapporo. The style is said to have developed further in 1955, when Morito Omiya, founder of the ramen shop Aji no Sanpei, created Japan’s first ramen made with miso. It later spread as a ramen suited to Sapporo’s cold climate and became known throughout Japan.

The broth is made from stock based on pork bones or chicken carcasses, blended with rich miso. Lard is added to help the soup retain its heat. Medium-thick curly noodles are used, and their shape helps them hold the broth. Common toppings include stir-fried bean sprouts and onions, chashu pork, menma, green onions, and butter, creating a richly flavored bowl.

Sapporo Ramen is also described as nutritious: the B vitamins and minerals in miso are said to support general health, while bean sprouts and onions provide dietary fiber. However, it can be high in salt, so you may wish to leave some of the broth.

Today, more than 1,000 ramen shops line the streets of Sapporo, each offering its own variations.

The city has many places to enjoy Sapporo Ramen, including Ganso Sapporo Ramen Yokocho and Sapporo Ramen Republic. Popular with visitors, these spots offer everything from traditional flavors to creative variations. Compared with ramen from other regions, Sapporo Ramen is distinguished by its full-bodied miso broth and curly noodles; Hakata tonkotsu ramen, by contrast, has a creamy broth and thin noodles, while Kitakata ramen is soy-sauce-based and uses flat noodles.

Born of Hokkaido’s abundant natural resources and the passion of its craftspeople, Sapporo Ramen is loved for its deep, rich flavor. Pair it with locally brewed Hokkaido beer or dry sake for an even fuller taste and a refreshing finish. Give it a try.

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