Sapporo ramen

Sapporo ramen introduction

Sapporo ramen is a local ramen that originated in Sapporo, Hokkaido, and is a popular dish known all over Japan. Its biggest feature is the rich soup and medium thick curly noodles. Miso ramen is particularly famous, but they also have a wide variety of soy sauce and salt. The history of Sapporo ramen began with the post-war food stall culture. In 1946, ramen based on pork bones served at food stalls became popular, and ramen culture took root in the city of Sapporo. Then, in 1955, Omiya Morito from “Ajino Sanpei” developed miso ramen for the first time in Japan. This new flavor spread all over the country and raised the reputation of Sapporo ramen. What is essential for Sapporo ramen is the yellow medium thick curly noodles. By using alkaline bran water, these noodles are easily entangled with soup, and you can enjoy their chewy yet chewy texture. Also, the soup is based on pork bones, uses lard to make it difficult to cool down, and is characterized by stir-frying vegetables and minced meat before adding them. The hearty “corn butter ramen,” which uses plenty of bean sprouts, green onions, cabbage, etc. as ingredients and is topped with butter and corn, is also popular among tourists. As for Sapporo ramen, there are currently over 1,000 ramen shops in the city, and each has its own unique arrangement. Hot ramen, perfect for the severe cold climate of Hokkaido, warms the body from the core and gives a sense of satisfaction. Be sure to try Sapporo ramen, created by Hokkaido's rich nature, ingredients, and the passion of artisans.

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Other information

• NameSapporo ramen
• Area Hokkaido
• Kind of food Ramen

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