One of the regional specialties of Hokkaido is ramen, or Chinese-style wheat noodles served in a meat or fish broth. Most westerners probably envision the instant noodles first developed in 1958 by Nissan Foods, but the real thing made with fresh ingredients and served piping hot is like a totally different food. Every region in Japan has its variations of ramen, and Hokkaido has several, from the salt ramen of Hakodate to the soy sauce type from Asahikawa.
Sapporo & Otaru (Hokkaidao, Japan)
Sapporo is best known for miso ramen, which is made with an oily chicken or fish base, often with the addition of lard, to make the soup slightly sweet and very hearty. The noodles are thick, curly, and chewy. There are a wide range of toppings, one of the classics is corn and butter. However, bean sprouts, seafood, garlic, and other ingredients are also delicious additions.
Hokkaido ramen.
In Sapporo it is easy to find ramen restaurants all around town. The restaurants tend to be very reasonable and fairly casual, so look for a bowl of the hearty soup to warm you up in the snowy winter. Variations abound, so in the summer you might want to consider cold ramen with a dipping sauce instead. Whatever you choose, Sapporo ramen makes a delicious meal.
Sapporo miso ramen with garlic oil #dinner
photos by:
TripNotice.com &
MIKI Yoshihito (´･ω･),
coolinsights
