Asahikawa Ramen, a simple yet flavorful dish that became popular around 1997, highlights the perfect harmony between broth and noodles.
The essence of Asahikawa Ramen lies in its curly noodles, a broth made from pork bones and seafood (like dried sardines), and soy sauce seasoning. While the primary broth is soy-based, there are also miso and salt-based versions. Some restaurants serve a milky white broth similar to Kyushu's tonkotsu ramen, but with the addition of seafood, the aftertaste is refreshingly light.
The curly noodles absorb the broth well, creating a unified taste experience. The toppings are traditional and not overly abundant, maintaining the classic style of Asahikawa Ramen.
Rich Seafood Broth
Asahikawa is centrally located in Hokkaido and has long been a key distribution hub. Despite being far from the sea, it has access to a variety of seafood, which is used to create its unique broth.
As Hokkaido's second-largest city after Sapporo in terms of population and industry, Asahikawa also boasts a rich ramen culture that rivals the famous Sapporo Ramen. The city is home to numerous ramen shops, reflecting its deep appreciation for this dish.
Simple Soy Sauce Broth
Sapporo Ramen, known for its miso broth and thick yellow noodles, contrasts with Asahikawa Ramen, which features pale, curly noodles. These noodles, with their low moisture content, absorb the broth well, ensuring a perfect balance between noodles and soup. Unlike Sapporo Ramen’s firm and chewy texture, Asahikawa Ramen offers a fragrant, delicate bite.
In the cold climate of Asahikawa, the broth's surface is often topped with fat to retain heat, preventing steam from escaping. The broth is typically soy sauce-based, and the toppings remain simple, with fewer vegetables than Sapporo Ramen.
While Asahikawa Ramen has diversified in recent years, incorporating miso ramen into its menus, it remains a dish where the broth and noodles take center stage. Unlike the vegetable-rich Sapporo Ramen, Asahikawa Ramen stays true to its roots as a simple, noodle-focused dish.
