Sapporo ramen is one of Hokkaido’s most famous specialty foods. This ramen features a rich miso-flavored broth, thick curly noodles, and unique toppings like butter and corn.
Characteristics of Sapporo Ramen
Rich and Flavorful Broth
The broth of Sapporo ramen is made by simmering animal-based stocks like pork bones and chicken, with seasonings such as miso and soy sauce. This results in a rich and flavorful taste. There are different types of miso, including red and white miso, which vary from shop to shop.
Among these, miso ramen is the most famous. Its broth is made from pork bones and chicken stock, combined with miso and garlic. The type and blend of miso used differ by restaurant, but generally, red, white, or a mix of both is used.
Thick Curly Noodles
The noodles of Sapporo ramen are thick and curly, making them perfect for soaking up the broth. The wheat flour blend and aging process of the noodles are carefully considered. These noodles pair well with the miso broth, providing a smooth texture.
Butter and Corn
Common toppings for Sapporo ramen include butter, corn, chashu (braised pork), menma (bamboo shoots), and green onions. Butter and corn are added to provide extra calories, fitting the cold climate of Sapporo.
History of Sapporo Ramen
The history of Sapporo ramen dates back to the Meiji era. During that time, many immigrants came to Hokkaido for work in farming and mining. Faced with the cold climate and food shortages, they sought warm and nutritious meals. Chinese cooks began offering ramen, made from readily available ingredients like wheat flour and vegetables. This marked the origin of Sapporo ramen.
Sapporo ramen continued to evolve. By the early Showa period, numerous ramen shops had opened in Sapporo, making ramen a staple of everyday life. In the mid-Showa period, the iconic "miso ramen" style emerged. This miso ramen features a rich miso-based broth, thick curly noodles, and toppings like butter and corn, suited to Hokkaido’s climate and food culture. Miso ramen became synonymous with Sapporo ramen and spread throughout Japan.
To this day, Sapporo ramen continues to evolve. Besides miso, other broths like soy sauce and salt have been introduced, along with various types of noodles. Toppings have diversified, ranging from traditional chashu and menma to seafood, vegetables, cheese, and kimchi. Furthermore, different regional variations have appeared across Hokkaido, reflecting local flavors and characteristics. For example, Asahikawa ramen features a light soy-based broth with thin straight noodles and a double broth of pork and chicken. Hakodate ramen is known for its clear salt-based broth, thin curly noodles, and seafood like squid and scallops. Obihiro ramen boasts a rich soy-based broth, flat thick noodles, and toppings like braised pork belly and eggs.
