Information of regional Ramen-new year series vol4

◆—Information of regional Ramen ——–◆

Hello everyone! Thank you very much for your reading regularly!
It’s good to travel to Japan and experience Japanese local and special ramen, “ご当地[gotochi]” ramen!
Have you ever tried the regional and special ramen?
Are you interested in Japanese ramen tours?
“Ramen” came from China and first became well-known as Nankin or Shina Soba at China town in port cities, such as Kobe and Yokohama in Meiji period. Japanese ramen culture has continued evolving since then. Miso ramen was created at Sapporo city in Hokkaido made from Japanese rice miso. Each ramen has a different style of noodle and soup stock “dashi” at each ramen shop but I will introduce some features of regional ramen in Japan from the north to the south little by little.

★札幌味噌ラーメン(Sapporo Miso Ramen)
– Miso ramen originated from Sapporo, Hokkaido in 1951.
– tonkotsu soup, pork bone broth ramen which is thick
– as the toppings, butter and corn, and or seafood
– Sappro Ramen Yokocho

★札幌えびそば(Sapporo Ebi Soba)
– thick soup made from shrimp(ebi), miso or shio(salt) or soy sauce based soup
– recently it’s getting popular.

★函館塩ラーメン(Hakodate Shio Ramen)
– a lightly salt base soup but the soup base varies including miso
– tonkotsu, pork bone or chicken base soup with Hokkaido konbu(kelp) and or seafood
– info

★旭川ラーメン(Asahikawa Ramen)
– Soy sauce base made from tonkotsu, pork bone broth and seafood
– not only soy sauce based soup but also miso or shio(salt) based soup exists
– info

★釧路ラーメン(Kushiro Ramen)
– a lightly soy sauce base soup but the soup base varies including miso
– tonkotsu, pork bone or chicken base soup or vegetable base soup with Hokkaido konbu(kelp) or bonito dashi
– info

★室蘭カレーラーメン(Muroran Curry Ramen)
– spicy and thick curry base soup with vegetable, wakame(seaweed), roasted pork fillet etc
– info