Sapporo ramen

01 / ABOUT THE DISH

About the dish

Sapporo ramen is a noodle soup from the capital of Hokkaido, defined by a nutrient-dense red miso-based broth and medium-thick, curly chukamen noodles. The dish was created in the 1950s in response to the region's cold climate, serving as a calorie-heavy meal to provide warmth and sustenance. It originated at the food stall Aji no Sanpei, where the owner, Morito Omiya, added miso paste to the ramen broth after observing customers adding noodles to their miso soup. This created a new standard for the region, which gained national prominence during the 1970s and 1972 Winter Olympics. The broth is made by combining a stock made from pork bones, chicken, or fish with a generous amount of red and white miso paste. This liquid is further flavored with garlic, ginger, sautéed onions, soy sauce, sake, and mirin to create a savory, slightly sweet profile. A specific preparation technique involves sautéing ground pork and vegetables such as bean sprouts and cabbage in lard, then adding the broth directly to the pan to emulsify the ingredients. The noodles are medium-thick and wavy, produced with a higher water content to ensure a firm, chewy texture and increased elasticity. This curly structure is specifically designed to allow the thick, oil-rich miso broth to cling to the surface of the noodles. Serving the dish involves layering the noodles and broth with several specific toppings: slices of chashu (braised pork belly), steamed corn kernels, a pat of butter, bamboo shoots (menma), green onions, and frequently a soft-boiled marinated egg. The butter and corn are regional additions reflecting Hokkaido’s local agricultural output. The dish is eaten at ramen specialty shops, often at Ganso Sapporo Ramen Yokocho, where diners use a standard ceramic spoon for the soup and a specialized perforated metal spoon to scoop up the corn and minced meat. It is commonly paired with pan-fried gyoza or white rice. Beverage pairings include cold water to manage the high salt content, hot tea, or a crisp lager to provide a textural contrast to the viscous, lard-topped soup.