Ramen (ラーメン/拉麺: yellow wheat noodles) is widely popular in Hokkaido. Sapporo is the home of miso (soy-bean paste-flavored broth) ramen, topped with sliced green onion and roast pork.
Ramen Styles by Region
Sapporo is the home of miso (味噌/みそ: soy-bean paste-flavored broth) ramen, topped with sliced green onion and roast pork. Most shops offer shoyu (soy sauce) and shio (salt-flavored broth) ramen.
Asahikawa is widely known for its shoyu (醤油/しょうゆ) ramen, which uses a soup base of soy sauce, pork fat and dashi (dried fish stock). In the 80-plus ramen shops dotted throughout the city.
Hakodate is known for its shio (塩/しお: salt-flavored broth) ramen, topped with local seafood and seaweed.
Kakikawa is also renowned for its tasty shoyu ramen, which uses local noodles and clear water. The town center has several excellent shokudo tempt you during your stopover.
Hokkaido Plus’s Top Choices
Shoyuya Honten & Bekkan Oton Shokudo (醤油屋本店 · 別館おとん食堂) Shoyu ramen fans should go these nostalgic-style shokudo, in business since 1955 in the coal mining town Manji, on Route 234 not far from JR Kurisawa Station (in Iwamizawa). The Kobato ramen (light taste) and the Manji ramen (deep taste) are the specialities of these houses.
Hachiya Gojo Sogyo-ten (蜂屋五条創業店) Hachiya is one of a Asahikawa’s most atmospheric ramen shops at the nostalgic 5-7 Koji Furari-to food alley and has been operation since 1947. Its best seller is shoyu ramen. Check out shake noodles up and down to let to the bowls.
Asahi Shokudo (あさひ食堂) Kamikawa’s popular noodle shop has a wide variety of ramen topped with local vegetables and menma (bamboo shoots). Miso ramen is the most popular here.
Amataro Shokudo (甘太郎食堂) Oshamanbe’s favorite shokudo is quite ageing and there is no English menu, however it is okey just say ‘ramen’ or ‘chahan’ (fried rice). You can change it to a larger size (omori) by adding ¥100. Traveler-friendly staff.