FAMOUS SPOT FOR TRADITIONAL
RAMEN,AND IS HIGHLY PRAISED OR SERVING.”THE ULTIMATE LOCAL RAMEN”

Teshikaga around 1934,In the days when all the homes in Teshikaga only had wood stoves, farmers only kept a few pigs, so people could only eat meat during the Bon Festival and New Year.

It is said that it was after the war that the precious fat was squeezed out of the pork bones, and eventually it took shape as ramen.Teshikaga is the oldest hot spring area in eastern Hokkaido.
Therefore, it served many popular foods to travelers.
People who grew up in Teshikaga will surely have memories of encountering delicious ramen.

people who grew up in Teshikaga will surely have memories of encountering delicious ramen

TYPICAL MENU ITEMS

ROASTED PORK MISO RAMEN

http://www.teshikaga-ramen.com/shop/yokocho/

A culmination of our “attention to detail” that sets us apart from ordinary miso. Topped with a large piece of pork belly char siu. Our restaurant is the only place where you can get char siu grilled over charcoal. Please enjoy our special miso ramen and special char siu!

SEA FOOD SOY SAUCE

A special soy sauce made by simmering dried scallops from the Okhotsk Sea, several kinds of seafood and vegetables, and straining them.
Soy sauce is only possible with ingredients from Hokkaido. This soy sauce ramen won the 5th Soy Sauce Master Award in 2007.

http://www.teshikaga-ramen.com/shop/yokocho/

TESHIKAGA MISO

The deep flavor that does not rely on the umami of fat or garlic is the harmony of four types of Hokkaido miso and dashi. The rich and deep flavor, which is created by adding original wine and several types of Chinese soy sauce.

http://www.teshikaga-ramen.com/shop/yokocho/

WILD GARLIC DUMPLINGS:

Teshikaga Ramen has created a delicious gyoza using the mystical wild vegetable “Gyoja Garlic”. It is a bite-sized gyoza that is rich in umami and sweetness. It is perfect with ramen and beer.

HOKKAIDO ALL-TOPPING MISO RAMEN

Big pork slices, snow crab and butter corn.
Hokkaido miso ramen with a variety of toppings from Hokkaido.

MISO RAMEN

Miso paste gives this type of ramen its distinct aroma and flavor. It is made from is a blend of fermented soybeans mashed into a paste. This type of ramen is likely the healthiest because it provides more health benefits than other forms of noodle soup.

As one of Japan’s top ramen cities and the birthplace of miso ramen, Sapporo has so many ramen restaurants that you won’t know where to start. We’ll help you find a bowl of ramen you’ll love!

Sapporo is the birthplace of ramen noodles in miso broth, and the city’s ramen is now one of Japan’s top regional dishes. The classic dish features crinkled noodles with a medium thickness in miso broth, with seasonings such as bean sprouts and onion adding the perfect accent to the flavor.
Miso ramen made its debut in 1958, with the miso broth created by Morito Ohmiya, the first owner of Sapporo miso restaurant Aji no Sanpei, and a new style of noodles developed by Takayuki Nishiyama, the founder of Nishiyama Seimen. The noodles are aged in large quantities of water, making them smooth and easy to eat.In addition to the classic miso ramen, Sapporo ramen has evolved to include various broths from soy sauce and salt to crab. These newer styles are more than able to hold their own, with popular salt and soy sauce ramen restaurants popping up around Japan in recent years. We recommend trying all of them and seeing which one you like best!

And you can find great deals on ramen by downloading the Sapporo Gourmet Coupon app.

How does the flavor of Sapporo miso ramen differ from other regions?

Sapporo miso ramen has several distinctive characteristics that set it apart from other regional ramen styles:

Rich, Hearty Broth.

The defining feature of Sapporo miso ramen is its rich, hearty broth:

Made with a miso (fermented soybean paste) base, giving it a deep, umami-rich flavor.

Often uses a combination of pork bone and chicken stock for added depth.

Typically thicker and more robust compared to other ramen types.

Has a slight sweetness and tanginess from the miso.

Unique Ingredients.

Sapporo ramen incorporates several ingredients that are uncommon in other regional styles:

Often topped with sweet corn and a pat of butter, reflecting Hokkaido’s dairy industry.

Frequently includes stir-fried vegetables like bean sprouts and cabbage.

Sometimes features a layer of hot oil on top to retain heat.

Noodle Texture!

The noodles in Sapporo ramen are specifically designed to complement the thick broth:

Medium-thick, curly noodles are used.

Higher kansui (alkaline mineral water) content gives the noodles extra springiness.

Climate-Adapted Flavor

Sapporo ramen was developed to suit Hokkaido’s cold climate:

The combination of miso and butter creates a uniquely satisfying umami flavor.

The rich, fatty broth is perfect for warming up in harsh winters.

Contrast with Other Styles

Compared to other regional ramen:

More robust and hearty than the lighter, clearer broths found in Tokyo shoyu ramen or Hakodate shio ramen.

Richer and more complex than the original, milder miso ramen from Aji no Sanpe.

Less pork-forward than Kyushu’s tonkotsu ramen, with a more balanced flavor profile.

In summary,

Sapporo miso ramen stands out for its rich, miso-based broth, unique toppings like corn and butter, specially designed noodles, and a flavor profile crafted to combat Hokkaido’s cold climate. These elements combine to create a distinctive ramen experience that differs significantly from other regional styles.

https://takas-kitchen-jp.com/authentic-sapporo-style-miso-ramen

Shoyu Ramen

While less famous than miso, shoyu (soy sauce) ramen is also popular in Sapporo :

This style features:

A clear, brown broth flavored with soy sauce.

Medium-bodied soup typically made with pork, chicken, or dashi,Curly noodles.

https://pinchandswirl.com/shoyu-ramen-recipe

Shio Ramen

Shio (salt) ramen is another option available in Sapporo,This style is characterized by:

A light, clear broth seasoned primarily with salt.

A more delicate flavor compared to miso or shoyu varieties.

Often made with a combination of chicken, pork, and seafood.

Tonkotsu Ramen

Some Sapporo ramen shops also offer tonkotsu (pork bone) ramen

This style features:

A rich, creamy broth made by simmering pork bones for hours.

A more intense pork flavor compared to other styles.

Specialty and Fusion Styles

Sapporo’s ramen scene is constantly evolving, with many shops offering unique variations:

Butter corn ramen: A local favorite, often added to miso ramen.

Seafood-based ramens, highlighting Hokkaido’s fresh seafood.

Vegetarian and vegan options using plant-based broths and toppings.

Sapporo’s ramen culture is diverse and innovative, offering something for every palate. Whether you prefer the classic miso style or want to explore new flavor combinations, Sapporo’s ramen shops have you covered.

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