Sapporo in northern Hokkaido is the home of miso ramen. An unusual request in 1955 to put noodles into miso soup spawned the iconic dish.
Hokkaido miso ramen —
Sapporo in northern Hokkaido is the home of miso ramen. An unusual request in 1955 to put noodles into miso soup spawned the iconic dish.
Brian Mac
The entrance to Ramen Yokocho, a famous alley full of ramen shops in Sapporo and the birthplace of miso ramen.
Ramen Yokocho in Susukino, Sapporo —
The entrance to Ramen Yokocho, a famous alley full of ramen shops in Sapporo and the birthplace of miso ramen.
Courtesy Wee-Lit Lim
Not all ramen on Hokkaido is miso. Asahikawa's most distinct ramen style is Shoyu, a hearty soup made from pork and chicken bones, then mixed with a seafood broth.
Asahikawa shoyu ramen —
Not all ramen on Hokkaido is miso. Asahikawa's most distinct ramen style is Shoyu, a hearty soup made from pork and chicken bones, then mixed with a seafood broth.
Courtesy Wee-Lit Lim
Hakodate's shio ramen is a light pork bone-based clear soup prepared over low heat and seasoned with salt.
Hakodate shio ramen —
Hakodate's shio ramen is a light pork bone-based clear soup prepared over low heat and seasoned with salt.
Hokkaido Tourism Organization/JNTO
The curry ramen was created in Muroran in 1965 but never got the attention it deserved until in recent years.
Muroran curry ramen —
The curry ramen was created in Muroran in 1965 but never got the attention it deserved until in recent years.
Brian Mac
In Hakata, yatai (food carts) set up daily along the rivers in the Tenjin district. They serve traditional Tonkotsu ramen.
Hakata's local ramen spirit —
In Hakata, yatai (food carts) set up daily along the rivers in the Tenjin district. They serve traditional Tonkotsu ramen.
Brian Mac
Tonkotsu ramen is a creamy soup based made by simmering pork bones for days. These no-nonsense stands serve ramen from sunset into the morning.
Hataka ramen stalls —
Tonkotsu ramen is a creamy soup based made by simmering pork bones for days. These no-nonsense stands serve ramen from sunset into the morning.
Y. Shimizu/JNTO
Kumamoto ramen has the same origin as Hakata's Tonkotsu but the dish is reinvented by adding chicken stock into the soup and two fistfuls of garlic.
Kumamoto ramen shop —
Kumamoto ramen has the same origin as Hakata's Tonkotsu but the dish is reinvented by adding chicken stock into the soup and two fistfuls of garlic.
Brian Mac
Kumamoto ramen's garlic hit comes in the form of black oil called mayu. Served with extra garlic chips on the side, it's a great late night snack.
Heavy on the garlic —
Kumamoto ramen's garlic hit comes in the form of black oil called mayu. Served with extra garlic chips on the side, it's a great late night snack.
Brian Mac
Tokyo's Ogikubo style ramen was created by Harukiya, a shop that still has queues down the block on weekends.
Tokyo ramen at Harukiya —
Tokyo's Ogikubo style ramen was created by Harukiya, a shop that still has queues down the block on weekends.
Brian Mac