hokkaido ramen

Overview

In the snowy plains of Hokkaido, carved by icy winds and winter storms, Sapporo miso ramen was born. It’s hearty, rich, and filled with umami—it warms you from the inside out. Think thick, curly noodles, a miso-boosted broth, juicy toppings like sweet corn, butter, bean sprouts, and soft pork or chicken—you get the idea. But what makes it stand out is how it came to be, why tiap bowl tastes like a warm blanket in a snowstorm, and how locals elevate it. By the end, you’ll absolutely want to hop on a plane (or train + flight), bowl in hand, and slurp in Susukino or Odori Park, Sapporo.

History & Origins

• The first miso ramen in Sapporo is credited to Aji no Sanpei, whose owner, Morito Omiya, innovated by adding miso paste into ramen around 1954. Prior to that, ramen in Sapporo was mainly shoyu (soy sauce) or salt-based broths.
• Cold climate played a big role. Winters in Sapporo can be harsh—deep snow, subzero nights. Rich miso, pork fat, hearty toppings helped energize miners, fishermen, farmers and factory workers, and kept them warm.
• Over time, the recipe evolved. Shops like Sumire and Junren added more body with pork lard and refined flavor layers, pushing miso ramen from local curiosity to national icon in the 1960s–1980s.

Trivia:

• Butter + corn is iconic in Sapporo miso ramen—a nod to Hokkaido’s dairy farming and corn cultivation. Many guests request a slab of butter that gently melts into the broth.
• The instant ramen brand Sapporo Ichiban adopted a miso-flavor ramen in its orange package in 1968—helping to popularize that flavor outside Hokkaido.
• There’s a steep hierarchy among ramen lovers: some shops get known for “kotteri” versus “assari” broth (thick vs lighter). Sapporo tends toward the richer side.

Where to Taste It: Sapporo City Highlights

• Susukino district, especially Ramen Yokocho (ramen alley), is full of history and small shops. Nighttime here: neon lights, steam rising, smell of miso drifting in the cold air.
• Aji no Sanpei is often credited with the original recipe; go there to taste something close to classic.
• Sumire & Junren are well-known for versions with deep flavor and hearty fats, often crowded in winter.

For overseas visitors or anyone starting from Tokyo, here’s a simple route:
Fly

• From Tokyo’s Haneda (HND) or Narita (NRT) airports, there are frequent direct flights to New Chitose Airport (CTS) in Hokkaido. Flight time ~1½ to 2 hours.
• From New Chitose, take the JR Rapid Airport train ~40–45 minutes to Sapporo Station.

Alternative (Train + Ferry / Other)

• If you want more adventure, overnight trains or ferries exist, but they take much longer and are more complex. For most travelers, flying is best.

In Sapporo

• From Sapporo Station, local subway or buses can take you to Susukino, Odori Park, etc.
• Winter tip: many ramen shops are clustered near major hubs—good for combining sightseeing and eating.

Cultural & Local Flavor (More Than Just Soup)

• Sapporo hosts the Snow Festival every February. When you’re freezing outside, a piping bowl of miso ramen becomes an emotional highlight.
• Local festivals and markets often sell miso ramen from pop-up stands—flame-wok, boiling pots, laughter. The atmosphere is as much a flavor as the ramen itself.
• Unique to Hokkaido: the dairy culture (butter, milk, rich cream) bleeds into many dishes including ramen; seafood like scallops or crab sometimes show up in premium ramen shops.

 

How to make Sapporo Miso Ramen (YouTube)

Why You Should Eat It

If you love ramen, you’ll love Sapporo miso ramen because:

• It’s bold and comforting—perfect after walking through cold streets or after a snowy hike.
• It’s layered—taste keeps changing with each bite: sweet corn, creamy butter, spicy or garlicky kick if included, chewy noodles, hot broth.
• It’s history and locality in a bowl—something no instant ramen can really replicate.

Q: Why is butter and corn added in Sapporo miso ramen?
A: Because Hokkaido is known for its rich dairy farming and corn production. Butter adds creaminess and depth to the soup; corn offers sweetness and texture contrast. It’s a regional twist born from local ingredients.

 

Q: What kind of miso is used in Sapporo miso ramen?
A: Shops often use a blend of red miso and white miso, or a full-bodied red miso. Some blends include sweet and salty elements to balance creaminess and robustness.

 

Q: What makes the noodles curly in Sapporo miso ramen?
A: Curly (wavy) or crimped noodles help trap more soup and toppings thanks to the ridges. It increases flavor per bite and gives satisfying texture.

 

Q: Is Sapporo miso ramen spicy?
A: Not inherently. Traditional Sapporo miso ramen is rich, savory, and slightly sweet, not necessarily spicy. But many shops offer “spicy miso” versions — with chili, garlic, or fermented bean pastes — to cater to different tastes.

 

Q: How has the flavor or recipe changed over time?
A: Over decades, more fat (pork back-fat / lard), richer broths, and more elaborate toppings became common. Also, techniques for toasting or roasting miso (“miso fire heating”) and layering flavors have evolved. Modern shops may tweak lighting, aroma, or garnish to stand out.

 

Q: Can I eat miso ramen all year round?
A: Yes, but it’s especially beloved in winter because the richness and heat of the broth are warming. In summer, lighter styles (shio, shoyu) are more popular. Still, miso ramen remains a staple — many people enjoy it whenever craving something hearty.

 

Q: Are there vegetarian or vegan versions of Sapporo miso ramen?
A: There are some shops experimenting with vegetable-based broths, soy or sesame miso, and toppings such as mushrooms, corn, and vegetable oil. But fully vegan versions are less common in classic Sapporo ramen shops, where pork and chicken stocks are traditional.

 

Q: What is “kotteri” vs “assari” in ramen?
A: These Japanese terms refer to thickness/richness: “kotteri” means thick, rich (fatty, oily) broth; “assari” means lighter, cleaner. Sapporo miso ramen generally leans toward kotteri, especially in winter.

 

Q: Do locals in Hokkaido really eat miso ramen with butter and corn?
A: Surprisingly, most locals don’t. The butter-and-corn topping became famous in the 1970s as a way to promote Hokkaido’s dairy and corn products to tourists.
Today, many shops in Sapporo’s Ramen Alley offer it because visitors expect it, but in everyday life, local people usually order miso ramen with chashu, bean sprouts, and green onions instead.

 

Q: Does Sapporo also have shio (salt) ramen?
A: Yes, some shops in Sapporo serve shio ramen with a light, clear broth.
However, Sapporo is most famous for miso ramen, while Hakodate is traditionally considered the “salt ramen capital” of Hokkaido.
If you want to explore beyond miso, trying a bowl of Sapporo shio ramen can be a refreshing surprise.

Sapporo miso ramen is more than just a regional dish – it is a story of Hokkaido’s harsh winters, local ingredients, and the spirit of innovation.
Whether you enjoy it with classic toppings or the tourist-favorite butter and corn, one thing is certain: a steaming bowl in Sapporo will warm both your body and your heart.
When you visit Japan, don’t miss the chance to taste it where it was born.