北海道·ラーメン
Hakodate Shio Ramen
Looking into the bowl, the clear soup ripples quietly. The soft, medium-thick noodles blend seamlessly into the transparent, salt-based broth made by simmering pork bones for hours. It is an unpretentious, clean, and refreshing bowl. Its roots lie in the history of this port town. After the opening of Hakodate in 1854, interactions with China deepened, and it is said that Chinese immigrants introduced Cantonese-style clear broth and salt seasoning. A newspaper from 1884 even contains an advertisement for 'Nanjing Soba' at a Western-style restaurant run by Chinese immigrants. However, no documents have been found to definitively link this to modern ramen, so its exact origin remains uncertain. This traditional, gentle flavor continues to live on in Hakodate today.
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