北海道·ラーメン
Asahikawa Shoyu Ramen
Covering the surface of the soup is fragrant, roasted lard. With a single sip, the richness of the double soup—a blend of pork bone and seafood—spreads gently along with the sharp tang of soy sauce. Asahikawa is a region where pig farming is prosperous, making pork bones easily accessible, and as a major soybean producer, soy sauce production also flourished. In this cold inland area, it is said that the technique of combining animal and seafood-based stocks was developed because a single type of dashi made it difficult to maintain a stable flavor. The long-established restaurant 'Hachiya,' founded in 1947, has continued to preserve this flavor by crafting the soup so that the surface lard prevents it from cooling down too quickly. Another characteristic is the thin, low-moisture curly noodles that effectively carry the soup. A profound bowl nurtured by the harsh winters of Asahikawa.
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