北海道·ラーメン
Kushiro Ramen
Rising from the bowl is the gentle aroma of seafood. The ultra-thin curly noodles, said to be among the thinnest in Japan, blend seamlessly into the clear soy sauce soup. Despite its lightness, each slurp allows the deep umami to soak in. Its roots lie in the food stalls of this port town. After the war, stalls lined the quays that bustled with the North Pacific fishing industry. One theory suggests that the noodles became thin to reduce boiling time, allowing warm bowls to be served quickly to fishermen returning from the cold sea. The bonito-based soup is also a flavor unique to this seaside city. Known as 'Hokkaido's fourth ramen' following Sapporo, Asahikawa, and Hakodate, its unpretentious flavor remains deeply rooted in Kushiro even today.
Record it after reading
