北海道·郷土料理
Asahikawa Ramen
This bowl is filled with wisdom, nurtured in the harsh, freezing climate of Asahikawa. At its core, Asahikawa ramen consists of a 'double soup' that combines a pork bone base with seafood elements like dried sardines and kelp. The seafood helps suppress the characteristic odor of the pork bone, creating a deep, layered soy sauce flavor. The practice of floating a generous amount of lard on the surface of the soup was born from the ingenuity to ensure the ramen stays piping hot even during the severe winters when temperatures drop below freezing. The region's history as a logistics hub also made seafood easily accessible, helping to develop this unique flavor profile. Medium-thin curly noodles are used to effectively carry the soup. In this sacred land of ramen, crowded with famous shops like Hachiya, Santoka, and Baiko-ken, you will find yourself wanting to savor every last drop of the steaming hot soup.
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