Hokkaido

It is the most popular, but I have to name it because Sapporo is where it was born. The development of ramen has been remarkable, and we’ve seen many different types and flavors, but as a Sapporo local, I believe it is an essential part of our culture. Of course, the best thing about it is the taste! My recommendation is the “Sumire,” “Sora,” and “Keyaki,” which are all famous restaurants!

（Komugi）

Miso ramen is said to have originated in Sapporo. Each restaurant has its own unique flavor (from very rich to surprising light), but I recommend the “Shirakaba-Sanso.” The yellow-colored curly noodles are the Hokkaido locals’ delight. The soup is delicious, and each table has a basket of free boiled eggs. I always eat one with some salt while waiting for my order and another one with my ramen.

（Endo）

I feel the delicious taste in my bones, especially when it’s cold outside. “Menya Saimi” is my favorite restaurant. I love adding some grated ginger while eating to enjoy a different flavor.

（Sugoroku）

I always eat it with butter and sugar cane. The richness of the butter melted in the hot soup goes perfectly with the salty ramen.

（Mikana）

Hakodate is famous for its Shio-Ramen, so I prefer calling it “Hakodate Ramen” rather than “Hakodate Shio-Ramen.” The simplicity of the taste is what makes it so satisfying.

（Seitan）

Hokkaido is famous for its Miso-Ramen, but Shio-Ramen is quite popular among the locals (some even have Shio-Ramen only). The key to the flavor is the clear soup made of food from the mountains and food from the ocean. I personally recommend adding some butter and making it a rich taste.

（Yui）

It was my first ramen with wheat gluten cake; the clear soup went perfectly. Hakodate Ramen was the first ramen that impressed me with its “perfect design.”

（Suika）

I have Shio-Ramen at “Ajisai” every time I visit Hokkaido.

（Pokakana）

Curry-Ramen is Muroran’s original that has been around before local ramen noodles became widely popular. I think the “Aji-No-Daio” restaurant is famous. Back in the day, they served a small rice ball with the ramen and let us enjoy some curry rice while eating the ramen.

（Amesho）

The Curry-Ramen at “Aji-No-Daio” is excellent for all seasons, and I always find myself slurping down all the soup.

（Katy）

I first learned that Ramen Salad (with boiled and chilled Hokkaido yellow curly noodles, vegetables, and boiled eggs, topped with sesame dressing) was Hokkaido’s original when I made it home for my family. As a family living outside of Hokkaido, they were impressed by how innovative and delicious it was. In Hokkaido, we eat at home and in Japanese-style pubs. I sometimes wish more people throughout Japan would know about this dish, but sometimes, I feel that we want to keep it to ourselves. It is definitely delicious!

（Deji）

You can find Ramen Salad anywhere in the large land of Hokkaido. My friend from Tokyo was amazed by it, and it is different from chilled Chinese noodles, salad, or ramen. It can be found anywhere: in southern, eastern, northern, and central Hokkaido.

（Tomutsuka）

It is a specialty of Kutchan, Hokkaido. The noodles are made from potato starch and are clearer than regular udon noodles. The name “Gosetsu,” or “heavy snow,” comes from its resemblance to the snow that falls in Kutchan. The thin and transparent noodles are delicious and have a chewy texture.

（Tottemopurin）

The potato-made noodles have a unique chewy and smooth texture. You can purchase them at “Yukitei” in the hotel “Daiichi Kaikan” in Kutchan. I recommend having them in Kamaage-Udon style.

（Kana）

“Yakisoba Bento” is the famous instant yakisoba stir-fried noodles. It is an instant yakisoba with soup that is only available in Hokkaido. We even say that the Hokkaido locals who have had them since childhood cannot dare to eat any other instant yakisoba; I’m in my forties and still want to have it every week. I often have Yakisoba Bento when my family is away, and I eat lunch alone at home. It’s fun to compare the limited flavors that come out every season, but I always come back to the standard flavor.

（Azu）

“Yakisoba Bento” is a commercial instant yakisoba that is only sold in Hokkaido. It comes in a square bento-shaped box with instant soup. You add the drained hot water from the noodles to the powder to make soup, an idea that is said to be born in the cold land of Hokkaido. I prefer not to use the whole seasoning packet and add some vinegar. It makes it refreshing and even more delicious.

（Rosemary）

Nishiyama Seimen’s ramen noodles. You can find them in just about any supermarket in Hokkaido, and they are so delicious. It may be because of the noodles’ curly texture, richness, and sweetness. I always had some in the refrigerator at home. When I grew up and moved to the Kanto region, I realized how high the quality of these noodles was. To make the ramen soup, you can choose from several flavor options, such as miso and soy sauce, that are sold separately. I would like to recommend these bagged noodles that the Hokkaido locals enjoy at home to everyone outside Hokkaido!

（Moomindani）

The “Ebechun Ramen” instant noodles are made by Kikusui, a noodle manufacturer in Ebetsu, and come in a package with the local mascot, Ebechun. It tastes like an ordinary instant soy sauce ramen, but my kids love it and eat a lot when I serve it to them!

（Zundamochi）

The light yet tasty soup is the best. I’ve tried ramen from all over the country, but I come back to Kushiro Ramen. The famous restaurant is “Kawamura,” but my favorite is “Jin,” located in the suburbs.

（Shijimi）

Asahikawa’s soy sauce ramen, which uses noodles made by a noodle manufacturer called Kato Ramen, seems to have a very rich flavor, no matter which ramen restaurant you have it at. Asahikawa’s soy sauce ramen is better than Sapporo’s Miso Ramen or Hakodate’s Shio Ramen. I highly recommend you try it with the Kato Ramen noodles.

（Machako）

It is Wakkanai’s specialty, which is loved by the locals. It is filling and warms you up. Vinegar is definitely recommended to change the flavor!

（Kotetsu）

In the old days, this Ankake-Yakisoba filled the stomachs of the Otaru’s harbor workers. It is enjoyable to try and compare the different tastes that the restaurants in Otaru serve! My favorite is the seafood sauce on top of the crispy fried noodles. I recommend the Otaru Seafood Ankake-Yakisoba at “Sylphide” in Otaru Asari Classe Hotel and the Ankake-Gomoku-Yakisoba at “Katano.”

（Chiechie）

Hokkaido may be well-known for ramen, but it is one of Japan’s best buckwheat noodle-producing areas. I would like you to try Hokkaido’s soba, such as Horokanai Soba from northern Hokkaido and Shintoku Soba from Tokachi.

（miyo）