“Sapporo Ramen” The Birthplace of Miso ramen.
Sapporo’s’ harsh cold snowy weather has invented their original ramen to warm everyone’s body up from deep inside.
“Sapporo Ramen” is a Miso ramen: boiled in a soup with chopped vegetables, that have been fried in Chinese flying pan, over the ramen noodle in the bowl.
Little thick curly noodle has its own stronger chewiness than fried bean sprouts or other fried vegetables.
Sapporo Ramen soup surface is covered by lard to prevent it from gets colder.
Since they use garlic or vegetable essences, the taste is very rich, some chef’s even uses grilled miso.
I totally understand that Sapporo ramen (Miso ramen) was born in the extremely cold area, but somehow my father’s restaurant also had Sapporo ramen on his menu.
His restaurant was in Onomichi southern part of Japan was much much warmer than Sapporo…..
My father’s restaurant’s #1 signature food was “Shoyu ramen” and #2 one was actually “Miso Ramen”, but as you can imagine his original Miso was mixed with Garlic, ginger, and chili bean oil (Tobanjan), that was very rich and spicy Miso.
Then he blended this Miso with Soy sous based ramen soup.
His Miso Ramen was topped with finely chopped pork, and scallion, bamboo shoot (memma) and plenty of sweet corn.
At the very first time, I couldn’t just accept the ramen topped with sweetcorn for a while….It is a vegetable but for me more like sweet snacks,
and on top of it, the snack was on the ramen noodle soup.. how could it be possible…
My father obviously didn’t have a specific reason why he topped sweet corn, so he was just saying “Miso ramen was born in Hokkaido, Hokkaido is famous for corns, that it! ”
I wasn’t sure this sweetcorn style is normal in Hokkaido or not but once you tried this mysterious ramen, you will know the reason why we need it.
There was chemistry between sweet corn and spicy Miso soup, corn’s sweetness makes spicy soup milder.
I had actually no idea what Sapporo original ramen looks like but I truly believed that there is definitely sweetcorn on top in Sapporo too,
because without that I can’t accept it as Miso Ramen.
However, later on, we found out that very rare Miso ramen with sweet corn was served in Sapporo.
People even started to questioning that “Do we really need sweetcorn on Miso Ramen?? ”
‘Yes, we definitely do need sweet corn!!’
“Doesn’t really matter ”
“That sweet corn Miso Ramen is only for the tourist, not for our locals, we usually add sweet corn later if needed”
the last answer from local friends made me realized that my father’s Miso ramen was not a real Sapporo Ramen, the ramen was only for the tourists.
Our point of view to serve Miso ramen was a little bit from outside of Sapporo, we actually didn’t know the real Sapporo Ramen was.
But I think it’s not a big deal, to serve tasty ramen is more important for us.
Luckily most of our main customers in Onomichi only knew the Sapporo Miso ramen through the tour guidebooks, so they definitely needed sweetcorn on top!
At the end of the day sweet corn didn’t affect our business at all.
In the meantime, I sometimes mixed butter with Miso Ramen soup, that was kind of dangerous activity, but for local people,
butter and sweetcorn on top of Miso Ramen was “Typical tourist Miso ramen toppings”
We had never been able to reach out to Sapporo local Miso ramen….always tourist ramen was around us.
I think we should have just put my father’s menu on that “”SIMILAR to Sapporo Miso Ramen for Tourist”…, not “Sapporo Miso ramen”