Sapporo Miso Ramen Northern Style

Sapporo, Hokkaido — miso ramen created 1955 at Aji no Sanpei restaurant

Sapporo miso ramen (札幌味噌ラーメン) is Hokkaido's definitive contribution to Japanese ramen culture — a rich, bold broth using pork bone base heavily seasoned with a blend of local miso types (often hatcho + shiro blend) to create a deeply complex, assertive bowl. The defining feature is corn (tomorokoshi) and butter floating on the surface — toppings unique to this style reflecting Hokkaido's agricultural identity as Japan's corn and dairy region. Curly thick noodles handle the rich broth well. Developed at Sapporo's Aji no Sanpei restaurant in 1955, miso ramen was the first to nationalize miso as a ramen seasoning type.

Bold, assertive miso-pork depth with sweet corn and rich butter — hearty cold-weather bowl