| Sapporo Ramen noodle |
| Ramen is quite popular noodles in Japan, among different kinds of soups for ramen, “miso”( fermented soy beans paste) soup is originally from Sapporo, making “Sapporo Miso Ramen” famous all over Japan. Basic soup of this Sapporo Miso Ramen is made out of the soup-stock, by stewing many kinds of ingredients, adding lard, miso, and for its topping, stir-fried beansprouts, onions along with pork and bamboo shoots are placed on the yellowish curly noodles. In 1940’s, after the world war 2 was over, there used to
be many food-stalls lined along Sosei River, one of them was “
Daruma-ken” owned by Senji Nishiyama, Ramen of his came to
have good reputation especially for its good hand-made noodle, so
he got to sell the noodle to other ramen stands. In those days they
made 2 kinds of ramen soups, one was soy-sauce base, the other clear-soup
base. While,the owner of “Aji no Sampei” restaurants,
Morito Omiya, came to have a new recipe for making another soup
of “miso” our traditional foodstuff around 1955. At
the same time, Takayuki Nishiyama, cousin of the Daruma-ken owner
and in charge of making the noodles for the stall, succeeded in
making the best noodles matching the miso soup-ramen finally.( He
is the first president of Nishiyama Noodles Co.) In this way, the
best match of the curly chewy noodle and miso soup was made. Especially
in the cold season this ramen keeping our body warm, good combination
of taste and various ingredients, appealed to us all in Hokkaido.
( 2008/02/01) |
Ramen-noodle alley |
