A Hokkaido shoyu (soy sauce) ramen variant from Asahikawa, the sister city 90 minutes east of Sapporo. Curly noodles in a dashi-and-soy broth with a lard layer to keep heat through winter.

Asahikawa shoyu ramen developed independently of Sapporo miso ramen, codified by Asahikawa's Ramen Aoba in 1947 with a double-soup of pork bone and seafood-stock dashi seasoned with soy. The bowl earned Asahikawa its place as Hokkaido's second ramen city by the 1980s. Sapporo's ramen counters now serve Asahikawa shoyu bowls alongside Sapporo miso, giving visitors the regional comparison without leaving the city; the Asahikawa bowl stands as the Hokkaido shoyu reference.

Where to eat Asahikawa Shoyu Ramen in Sapporo

2 editor picks for Asahikawa Shoyu Ramen in Sapporo, ranked by editorial score. All Sapporo signature dishes · Asahikawa Shoyu Ramen across every city.

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Make it at home

Serves 22 hrIntermediate

Ingredients

  • 200g pork chashu (sliced thin)
  • 2 packs alkaline ramen noodles
  • 1 litre pork-bone stock
  • 100ml dashi (kombu and bonito)
  • 5 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sake
  • 1 tsp ginger, grated
  • 30g pork lard
  • Bamboo shoots (menma), pickled
  • Spring onion, sliced
  • Nori sheet, halved
  • Soft-boiled egg

Method

  1. Combine pork-bone stock and dashi in a pot. Bring to a simmer.
  2. Add soy sauce, mirin, sake and grated ginger. Simmer 10 minutes.
  3. Cook noodles in a separate pot of salted water 30 seconds shorter than package directions.
  4. Place 1 tbsp lard in each bowl; pour hot broth over to melt.
  5. Drain noodles tight and add to each bowl.
  6. Top with chashu slices, bamboo shoots, spring onion, half a soft-boiled egg and a piece of nori.
  7. Serve immediately.

Editor tip. Don't skip the lard layer; it's the Hokkaido winter touch that distinguishes the bowl.

Common allergens: Gluten, Soy, Pork.