As capital of the northern island of Hokkaido, Sapporo is known for its fresh seafood, agricultural produce and dairy products. Little wonder that these ingredients feature greatly in its ramen.
Ginparou Ramen is perhaps the best place to try the famous butter-and-corn ramen (bata-kon ramen) unique to Sapporo. Waiters yell out “Irasshaimase!” in welcome as we enter. We are seated quickly and served small glasses of iced water, which helps to cut the characteristic saltiness of ramen broth.
Traditionally, Sapporo ramen uses miso (fermented soybean paste) in its soup. Here the chef adds marinated pork bones fried over high flames to notch up the richness and aroma of the aged miso.
His assistant then garnishes the noodles with corn, leek, green onion, fried garlic, toasted sesame seeds and chāshū (slices of braised pork). The final touch is a generous slab of Hokkaido butter.
The miso, pork bones and butter combine to create an extremely robust broth, perfect for Hokkaido’s often harsh winters. Yet the sweetness of the corn kernels remind us this is a summer dish too, beloved by Sapporo residents all year round.
Another signature dish is the Paiku Ramen which substitutes the savoury and addictive baraniku (marinated pork short ribs) for chāshū. Other versions of Sapporo ramen feature the best of Hokkaido seafood such as succulent scallops and large chunks of snow crab meat.
Ginparou Ramen Sapporo 1-23, Gojō 13-chōme, Tsukisamu East, Sapporo, Toyohira-ku, Hokkaido